Curry Fish BallsGoing to a foreign move theater is a great way to immerse yourself in a new language and the local film culture, or, to experience a dubbed version of an American blockbuster. But visiting a movie theater abroad can also give you an interesting peak at the snack culture of a country. Though popcorn and fountain sodas still are standard finds at movie concession stands all over the world, some snacks might be surprising.
RELATED: 10 Best Dine-In Movie Theaters
The average American eats about 13 gallons of popcorn a year, much of that while watching movies, CBS reported last February. But how about crunching on some dried cuttlefish or a freshly fried samosa while you're taking in a film? If you find yourself in Korea or India, these foods might be just as common at the movies as that familiar bucket of popcorn.
Even though some global snacks, like dried and fried ants, might seem downright bizarre and unimaginable to keep in your lap while enjoying your favorite flick, other
- The Daily Meal | Shine Food – Wed, Sep 18, 2013 11:08 AM EDT
Curry Fish BallsGoing to a foreign move theater is a great way to immerse yourself in a new language and the local film culture, or, to experience a dubbed version of an American blockbuster. But visiting a movie theater abroad can also give you an interesting peak at the snack culture of a country. Though popcorn and fountain sodas still are standard finds at movie concession stands all over the world, some snacks might be surprising.Read More »from 5 Strange Movie Theater Snacks from Around the World
- Everyday Food | Shine Food – Wed, Sep 18, 2013 10:36 AM EDT
It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together a few flavorful ingredients, push a button, and find a comforting meal ready at supper time. (If only it could wash your dishes, too.)
QUICK TIPS FOR COOKING SLOWLY
Tough, cheap cuts are great for the slow cooker. To convert any favorite stew recipe, reduce the liquid called for by half -- slow cookers trap moisture, providing plenty of sauce.
Browning your vegetables and meat isn't always necessary before adding them to the slow cooker, but we do like to brown chicken (it deepens flavor and improves the skin's texture).
For best results, your slow cooker should be at least halfway but no more than two-thirds full when you start cooking. This will prevent overcooking and overflowing.
Need even more time than a recipe allows? Chilling the crock and ingredients buys 1 to 1 1/2 more hours of cooking time.
You may be tempted to peek, but don't lift that lid too often.Read More »from Shorter Days, Shorter Meal Prep: Fall Slow-Cooker Faves
- Good Housekeeping | Shine Food – Wed, Sep 18, 2013 10:08 AM EDT
Pumpkin Cheesecake Crème CaramelIf you're searching for a fall dessert that deviates a bit from the traditional pumpkin pie, look no further. Made with pure pumpkin, hot caramel, and a handful of fall spices, this scrumptious custard tastes like no other.Read More »from Forget Pumpkin Pie! Say Hello to Your New Favorite Pumpkin Dessert
Oven Temp: 350
Related: 23 Delectable Pumpkin Desserts
- 1 orange
- 1 1/4 cup(s) sugar
- 1 package(s) (8 ounces) cream cheese, softened
- 1 cup(s) canned pure pumpkin, (not pumpkin-pie mix)
- 6 large eggs
- 1 can(s) (12-ounce) evaporated milk
- 1/2 cup(s) heavy or whipping cream
- 1/4 cup(s) orange-flavored liqueur such as Grand Marnier or triple sec
- 1 teaspoon(s) vanilla extract
- 1 teaspoon(s) ground cinnamon
- 1 pinch(s) ground nutmeg
Related: Everything You Need to Know About Cooking Pumpkin
1. Preheat oven to 350 degrees F. Fill kettle or covered 4-quart saucepan with water; heat to boiling over high heat.
2. Meanwhile, from orange, with vegetable peeler, remove 6 strips peel, about 3" by 1"
Turn to your pantry's trusted canned goods when looking to make an easy but delicious meal.Every little shortcut in the kitchen is appreciated, from the help of a food processor to premixed seasoning packets, and one that should never be overlooked is one of your pantry's most common staples, canned foods.Read More »from Best Back-of-the-Can Recipes
From canned fruit to stock and soups, canned foods are more than just convenient because they're food that's instantaneously ready at the twist of a can-opener, but they're valuable kitchen helpers because of all that they do as part of a bigger meal.
RELATED: Best Back-of-the-Box Recipes
While authentic, elbow-deep, and laborious recipes are always to be treasured, sometimes time and convenience is our priority. Take an authentic enchiladas recipe, for example, which requires several different ingredients including spices, stock, and thickeners. What if you could put an enchiladas recipe together in minutes by opening a can and stirring the contents together with chicken and cheese? The same could be said for an elegant pasta Alfredo, or a chicken and corn casserole.
Chicken is anything but boring with this one-pan wonder from Chef Fabio. Combining a few basic ingredients found in most kitchens, this chicken piccata is sure to become a family favorite. Ready in less than half an hour, this dish is perfect any night of the week.
Watch more videos from "Chow Ciao!"
