by Kerri-Ann Jennings, M.S., R.D., November 5th, 2014
by Lawrence Bonk, November 5th, 2014
Halloween may be behind us, but we’d bet that lots of people are having all-candy breakfasts this week. The occasional candy bar aside, there are definite health issues with an all-sugar diet. One way to keep total intake in check is to cut it out where you don’t need it, so that you can leave room for when you really want a treat. A great place to start is breakfast, which (candy aside) is often an unnecessarily sweet meal. Here are 15 breakfasts that show you how to start your day without sugar.
Multigrain toast topped with…
- Avocado and red pepper flakes
- Avocados, sliced red onions and tomatoes, drizzled with balsamic vinegar and fresh basil
- Cashew butter, apple slices and toasted coconut flakes
- Cream cheese and smoked salmon
- Olive oil, tomatoes, feta cheese and toasted walnuts
(Note: Most sliced breads have some sort of added sugar. Make sure to scan the ingredient list or buy a loaf from your local bakery.)
by Patrick Decker, November 4th, 2014
Being as how you are reading this blog, you are probably the type of person that follows regional and national food trends pretty closely. You know the best burger or pizza slice to try in cities you’ve never visited before. You drink coffee out of a mug that says ‘bacon’ on it. You believe that classic edibles belong in their very own museum. To that last point, you are finally getting your wish. New York City has a temporary French fry museum.
The exhibit shows off more than 100 classic NYC frites from all over the five boroughs, locked away behind glass cylinders as if they were priceless works of art (they are.) The exhibit outlines the history of fries, as well as the history behind all of the various condiments that makes dipping so much fun. The brains behind all of this historical vegetable oil are a design firm called Guild and a niche condiment maker called Sir Kensington’s.
by Lawrence Bonk, November 3rd, 2014
Let’s face it: Thanksgiving is coming. You can’t stop it. I can’t stop it. The best we can do is to prepare ourselves for turkey’s imminence. Sounds about the right time for a dry run on roasting America’s most-grateful bird.
To make things easier, reach for a boneless turkey breast or tenderloin (which, based on the sheer size difference between the two, is like a chicken tender, only much larger). Picking up a lean cut like this means it will cook faster and slice easier for an open-faced sandwich.
This is a great alternative when planning for the upcoming holiday, too. If you’re cooking for a smaller crowd or just don’t want to deal with preparing a whole bird, roast off a couple of breasts or tenderloins and you’ll have all the flavor without any of the fuss.
by Jamie Lisanti, November 1st, 2014
You know, back in the old days, America used to be the undisputed world champ of all-you-can-eat meals. This country was practically raised on massive piles of mashed potatoes and subpar ice cream sundaes. Well, it looks like the good ole US of A is slipping in yet another arena. Burger King Japan has started offering up all-you-can-eat Whoppers. Sigh.
The deal will set you back a reasonable $11, which nets you all the beefy goodness you can possibly manage to squeeze down your maw, with a few caveats. First of all, you have to eat two Whoppers, a medium fry and a medium soda in order to qualify to keep eating. Then, you only have a half hour to consume all of that beef. Finally, this offer is only for your standard Whopper and none of those fancy-pants new versions. Still, if you just got rescued from a deserted island and you are starving, this wouldn’t be a bad place to start.
by Carol Blymire, October 31st, 2014
Now that Halloween is over, it’s time to start thinking about all of the ways to use your leftover candy. (For the record, we’ve been known to stash extra candy just to have as leftovers come November.) You could pass it out to coworkers or stockpile it to bring to movies, but we recommend revamping it, perhaps as Leftover Candy Bar Brownies. First, make a simple brownie batter, then add your favorite chopped chocolate candy — peanut butter, nougat, mint or caramel are all fair game. A gleaming layer of velveteen, thick chocolate ganache takes these over the top. Spread a thick layer of it over the top of the brownies, sprinkle with additional leftover chopped candies, like chocolate-covered peanuts or pretzels, and then revel in the candy-coated baked goodness. Happy Day-After Halloween!
by Lawrence Bonk, October 31st, 2014
AKA Let Me Eat Cake
A few years ago, a fashion designer made a canvas handbag emblazoned with the words “Eat Cake for Breakfast.” Really? It seemed so targeted toward those ladies who only saw Sex and the City for the first time in syndication on basic cable and thought they were so cool drinking cosmos at girls’ night in some strip-mall chain restaurant, deciding who was the Carrie and who was the Samantha. I used to roll my eyes at women who carried that bag … until I ate the first piece of my new and improved gluten-free carrot cake. Now I get it, people. I won’t carry that bag, but I will unapologetically eat this cake for breakfast. You should too.
I’ve been making gluten-free carrot cake for years. And it was fine. Good, actually. It was sweet and rich and delicious, and everybody said it tasted “just like regular carrot cake.”
by Lawrence Bonk, October 30th, 2014
The humble, cream-filled eclair is one of the most delicious treats available at your garden-variety bakery. However, what if the eclair got too big for its britches and decided to expel all of the other baked goods? Then you’d get Les Jardins de la Duchesse, New York City’s all-eclair bakery.
NYC’s Lower East Side will play home to all manner of cream-filled delicacy once this bad boy opens, from your classic Valrhona chocolate-topped standard to more unusual eclairs. The bakery will even feature savory items, including curry chicken eclairs and salmon and cream cheese eclairs.
by Erin Hartigan, October 29th, 2014
Canned fish. Sometimes it’s a necessity. That tuna fish isn’t to become a tuna fish sandwich by itself, in other words. There are, however, some downright gourmet canned fish products that are miles away from the bespectacled Charlie the Tuna. One London restaurant is betting that foodies will pay premium prices for premium canned fish product.
The appropriately named Tincan doesn’t even have a chef and very little by way of staff. Most of the dishes consist of canned fish with a variety of bread, greens and other simple sides. The restaurant only stocks the best of the best in its namesake, importing products from all over the world. Reviews have been positive, proving once again that fresh food is totally overrated (kidding.)
Pumpkin gets a lot of love in the sweet category. And happy as we are to dive into pumpkin pie, pumpkin sticky buns or a well-spiced cheesecake, today we are championing the savory side. Case in point: dinner in a pumpkin. This clever, ultra-homey idea bakes a classic casserole (think: cream of mushroom soup, wild rice, water chestnuts, ground beef or turkey) into an actual medium-size pumpkin. Pop it in the oven on Halloween night, draw a face on the finished gourd and dish it out with some softened pumpkin for maximal heartiness before trick-or-treating time. Or make it the throw-back main course for your adults-only party, since it pairs well with pumpkin ale and a sensible kale salad. (Full disclosure: This is stock art, not the actual dish. We completely failed to take a picture when we made this dish ourselves.)
More Savory Halloween Meals: