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Simple Tip: Color Your Drinks With a Drop of Food Coloring
This past 4th of July, my gal TeamSugar really wowed me with a fantastic party trick. In order to create a display of red, white and blue bubbly, she used a rose champagne, regular champagne and a tiny drop of blue food coloring in regular champagne. She also said the the amount of dye was so minimal that it didn't change the flavor at all.
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Hyper Kids? Try Fewer Artificially Colored Foods
You might want to keep your kids away from the crazy colored foods. A new British study is showing a link between artificial food coloring and hyperactivity in children. Scientists at England's University of Southampton, tested five different colorings on both three-year olds and eight and nine year olds.
Come Party With Me: Vampire Party — the Look
Black, white, and blood red are the colors that come to mind when I think of vampires and they're perfect for decorating a vampire party. Start by placing black candelabra with blood-dripping candles around the event location. Hang bats from the ceiling and stretch spider webs across the walls.
Come Party With Me: Vampire Party — Drinks
At my vampire party, I'll be offering guests dressed like Buffy and the Cullens an assortment of vampire-themed drink options.
Red wine is a no brainer: it's the color of blood. To tint beer red, I'll use the same technique I employed on St.
Must Read: New York Cooks
Everyone knows New York City is one of the country's top places for eating, so it comes as no surprise that a new cookbook, New York Cooks ($30), celebrates the city's chefs and restaurants. Since I don't live in NYC, I was very excited when I got my hands on a copy of the book. To find out what I thought of it, read more
Say Cheese! Nacho Cheese Dip
If someone were to ask me, "what is your guilty pleasure food?" there is only one thing I can honestly answer. Velveeta.
Food Section Sampler — Aug. 26, 2009
- Hotdogueros, or Sonoran hot dogs, are going to be the next big thing. — New York Times
- College administrators are in upheaval over Bud's new cans in team colors. — Wall Street Journal
- What's next for retired food critic Frank Bruni.
Do You Know What's Cooking This Week?
This week seemed to fly by. Wasn't it Monday yesterday? In the kitchen, we were all over the food map, whether it was making syrup for sour cherry gin slings, grilling squid and Spanish-style sardines, or channeling the flavors (and colors) of Italy in a breezy Caprese salad.
Must-Read: The Sweet Melissa Baking Book
"The best food doesn't have to be challenging in its preparation, but should recall our fondest food memories," Melissa Murphy writes in The Sweet Melissa Baking Book. That pretty much sums up the philosophy of this cookbook ($17.82), penned by the brainchild of Brooklyn's popular Sweet Melissa Patisseries. Here, the French Culinary Institute-trained pastry chef reveals the secrets behind the refined, yet homespun, baked treats that the bakery's known for.
Happy Hour: Sabai Sabai
A friend recently returned from Thailand with tales of lush beaches, charming fire dancers, and fragrant food. She fondly recalled extravagant full moon parties on the beach, where the country's official spirit, an amber-hued liquor known as Mekhong, flowed freely.
At this point, I can only dream of an escape to Ko Samui — but I can get a tiny taste of Thai nightlife through Mekhong, which became available Stateside last year.
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