Cocktail Bar Battles Cell-Phone Zombies with Foil-Lined Walls

by in News, August 18th, 2016

Cocktail Bar Battles Cell-Phone Zombies with Foil-Lined WallsEver find yourself at a restaurant feeling frustrated that your tablemates — friends, family, co-workers — are all glued to their phones, texting, emailing or posting images and messages on social media instead of, you know, actually making conversation with the people sitting directly across from them?

A British cocktail bar owner has taken aim at this problem in a big, bold way: by installing copper wire mesh in the ceiling and silver foil in the walls of his establishment in order to block access to the internet. Apparently, this sort of metal-wrapped signal blocker has a name: a “Faraday cage.”

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Frozen Desserts That Actually Improve Upon Ice Cream

by in Recipes, August 18th, 2016

We’ve got a few more weeks of peak ice cream season, the summer state of mind when turning on the oven to bake something for dessert is close to unthinkable. Eating ice cream straight out of the carton is perfectly acceptable when you’re alone, of course, but you’ll want to whip up one of these frozen treats (made with store-bought pints) for your next get-together. Read more

10 Things to Make with Summer Peaches Before It’s Too Late

by in Recipes, August 18th, 2016

Fresh Peach CakeYou can pretty much bank on many of your favorite veggies being available in the supermarket year-round. No matter their true season, a sturdy stalk of broccoli, leafy lettuces and even once-just-for-fall apples will still line the shelves. But the same simply doesn’t go for peaches. Right up there with tomatoes, these fuzzy, juice-loaded gems are nearly impossible to get your hands on at any other time of year — at least if we’re talking good ones. Now that they’re ripe for the picking, these are the 10 recipes you should make with them — before it’s too late.

10. Ina Garten’s Fresh Peach Cake (pictured above)

There’s nothing like the smell of warm peach cake in the house. Peel, pit and slice the juicy summer beauties before nestling them in a thick, sour cream-spiked batter. Strewn with cinnamon sugar and topped with crunchy chopped pecans, this rustic cake is best served warm.

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“This Always Gives Me Anxiety” — Alton’s After-Show

by in Shows, August 17th, 2016

Following tonight’s brand-new fried-food episode of Cutthroat Kitchen, the After-Show started innocently enough: Judge Jet Tila had his shopping basket in hand, ready to take on the pantry and gather ingredients to cook. “This always gives me anxiety,” he admitted. And no sooner did the judge voice that admission did he start to experience the all-too-familiar pain of host Alton Brown‘s eviliciousness. First up: the basket. Alton ditched it and instead saddled Jet with a long-billed fish onto which he had to thread his pantry ingredients. From there the situation simply turned more and more diabolical.

“Bring in the giant chicken leg, please,” Alton called out as Jet attempted to start his tempura-fried shrimp. Sure enough, Jet found himself about to cook with one leg inside that oversize chicken leg, but he took it in stride — until Alton gave him yet another sabotage, a chicken wing, of course. “Oh, come on,” Jet proclaimed. “I’m going to cheat,” he added, resorting to using both of his hands to prep, though the competitor wasn’t so lucky in the cooking round. With both hands in motion, Jet managed to prep his shrimp and the corresponding batter, and the situation looked manageable. But then eviliciousness struck again: Enter the churro Bobs. “Call your Bobs off!” Jet pleaded with Alton as two Bobs sandwiched Jet as he attempted to move about the kitchen. Both the judge and the host managed to present fried shrimp, though Alton wasn’t shy about proclaiming which he thought was the strongest. (Spoiler alert: It wasn’t Jet’s shrimp.)

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Let Them Eat Prosciutto (and Pepperoni and Salame and Soppressata and Capicola)!

by in News, August 17th, 2016

Let Them Eat Prosciutto (and Pepperoni and Salame and Soppressata and Capicola)!Should parents who raise their children on a vegan diet go to prison: si o no?

A lawmaker in Italy is pressing for legislation that will make feeding your child a strictly vegan diet, which precludes the consumption of animals and animal products, including eggs and dairy, punishable by one year in prison. The law proposes steeper sentences for cases where veganism has been deemed to have led to a serious health issue (up to four years) or death (up to seven years).

