If you're looking for a different spin on BLT, hold the mayo and think sweet and crunchy.
This recipe is just the ticket for an easy, make-ahead and elegant dessert. It comes together quickly and you can make it up to two months ahead. The recipe is from the August/September issue of Fine Cooking magazine. I made it recently for my annual end of the season golf party, and the gals loved it. Because I had another dessert, I cut each serving slice of this dessert in half. It was plenty.
What it is: "Amber ale" is usually code for one of the more boring styles on the craft landscape, amounting to a middle-of-the-road brownish ale with only slight distinguishing character. Though Rare Vos claims the catchall phrase on its label, this amber ale is one of the most dependable beers in Ommegang's well-regarded lineup. Inspired by "smooth, drinkable beers popular in Belgian cafes," Rare Vos is an easygoing, drinkable delight that's ideal for the encroaching fall weather.
In this stressful back-to-school/hurricane season, you and your family need food that supports the body and boosts morale. The Edgy Veggie prescribes fresh, seasonal produce.
New Zealand Pinot Noir just keeps getting better and better compared with even a few years ago. This example from the Central Otago estate Mohua is delicate and light on its feet, a bargain at less than $20. Its exuberant berry flavors tempered with herbal notes make for delicious drinking.
It took cheese to teach me how good white wine is.
Remember when pork was dubbed "the other white meat," an oblique nod to chicken (breast, to get particular)? The marketing point was that pork (tenderloin, to get particular) was just as flexible with sauces and flavorings - and wine. True, to a point, and with both meats. But a wine doesn't care what meat you start with; it cares how you treat what you start with. A cream sauce or a mustard glaze or a fruit salsa, each calls for a different wine. Here, it's different; it's pretty much just the meat that's talking. Lots of flexibility, then.
Summer, we crammed in sun and sea and sand. Ice cream and tomatoes and zucchini. We packed up and dropped off: first one, then the other.
Dear SOS: Ever since trying the roasted carrots and avocado from Huckleberry in Santa Monica, I can't stop thinking about them. They taste more like French fries, even though they are just roasted carrots. I'm dying for the recipe. Any help here would be greatly appreciated.
Imagine a warning that lets you know the food you're about to eat could make you sick. A new pair of smart chopsticks are designed to be used as a personal food safety warning system.
I like almost everything about sardines. I like to cook them, I like to eat them. Heck, when I visit aquariums I even like to watch them swim around in circles. That's the only explanation I can offer for how I found myself standing on a stage Aug. 31 engaged in a cook-off with one of America's great chefs.
When there's a hot bowl of mac n' cheese in front of you, it's hard to remember to eat slowly. The makers of Hapifork, a new high-tech eating utensil, are hoping their fork will serve as a small reminder not to shovel the entire bowl into your mouth.
The iconic Pillsbury Bake-Off has announced this year's finalists: 100 cooks who will face off in November in Nashville for $1.3 million in prizes.
Pretzels, caramel, salt and dark chocolate come together in a bet-you-can't-eat-just-one treat from Edward Marc Brands.
Not another flat-bread chip, this is a crispbread. The classic Italian 7-herb blend of Crispbreads by Primizie is delightfully crisp and crunchy with a good flavor. The brand uses minimal ingredients to make its products and is all natural, cholesterol free, MSG free, etc. So pretty much, this is a clean crisp with natural flavors that will make you feel good about snacking. This crispbread is good alone or pairs nicely with any dip.
Most herbs defy easy description. Trying to discuss the flavor of thyme or oregano leads only to vague adjectives. Calling rosemary "woody" doesn't quite cut it.
Dukkah (pronounced DOO-kah) is a Middle Eastern blend of toasted nuts, sesame seeds and spices. The crunchy condiment served on olive oil-dipped flatbread is especially popular in Egypt, where nearly every family has developed its own version to suit its personal taste.
As it turns out, a genuine New Mexico-style green chili cheeseburger is best eaten while sitting in a Naugahyde-upholstered booth in an owl-shaped diner on Old Route 66.
How do you hide black beans in brownies, chia seeds in pudding or avocado in truffles? Beat them into submission with a food processor.
Old man alert. I'd always thought that the phrase "dog days of summer" referred to the way dogs lazed around on the front porch most of the day come July and August. I got the time period right, just not the allusion.
I have a running joke about a game I call "Things That Happen When Anheuser-Busch Buys You." As many beer fans will recognize, this game refers to global brewing behemoth Anheuser-Busch InBev buying Chicago's Goose Island Beer Co. three years ago for $38.8 million.
It's time to spice up your pantry.
The boss plopped "The Chef Says: Quotes, Quips and Words of Wisdom," on my desk and growled, "Gimme 300 words."
THESE BARS HAVE KIND OF A KICK
What a yummy summer recipe; perfect for alfresco dining too. Summer-weight red wines would match up nicely, especially those that could take a slight chill: low tannin, crisply finishing reds from places where drinking cooled-down reds come summer isn't anything odd. Sure, a white or two might be nice here, but nothing beats a red's ability to wipe fat from the palate with its tannin, or to match up hefty flavors on the plate with the same in the glass. Plus, a slight chill perks up the aromas and tastes better than serving the same red at room temperature.
Dear SOS: My husband took me for a birthday dinner at Casa Cordoba, a new Spanish restaurant in Montrose, Calif. Its olive chicken was fabulous! It satisfied my husband's preference for comfort food and mine for nuance. Can you get the recipe? I would love to know how the restaurant got the chicken so tender and so infused with flavor.
Sorrel provokes pucker. It's lemon-sour, tangy tart. Which is why the bold green with the bold plan for garden domination so often gets ground down to fish sauce.