Start eating garlic today!An old New York City proverb, author anonymous, states, "A nickel will get you on the subway, but garlic will get you a seat." There's reason number one.
All jesting aside, though, garlic, a well-known relative of leeks, onions, and scallions, and a member of the lily family, is a pretty serious ingredient in many cuisines throughout the world. Leave garlic out of a dish that calls for it, and it's pretty obvious that there's a certain something missing from the dish - fiery tom yum, hearty paella, and basic tomato sauce just wouldn't be the same without it. And its uses aren't just limited to the culinary realm - it has long been hailed for its medicinal properties as well.
For all the fantastic flavor that garlic imparts to countless dishes, though, the hardest part about cooking with it, oftentimes, is peeling the cloves - especially if a recipe calls for dozens and dozens of cloves, or if a party demands a double or triple batch of a dish. In my brief stint as a cook at an
Start eating garlic today!An old New York City proverb, author anonymous, states, "A nickel will get you on the subway, but garlic will get you a seat." There's reason number one.Read More »from 5 Reasons to Start Eating Garlic Today!
The new Apple iPhone 5SAnother September, another new Apple product that everyone can't help talking about. This time, it's the iPhone 5S, which features enough nerdtastic upgrades to keep the tech bloggers frothing at the mouth (at least until the next update), but you're probably only concerned about one thing: Will the new iPhone change your relationship to food? The answer: Yes, of course! Here's how:
SEE MORE: The Ultimate Chocolate Chip Cookie
Upgraded Camera: If you're anything like us, you use your phone mostly for taking photos of food (at restaurants and at home), with the occasional call or email mixed in to justify expensing the monthly bill owning the thing in the first place. Good news: The 5S's new camera has a few things going for it. Low light-the bane of on-the-fly restaurant photography-should be less of a problem, thanks to the camera's wider f/2.2 aperture (the lower the aperture, the more light the camera can "see" ) and the addition of an image stabilizer. ThenRead More »from How the New IPhone 5S Will Change Your Food Life
- Babble.com | Shine Food – Fri, Sep 13, 2013 12:23 PM EDT
When it comes to cooking, using a "pinch" of this or a "dash" of that is not only acceptable, it's actually admired - kind of like the calling card of a confident and experienced cook. In baking, however, it's all about precision. While there is always some room for error - and improvisation - attention to detail is key. This can be off-putting to many, who (wrongly) assume that they "can't bake". But if you learn what I call "the basics", then you can bake almost any recipe you desire. And you'll quickly start to appreciate the consistency of the results you get. Let's start with what, in my opinion, is the most important "basic" - proper measuring of ingredients. - By Sheri Silver
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Read More »from Baking 101: 6 Basic Rules for Measuring Ingredients Properly
- Babble.com | Shine Food – Fri, Sep 13, 2013 12:22 PM EDT
Crickets for dinnerWhile insects have been on the menu in most parts of the world since time began, they've been a bit slow to catch on in America. But recent stories in The New Yorker, The New York Times, and other major publications point to a growing acceptance of "The New Sushi."Read More »from Jiminy Cricket! Why All Dads Should Jump on the Bug-Eating Trend
Eating bugs is nothing like it was when I was a shirtless, barefooted boy roaming the rural landscapes of Nampa, Idaho. Back then, it was widely known that one must first bite the head off, then suck the juice out, and, finally, proceed with consuming the remainder of the insect according to one's personal preference.
No one questioned this.
Nowadays, it's completely different. Adults-probably with no regard for a bug's juiciness or general delectability-are choosing exactly which of the nearly 2,000 edible insect species are the most desirable and wholesome for children to consume.
For kids, this could be cause for concern. But, in fact, it's a good thing. That's because the adults making these decisions know the
- Everyday Food | Shine Food – Fri, Sep 13, 2013 12:15 PM EDT
Here's an idea for your next party: Make a skillet cake! They're simple and absolutely beautiful. Today we're cooking blackberries in brown sugar until they become almost jamlike, and then spreading the cake right on top. Once it's baked and cooled, just flip it out onto a plate and serve. We promise you'll love it -- and your Bundt pan will appreciate the time off!
Blackberry Skillet Cake
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
10 tablespoons unsalted butter, room temperature, divided
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup whole milk, room temperature
1/3 cup dark-brown sugar
3 cups blackberries
1. Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In aRead More »from This Stunning Blackberry Skillet Cake is as Easy as it is Pretty
- The Daily Meal | Shine Food – Fri, Sep 13, 2013 11:34 AM EDT
Does this brew count as craft?What is "craft beer," anyway? It's a complicated question, but one thing we know for sure is that you all are very thirsty, very opinionated drinkers when it comes to defining what a craft beer is, and isn't.Read More »from It's All in the Name: 'Craft' Beers that Aren't Really Craft
RELATED: 10 Craft Beers to Try Right Now
There has been a lot of talk lately about what makes a craft beer "craft" and what disqualifies some beers from the category. And now, the answer is more convoluted than ever, thanks to the big breweries' craft beer offshoots, ownership of smaller breweries, and barrel production. (After all, the founder of the country's biggest craft brewery just became a billionaire.)
