At Narcissa, André Balazs’ and Michelin-starred chef John Fraser’s buzz-worthy restaurant in The Standard Hotel in the East Village, ingredients are sourced from Balazs’ Hudson Valley Farm, and seasonality shines on the menu. The r...
Tonight one professional chef and three amateur cooks faced off in the finale of the first Chopped Ultimate Champions tournament, battling for the chance to win $50,000 and a brand-new car, the largest prize in the show’s history. Amateur cook Keith Young, hero cook Diana Sabater and celebrity cook Laila Ali all had what it takes to beat professional chef Giorgio Rapicavoli, and, in fact, one of them did just that. FN Dish has the exclusive interview with the winner.
Beer cans are generally awash in a variety of colors: There’s the red, white and blue of Budweiser, PBR and Old Style, and the green, white and red — set against silver or gold — of a Heineken or Miller High Life. The hues on these iconic cans and bottle labels evoke beer brands, not necessarily the beer itself.
The Spanish graphic designer Txaber has taken a different approach with minimal, bright and super-appealing new beer can and bottle designs. The company has matched each of nine types of beer with the Pantone shade that suits it most precisely. Pale ale? That’s yellow: No. 604 C. Pilsner is more orangey, No. 1375 C. Imperial stout is so dark it’s basically black, No. 426 C.
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- When you have a hankering for fluffy, sticky cinnamon rolls — but no time or crowd to help you eat them — Dessert for Two‘s small-batch recipe comes to the rescue. Not only do these Quick Cinnamon Rolls come together using no yeast, they reach that delectable, buttery status with just 15 minutes in the oven.
Why is it that pasta is the go-to “pantry raid” dinner of choice? Sure, pasta just seems so effortless and satisfying. But here’s a fun fact: so is risotto.
Arborio rice. Stock. Some aromatics. The vegetable of your choice. Cheese. That’s pretty much all you need to have on hand to get dinner on the table. Risotto is simple to prepare and customizable to the nth degree based on your family’s tastes (basic risotto with a vegetable toppings bar, anyone?). The rice cooks in 18 minutes, and the leftovers can be repurposed into a no-brainer breaded and lightly fried cake.
This week on The Great Food Truck Race, the route took the teams to Alabama. On their first day Tyler had the teams getting their hands dirty — picking frozen shrimp in a challenge to see who could get close to 100 pounds. One team left with their spoils but soon found the challenge of peeling and cleaning the Gulf Coast delicacy holding them back. Later in the day Tyler challenged the two teams who had cooked the best brunch dish on Day Two to a seafood cook-off. In a surprise turn of events, the team that won was actually sent home.
Some were more successful than others at selling seafood dishes, but when in the South, where the fruits of the sea are the freshest, there’s no excuse not to partake of the bounty. And the state of Alabama has a lot to offer when it comes to seafood delicacies, including shrimp po’ boys and shrimp ‘n’ grits. For the meat lovers, there’s barbecue ribs, burgers and good ol’ Southern cooking.
If there’s any recipe to have in your back pocket at all times, it’s a good pasta sauce. When you’re armed with just a few simple (and likely on-hand) ingredients, jarred sauce can be a thing of the past, and no-sweat meals can be a nightly affair. Once you have these basic sauces down, a number of pasta dinners are just a rolling boil away.
Before you twist the lid off your next jar of tomato sauce, consider making a batch yourself. While there are many ways to make a classic red sauce, Ina Garten’s five-star Marinara Sauce is about more than tomatoes. She deepens the flavor with red wine and garlic, and she creates a chunky texture with chopped onions and crushed tomatoes. It jives perfectly with any pasta shape, as a part of a baked pasta dish like lasagna or even as pizza sauce.
Airline food. Those two words conjure up images of nearly edible meals served in plastic trays that you just try to force down your gullet as you watch that one Adam Sandler movie where he plays his own twin sister. In other words, the only James Beard award it would win would be the coveted “managed not to blow chunks on the way to New Mexico.” Well, here is a company that delivers airline food right to your door so you can manage not to blow chunks on the way to your living room as well.
The pun-loving folks over at Air Food One will fill your home with the delicate aromas of off-gray turkey and biscuit cookies. It works a lot like Fresh Direct and other food-on-demand services. You simply sign up and, like nearly palatable magic, once a week you’ll be staring down a piping hot plate of something that is sure to give you calories and technically prolong your life.
I love pie, all pies, but this one stands above the rest. I’m not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. I prefer to use fresh wild blueberries. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I’ve baked this pie using frozen berries with great success.
So, you’ve got your measuring cups ready and your sugars on standby, but you just can’t figure out what to bake? Cupcakes or pies? Truffles or trifles? Cookies or bars? Stop fretting over your stand mixer — the answer to this sweet dilemma is simple: Make a mash-up.