All Posts By Guest Blogger

3 of a Kind: Creative Croissants

by in Restaurants, September 28th, 2016

Birthday Croissant from Union Fare
By Patty Lee

3 of a Kind checks out three places across the country to try something cool, new and delicious.

Croissant mash-ups soared into the spotlight in 2013, thanks in large part to Pastry Chef Dominique Ansel’s now-famous Cronut. This croissant-doughnut hybrid became such a dessert sensation that it stoked demand for similar creations across the country and beyond. Several years later, the croissant is back in the limelight, but this time chefs are having fun with the humble French pastry in its more classic form. Instead of marrying the buttery, flaky breakfast item to another pastry, the pros are tweaking croissants with cheese, sprinkles and other creative add-ins.

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7 Hot Dips to Kick Off Fall

by in Recipes, September 15th, 2016

Warm Artichoke and Bacon DipBy Colleen Park

Whether you’re gathering friends and family together for game night or for game day, break out your favorite baking dish and make a hot dip your go-to appetizer. Though we love cold chip accoutrements like guacamole or layered dips with fresh veggies, there’s nothing quite as satisfying as a perfectly crunchy chip topped with oozing cheesy goodness. As easy as they are to blend and bake, these hot plates will have everyone hovering around the snack table until the last chip is gone.

Warm Artichoke and Bacon Dip (pictured above)

Artichokes get a lot of love in cheesy dips, though you might forget there are vegetables involved when bacon gets into the mix. Giada De Laurentiis blends bacon into this warmed dip and crumbles it on top for bursts of savory flavor and crispy texture. And with a base of creamy mascarpone cheese, there’s no melt time needed. Just bake for 10 minutes to warm the dish through. Read more

3 of a Kind: Cooling Port Cocktails

by in Restaurants, July 20th, 2016

Fig and Walnut Julep

By Amanda Marsteller

3 of a Kind checks out three places across the country to try something cool, new and delicious.

When most people think of port, they picture a cold-weather drink consumed fireside. But Portugal’s sweet fortified wine doesn’t have to be relegated to winter; its complexity is equally enjoyable in summer months. Those signature dark-fruit flavors have been harnessed in classic all-weather cocktails since the 1800s, even making an appearance in Jerry Thomas’ How to Mix Drinks (widely regarded as the first American cocktail manual). Port has recently begun experiencing a resurgence in popularity with modern bartenders, who are rediscovering the powerful effects of this potent wine. Bearing hints of chocolate and cinnamon, port adds rich depth to any mixed drink. This season, innovative bartenders are incorporating it into summer sours, tiki drinks and other cooling cocktails.

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Scenes from the Summer Fancy Food Show: A First-Timer’s Take and Tastes

by in Events, June 30th, 2016

Summer Fancy Food ShowBy Karintha Grune

Picture an enormous room filled with a seemingly endless number of products to sample. To your left is a long row of booths with the alluring smell of baked goods. To your right, enthusiastic people are talking about “the next best thing in water consumption.” Straight ahead are smiling faces in green shirts handing out samples of freshly brewed matcha tea. Those were my initial impressions as I walked into my first Summer Fancy Food Show, America’s largest specialty food and beverage show, which was held in New York City this week. Of the 2,550 exhibitors representing the next big products, big companies and big trends, these were three of my favorite.

All About the Alternative Flours
I headed toward some booths offering new substitutions for wheat flour. Bright packages filled with coconut, farro and banana flour began the extended choices of gluten-free and ancient-grain flours. Having never seen banana flour in my local grocery store, I was quickly intrigued. The allure of no longer having to wait for those perfectly ripened bananas before I could bake a delicious bread was a welcomed joy.

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3 of a Kind: Creative Kimchi

by in Restaurants, May 11th, 2016

Blue Duck Tavern

By Amanda Marsteller

3 of a Kind checks out three places across the country to try something cool, new and delicious. 

Kimchi is having a moment: The traditional Korean dish is beloved for its fermented funkiness and the instant dose of umami it adds to any recipe. Though typically made with napa cabbage or daikon, kimchi is getting a creative overhaul in some restaurants. Lately, chefs have been experimenting with alternative kimchi bases — and finding undeniably pungent success.

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Starbucks Will Open a Roastery in NYC in 2018

by in News, Restaurants, April 8th, 2016

Starbucks Will Open a Roastery in NYC in 2018By Lauren Haslett

We’ve got big news, friends! Though it seems like super-popular beverage purveyor Starbucks comes out with something new and exciting every other week, this announcement is absolutely huge. Starbucks will open a brand-new Roastery location on the East Coast, right smack in the middle of New York City’s trendy Meatpacking District.

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This Tie-Dyed Cake Is the Best Birthday Surprise Ever

by in Entertaining, Recipes, March 25th, 2016

Rainbow Reveal CakeBy Beth Klosterboer

My family gathers together to celebrate someone’s birthday quite often — so often, in fact, that the parties were getting a bit mundane. To make these get-togethers a little more exciting, I began serving reveal cakes.

What’s a reveal cake, you ask? Well, when sliced, it exposes a surprise hiding inside, like the age or name of the birthday girl or boy. It’s really fun to have everyone gather around the dessert table eagerly awaiting the big reveal. The enthusiastic response to the cakes makes every party more fun.

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Chefs’ Picks: Valentine’s Day Meals

by in Restaurants, February 13th, 2016

By Dara Pollak

Over the years, few holidays have gotten more heat than Valentine’s Day, and not necessarily in a good way. When was the last time you heard someone proclaim Valentine’s Day as their favorite “holiday”? Probably 1987, if that. What happened to just having a great meal with someone? And, dare we say it, a romantic one? We asked chefs around the country what their favorite Valentine’s Day meal is, and why it seals the deal every time. Read more

Mardi Gras Must-Eats in New Orleans and Beyond

by in Restaurants, February 7th, 2016

King Cake

By Kiri Tannenbaum and Erin Zimmer

This Mardi Gras, whether you’re in the Crescent City or celebrating from miles away, you should track down a taste of Creole cuisine. We’ve rounded up the best places to celebrate, whether you’re kicking up your heels with signature cocktails in Washington, D.C., spooning out gumbo in Los Angeles or enjoying a locals-approved French Quarter feast. As they say in New Orleans, laissez les bons temps rouler: Let the good times roll!  Read more

7 Favorite Late-Night College Eats

by in Restaurants, January 24th, 2016

Cracked

Nobody knows late-night cravings like college students. So we partnered with Spoon University to find the 52 best late-night college haunts in the country. Here are seven of our top choices. For the full list, head to Spoon University. Read more

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