by Samantha Lande in Restaurants, September 21st, 2016
by Joseph Erdos in Shows, September 20th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
The savory Japanese pancake known as okonomiyaki may be nothing new in Asia, but it is certainly making waves in culinary circles across the United States. The word okonomi translates roughly as “how you like it,” and chefs here have been taking the definition to heart, personalizing the grilled pancake by piling on toppings such as ham, fried eggs, bacon and more. Here are three spots whose kitchens have put a new twist on the centuries-old Japanese dish.
by Allison Milam in Recipes, September 20th, 2016
On tonight’s Teen Tournament finale, the four winners from the preliminary rounds battled one more time in the Chopped kitchen. This final fight for the finish would determine the winner of the $25,000 prize and the coveted title, which is pretty good for a teen still in high school. The young chefs once again faced challenging baskets along with the building pressure of a ticking timer and the judges’ critiques. Creativity, presentation and flavor would determine the results as the best young chef rose to the top with three courses worth the win.
Get the Exclusive Interview with the Chopped Teen Grand Champion
by Emily Lee in Family, Recipes, September 20th, 2016
We’ll always tout the virtues of baking from scratch, and that definitely goes for any cornbread you’re going to bake at home. With no need to rise and a simple mix-pour-bake technique, there’s no reason not to bake this most-glorious quick bread at home on the fly (and never from a box). And there are so many ways you can make it — just you wait and see.
A lot of recipes for cornbread call for buttermilk, which helps to keep it nice and tender, but this Buttermilk Cornbread one-ups the entire category by embracing buttermilk’s richness and delicious tang. The buttermilk that’s whisked into the batter is joined by heavy cream for added indulgence and white vinegar to take the tangy flavor one step further.
by Amy Reiter in News, September 20th, 2016
Summer has a way of uniting families at the dinner table for casual, unhurried meals, but in the fall, family night gets turned on its head. Kids go back to school, creating a flood of errands and to-dos: piano lessons, soccer practice, homework, etc. It can be hard to hold on to those carefree, restorative evenings set aside for catching up — and even harder if the kids have strong opinions about the menu. Our solution? The slow cooker. Take it down from the dusty cabinet where it’s been hibernating and let it do the hard work for you, starting with these five kid-approved recipes.
Slow-Cooker Macaroni and Cheese
This mild combination of cheddar, butter and tender macaroni will appease even the pickiest palates come dinnertime. For the creamiest results, combine the macaroni and cheddar with a blend of whole milk and evaporated milk; evaporated milk has less water than regular milk, so it produces an exceptionally rich, coat-your-spoon cheese sauce.
by Allison Milam in Recipes, September 19th, 2016
Next time you call a food “scrumdiddlyumptious” — and there should be a next time, even if there has never been a first time — and someone tells you that’s not a real word, you can tell them with assurance that it absolutely is.
Who says? The Oxford English Dictionary, actually. The august linguistic arbiter has seen fit to mark what would have been author Roald Dahl’s 100th birthday by including and/or revising the definitions of a bunch of Dahl-related words — those he coined or popularized in his vast and beloved collection of written works — in its latest quarterly update.
by Lauren Piro in Family, Recipes, September 19th, 2016
We’re all better with a little beauty sleep, and the same goes for oatmeal, if you’re asking us. For those arriving late to the overnight-oats craze, let us tell you one thing: A little magic happens when unassuming oats are left to soak in milk (or whatever milk alternative you fancy) overnight. While you’re sleeping, they soften up just right, laying the perfect foundation for whatever fruits, spices or nuts you’re looking to throw in there too. They also are a total godsend in the make-ahead department, making mornings easy-breezy.
If you’ve never tried making Overnight Oatmeal before, or if you’re looking for new ways to prep yours, we’ve got creative, easy-to-make assemblies that’ll change your morning routine in all the right ways, whether you take your oats cold or hot.
by Nora Horvath in Recipes, September 19th, 2016
It’s an hour before dinner and your kids are clamoring (“starving,” they say dramatically) for a snack. But your snack selection must be wise — if the pre-meal nosh is too big, they won’t want dinner at all. Try these tasty (but tiny!) options to appease your peckish crew as you get the main course ready.
Italian Ice Pops (above)
Giada De Laurentiis pairs frozen raspberries with mint for a tart, frozen snack you can easily make in an everyday ice cube tray — no over-sized pop molds required.
by Allison Milam in Events, September 19th, 2016
While burritos and wraps typically have a meaty element stuffed inside, swapping the usual beef, pork or chicken for hearty substitutes like beans and fresh veggies will give you a burrito that’s every bit as filling as the classic recipe without sacrificing flavor.
This Brown Rice and Bean Burrito (pictured above) has many of the best fixings of a meaty burrito — cheddar cheese, rice and a simple guacamole made from mashed avocado and lime — but it stars black beans instead of meat. After layering the guac, beans, cheesy rice and carrots in a tortilla, add a dollop of your favorite store-bought salsa for a little extra bite. Bonus: These burritos are ready to eat in only 15 minutes, making them ideal for a busy Monday night.
by Emily Lee in Recipes, September 18th, 2016
This year marks the fifth anniversary of Feast Portland in Oregon, the annual celebration of America’s vibrant food culture, with a special emphasis on Portland and the Pacific Northwest’s culinary footprint. If you’ve ever been to a food festival, you know that saving room in your stomach for bite after bite is tricky business. But there are some morsels that we couldn’t help but go back for more of. As the weekend wraps up, these are the best bites we ate at Feast this year.
One of our favorite meals of the entire week is brunch, and Sunday’s Brunch Village event lineup was jam-packed with early morning favorites. The Fried Chicken Biscuit with Pimento Cheese (pictured above) from John Gorham’s team at Toro Bravo was one worth braving a snaking line. The chicken was juicy, spiced and perfectly crispy, the biscuit was uber-buttery, and the pimento cheese slathered on top provided a creamy bite.
We love newfangled food trends just as much as the next Instagram addict, but something about this cool fall weather has us craving simple, comforting classics. Very few flavor combinations bring us back to the basics like that of sweet-tart apples and creamy cheddar cheese, a time-honored pairing that’s so simple in theory yet gastronomically complex. Apple pie laced with sharp cheddar, smooth apple-and-cheddar bisque — there are dozens of forms that this sweet-and-savory flavor union can take. So, as we work up to another season of comfort food, here are a few of our favorite iterations of the quintessential fall combo.
Curried Squash Soup with Apple-and-Cheddar Melts
Rachael Ray builds her gooey cheese melts by layering sharp cheddar and Gala apple slices between thick slabs of white bread. But first she spreads a generous dollop of sweet mango chutney across each bread slice. When you dip your sandwich into the spiced squash soup, the chutney will blend nicely with the sweet and aromatic curry in every bite.