Whether you tune in to the Academy Awards solely to catch the celebrities strut the red carpet or are hoping to see your favorite summer flick take home a statue, there’s something in the Academy Awards for everyone — fashion, Wolfgang Puck’s food and films. This Sunday, as the stars don their skinny sheath dresses and fancy suits, you have the luxury of watching the drama unfold from the comfort of your living room as you show off your best pair of sweatpants and enjoy movie-themed eats to mark the occasion. Complete with Hollywood cupcakes (pictured above), stadium-style snacks, traditional fried chicken, kid-friendly Chinese food and more, our menus of award-winning dishes and drinks correspond to a few of this year’s Oscar nominees, so that you can celebrate this glamorous event in style.
In a tent full of bright lights, loud music and some of the country’s best barbecue, chefs like Chris Lilly, Tim Love and Elizabeth Karmel joined The Q, formally known as BubbleQ, to kick off the 2012 South Beach Wine & Food Festival last night. With the air smelling of sweet and smoky barbecue sauces and spices, the event featured chefs’ signature dishes cooked on grills and smokers, and was hosted by Emeril Lagasse and Food Network’s Guy Fieri.
When people think of barbecue, the usual comes to mind: chicken, steak, burgers, ribs and hot dogs. While they were all present, they were all reinvented classics. Pulled pork was transformed into tacos and egg rolls, lamb ribs were served instead of pork ribs and yellowtail even made an appearance.
Pasta is a popular choice for diners, but unfortunately sensible restaurant pasta dishes are hard to come by. We scanned popular restaurant menus to find some reasonable choices.
As I’ve gotten older, I’ve learned that unless you live on the same block or work in nearby offices, it becomes harder and harder to ensure that you’re seeing friends on a regular basis. Add babies to the mix (as many of my generation have been doing lately) and it becomes even more challenging.
To combat this, I help organize a monthly potluck for some of my favorite folks, to ensure that we see each other with some regularity. Each month, we gather around one of our dining tables with dishes in hand and spend a few hours eating, drinking and catching up.
Because I’ve known this collection of couples for nearly a decade, they’ve eaten all my standby recipes, sometimes many times over. I regularly feel like I have to step up my contributions to our community table to keep things from getting boring.
For this month’s gathering, I went in search of a recipe that would feature the oranges, lemons and grapefruit currently in season. What I found was Giada’s Citrus Crostada. It’s a shortbread tart crust, filled with slightly sweetened mascarpone and topped with a homemade citrus jam. It was a hit with my friends and is perfect for The Weekender.
It’s awfully hard to get excited about a food called “nutritional yeast flakes.”
It sounds like something you either need a prescription to get — or a prescription to get rid of. Even worse, it resembles yellow flaked fish food. But trust me, this is an ingredient worth looking at beyond its name and appearance.
Nutritional yeast flakes have been around for years, but they are all but unheard of outside the vegan world, which uses them to simulate the flavor of cheese.
There’s a reason they use them that way. These flakes are jammed with glutamates, the compounds that give us the savory wonderfulness in Parmesan and steak.
But let’s go back to the basics. Nutritional yeast flakes are produced by growing, harvesting and drying a variety of yeast that is different from that used in baking.
Trying to shed a few pounds (and keep them off)? Do it the right way – these tips can help.
Rule #1: Eat!
Taking in fewer calories will promote weight loss, but cutting back too ...
Chocolate syrup isn’t just a sundae add-on: This month, Derek Flynn and Liz Tarpy put a new spin on this childhood favorite.
Recipe: Chocolate Waffles (pictured above)
Derek says: “I always have chocolate syrup in the fridge, so these waffles are an easy breakfast treat.”
USA TODAY: The marriage of two junk foods: Taco Bell creates taco shells made from Doritos chips.
Miami New Times: South Beach Wine & Food Festival begins tomorrow. Celeb chefs share their favorite spots to eat during their weekend in the sun.
Light Years: “Franken-meat” is grown from a petri dish and it costs $330,000 to make. Could it be the future of the burger?
Wall Street Journal: Hospital chefs are personalizing their menus for patients and reinventing hospital cuisine. Goodbye, plain baked fish; hello, tilapia en papillote.
Delights & Prejudices (JBF Blog): Semifinalists for the prestigious James Beard Foundation Restaurant and Chef Awards are announced. Spotted on the lists: Michael Chiarello, Scott Conant and Bryan Voltaggio.
While you’re watching the Oscars, Wolfgang Puck is preparing to feed more than 1,500 Hollywood big shots at the Governors Ball. Here’s his routine.
Believe it or not, Wolfgang isn’t a movie buff — he sees only one or two a year. He got the gig cooking for the Governors Ball 18 years ago because celebs had been heading to his restaurant, Spago, instead of the Academy’s official party. Wolfgang has been cooking for the ball ever since, but he doesn’t think about the menu until about a month and a half before the big day. The classics — mini Kobe burgers, smoked salmon and those famous gold-covered chocolate Oscars — are always on the menu, but for the rest, Wolfgang is a procrastinator. “I work much better under pressure,” he says.