Animal aficionados in Los Angeles are aiming to bring America its first dog cafe. Aspiring Dog Cafe founders Sarah and Aaron Wolfgang have launched a campaign on the crowdfunding site Indiegogo in hopes of raising $200,000 to make their dog-and-java dreams a reality.
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Now that you’ve knocked back your last glass of celebratory champagne, it’s time to put all that talk of a happy, healthy new year into practice. This year, take advantage of A Year of Smoothies, ready to take you from January back to December. Dynamic, satisfying and healthy, each of these 12 blended beauties gives you every reason to make your blender an always-on-the-counter staple in your kitchen. Plus, if you happen to crave August’s smoothie in February, the frozen aisle at your supermarket makes it easy to blend fruits that aren’t yet in season.
Get a taste of what’s to come. Check out the first three months:
“Don’t think of vegetable fermentation as drudgery suitable only for the DIY homesteader,” Kirsten Shockey, co-author of Fermented Vegetables says. “It is ready-to-go convenience food — fresh tasty salads and condiments are in your refrigerator just waiting for you to add them to your meals.” That captures exactly the balance of science, beauty and tastiness food fans will find in Fermented Vegetables by Kirsten and Christopher Shockey. Kimchi is having its moment, but the possibilities of home fermentation stretch far beyond that, encompassing everything from simple pickles and spicy sauces to more advanced fermenting techniques. You’ll also find composed recipes in which you can use your new preserved foods, delicious dishes like the Northwest Gingered Carrot Cake (recipe after the link for you to try at home), Fish Tacos, Kraut Balls, Kimchi Latkes, cocktails and more (plus all the condiments, pickles and toppings you could ever dream of).
Kirsten Shockey shared with us her top tips for getting started fermenting foods at home:
With the holidays over, it’s time to turn over a new leaf, and for many that means making healthy resolutions. Whether you’re simply hoping to shed the extra holiday pounds or want to learn how to make over your entire eating repertoire, Food Network has programming to help steer you in the right direction.
Saturday morning, watch Ree and Trisha whip up some healthy favorites that aren’t lacking in flavor. On The Kitchen, the co-hosts offer their tips for lightening up classic recipes and advise viewers on ways to kick off the new year right. Sunday, tune in for Giada’s healthy spa day with friends. After that, Guy Fieri shares his lightened-up Italian menu that packs a punch. Finally, Daphne Brogdon gets in the kitchen with her mom and sister to cook healthy family favorites.
And don’t forget: Sunday evening, tune in for the premiere of Guy’s Grocery Games: Family Style and a new season of Worst Cooks in America with Tyler Florence and Anne Burrell. Plus, there are all-new sabotages on Cutthroat Kitchen.
Pac-Man has always existed in a thrilling eat-or-be-eaten world. (Back off, ghosties.) Now the classic arcade game, which made its debut in 1980, will be linked to fun and food in a whole new way: In late January, the company behind Pac-Man, Namco Entertainment, Inc., plans to open its first Pac-Man-themed restaurant in a shopping center in suburban Chicago, Schaumburg’s Woodfield Mall.
The eatery, which the company cutely says on its website is “noming soon,” will be named Level 257 – a reference to a play level that, thanks to a technical glitch, cannot be reached in the original game.
It’s no secret that Robert Irvine, Food Network’s own restaurant renovator and the host of the upcoming special Fitness: Impossible (airing Wednesday, Jan. 7 at 11|10c), has a no-nonsense attitude when it comes to prioritizing his workouts. “I make the time, no excuses,” he recently told FN Dish of his exercise regime. But his determination in the gym doesn’t necessarily mean he goes fitness alone. “When Gail and I work out together, we will do the same circuit,” Robert says of his partnered fitness sessions with his wife, Gail Kim. “We motivate and push each other.”
For fans looking to take a similar better-together approach to working out with a partner or spouse, Robert says that when it comes to exercising in pairs, “it depends on your fitness goals,” but he offers his top-five ideas for ways to exercise as a twosome.
Welcoming 2015 means more than celebrating with canapes and bubbly. People all over the world are making sure they are eating certain foods to be lucky in the new year. From pomegranates in Turkey to sauerkraut in Germany, you might find you’re craving these international symbols of prosperity and good fortune.
Get your fill of these fruity seeds to bring abundance and fertility in the new year. Try it in: Triple-A Salad with Pomegranate Dressing.
Pizza Hut is experimenting with a new technology that allows you to summon a pizza without lifting a finger or saying a word. In locations across the U.K., with an eye toward a possible eventual U.S. roll-out, the pizza powerhouse is replacing regular menus with tablets customized to track customers’ eye movements as they peruse their options.
Yes, now you can order pizza using only your eyes.
Spices, flour, bread, vinegar. These versatile ingredients are seemingly crucial to making and transforming myriad challenge dishes on Cutthroat Kitchen, but according to host Alton Brown, none of these is the most-crucial ingredient to grab while shopping.
On this week’s all-new episode of the After-Show, he revealed that when it comes to those precious 60 seconds in the pantry, contestants ought to be sure to grab one ingredient above all else: eggs. “I don’t care what you think you’re making. Don’t come out of the pantry without eggs,” he said. “It’s liquid meat and can do so many different things.” From binding meats and creating batters and doughs to beefing up vegetarian dishes, eggs can shine both in and on countless dishes, and it’s chefs’ ability to know that before shopping that could ultimately save them while cooking.