RELATED: America's Best-Selling Craft Beers
The trouble began brewing when Consumer Reports released a taste-test of craft beers, which included some beers owned by Anheuser Busch-InBev, MillerCoors, and other big breweries not considered to be craft breweries (those beers can be found on this list). Naturally, this enraged a lot of craft beer drinkers. Founder of Stone
- The Daily Meal | Shine Food – Fri, Sep 13, 2013 11:01 AM EDT
There are several food items other countries happily eat, which in the United States are put on the At one moment or another, we have probably all said it: "I would never eat that!"Read More »from Illegal Eats: 5 Foods and Drinks Banned in America
RELATED: 11 Banned Ingredients We Eat In the U.S.
Just as people around the world have different customs and beliefs, we also all have different food preferences and different ideas as to what we consider "weird" or downright "disgusting." Culture and traditions in different countries also dictate what types of foods generally are considered delicacies, and so while people in China may enjoy chicken feet, many Americans would shrug away a plate of these crispy bites. But with some foods and drinks, it is more than just a question of preference: Countries all over the world have their own lists of edible items that are banned from being imported or consumed.
There has been much talk about the U.S. government allowing Americans to consume ingredients that are banned in other countries, many of which are potentially harmful to our health. But on the other side of it, there are several food items other
- Lizbeth Scordo, Shine Staff | Shine Food – Thu, Sep 12, 2013 7:55 PM EDT
Labor Day has come and gone, school's back in session, and the weather is turning cooler. Though it may feel like fall is already here, we've still got a good week until summer is officially over. And there's one way to eek a little more out of the final days of the season: Grabbing all the summer fruits and veggies you can before those ripe tomatoes, sweet ears of corn, and juicy berries are gone until next year. Yahoo Shine talked to a few restaurant chefs to gather some ideas on how to take advantage of the last of summer's farm-fresh bounty. Give' em a read and then get to your farmer's market before time runs out!CORN
"Corn is so versatile. You can roast it, sauté it, boil it or just eat it raw (when it's in season)," Stefan Richter, chef and owner of Stefan's at L.A. Farm in Santa Monica, California, and multiple restaurants in Europe, told Yahoo Shine. And he's got a few ideas for how to use those final kernels.
A speedy salsaRead More »from Summer's Almost Over: Use These Ingredients While You Can
Richter suggests giving some ears a quick roast
- Country Living | Shine Food – Thu, Sep 12, 2013 4:54 PM EDT
This recipe by the executive chef-owner of Recess in Indianapolis tops grilled sea bass with a flavorful salsa that uses green tomatoes, jalapenos, and cilantro. Try it on other types of grilled fish or in burritos.
IngredientsRead More »from A 30-Minute Recipe for Green Tomato Salsa with Grilled Sea Bass
• 1 1/4 (about 5) Green Tomatoes, finely chopped
• 1 cup(s) chopped fresh cilantro
• 1 small red onion
• 1/4 cup(s) (from about 1 1/2 limes) Lime Juice
• Freshly ground pepper
• 2 jalapeños, seeded and finely chopped
• Freshly ground pepper
• 8 (6 ounces each) sea bass filets
• Olive oil, for brushing fish and grill
Plus: 30-Minute Meals for Busy Nights »
1. For salsa: In a large bowl, combine first 5 ingredients. Season with salt and pepper. Set aside.
2. Heat grill to medium-high. Cut 3 slits into the skin of each fillet, brush both sides of fish with oil, and season with salt and pepper. Brush grill with oil. Grill fillets, skin sides down, until cooked through, 10 to 12 minutes, flipping once halfway
- Country Living | Shine Food – Thu, Sep 12, 2013 4:47 PM EDT
By incorporating pumpkin, this recipe requires less cheese than is typically used to stuff shells. Opt for fat-free ricotta and you'll save a total of 168 calories, 18 grams of fat, and 67 milligrams of cholesterol per serving.
IngredientsRead More »from How to Make Pumpkin-Ricotta Stuffed Shells — and Save 18 Grams of Fat
• 24 jumbo pasta shells
• 1 tablespoon(s) extra virgin olive oil
• 22 ounce(s) (2 1/2) cups fat-free ricotta
• 1 can(s) 15-ounce pumpkin puree
• 2 1/2 ounce(s) Pecorino Romano, grated (3/4 cup plus 2 tablespoons)
• 1 large egg white
• 2 clove(s) garlic, minced
• 1 cup(s) fresh basil, chopped
• 1 tablespoon(s) finely chopped fresh sage
• 1 teaspoon(s) salt
• 1 teaspoon(s) freshly ground pepper
• 1 jar(s) (26-ounce) store-bought tomato sauce
Plus: 49 Kid-Friendly Family Recipes »
1. Cook pasta shells according to package instructions; drain. Transfer to a baking sheet and drizzle with oil. Set aside and let cool.
2. Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup pecorino
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