by Amy Reiter in News, January 24th, 2017
by Foodlets in Recipes, January 24th, 2017
In the last few months, trend-watching bloggers have breathlessly declared ube, the sweet purple yam, to be “the new most Instagrammable food,” “the current flavor of the moment,” “Filipino America’s breakout food” and, reassuringly, “more than just a hipster trend.”
That’s not pure hyperbole. A search for “#ube” on Instagram yields almost 158,000 posts showing toothsome-looking images of just about everything you can imagine: cupcakes, cheesecakes, cookies, doughnuts, waffles, pancakes, lattes, rainbow-sprinkle-topped milkshakes and so much ice cream in shades of pale lavender, bruise-y plum, vivid violet and deep aubergine.
So what, aside from its lovely hue, should you know about ube? Here are a few things:
by Amy Reiter in News, January 23rd, 2017
Trying to feed your family more healthy foods this year? By now you surely know that kale is a powerhouse ingredient — but it also happens to be delicious. For you kale newbies, we have a few starter recipes to help you wade your way into the waters of this good-for-you green. And for you kale fanatics (even those who simply tolerate it), we have straight-up kale-focused recipes for you too. Bonus: These are all simple picks and every one of them is kid-tested too.
Level 1: Starter Kale Recipes
If your family is new to this leafy green, these mild recipes are the perfect place to begin.
by Samantha Lande in Restaurants, January 22nd, 2017
You know that drowsy feeling you get after a big meal, like you might just pass out right there at the table? Call it a “food coma” or, more fancily, “postprandial somnolence,” but whatever you prefer to label it, researchers have now confirmed that the phenomenon is real — and may have determined the foods most likely to bring it on.
Neurobiologists at Scripps Research Institute, in Florida, and several other institutions say their research on the behavior of fruit flies indicate a connection between eating and sleeping. The researchers, led by Keith R. Murphy, devised a system for measuring the impact of food on sleepiness and found that, after consuming a great deal, fruit flies conk out for about 20 to 40 minutes, depending on how much they’ve eaten, before returning to their typical wakeful state.
by Sara Ventiera in Restaurants, January 21st, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Few remedies for killing that winter chill are as satisfying as spoonful after spoonful of piping-hot soup. Chefs across the country share their favorite spins on this versatile staple, including a vegan version, a beer-laced bowl and one wild-card pick perfect for warmer climes. Read more
by Maria Russo in Recipes, Shows, January 21st, 2017
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.
This tiny town seemingly dropped in the midst of the Texan high desert may appear to be an unlikely spot for an art colony teeming with tourists. But Marfa has long served as a mecca for art fanatics from around the world. It was the late artist Donald Judd who put the town on the map as a cultural hot spot when he relocated here in the 1970s, eventually buying an old Army fort as a place to show large-scale works. Though its population continues to hover at a mere 2,000 residents, Marfa’s culinary scene has burgeoned. The broad swath of dishes to be sampled here is as diverse as the artwork that blooms on the grounds of this remote desert town, with Tex-Mex, Mediterranean, French and Southeast Asian flavors all represented. Just don’t be surprised if a place is randomly closed; the cuisine may be worldly, but Marfa has retained its relaxed small-town ambiance. Read more
by Joel Raneri in Shows, January 20th, 2017
If your 2017 resolutions involve bettering your bottom line, this morning’s all-new episode of The Kitchen was for you. Money-saving tricks were the name of the game, as the co-hosts introduced not only good-to-know ideas for repurposing often-discarded food scraps, but also top tips for stretching leftovers. After Jeff Mauro put a hefty corned beef to work as the star of his slow-cooker supper, Geoffrey Zakarian and Katie Lee stepped in to bring the remnants of that meal — the meat and the veggies — to life in breakfast and lunch. Read on below to get all three recipes, then check out more of their low-cost, big-flavor plates right here.
Dinner: Slow-Cooker Corned Beef and Cabbage
Who says you can eat corned beef on St. Paddy’s Day alone? Jeff turns it into the centerpiece of his anytime dinner (pictured above), letting the slow cooker do the work of infusing the beef with flavor and turning out moist, tender results. The secret to Jeff’s recipe is a sachet; this cheesecloth baggie is full of such bold ingredients as coriander seeds, mustard seeds and garlic cloves, and as the meat, carrots, potatoes and cabbage simmer, they absorb those craveable tastes.
by Amy Reiter in News, January 20th, 2017
This weekend on Food Network, your favorite chefs are sharing tips for stretching ingredients and stretching your dollar. Saturday morning, Ree Drummond is making four different dishes using random cuts of beef, Trisha Yearwood is teaching her nephews some budget-friendly dishes, and the co-hosts on the kitchen are sharing recipes that can be used for breakfast, lunch and even dinner.
On Sunday morning, Tregaye Fraser is joined by Spike Mendelsohn on Kitchen Sink, and they share two recipes for five-ingredient pasta dishes. Then, Giada De Laurentiis is whipping up a menu for a last minute dinner party, and the dishes include Smokey Arugula and Apple Salad , Focaccia with Clementine and Fennel and Frozen-Fruit Sparkling Water.
On Sunday night, it’s Part 4 of the Triple D tournament on Triple D, and the chefs are challenged with making a deluxe dinner on a menial budget. Then, on Worst Cooks, the recruits are forced to get over their fear of fish as they fillet and prepare a seafood feast.
by Amy Reiter in News, January 19th, 2017
Unicorn macarons? It probably goes without saying that there’s nothing like them. And we probably also don’t have to tell you that, now that they exist, people are going crazy for them.
Introduced only a few weeks ago by Mac Lab Bakery & Cafe — a Duluth, Georgia, bake shop owned by spouses — the adorable golden-horned, rainbow-sprinkled goodies have become an instant Internet sensation, garnering thousands of likes on Instagram and generating breathless media coverage. They’ve been dubbed “the most magical of desserts,” “the most majestic of desserts,” “the most adorable dessert ever,” and a variety of other superlatives.
by Amy Reiter in News, January 18th, 2017
The news cycle has just brought word of a super-gross study about salmon that may be especially upsetting for sushi, sashimi and ceviche fans. Basically, according to the Centers for Disease Control and Prevention, if you eat fish that is either raw or undercooked, you open yourself up to the risk of being infected by a tapeworm, including the intestinally invasive Japanese broad tapeworm (aka Diphyllobothrium nihonkaiense).
While the Japanese broad tapeworm — which, according to the CDC, can grow to be as long as 30 feet (sorry, squeamish readers) — was previously believed to found only in fish in Asia, the new research indicates that may be found in salmon on the Pacific coast of North America, including in wild Alaskan salmon. Four Pacific salmon species — chum, masu, pink and sockeye — have been singled out as particular risks because they are transported without having been frozen all over the world, according to the CDC, which published the study in its journal Emerging Infectious Diseases.
So what can you do to make sure your salmon is safe? It’s actually kind of basic.
Some people like ketchup on their fries. Others prefer mayo or vinegar and salt. There are those who favor gravy and cheese curds. (Oh, Canada.) In Australia, people take their fries with chicken salt.
Chicken salt? There’s often no actual chicken in it. (Though — take note, vegetarians — sometimes it does.) It’s a seasoning originally made for rotisserie chicken — by an Adelaide-based spice company, Mitani, in the 1970s, according to Mashable — that became a hit on fries as well as potato chips in the land down under.