Recipe by Fabio Viviani
Yield: 2 servings
2 medium boneless skinless chicken breasts
1 teaspoon salt
1/2-3/4 cup flour
2 tablespoons butter, divided
2 teaspoons plus 1 tablespoon extra-virgin olive oil 2 tablespoons minced garlic
1/2 cup chicken stock
1/4 cup dry white wine
1 large lemon
2 tablespoons drained capers
1 tablespoon chopped fresh parsley
Freshly ground black pepper to taste
Cut the chicken breasts in half horizontally: With the blade of the knife horizontal to the work surface and with your free hand pressing down slightly on a chicken breast, slice horizontally through the breast so that you have 2 same-size pieces. Repeat with the remaining breasts, Read More »from Simple Lemon Chicken: Fabio's Chicken Piccata
- The Daily Meal | Shine Food – Tue, Sep 17, 2013 4:55 PM EDT
Pillsbury breakfast sandwichOne of life's greatest pleasures is poking the Pillsbury Doughboy right in the stomach - hoo-hoo! It's too bad then, that you can't really do it in real life.Read More »from 5 Things You Didn't Know You Could Make with Pillsbury Biscuits
We were inspired by the Pillsbury Bake-Off Contest that started in 1949, originally called the "Grand National Recipe and Baking Contest." The first one was held in the elegance of the Waldorf-Astoria Hotel in New York City, in honor of the company's 80th anniversary. It was a smashing success, and it went onto become an annual event. What was the winning recipe? Theodora Smafield's No-Knead Water-Rising Twists, for which
Smafield received the Grand Prize of $50,000.
RELATED: 7 Things You Didn't Know You Could Make with Potato Chips
Today, the contest is held every other year, and the last time a prize was awarded was in 2010, for a cool $1 million, which went to the creator of the Mini Ice Cream Cookie Cups. Our own in-house contest this week, while rather modest in reward - a smile, a hearty pat on the back, and a well-worn
- Martha Stewart | Shine Food – Tue, Sep 17, 2013 4:38 PM EDT
One of our favorite ways to spend an autumn weekend afternoon is to fill the kitchen with the warm aromas of buttery pastry, juicy apples, and spicy cinnamon. Get your hands on a bushel of apples and bake up a pie, crisp, crumble, or tart.
1. Apple Crisp
One of the definitive desserts of fall, apple crisp is easy and economical. Empire, Gala, or Braeburn apples are especially good in this recipe.
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter intoRead More »from 7 All-American Sweets to Get Down on This Apple Season
Lauren Gerrie, the designer's private chef, talks sweets, style and stocking the fridge
California native Lauren Gerrie moved to New York City to become a dancer-but ended up with her own catering business instead. And then she met Marc. The two were introduced by friends, and as luck would have it, Marc Jacobs-familiar with Gerrie's catering company Big Little Get Together-asked her to be his private chef in his New York home. Two years later, she spends her days in the designer's stunning kitchen while still continuing to run Big Little Get Together with her partner Flannery Klette-Kolton.
DuJour sat down with Gerrie at 9th Street Espresso early one morning to chat about cooking for Jacobs, the city's best spots for savory and sweet treats and her sexy kitchen "uniforms."
How did you wind up with a gig in Marc Jacobs' kitchen?
I did not go to culinary school. My first job was in Southern California as a hostess at a place called BJ's Chicago Pizza and Brewery. I moved toRead More »from The Joy of Cooking with Marc Jacobs
There's nothing more enticing than walking into the kitchen and taking in the heady scent of onion, garlic and chili powder from a big pot of chili bubbling on the stove. And if you're throwing a party, serving up steaming bowls of chili with all the fixings is a fun, casual way to serve a crowd. At your next gathering, serve chili family style-right from the pot-with lots of different toppings. Go for classics, such as cheese, sour cream and hot sauce. Add plenty of fresh options, too: scallions, jalapeños, onion, radishes, avocados and cilantro.
Worried that chili isn't good for you? Don't be. We've got four tricks to keep it healthy but still hearty:
1. Start with lean meat (or none at all).
2. Slip in at least 3 cups of fresh vegetables to boost fiber.
3. Add whole-grain bulgur to replace some of the meat and slash saturated fat while keeping portion size satisfying.
4. Watch the salt by choosingRead More »from 4 Secrets for Healthy, Delicious Chili Recipes
- Everyday Food | Shine Food – Tue, Sep 17, 2013 3:42 PM EDT
We know we shouldn't choose favorites, but the straight-sided skillet is probably our favorite pan. There are just so many ways to use it. Today, we're making chicken with pearled couscous, apricots, and capers. All of the ingredients in this slightly exotic and fragrant meal cook in the same pan -- meaning you'll get big flavors with very little to clean up! The final dish is as gorgeous as it is hearty, making it a perfect midweek family meal.
Chicken with Apricots and Capers
Coarse salt and pepper
3 bone-in, skin-on chicken breast halves, cut in half (3 pounds)
1 small yellow onion, chopped
1 1/2 cups Israeli couscous
1/2 cup sliced dried apricots
1/4 cup capers
2 1/2 cups chicken broth
Fresh cilantro, for serving
Read More »from Give Your Taste Buds a Present (and Make This Chicken with Apricots and Capers!)
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