All Posts By Cameron Curtis

Spicy Foods That’ll Make You Scream (Just in Time for Halloween)

by in Recipes, October 22nd, 2014

This month the only thing scarier than those spooky Halloween decorations your neighbors put out every year is the thought of your mouth on fire. There are the brave few who subject their taste buds to peppers of all kinds and those who need more palatable levels of spice. No matter your preference, these recipes might have you reaching for a glass of milk once you’re done (and yes, that really works!).

1. Giada De Laurentiis’ Spicy Mint Beef (pictured above)

Thanks to the heat of two to three Thai chiles (such as prik kee noo) or serrano chiles, Giada’s skillet stir-fry is not for the faint of heart. Stir in whole fresh mint leaves before serving to balance the fiery kick.

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Behind the Wine: It’s Harvest Season in Oregon

by , October 7th, 2014

vineyardOctober is an exciting month in the agriculture world, as peaches and corn give way to apples and pumpkins, prime for the picking. And in certain vine-filled valleys, it’s a lush time, indeed: the grape harvest. On a recent visit to Willamette Valley — Oregon’s up-and-coming wine region known for its bold Pinot Noirs and crisp Chardonnays — we learned that an unusually warm summer had sped up the growing and ripening process, resulting in an earlier harvest. Lucky for us, that meant we were able to get up close and personal with those big, juicy grapes.

To learn all about the harvest process — and see how varying microclimates within a 10-mile radius can yield entirely different grapes — we visited a few different wineries. We checked in with Winemaker Melissa Burr from Stoller Family Estate as she sampled some of the new juices coming off of the vines, and toured Sokol Blosser and Penner-Ash wineries to see how their harvests were progressing.

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Homemade Artisanal Sodas on the Rise

by in News, September 30th, 2014

Homemade Artisanal Sodas on the Rise“We do a lot of boiling and straining,” said Ross Hunsinger of Atlas Sodaworks as he strode back and forth between the pot of boiling root beer ingredients on the stove and the massive chinois strainer on the counter. As he led the hands-on soda making class at Portland Feast, his excitement about soda-making and soda syrups was definitely about to bubble over.

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5 Decadent Hand-Held Desserts for a Tailgate

by in Recipes, September 11th, 2014

5 Decadent Hand-Held Desserts for a Tailgate These treats are perfect to bring to a tailgate in the stadium parking lot or serve at home while watching the game on television. They’re easy to make and easy to eat, and you won’t have any plates to tidy up afterward.

1. Fried Pies
Ree Drummond’s grab-and-go fried pies are great for guests to enjoy dessert while watching the game. The quick pastry dough can be made ahead of time and stored in the refrigerator in a zipper bag. When you’re ready to make the pies, roll out the dough as thin as you can and cut it into rectangles. Canned apple and cherry pie filling mean less prep time. Once all the rectangles are filled and sealed, drop them into hot shortening and in just five minutes your pies will be fried to golden-brown perfection.

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5 Epic Cakes for a Summer Birthday

by in Recipes, August 9th, 2014

5 Epic Cakes for a Summer BirthdayOur ridiculously delicious birthday cakes are perfect for celebrating. Whether you’re going all-out with Ina Garten’s three-tiered hot-pink cake or keeping it simple with a vanilla sheet cake with chocolate frosting, these desserts will elate any birthday boy or girl.

1. Birthday Cake with Hot-Pink Butter Icing
The secret ingredient for Ina Garten’s moist cake layers? The addition of sour cream. Bake a 9-inch, a 6-inch and a 3-inch layer, and frost each separately with hot-pink icing. Chill each frosted layer before stacking, then pipe or spoon the remaining frosting around the base of each cake and around the top edge of the top layer before finishing with candy decorations. This is certainly a centerpiece cake that your crowd will remember.

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Your Restaurant Guide to the Hamptons

by in Restaurants, August 2nd, 2014

Your Restaurant Guide to the HamptonsWelcome to the Hamptons: home to beautiful beaches, incredible real estate and renowned traffic (especially during prime summer season). In the many villages and hamlets of the towns of Southampton and East Hampton, restaurants can cycle through as quickly as summer tourists. But an abundance of local produce and access to both the Long Island Sound and the Atlantic Ocean for fresh seafood mean you’re guaranteed to get a great meal at any time of the year. Plentiful weekly farmers markets, along with roadside stands like Little Dog Farm (pictured above), The Green Thumb farm stand (one of Katie Lee’s favorites, where she buys local Mecox cheese) and North Sea Farms, mean you can also make a mean meal at home. To help craft this tour we reached out to a few experts, including Food Network stars Katie Lee and Geoffrey Zakarian; Dan Rattiner, the publisher of the local iconic weekly Dan’s Papers and host of Dan’s Taste of Summer (where you can try almost all of these spots in one place); and Kathleen King, founder and owner of Tate’s Bake Shop. And we added a few of our personal favorites.

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Cold Soups for Hot Days (Mainly Made in a Blender)

by in Recipes, July 31st, 2014

Cold Soups for Hot Days (Mainly Made in a Blender)Soup isn’t for just the winter months and it’s not fit for just veggies either. These recipes (most made in simply a blender) will keep you cool all summer long by putting fresh summer produce and even a few in season fruits to work.

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Cold Drinks Paired with Summertime Foods

by in Drinks, Recipes, July 16th, 2014

"ColdWhile you’re staying hydrated this summer with copious amounts of water to get you through sweltering days, try branching out at lunch or dinner with a beer or glass of wine. These pairings work particularly well with your favorite summer recipes for burgers, ribs and even dessert.

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Classic Shrimp Recipes Take a Turn on the Grill

by in Recipes, July 8th, 2014

Classic Shrimp Recipes Take a Turn on the GrillPut a summer spin on some of your favorite shrimp dishes like shrimp cocktail, shrimp scampi and more recipes that feel like they were made just for the grill.

1. Grilled Shrimp with Grilled Tomato Cocktail Sauce
Take this classic party starter outdoors and onto the grill. Grilled tomatoes, onions and lemons serve as the smoky base for a homemade cocktail sauce that’s blended with Worcestershire sauce, honey, horseradish and hot sauce until smooth. Whether you serve the sauce warm or at room temperature alongside simply charred shrimp, the dish is perfect for a crowd.

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How to Make Ina Garten’s Flag Cake

by in Holidays, July 2nd, 2014

How to Make Ina Garten's Flag CakeIf you’re having a Fourth of July party this weekend, serve Ina’s crowd-pleasing cake that feeds up to 24 guests. You can make the easy vanilla sheet cake ahead of time and decorate it with berries and frosting the day of your party to cut down on in-the-kitchen prep during your gathering.

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