Looking for an exciting new vegetarian recipe to serve on the Fourth of July? Consider this recipe: an upscale take on the classic veggie burger.
The patty is a filling combination of bulgur, pinto beans, walnuts, and spices. Serving the burger open-faced on toasted multi-grain bread adds an air of sophistication.
Don't skip the lime mayonnaise — it provides a creamy zing to the completed burger. To look at the uncomplicated recipe, please read more
Muenster is an American creation related to France's Munster cheese. It has a smooth texture, yellow interior, and orange rind. Muenster is incredibly mild in flavor with a taste somewhere between American cheese and Jack cheese. The cow's milk cheese is semisoft and great for melting. It's ideal on a grilled cheese sandwich, or in my case, a pork chipotle cheeseburger. To check out the recipe, which is perfect for this weekend's kickoff to Summer, read more
In case you hadn't noticed, we're obsessed with getting our weekly sandwich fix. And there's no doubt that we're fans of chef Bobby Flay, who has a knack for spicy ingredients. That's why I'm happy to announce that two of our favorite things have come together in a very exciting three-part series. As spokesperson for mayonnaise giant Best Foods (or Hellmann's, for all you East Coasters), Flay has created a bunch of innovative sandwich recipes. With my help, Flay tailored two of these recipes to suit the YumSugar reader. Check out our exclusive video of Flay making the two YumSugar sandwiches below!
Be sure to tune in tomorrow, when the grill master gives pointers for making the perfect sandwich. See Flay's first fashionable sandwich recipe when you read more
Bacon has surpassed cupcakes as the food of the moment: In the past year, we've seen it appear in everything from chocolate to vodka to pork-flavored floss.
Its latest incarnation? Baconnaise, made by J&D's, the brand best known for its Bacon Salt. Since I love both mayo and bacon, as soon as I heard about it, I decided I needed to have it.
On its own, the spread had an incredibly creamy, smoky flavor. When used in place of mayonnaise in my lunchtime BLT, it enhanced the bacon that I couldn't get enough of. I even found myself dipping my potato chips in Baconnaise (a bit too salty, but still delicious), and wondering whether or not it would be kosher to just dip the entire corner of my sandwich into the jar. (For the record, Baconnaise itself is certified kosher.)
The best aspect of Baconnaise is the fact that even people who don't like mayonnaise might love it. Aside from its creamy texture, it really bears no resemblance to mayonnaise. And Baconnaise only includes milk and eggs, which means that for once, vegetarians can take part in bacon, if they so choose.
It's my new favorite thing. I mean, why eat regular mayonnaise ever again, when one can enjoy the savory roundedness of Baconnaise? For those of you who have tried it, did you like it as much as I did?
There are bound to be barbecues a plenty this Fourth of July weekend. With this tainted tomato scare, I for one definitely have salmonella on my mind. I typically associate mayo with food poisoning, since people tend to leave this condiment, and the food it's added to, out for long periods of time.
I was relieved to read in the NY Times recently that mayo doesn't really deserve this bad rap. Since most commercialized mayo is made with vinegar or other ingredients that make it acidic, it's actually less likely to spoil. Phew! According to a study published in the Journal of Food Protection, mayo added to foods may even help to prevent food poisoning. The reason mayo may become contaminated is if it's not properly stored, if it's mixed with low-acid foods like seafood or chicken, or if the mayo is homemade.
Fit's Tips: If you plan on hitting a BBQ this weekend (or any other weekend for that matter), be sure the mayo hasn't been left out. Also, check the ingredients. Hellmann's, Best Foods, Miracle Whip, and Kraft all contain vinegar, so they're a better choice than homemade mayo when it comes to spoilage. Steer clear of pasta and potato salads containing mayonnaise that have been left out for more than two hours. If it's above 90° F, then one hour is the limit.
In a controversial move, condiment king Heinz has pulled a UK television commercial from the air. Viewers complained that the commercial — which features a single-sex parental relationship — was inappropriate and unsuitable. Nigel Dickie, a spokesman for Heinz, explains why the ad will no longer be aired:
It is our policy to listen to consumers. We recognize that some consumers raised concerns over the content of the ad and this prompted our decision to withdraw it. The ad was meant to be humorous and we apologize to anyone who felt offended.
Considering last week's legalization of gay marriage in California, I think the ad is harmless and in tune with our culture. What do you think? Watch the video below and let me know if you consider this condiment ad inappropriate?
I love making a classic sandwich — in this case, the BLT — more exciting. I almost always add avocado to my BLTs and I jazz up the mayonnaise with herbs or spices. For this kicked up BLT, the mayo is mixed with garlic, fresh lime juice, and chili powder. The recipe has you cook the bacon on the stove, but for a mess-free variation, bake it in the oven on a cookie sheet covered with parchment paper for 15 minutes at 375°F. To make this filling and comforting sandwich tonight, get the recipe, read more
Last week we asked if you would eat a sandwich made with peanut butter, pimento-stuffed olives, and mayonnaise. The overwhelming response was that of disgust. A measly eleven percent would eat the Max Special. Many people said no thanks, others would only eat the sandwich if starving. Aversions to olives and mayonnaise were strong. There was so much talk about this sandwich that I decided to make it for lunch. Yes, you read that I ate a peanut butter, olive and mayo sandwich. To find out how it tasted — neither fabulous nor disgusting — and see the Sugar Headquarters reactions to the sandwich in a video, read more
While watching an episode of Diary of a Foodie on the new Gourmet website, I came across a very interesting sandwich.
The magazine's editor in chief, Ruth Reichl, was making The Max Special, a sandwich with peanut butter, mayonnaise, and pimento-stuffed olives. At first I thought, "gross!" Then I realized if Ms. Reichl is eating this sandwich, it must be pretty darn delicious. I plan on making one to see how it tastes.
What do you think? Would you eat this peanut butter, mayonnaise, and pimento-stuffed olive sandwich?
Butter has a bad reputation in the cooking world but the truth is that there are many other cooking ingredients that are just as unhealthy for us as butter. It's scary that many of us don't even bat an eye at when tossing them into our recipes.
To see the scariest recipe ingredients to watch for, just read more
