by Kerri-Ann Jennings, August 27th, 2014
by Lawrence Bonk, August 27th, 2014
Whether you’re packing lunch to eat in your cube or for your kids to have at school, it’s important to find things that are easy, quick and new. And regardless of your best intentions at 7:30am, the key is making something you (or your kids, spouse or cubicle-neighbor) actually want to eat once lunch time rolls around. With that in mind, here are some things you can do to make lunch prep a snap:
1) Plan your dinners with leftovers in mind: Make extra grilled salmon or chicken to add to sandwiches or salads; wrap up leftovers in single servings at the end of dinner.
2) Do some prep work on Sunday: cut up vegetables, seal snacks in individual portions or make a large tub of pasta, grains or bean.
by Lawrence Bonk, August 25th, 2014
You love chocolate. You love it so much that those around you often utter the phrase “if you love chocolate so much, then you probably just should marry it.” You may not be able to marry a delicious hunk of the good stuff, yet, but that doesn’t mean you can’t study it. One renowned institution of higher learning lets you do just that, obtaining a Ph.D in the process. That’s right. You can become a doctor of chocolate — a doc choc if you will.
England’s Cambridge University just unveiled the 3.5 year multidisciplinary Ph.D on chocolate. Why doesn’t it behave like other soft solids and melt sooner? What can we learn from its chemical properties? Why does it taste so good mixed with peanut butter? You’ll learn all of this and more.
by Camilla Brandfield-Harvey, August 22nd, 2014
As you can probably tell by looking at all of the downward facing heads at any restaurant, food-based apps are kind of a big deal. You can snap pics of food and put it on your Instagram. You can offer scathing reviews of your not-so-favorite eateries on Yelp. You can let the whole world know you are about to consume a double cheeseburger on Foursquare. Until now, there has not been a single app that let you do all of these things. Introducing Foodmento.
Foodmento, a name which is going for ‘nostalgia’ but ends up just hitting ‘mint,’ is your all-in-one food-based smartphone app. First of all, it is dish based, meaning that you use the application to search for a particular dish. You can then find the best of said dish in your area. You can also check out the best rated dishes at a particular restaurant, which thankfully will take the guess work out of that whole deciding thing (overrated.) There is location-based social networking, just like Foursquare. There is also a heavy social component, with the app letting you know if a friend has tried out the same stuff you have. It’s pretty cool, even though society may have already hit critical mass with this stuff.
by Michael Blakeney, August 22nd, 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.
We feature a lot of ice cream treats and sugary sweets on Frozen Friday, but today we’ve put away the scoop. As we near September, it’s time to consider what summer foods we’ll leave behind and which we’ll bring with us. We’re thinking berries. If you’ve been looking for a DIY project, we’ve got you covered. Here we’ve gathered strawberry, blueberry, peach and cherry freezer jams that take only minutes to make and months to eat, with glee.
by Lawrence Bonk, August 21st, 2014
Sun-dried tomatoes are an excellent way to concentrate that jammy summer tomato flavor. But when it’s too hot to turn on the oven, take advantage of the sun and use your car.
A car dashboard makes the perfect substitute oven.
Simply slice fleshy tomatoes (plum tomatoes work well) into quarters. Lay them out on a baking sheet and drizzle lightly with olive oil and a light sprinkle of salt. Place the baking sheet on the dashboard of a car parked in direct sun (put the baking sheet on top of a towel to help keep it level). Close the car windows and let stand for about eight hours. Voilà: sun-dried tomatoes (and a very delicious-smelling car).
by Jamie Lisanti, August 20th, 2014
New Orleans is most definitely known as a foodie city. They have a culinary take that is uniquely their own as anyone who has ever strung together the words “po” and “boy” would know. Now a burger joint is attempting to cover the entirety of New Orleans centuries of food history into a single burger.
East coast chain Burger 21 has just unveiled their Bayou Burger, which is like eating New Orleans on a bun. The patty is made from andouille sausage and turkey. The patty is then topped with seasoned blackened shrimp and a spicy cajun coleslaw. Finishing it off are two sauces, a seafood remoulade and Sriracha. Some lucky burger chompers will also find a tiny, toy baby inside their patty(just kidding.)
Of course, if you are hankering for a taste of New Orleans, you could always head to New Orleans.
by Kerri-Ann Jennings, August 20th, 2014
This year’s 66th annual Primetime Emmy Awards on Monday, August 25, has the theme “Kaleidoscope of Color.” Since, when you get down to it, awards shows are as much about what you’re wearing as they are about who might win, plan an impressive, colorful-packed party menu. (If you really feel daring, you can make exactly what the attendees will eat. Otherwise, try this stunning and elegant Raspberry and Vanilla Dobos Torte with Pulled Sugar Ribbons.
A Dobos Torte is a Hungarian layered sponge caketypically layered with rich chocolate buttercream and topped with caramel pieces. But for the sake of summer (and sophistication), bake the sponge cake layers in a sheet pan and cut them into 3-inch round disks, then layer them with a light but decadent mascarpone mousse and fresh raspberries. For the grand finale, use a candy thermometer to transform sugar and water into statuesque sugar ribbons. Then wait for the accolades to roll in.
by Lawrence Bonk, August 20th, 2014
Adjusting to dorm life from the comforts of home (and a fully stocked and equipped kitchen) can be a rough transition for college-aged foodies. But with just a few tools and a basic pantry, you can whip up satisfying meals for any time of the day or night.
This whole-grain hot cereal (pictured above) uses bulgur and barley with oats to make an extra hearty and nutritious breakfast. Think about mixing a bigger batch of the cereal so it’s ready to use in an instant. For a cold alternative, mix a whole-grain, low-sugar dry cereal (Cheerios and Bran Flakes are two classic, good choices) with plain yogurt, fresh or dried fruit, a handful of nuts and a splash of lowfat milk. It will keep you fueled for hours.
If you’re in a hurry, try instant oatmeal cooked with lowfat milk and topped with peanut butter and banana, or top rye crisp crackers with mashed avocado and hard-boiled egg slices.
One of the worst feelings in the world has to be taking a big, late night swig of milk, only to find out that it is chunkier than cottage cheese and smellier than brie. In other words, it sure is hard to keep track of all of the perishables in our refrigerators. A just-released app seeks to take on this modern problem, using the magic of technology to save us from ourselves.
It’s appropriately called The Fridge and it seems simple enough. You input perishables when they go into the refrigerator and the app will let you know, via messages, when it’s time to let them go. It also acts as a spoilage encyclopedia of sorts, letting you know the average time it takes all of your favorite foods to turn into your favorite poisons.
The app is $1.99 and available right now. However, The Fridge is currently only available for iOS users. Sorry Droid-heads.