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Cooking with Gas: Where to Find Great Gas Station Food

by , October 17th, 2014

Ah, the open road. You know you are really and truly on a road trip when you pull into your first gas station and start gorging on gross snacks. What if, however, those snacks weren’t gross? There are only so many Corn Nuts and pieces of beef jerky a person can eat, after all. Some gas stations across this great land of ours have eschewed the gross in favor of the gourmet. On tonight’s season premiere of Offbeat Eats with Jim Stacy, you’ll get to pull off the tourist-jammed highway to fuel up on some of these secret gas station restaurants.

You’ll have to tune in at 9:30pm ET to see Jim’s picks, but in the meantime, here are some of our favorite fancy-pants gas stations that serve fancy-pants grub.

The Best Gas Station Food

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10 Things You Need to Know About Food Festivals (and How to Survive Them)

by , October 16th, 2014

Around the Cooking Channel and Food Network offices, everyone is gearing up for this weekend’s 7th annual New York City Wine & Food Festival, beginning tonight. For four days, NYC will be taken over by food industry innovators cooking, speaking and feeding folks at nearly 100 different events across the city. Our brazen editors will branch out, attempting to cover as much ground as possible to report back to you hungry Devour and FN Dish readers on the festival’s happenings.

If you’ve never been to a food festival, it’s important to prepare yourself before diving into the gluttonous, glorious adventure that they can be. I recently had the opportunity to attend Feast Portland — a three-day food festival celebrating Oregon’s unique culinary culture — where I learned the hard way that even food editors have finite stomachs. And so, too, do you — so read on as I reveal 10 food festival truths to help you navigate the bottomless bites to come.

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‘Fried Chicken’ Cookie Pop Cake

by , October 15th, 2014

Cookie CakeBefore you think we’ve lost our minds by sticking fried chicken on a cake, give us a second. There’s a new match for fried chicken in town — well, sort of. Next time you want to fool your friends, or you’re going to a birthday party for a buttermilk-battered fiend, whip up a batch of faux wings for this incredible “Fried Chicken” Cookie Pop Cake. Blend white chocolate biscuits or any cream-filled cookie with cream cheese and mold the smooth mixture into ball and stick shapes. To create the look of a drumstick, pinch together the stick, the larger ball (for the meaty end) and a smaller ball (for the opposite end), then after they set in the freezer, ice the cookies with a cream cheese, butter and brown sugar icing. For the finishing touch, roll the wings in crushed cornflakes for the just-fried, crispy effect, and serve them on top of the cake with a spoonful of raspberry compote “ketchup” for dipping.

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This Burger on Burger on Burger Creation is Insane and Awesome

by , October 15th, 2014

Burgers. Some people like them simple. They want the patty itself to do the talking. Other people, however, treat them like a canvas, topping them with anything and everything they can think of. This burger is definitely in the latter camp. As a matter of fact, it’s just about the craziest burger in recent memory.

The Nerd Lunch Burger, created by Nick at Dude Foods, is a massive testament to excess. All told, it features three burger patties and the list of toppings is pretty much an average person’s entire grocery order. Are you sitting down? It’s topped with cream cheese, mushrooms sautéed in bacon fat, French fries and mustard. It’s also topped with green chiles, goat cheese, peanut butter and a fried egg. It’s also topped with onion rings, chili, blue cheese, swiss cheese and beetroot. Phew. Finally done. Oh wait. Never mind. There’s one last topping – An entire bacon cheeseburger, bun and all.

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Sifted: Bacon-Apple Pie, Marbled Pumpkin Cheesecake Bars + More

by , October 14th, 2014

Bacon Apple Pie
Hot Links We’re Loving:

  • We love some good lattice-work, but Bacon-Apple Pie by For the Love of the South really outdoes itself. When this bacon-striped pie enters the oven, the fat renders from the bacon, giving the crust a savory smokiness that proves that everything — even apple pie — is better with bacon.
  • Earthy green matcha powder is a proven boost for lattes, so try adding it to your baked goods. Pink Patisserie tosses a teaspoon into a classic Scandinavian dessert for Matcha Almond Spritz Cookies, AKA the best reason to consider a cookie plate healthy.

