Since attending a lunch that celebrated Greek wines, I can't stop thinking about Greek cuisine. My favorite Greek condiment is tzatziki, a cooling sauce that's served with grilled meat, souvlaki, and gyros. It's made with Greek yogurt that's been strained, so it has a super thick texture. I use Ina Garten's recipe, but I add a bunch of chopped mint to it. The most important ingredients are the yogurt and cucumbers, otherwise, you can add whatever herbs you have on hand, parsley works well as does dill and basil. Check out the method after the break.
- Gwyneth Paltrow is rumored to be starting up her own food magazine.
- Gwyneth Paltrow is rumored to be starting up her own food magazine. — New York Post
- A first look at Denny's seven-item Baconalia menu. — Serious Eats
- Create a lavish royal wedding party with these 22 canapés. — Daily Dish
- The Starbucks CEO's new memoir stinks with the "smell of self-congratulation." — Wall Street Journal
- Nothing's certain, but Eataly could expand to Los Angeles. — Grub Street LA
- Make your own strawberry milk. — The Kitchn
- Bizarre food, indeed: Andrew Zimmern won't eat walnuts. — Eater
- Ina Garten won't be visiting that child with cancer after all. — TMZ
I was disappointed to hear that one of my favorite Food Network personalities, Ina Garten (or the Barefoot Contessa), has turned down the request to cook with a Make-A-Wish cancer patient. Apparently, a 6-year-old boy with leukemia asked to cook with Garten not once, but twice — and he was repeatedly told no. According to Garten's reps, the Hamptons chef is currently too busy to meet with the boy. For years, I've been a huge fan of Garten and her reliable, delicious recipes. However, this makes me wonder if it's just an act. How do you feel about her?
Update: It turns out that Garten wasn't aware of the boy's request and she has agreed to meet with him and his family!
I whipped these delicious crepes up this Sunday and was very pleased with the outcome. Perfect for a quiet morning with family.
To check out the recipe she used, head over to her OnSugar blog. And if you're looking for more culinary inspiration, get on board with the Savory Sights group in our YumSugar Community! Upload something awe-inspiring, and it may just appear here.
- Taste tested: Taco Bell's Beefy Crunch Burrito.
- Taste tested: Taco Bell's Beefy Crunch Burrito. — Serious Eats
- Even without access to LA school cafeterias, Jamie Oliver pushes on. — Eater
- Ruth Reichl and Alice Waters will host the first Good Food Awards this weekend. — Grub Street SF
- Dining at Ina Garten's house. — The Hungry Beast
- Sustainable seafood ratings: are they all just marketing baloney? — Salon Food
- Warm up this Winter with an authentic Swiss meal, raclette. — Huffington Post Food
- Animal rights activists have sued the USDA over the food pyramid. — Slashfood
- New in Japan: the McDonald's Miami Burger. — Riptide 2.0
When serving a large crowd on a special occasion, I recommend making at least one casserole-style dish that can be prepped in advance and baked while the party gets going. Lasagna and macaroni and cheese are great ideas, but if you want something a little more unexpected, make the Barefoot Contessa's Conchiglie al Forno, or baked pasta shells with mushrooms and radicchio. It's a rich, hearty, and wintry dish that's flavored with cream, four types of cheese, and fresh sage. If you don't normally use radicchio as an ingredient, this recipe is perfect for a first-time experimentation. The salty cheese and woodsy sage offset the bitterness of the purple chicory. Ready for the excellent recipe? Keep reading.
- Thanksgiving: a guide for beginners.
- Thanksgiving: a guide for beginners. — Chow
- Whatever, Domino's! Papa John's one-ups with a double bacon, six cheese pizza. — Eater
- Top Chef: Just Dessert's Yigit Pura will open a dessert shop in San Francisco. — Grub Street SF
- How to make your turkey day feast diabetic-friendly. — Serious Eats
- Must-make: crackly caramelized doughnuts. — Salon Food
- With Red Delicious apples occupying 40 percent of the market, heirloom apples are a dying breed. — The Atlantic Food
- Ina Garten's Thanksgiving recipes from Google. — Google
I herald the potato in every form, but when it comes to Thanksgiving dinner, mashed potatoes are a must. But as someone who's enjoyed basic mashed potatoes for the past several years, I'm ready to try something new. Enter a puree of potatoes, basil, and parmesan, courtesy of Barefoot Contessa: How Easy Is That?, Ina Garten's new book.
If you're a pestophile, you won't be able to get enough of its intoxicating anise-like flavor and its impossibly airy texture, which is achieved not through one of those expensive potato ricers or food mills but rather a good ol' mixer — something most home cooks actually have. For an exceptionally flavorful twist on Thanksgiving's most nostalgic side dish, read on.
- A conversation with Ina Garten.
- A conversation with Ina Garten. — Epicurious
- What Americans can learn from Japanese cuisine. — The Atlantic
- Harold McGee's top 10 Thanksgiving tips. — Serious Eats
- 12 beloved regional American foods. — Woman's Day
- Make your own amaretto. — Chow
- David Chang has confirmed he will be opening a Momofuku in a Sydney casino. — Eater
- Harold Dieterle's five favorite Thai ingredients and tips for using them. — Eatocracy
- How to maximize space in a small kitchen. — Huffington Post Food
It's Oct. 1, and that means despite our initial reluctance, we're ready to embrace Fall. After all, what's not to love about hearty vegetables, cozy dinners, and Halloween? Although the weather is cooling down, we'll be heating things up in the kitchen. At the start of each month, we like to share the items we're currently obsessed with. So without further adieu, here are our October must haves.