by Lawrence Bonk, August 9th, 2014
by Mallory Stuchin, August 8th, 2014
Convenience stores have a long and storied history of offering us beef jerky, candy and sugary pseudo-coffee. What if, however, instead of all of the foodstuffs we know and
love tolerate, they were filled entirely with felt fakers? If you are near London, you’ll get a chance to see what that would be like.
A British artist named Lucy Sparrow has opened a convenience store filled with fake snacks and fake drinks, all made from felt. Don’t worry, nicotine heads, there are fake cigarettes as well. Why would anyone do this? It’s art! All told, Sparrow created over 4,000 fake items over the course of seven months.
Don’t worry. If you are stuck in a country that doesn’t count the Beatles as favorite sons, you can order some of these felt creations online. Check out the website here.
by Kelsey Vala, August 7th, 2014
We’re in for a long, hot summer. So to stave off heat stroke, we’re bringing you our favorite summer treats each week as part of Frozen Friday, giving you the scoop on our favorite ice-cold recipes and party ideas to help you stay cool all summer long.
Frozen dessert on a stick. Isn’t it great? With one hand holding your treat, you still have an entirely separate one free. You can steer, scroll through your phone, swat away mosquitoes — the possibilities are endless. That’s why we’re tipping our hat to the ice pop, one of the all-time greatest summer treats. And, since it’s August and we’re craving something intensely refreshing, we’ve tracked down the fruitiest recipes our hands can hold.
by Jamie Lisanti, August 6th, 2014
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
Margaritas — a staple summer beverage if there ever was one — are just meant to combat the hot, sticky dog days of summer. While a classic margarita is perfectly delicious in itself, there is also so much potential for adding other exciting flavors.
Take, for example, this Cucumber-Jalapeño Margarita. The traditional fresh lime juice and silver tequila are mixed with savory slices of cucumber and fiery halved jalapeños. The intensity of the spiciness is up to you: the longer it sits and chills, the spicier it becomes. Perhaps this is what it means to fight fire with fire.
Bottoms up, folks!
by Sarah De Heer, August 3rd, 2014
Ever wish you could have your cake and drink it too? This Mojito Pie attempts to grant that wish. Start off with a traditional mojito-making method by muddling fresh mint leaves and lime juice together to release all of the flavors. (Pro tip: Make some extra for an actual mojito to drink while you work.) As you sip your icy cocktail and dream of island beaches, mix together the custard, which is similar to a key lime pie base, plus a splash of rum. For the finishing touch, add decorative garnishes of whipped cream, lime zest and mint leaves. Cheers to that!
by Jamie Lisanti, July 30th, 2014
Click play on the video above
to find out why Alton voted the way he did. (Spoiler alert: The latest finalist sent home is revealed in the video.)
by Kerri-Ann Jennings, M.S., R.D., July 30th, 2014
Few can resist the appeal of a luscious, hulking slice of cheesecake. But it can seem daunting in summer heat. Luckily, you can join today’s celebration of National Cheesecake Day with a creamy confection that also combines the flavors of summer by the campfire: S’mores Cheesecake. Graham crackers are key in both sweet treats, and this dessert takes cues from traditional cheesecake with a simple butter-and-graham-cracker-crumb crust that extends just barely up the sides of the cake. But where it really channels the ooey-gooey, richness of s’mores is in the filling. Made with cream cheese, sour cream, sugar, special dark cocoa and hot fudge, the cheesecake’s core has an intense chocolate flavor and a melty texture. With marshmallows baked inside and blanketed on the top, the finished cheesecake has a fire-toasted look and a thick, creamy center.
by Lawrence Bonk, July 30th, 2014
While you can usually find stone fruits at the grocery store year-round, they don't compare to the plump, in-season local beauties that arrive in late summer. These sweet, juicy peaches, nectarines, plums, apricots and cherries have ideal flavor and ...
by Sarah De Heer, July 29th, 2014
It’s no secret that supermarkets waste a whole lot of food in their day to day operations. When dealing with that sheer volume of food, how could they not? Still, grocery stores are beginning to realize this is a problem and have come up with some novel solutions. Here is another one, brought to you by UK supermarket Sainsbury’s.
The popular chain has teamed up with waste management company Biffa to power their supermarkets using the food waste that would otherwise just head to the trash. The food waste, thanks to Biffa, is transformed into biogas and then that gas is used to power the stores. The process has been a success and, as of this writing, the company no longer sends any waste to landfill.
They are the first business to go all in on biogas for their power consumption needs and, hopefully, this is a trend that continues to catch on.
by Justin Warner, July 28th, 2014
Rachael Ray hosted the final five, as well as Alton, Bobby and Giada, on her talk show during last week’s episode, and tasked the finalists with helping to solve a common problem: dinnertime struggles. After several successes (and also several failures), Star Talk wanted to catch up with the host herself to find out her thoughts on the show.
Star Talk: Rachael, what are your final thoughts on how the final five performed in this episode?
Rachael Ray: I think overall they did really well. I think some of them were a little more comfortable than others, but you know, it’s a really tough thing to try to master working in front of a camera and a live studio audience and having the family that you’re cooking for literally at the counter. So it was sort of a triple threat. I thought once they each got into it, even those that weren’t as comfortable found their rhythm eventually.
Time flies when you are watching hoping-to-become celebrity chefs duke it out on camera. Two months ago, we were introduced to 12 hopefuls, and one by one, the mentors have crushed the dreams of all but five of them. Now in New York City, the competitors are given a heaping helping of “It’s Getting Real,” which is one of my favorite buffet-style dishes.
They stop by Food Network HQ, which Sarah says feels “like Christmas morning.” I still get that feeling when I stop in. This reminds me, I have a mood ring that belongs to one of Susie Fogelson’s kids’, and I need to give it back.
If the competitors had mood rings, the rings would turn black the second it’s revealed that the gang will be doing a live field story in Chelsea Market. It sounds simple. The gang will head to a vendor downstairs. There they will find a summer staple (think ribs, lobsters, ice cream, yogurt-based dips and corn) and report to the Mentors back upstairs.