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Here is a $1,700 Burger That Comes Covered in Gold

by , October 13th, 2014

Sometimes you just want to eat a whole bunch of precious metals. Unfortunately, most restaurant menus are suspiciously devoid of menu items containing diamonds, gold or even platinum. They just want to hog all the treasure for themselves! One London eatery, however, is sharing in the wealth by introducing a burger that is literally covered in sweet, sweet gold.

Honky Tonk, an American-themed diner in London, just rolled out their Glamburger. Just how glam is it? Well, in addition to the buns being dipped in gold leaf, the whole thing is also topped with a gold-covered duck egg. Don’t worry. This gold is fully edible (so they say.) The patty itself is comprised of glamorous Kobe Wagyu beef and venison. Two animals meeting on the afterlife dinner plate isn’t quite enough, however. There’s also Iranian saffron-poached lobster and candied bacon in the mix. That’s four! It’s like a tasty zoo.

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Häagen-Dazs Japan Uncorks Wine Ice Cream Dessert

by , October 12th, 2014

What if you are desperately itching to get drunk but also wanting to chow down on a bowl of refreshing ice cream? You can’t just pour a bunch of booze into a half-eaten pint, as that would be absolutely disgusting. No, it looks like you’ll have to travel to Japan to taste what Häagen-Dazs has just brought to the table.

Häagen-Dazs Japan has just unveiled a booze-flavored ice cream dessert. The treat, called Antoinette, is made from “high-grade red wine” from Bordeaux, France. It also features a layer of plain frozen custard and, due to its cake-loving namesake, a pillowy layer of sponge cake.

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This Native American Restaurant Serves ‘Pre-Colonization’ Menu

by , October 9th, 2014

There aren’t exactly many Native American restaurants in this country, which is kind of a bummer. As a matter of fact, New York City boasts exactly zero. Minneapolis, however, will soon house one. Even cooler? Fortunately, the creator promises the entire menu will come from the days before colonization. Unfortunately, that means no pizza.

The eatery, which will be named The Sioux Chef, is set to feature the area’s only Native American menu. The items on order here will be the real deal, as in actual meals that were prepared many, many moons ago. This means stuff like Wojapi soup — which is made from duck and dandelion — and stewed rabbit with fiddlehead fern. Many of the dishes are inherently familiar and exotic at the same time. In other words, it’ll probably be delicious.

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Hump Day Snack: Kabocha Squash Ice Cream with Maple Pecans

by , October 8th, 2014

Tired of hearing about pumpkin-flavored everything? Then go for a slightly less popular gourd that is just as tasty and versatile. Instead of serving it savory, transform creamy kabocha squash into Kabocha Ice Cream with Maple Toasted Pecans. The golden ice cream has a velveteen texture and flavor of ginger-infused coconut milk, nutmeg, cinnamon and maple syrup. Swirl in simple homemade cranberry sauce and three-ingredient maple-toasted pecans to add tartness and crunch. Then scoop it into waffle cones for an all-star autumn dessert — no pumpkin or pie-making necessary!

Find out more uses for the season’s squash and gourds with these recipes from Cooking Channel:

Will Fried Leaves Be the Newest Fall Food Trend?

by , October 8th, 2014

Do you feel that gentle lilt in the air? Fall is upon us, forcing us to take those light sweaters out of the closet. As an added bonus, the season also brings fallen leaves in every color of the rainbow. These leaves are pretty to look at, but why stop there? Let’s put ‘em in a big bowl and eat ‘em! That’s what the residents of one Japanese town do.

Minoo City, in the province of Osaka, has a signature dish: a bowl of deep-fried leaves! Local chefs take the Japanese maple leaf, known in Japan as momiji, and plate it up as a crunchy bowl of tempura. Momiji tempura is so popular, as a matter of fact, that it has made the town something of a destination spot for tourists.

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