Pretzels, hot dogs, pizza and bagels — as healthy as you may eat on a daily basis, it’s pretty hard to deny the occasional indulgence in your favorite street food. Many cities are defined by their signature street-side treats, and I think most of us would be lying if we said we didn’t consider street food a guilty pleasure. Today I’ve rounded up my favorite stationery inspired by street food staples (like the card pictured above by Fish Cake Design) , so we can indulge even if a hot dog cart isn’t nearby.
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.
Ready yourself for impact because that magical time of year when apples manage to sneak their way into every corner of your autumnally themed life is now. Just try and look away as their dappled red and green skins flood quaint little baskets at farmers markets. Resist the smell of freshly fried cider doughnuts? Impossible. You might as well just surrender as “25 new ways to cook with apples” overtakes your Pinterest feed.
Speaking of which, here’s a delicious dinner recipe to try using apples.
I poke fun, but the reality is that apples are great to cook with. They play well with sweet and savory flavors and give you that wonderfully satisfying feeling of being in tune with the new season. Feeling a bit overwhelmed by the myriad varieties staring you down at the store? Reach for McIntosh — they’re a safe all-purpose choice for cooking, baking or simply eating out of hand.
There’s something undeniably eye-catching about opening up a cookbook for the first time and feeling like the author has shared with you one of the most passionate parts of his or her life — including family roots, recipes and laughs about life. I’m talking about Aarti Sequeira‘s first cookbook, Aarti Paarti: An American Kitchen with an Indian Soul. So many Food Network fans first met Aarti when she won Season 6 of Food Network Star. Others were introduced to her when she hosted her first show, Aarti Party.
One of the most-approachable Indian-American cookbooks available today, the book is broken down into typical cookbook sections (including breakfast, salads, soups and stews, and dessert). There is also a section on chutneys. “Chutneys are a wonderful place to start for both new cooks and new-to-the-Subcontinent cooks because they either require no cooking at all or employ familiar cooking techniques,” Aarti shares. What makes this book stand apart are the anecdotes about how her mother and grandmother cooked these dishes — how they made exotic-sounding dishes sound familiar and comforting for their family. Before you get cooking, read Aarti’s introduction to common Indian spices — there’s no such thing as an intimidation factor in this book. FN Dish strongly suggests you read through the introduction, then run (not walk) to recipes for Eggs Poached in Tomato Sauce, Lasagna Cupcakes, Lucia-Lucica Fried Rice, Pregnancy Potatoes, Indian Street Corn, and Homemade “Magic Shell” with Garam Masala and Sea Salt.
You can buy a copy of Aarti Paarti: An American Kitchen with an Indian Soul here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of Aarti Paarti, and all you have to do to enter to win one is leave a comment below telling us your favorite recipe from Aarti (must include recipe URL). Need inspiration? Flip through her recipes here.
Fall’s harvest may be beautiful to look at, but it’s also nutritious fuel for colder days. Keeping these seasonal treats on hand will help keep you feeling more energized as the cooler weather sets in.
Sweet and delectable pumpk...
Hot Links We’re Loving:
- You may have been proud of your apple-picking loot at the farm, but if you ran out of ways to use the bounty after baking a crisp and a pie, try serving the fruit in this Kale Salad with Sauteed Apples from Brooklyn Supper.
- Even in the name of Octoberfest, guzzling pint after pint can be taxing (and beer-belly-inducing). Take your brew differently — and arguably more responsibly — with Spiced Octoberfest Beer Bread by Savory Simple.
- Those stuck with a loaf of stale bread should follow Sunday Morning Banana Pancakes‘ lead and put a seasonal spin on bread salad with Pumpkin Seed Panzanella.
- Like the stuffed pizza crusts and stuffed peppers before it, Toasty Biscuit‘s Double Chocolate Caramel-Stuffed Cookies are better than your average treat, all thanks to that nice surprise inside.
- Salted caramel gets a fall splash of cider in Cider Pancakes with Apples and Cider-Salted Caramel by Spicy Ice Cream. With cider in the pancakes, this one proves that brunch is better with booze.
October is an exciting month in the agriculture world, as peaches and corn give way to apples and pumpkins, prime for the picking. And in certain vine-filled valleys, it’s a lush time, indeed: the grape harvest. On a recent visit to Willamette Valley — Oregon’s up-and-coming wine region known for its bold Pinot Noirs and crisp Chardonnays — we learned that an unusually warm summer had sped up the growing and ripening process, resulting in an earlier harvest. Lucky for us, that meant we were able to get up close and personal with those big, juicy grapes.
To learn all about the harvest process — and see how varying microclimates within a 10-mile radius can yield entirely different grapes — we visited a few different wineries. We checked in with Winemaker Melissa Burr from Stoller Family Estate as she sampled some of the new juices coming off of the vines, and toured Sokol Blosser and Penner-Ash wineries to see how their harvests were progressing.
There are very few ingredients that can add to a dish what fresh fennel can add. It’s got a hint of sweetness, a nice crunch and a refreshing flavor. Known for being eaten raw as a palate cleanser at the end of a big Italian meal, it can be prepared or eaten just about any way you can imagine. Take these recipes, for example: roasted fennel in pasta, fennel salad and even a fennel slaw. Try out a few of these and before you know it you’ll be adding fennel into all kinds of things this fall.
Baked Penne with Fennel: When you think of creamy baked pasta, you don’t necessarily think of light flavors. But fennel can add the perfect soft flavor to just about anything — including this creamy baked penne. With pancetta, heavy cream and three different cheeses, the dish definitely benefits from the fennel’s subtle flavor.
You may think smoothies are just for summer’s ripest berries, but blend a harvest of fall pears and plums into a mousse-like whip with almond milk, almond butter and cinnamon and you may never go back to berries. Not only is this smoothie vega...