by Food Network Magazine in Food Network Magazine, April 1st, 2013
by FN Dish Editor in Holidays, April 1st, 2012
Folks in San Antonio love a good April Fools’ joke. A signature dish at the A Night in Old San Antonio street fair is a “shypoke egg”: a tostada topped with circles of melted white and yellow American cheese (a jalapeno slice highlights the “yolk”). The sunny-side-up look-alike was invented at Hipp’s Bubble Room, and though the restaurant closed in 1980, event organizers still make the “eggs” from the original recipe. Try some at the festival, which kicks off April 23 (admission from $10; niosa.org). Or take a crack at them yourself.
(Photograph by Sam Kaplan)
So maybe you shouldn’t put cherry pie filling in your hair and Brussels sprouts belong on your dinner plate, not as part of a face-mask, but we just couldn’t help ourselves — it’s April Fools’ Day!
And even though chocolate pudding doesn’t take the dimples off our thighs, chocolate ganache is a key ingredient in this DIY chocolate body scrub recipe.
Food Network Magazine also asked five busy chefs what they use in their kitchen as makeshift beauty products, including beer, olive oil, nuts and rice. Get their tips here.