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Spike It: Blueberry Pie Milkshakes

by in Recipes, August 17th, 2016

Blueberry Pie MilkshakesGuys, my grandmother made the BEST pies. Like, the absolute best. Now, I know that sounds completely cliched. Yes, of course she made incredible pies, because she was a grandmother. Right? That’s sort of how it works. I’m hoping that by the time I’m a grandmother, I’ll be able to make awesome pies, since my pie-making skills these days are severely lacking. But the thing was that, as far as I know, she could always make a killer pie. Always.

She had tons of specialties. She baked pies every Sunday, every single week. They differed depending on the season, of course. Her apple was incredible. Her cherry was fabulous. She made the best pumpkin custard pie around the holidays, and her coconut cream pie still haunts me, because I’ve never found anything like that. It truly melted in your mouth.

Once, she made a peanut butter pie that my cousins and I lost our minds over. She never made it again, and we were devastated. She did a few old-school pies, like mincemeat and date, and I refused to even taste those ones, because the names freaked my 10-year-old self out way too much. Her berry pies were an absolute dream. She made a wonderful black raspberry pie, occasionally a strawberry pie and always a blueberry pie. Always.

I find blueberry pie the most difficult to make. Well, scratch that — it’s not that it’s the most difficult to make, but it sure is difficult to slice into adorable pieces without losing all of the incredible filling. Whomp whomp.

So we’re going to solve that problem today. Take your pie — more specifically, your leftover pie. You know, the one sliver or piece that has been sitting there for two days and is just practically done. You doubt you’ll eat it.

But guess what? You sure can drink it!

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3 of a Kind: Serious Coffee Milkshakes

by in Restaurants, August 17th, 2016

Supercrown Coffee Roasters
3 of a Kind checks out three places across the country to try something cool, new and delicious.

There are two kinds of coffee milkshakes: sweet, silky scoop-shop concoctions made with ice cream that just happens to be coffee-flavored; and serious, espresso-spiked caffeinators that just happen to be made with ice cream. When you’re looking for a buzz, here are three great places to find the latter.

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How to Make a Fired-Up, Lightened-Up Firehouse-Inspired Chili

by in Recipes, Shows, August 16th, 2016

Firehouse ChiliBy Angela Carlos

This week on Guy’s Grocery Games, firefighters from across the country competed for the chance to win up to $20,000. While these cooks haven’t (yet) won any James Beard Awards, they certainly know how to cook for a crowd.

Feeding a station full of firefighters is no easy task. Guy’s games kicked off with a kiddie cart challenge, meaning each contestant’s groceries had to fit into child-sized carts. This spur-of-the-moment change was no problem for the firefighters who are used to adapting to new situations quickly.

Balancing healthy and hearty was a recurring theme for these firehouse cooks. They made burgers with portobello buns, stir-fries with quinoa and lean pork tenderloin to create dishes that married lean proteins with classic comfort foods.

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How to Make 3 Delicious Dinners Out of 1 Pork Roast

by in Family, Recipes, August 16th, 2016

Pancetta-Wrapped Pork RoastWith a big family at home, making a hearty dinner — and doing it quickly — is one of my biggest tasks of the day. It’s also relentless. That’s why I love cooking one big meal early in the week and transforming the leftovers into two more dinners, each with totally different flavors. It’s fast and efficient, and guess what: There’s even less food wasted, which is good for the planet and my budget, too.

That leads to another important point: In order to stretch your pork roast as far as possible, focus on adding sides. No matter if you opt for fresh or frozen, this is the time to load up on vegetables. Add starches like bread, rice and potatoes, and not only will you be consuming less meat, but you’ll also be buying less meat — a win all around.

Dinner #1: Giada De Laurentiis’ Pancetta-Wrapped Pork Roast (pictured above)

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Have You Tried Tomatillos?

by in Recipes, August 16th, 2016

While wandering your farmers market, you may have spotted a curious-looking green globe that looks like an unripe tomato encased in a papery skin and wondered: “What is that?” This farmers market find is a tomatillo, a fruit that is part of the nightshade family that tomatoes also belong to, but is actually more closely related to the gooseberry.

Now that you know the tomatillo’s quirky botanical background, let’s move on to more important matters: it’s delicious. Long used in Mexican and Southwest American cooking, tomatillos are most often used raw (that’s why they’re still green) to impart a tart vegetal flavor with hints of lemon and herbs. Read more