by Lawrence Bonk, September 3rd, 2014
by Allison Milam in View All Posts, September 2nd, 2014
The residents of New York City have been waiting with bated breath to get their very own Denny’s and now their long, solemn wait is over. The Financial District now houses a franchise of the mostly-edible diner chain, with a few fancy, NYC twists.
The decor of this Manhattan Denny’s takes a cue from its neighbors, eschewing the traditional color scheme for that workers-stopped-in-the-middle-of-building-it steampunk look that is de rigueur these days. There is also a fully-stocked bar and pricier menu options. Speaking of pricier menu options. you can also get yourself a $300 iteration of their famous Grand Slam breakfast, which comes with two entrees, a bottle of 2003 Dom Perignon and, of course, a high five from the bartender (really.)
So, if you ever find yourself in the Big Apple and want to avoid the city’s thousands of unique food options, hit up this Denny’s!
by Lawrence Bonk, September 2nd, 2014
The end of summer is a big deal for kids. If your young ones have already gone back to school, they’re transitioning from camp and family vacations to rowdy rides on the school bus, binders filled with homework and snacks before soccer practice. If they haven’t gone back yet, those days are coming up fast. This school year, ease their back-to-school shift with easy kid-friendly snacks. These recipes for kid-friendly midday refueling will satisfy and re-energize your kids while still leaving room for dinner. Here are some wholesome, homemade Food Network favorites:
Salty square crackers are suited to so much more than out-of-the-box snacking. Take it from Trisha, who drizzles saltines with butter, brown sugar and chocolate for Sweet and Saltines (pictured above), reaching that perfect cross between salty and sweet. Hey, it’s a whole lot better than passing kids a candy bar.
by Lawrence Bonk, August 30th, 2014
Summer is about to give us its final, humid embrace. Just because we are approaching fall doesn’t mean we will stop eating ice cream, however. Ice cream is to be screamed for throughout the year in equal measure. Case in point? Here’s an ice cream maker that doubles as a kickball.
The appropriately named Kickball Ice Cream Maker is exactly what it purports to be. You make ice cream by filling the ball up with ingredients and then kicking it around for a while. A pint of ice cream takes twenty minutes of playtime to finish, upon which you’ll have an easy, creamy way to replace all of those calories you unfortunately burned while exercising. It’s a win/win.
If you are the type of person who loves ice cream, but hates pushing buttons, you can get one of these for your volleyball court/dessert shack by ponying up $35.
by Carol Blymire, August 29th, 2014
Sure, Easter can be fun. All of that egg finding and candy eating can be a pretty good time. However, the most time consuming aspect of the holiday is not donning a bunny costume, it’s painting colorful designs on all of those eggs. Thankfully, the coming robot apocalypse has got you covered. Introducing the EggBot Pro.
What this cute lil robot lacks in bloodlust, it more than makes up for in design technology. All you do is pop an egg in the machine and let the magic of science do the rest. You can make your own designs on a computer and easily port them into the machine, creating endless opportunities for bad egg-based visual puns.
You can get your own for $325, which is about the price of 2,000 eggs. This seems like a fair price for the ability to be able to warn off your roommates against eating your eggs right there on the shell.
by Contributor, August 29th, 2014
AKA Who You Callin’ a Tart? Oh Yeah, This.
Late summer is my favorite time of year, and it all goes by too quickly, with its lazy weekends, marathon gab sessions (with bonus day drinking!), birthday cake with too many candles, beautiful sunsets, and farmers markets exploding with gorgeous colors and flavors. August is just the best, and I’m always a little sad to turn the calendar page.
by Lawrence Bonk, August 29th, 2014
Basil plants everywhere else have grown wild this summer and now you’re probably wondering what you’re going to do with the rest of your abundant supply.
Your first instinct is probably to make a boatload of pesto. Do it. One can never have too much pesto. But once you’ve tired of pesto, it’s time to branch out with your basil options. The beautiful thing about basil is that it’s naturally sweet, so adding it to desserts (pair it with strawberries and ricotta) isn’t too much of a stretch.
by Joseph Erdos in View All Posts, August 29th, 2014
Let the glory that is the modern food mash-up wash over you like a nice tall glass of lemonade-spaghetti. First there was the Cronut, then the Ramen Burger and then, well, a billion other things. Newest mash-up on the Franken-circuit? This ramen noodle lobster roll.
Created by food blogger Joy of The Cooking of Joy, this lobster roll is heavy on the lobster and not so heavy on the roll. It’s essentially a bunch of lobster salad wedged between a ramen tortilla of sorts. The salad consists of lobster, toasted sesame oil and Japanese mayonnaise. The ramen is prepared by chilling and then pan frying the noodles, then shaping them into something that can play house with Maine’s greatest treasure.
Bonus: The World’s Craziest Food Mash-Ups
by Lawrence Bonk, August 28th, 2014
For this Labor Day weekend, Food Network has a great selection of grilling and barbecuing episodes starting with The Pioneer Woman and Trisha’s Southern Kitchen on Saturday morning. Afterward the co-hosts of The Kitchen share their best grilling tips with HGTV’s Kitchen Cousins.
On Sunday morning Giada De Laurentiis gets a tour of Korea Town in Los Angeles from the king of Korean barbecue. On Bobby Flay’s Barbecue Addiction, Bobby focuses on grilling sausages, including beer-glazed bratwursts. On Sunday evening tune in for a new episode of Rachael vs. Guy: Kids Cook-Off in a sandwich-themed episode with guest judge Jeff Mauro. Then watch food truck rookies race into Austin as they try their luck selling to singles on The Great Food Truck Race. On Cutthroat Kitchen Alton Brown auctions off an Italian scooter, which will turn into one chef’s creative vehicle, literally.
by Jamie Lisanti, August 27th, 2014
Do you have a souped-up grill currently resting in your back yard? It probably got a lot of use this summer, with copious “oohs” and “ahhs” from your friends and neighbors. However, no matter how many trinkets you have affixed to your mega-grill, it probably pales in comparison to this roving, and ridiculously patriotic, monster grill.
Ah, Labor Day. That bittersweet moment of conflict between a blissfully long weekend and the end of lazy days, white jeans and vacation. Savor the final lazy days of backyard barbecues with these Mini Burger Cupcakes. The first trick to authentic-looking sliders is a golden cupcake muffin topped with a sprinkle of sesame seeds, to resemble the soft bun. The meat patty can be made with chocolate icing, or if you’re feeling adventurous, a pan of brownies cut into circles. Add shredded lettuce (green-tinted coconut flakes) and swirls of ketchup and mustard (red and yellow icing) for a well-dressed burger that you can make long after barbecue season is over.