by Jamie Lisanti, September 10th, 2014
by Kerri-Ann Jennings, September 10th, 2014
Whether you’re ready or not, the beginning of September undoubtedly means pumpkin spice fever: lattes, muffins, pastas, cookies, breads, pies, smoothies — the list is neverending! Get a head start on the spicing with your own homemade Pumpkin Spice Syrup. Fall’s classic spices — cinnamon, cloves, ginger, and nutmeg — star in a blend of sugar, water, vanilla extract and pumpkin puree to create the perfect — and natural — pumpkin flavoring, but the best part is what you decide to do with it. From pancakes and ice cream, to coffee and oatmeal, the options are harvest-ready.
by Lawrence Bonk, September 10th, 2014
A new crop of apples is fruiting. While you may be tempted to use the fall fruit to make an apple pie (a great idea, by the way), apples are versatile enough to go beyond dessert. If you want to cut to their savory core, follow these general ideas: Apples pair well with curry, bacon, pork and and root vegetables. But there are a few flavor surprises in here too. Here are 30 healthy savory recipes featuring apples:
Waldorf Salad: Broccoli slaw makes this healthy salad a snap.
Asian Lettuce Wraps: Though it’s option, apple adds a nice tang and crunch to shrimp-and-crab wraps.
by Patrick Decker, September 9th, 2014
It wasn’t so long ago that only phones and tablets qualified as ‘smart’ devices. Nowadays, however, that list is growing to include watches, cups and even forks. Here is a pair of Harvard-bound chopsticks to add to the collection.
Introducing Kuaisou, a pair of smart chopsticks created by Chinese search engine Baidu. In addition to scooping up pieces of sushi, these smart sticks can also detect the pH level in food, in addition to analyzing the calories and temperature. They also connect via Bluetooth to your phone, tablet or other device.
by Michael Blakeney, September 5th, 2014
In the fast-paced, cutthroat world of trendsetting foods, one industry veteran has managed to stay the course through it all. While sprouts, kale and juices may come and go with the seasons, the mighty cauliflower has managed to keep its head high and its florets robust through the storm.
It’s understandable how cauliflower’s neutrality can easily dump it into the “boring” category. It’s white (yawn). The flavor is no beet or sun-ripened tomato, but it’s solid. It’s got that whole crazy “I look like a brain” thing going on. But isn’t it our weaknesses that can serve to be our greatest strengths?
by Contributor, September 5th, 2014
Plants worked hard all summer to deliver varied flavors, shapes and colors. Now it’s time to cook your bounty.
A garden row of seedlings at the season’s start should now be a greenmarket. If you’ve been following along this summer, you’ll have everything you need for pizza sauce (tomatoes, basil, thyme, oregano, onions) and salads (lettuce, arugula, red onions, edible flowers and beets).
This is the time to use your fresh tomatoes in lieu of canned tomatoes in any marinara or basic tomato sauce. Try Giada De Laurentiis’ version with carrots, celery and a bay leaf, or make Chuck Hughes’ classic pizza sauce. To make the substitution, use 10 to 12 blanched tomatoes in place of a 32-ounce can.
by Lawrence Bonk, September 5th, 2014
Blueberries are at the height of their season on the East Coast, which means whether you’re picking them from your backyard or the local farmer’s market, it’s time to stock up.
Small but mighty, blueberries are packed with antioxidants, and vitamins C and K. Utilize these sweet treats year-round by freezing them or by canning homemade blueberry jam (pictured above). For more information on your favorite summertime berry check out this Cooking Channel video on blueberries or just get straight to cooking with these 25 ways.
by Lawrence Bonk, September 4th, 2014
In 2011, a Scottish distillery teamed up with a Texas space research company to see how well whiskey would age in the cold, unfeeling nothingness of space. They sent a vial of unmatured malt and charred oak pieces into orbit. There it sat, spinning along with the cosmos, for three long years. Now it is ready to return home and, more importantly, be imbibed.
It’s actually an interesting experiment. On September 12, the vial will return home and be compared with a control vial, which was relegated to the boring confines of planet Earth. Which one became a better whiskey? Which one gets you to send drunk texts quicker, in the middle of the night, to ex-spouses? The world is about to find out.
by Jamie Lisanti, September 3rd, 2014
The culinary world has undertaken a noble — and never-ending — quest to combine each and every food in existence. The resulting creations are called Franken-foods, although instead of pitchforks the villagers get out their dinner forks (da dum dum.) In any event, here is the newest entrant:
Rustic Ravioli Burger.
This massive burger creation, invented by California eatery Slater’s 50/50, starts with a 1/2 pound patty sourced from both beef and sausage. That is topped with a hefty fried ravioli, Alfredo sauce, roasted tomato and, for some reason, broccoli. The four food groups.
If this burger sounds up your alley, you only have the month of September to get your Franken-food loving Franken-butt to Franken-fornia.
While you’re stocking up on new pencils, notebooks and back-to-school shoes, don’t forget cool new things for your kid’s (or your own) lunchbox. In lieu of store-bought finds, try this recipe for homemade Pop-Tarts. Toaster pastries are ideal for racing-out-the-door breakfasts, but taking the time in advance to make your own pastry dough is worth the extra effort. As the autumn nears, use the season’s first batch of apples to make a delectable pie filling, then make a cinnamon glaze to top the squares. Serve them at room temperature or gently warm them in the toaster or microwave, and we can bet you won’t miss the packaged equivalent. Happy snacking!