Sustainable. Gorgeous. Rich in nutrients. These are three ways The Nourished Kitchen captures the fresh and simple elegance of food. In her new cookbook, blogger and real-food proponent Jennifer McGruther – who favors the likes of bone-enrich...
When it comes to gimmicks for getting kids interested in their food, I say, “Yes, please.” I have no shame when it comes to fun presentation, cute shapes or miniature anything, as long as it’s no more difficult than making a plain old version. With four kids at home — the oldest just turned 5 — these are my favorite tricks of the meal-making trade.
1. Sandwich Sushi: We call these “roly-polies” in our house, and the method couldn’t be simpler. Take a piece of bread and use a rolling pin to flatten it out (making the surface bigger too), then fill with your usual toppings like PB&J, turkey or whatever your kids like. Roll up and slice into 3 to 4 pieces.
2. Bunny and Bear Hard-Boiled Egg Molds: Our kids love eggs, but they actually cheer when I spend an extra 20 seconds creating bunnies or bears with these easy-to-use egg molds. Just press a peeled egg into the mold, close and wait a few seconds, then pop ‘em out.
Tickets are on sale for the 2014 New York City Wine & Food Festival, an annual celebration of all things dining in New York City. For four days exclusively in October, (Oct. 16-19) food fans will get a chance to mingle with their favorite television stars, like Bobby Flay, Rachael Ray, the casts from The Kitchen and Chopped, and many more. The best part? Several events cost less than $100 this year. Get your tickets now.
Here are the events our editors will be covering throughout the festival — join us.
Thursday, Oct. 16
Cooking Channel presents Chicken Coupe hosted by Whoopi Goldberg
Ronzoni’s La Sagra Slices Read more
Farming is as big a part of the American identity as baseball, hot dogs and apple pie, but it has nevertheless been a shrinking part of the American way of life for decades. It takes only a drive past malls and multiplexes rapidly rising on land formerly dedicated to agriculture to appreciate that fact firsthand.
In its “40 Maps That Explain Food in America,” Vox.com uses a collection of charts, graphs and maps to illustrate how food in the United States is produced and consumed. In addition to exploring hot topics like the rise in obesity, the spread of McDonald’s, and the correlation between Waffle Houses and hurricanes, the feature reveals a lot about the trajectory of farming in the United States
Here are 10 interesting facts about U.S. farming — its history and current status — to be gleaned from Vox.com’s “40 Maps …”:
1. Between 1840 and 2000, the percentage of the American labor force engaged in agriculture-related work plummeted from a robust 70 percent to a measly 2 percent.
A traditional Moscow Mule calls for vodka mixed with lime, sugar and ginger beer. This version infuses even more ginger flavor by simmering ginger grounds with maple syrup (you can also make your own brown sugar syrup) before stirring in lemon juice and vodka. Top with club soda and garnish with a piece of fresh ginger.
Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables...
Rigatoni, Burrata, mozarella — as much fun as Italian food is to cook, it’s even more fun to say, and Giada De Laurentiis would agree. In true Giada fashion, she’s even added a section on pasta pronunciation at her first restaurant, Giada, in Las Vegas. Click play on the video below to hear a few more terms from Giada herself, as well as recipes for each.
While the joke of photographing food has come and gone, what remains is beautifully lit pictures of truly delicious dishes. And if the hipsters started the trend, the restaurants are doing it even better. Which makes sense, because who better to capture the essence of your favorite menu items than the team responsible for creating it? Even better, restaurant Instagram feeds provide amazing behind-the-scenes snaps of how your favorite food gets made. Here are 10 restaurants (well, eight, plus fantastic ice cream and coffee shops) that really up the food-photo game: Read more
For a quick and delicious lunch, there is nothing better than a satisfying sub sandwich. While usually the fillings include deli meats like ham or turkey, you can always adjust your sandwich to include some meatless alternatives like soy, lentils or portobello mushrooms. With the right seasonings, you won’t even miss the meat.
In this Tofu Parmesan Subs recipe from Food Network Magazine, the traditional Italian dish chicken Parmesan gets a vegetarian makeover with tofu, which is stuffed between two slices of crusty Italian bread. The tofu is coated in eggs and covered in a breadcrumb-and-cheese coating, with a pinch of Italian seasoning for flavor. Melted, nutty Parmesan and a tomato sauce made with basil and garlic cover the bread, and a piece of wilted spinach cooked in olive oil packs in a nutritional punch. The result? A filling lunchtime staple.