Shutterstock/FeatureflashBeach season is officially underway, and the Environmental Protection Agency estimates that Americans take up to 2 billion trips to the beach every year! The need to be near water is as ancient as our need to eat; some scientists even opine that it is human nature to seek out shores. Among the many activities sand and lapping waves lend themselves to - swimming, tanning, surfing - what would a day of fun in the sun be without an outstanding meal?
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These days, beach fare is far from the traditional hot dogs or homemade picnic lunches; beaches all around the world have become hot spots for the best chefs to hone their chops and show off their skills. While most shoreside restaurants claim seafood as their specialty, the type of fish available - and their preferred form of preparation - varies greatly around the world. So whether you're craving red tuna, littleneck clams, conch, or octopus, dining by the sea can oftentimes ensure that your
Shutterstock/FeatureflashBeach season is officially underway, and the Environmental Protection Agency estimates that Americans take up to 2 billion trips to the beach every year! The need to be near water is as ancient as our need to eat; some scientists even opine that it is human nature to seek out shores. Among the many activities sand and lapping waves lend themselves to - swimming, tanning, surfing - what would a day of fun in the sun be without an outstanding meal?Read More »from 5 Best Beach Restaurants Around the World
- Mother Nature Network (mnn.com) | Shine Food – Tue, Jul 16, 2013 11:06 AM EDT
A sandwich made of foie gras ice cream with gingersnap cookies from Humphry Slocombe in San Francisco. Americans eat more ice cream than anyone else in the world, with an average of 48 pints per person consumed each year. Although we eat the most ice cream, the history of the sweet frozen confection is much older than our country. In fact, it goes all the way back to the Tang Dynasty (618 - 907 AD).Read More »from Are These the 10 Strangest Ice Cream Flavors Ever?
The emperors of the Tang Dynasty are thought to be the first to eat "a frozen milk-like confection." Yet that version was made with cow, goat or buffalo milk that was mixed with flour and camphor, then frozen. Fast-forward to the 17th century when Antonio Latini, a man working for a Spanish Viceroy in Naples, created a milk-based sorbet, which most culinary historians consider the first "official" ice cream.
Although the bulk of ice cream's history in the western world has been imbued with vanilla, chocolate, and fruit, it almost seems as if we're coming full circle to the earliest incarnations. Although gourmet buffalo milk and camphor ice cream hasn't turned up on any artisan parlor
- The Daily Meal | Shine Food – Tue, Jul 16, 2013 10:58 AM EDT
Will BudiamanWho doesn't love potato chips? Whether eaten right out of the bag, dunked into a delicious dip, or matched up with the perfect beer, potato chips have always been one of our favorite guilty pleasures. But have you ever thought about cooking with potato chips?Read More »from Things You Didn't Know You Could Make with Potato Chips
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Probably not. That's why we've rounded up seven easy, fun recipes that feature this crunchy treat in a creative way. And we're not just talking about layering potato chips into sandwiches - although there's nothing wrong with that, you wouldn't really need a recipe. We dreamt big, as in pseudo-pie, cookies, fish, frittata, Mexican food, and ice cream - in no particular order, of course, and we would advise against consuming all of these dishes in one sitting
Related: How to Make the Perfect Potato Chip
Potato Chip Frittata Recipe
Have I gone off the deep end? Perhaps, a little. But this actually kind of works. High-brow meets low-brow in this quick and dirty brunch dish that takes just
- Martha Stewart | Shine Food – Tue, Jul 16, 2013 10:40 AM EDT
Martha Stewart may be known for her skill in the kitchen, but she also loves to sample food made by others -- and she's got great taste! We've listed her favorite cupcake bakeries from around the country. We're sure you'll love them as much as she does.
How Sweet It Is was founded by Beth Pilar and Ellen Sternau and is at 123 Allen St. in New York. Martha's favorite from the How Sweet It Is bakery is the Mexican Chocolate Pudding-Filled Cupcake. Call 212-777-0408, or stop by their studio in New York to place an order.
Seattle's Trophy Cupcakes and Party is decorated with heavy inspiration from a 1940s bakery, and its decor for the cupcakes is similarly vintage-inspired. The bakery has three locations in Seattle: 1815 45th St. in Wallingford Center, 2612 NE Village Lane at University Village and 600 Pine Street on the third floor of Pacific Place. They also have one location in Bellevue, WA at 700 110th Ave NE in The Bravern. Chocolate Graham Cracker Cupcakes with Toasted MarshmallowRead More »from Can't-Miss Cupcake Bakeries to Hit on Your Road Trip
- One Green Planet | Shine Food – Tue, Jul 16, 2013 10:33 AM EDT
Image Source: Lentil Tacos
Who has time to cook an elaborate meal in the middle of the week, especially on a hot summer evening, when you're really craving something refreshing, and more importantly, quick! That's why tacos are an easy, and satisfying meal you can put together in just a few minutes, for yourself as well as your family and friends! One of the many reasons tacos are amazing is because of the endless possibilities of fresh veggies and toppings that can be added, making it super easy to eat the rainbow in one sitting.
Simply prepare and set out the ingredients, and let everyone make their own tacos! Customize to your liking, but recommended ingredients include mixed greens (or lettuce), chopped tomatoes, black beans, mashed avocado (or guacamole), shredded cheese, salsa, greens, and peppers. Yum!
Here are 5 of our favorite meatless taco recipes:
1. Spicy Zucchini and Tomato Tacos
- 1 tablespoon olive oil
- 2 medium zucchini, sliced
- 2 cloves
flickr/ TapeWe tend to think of the chain restaurant as a lumbering behemoth; an easily replicable, formulaic money machine that packs in customers no matter where they're plunked down. They roll into town, open with great fanfare, and then proceed to serve the exact same food and drinks, with the exact same décor, service, and overall vibe, for years and years on end. Sure, the formula might get a tweak every so often when Corporate decides to update the image or roll out a new or limited-time-only menu item, but one of the comforts of having a chain restaurant nearby is the knowledge that, no matter what, you know what you're getting.Read More »from The Biggest Failed Chain Restaurants
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But for every Applebee's or Fridays, there are the ones that didn't make it. For one reason or another, plenty of once-major restaurant chains fall off the face of the map, never to be heard from again. Some are bought out by larger companies and folded into existing assets, some hand the reins over to franchise
- Good Housekeeping | Shine Food – Tue, Jul 16, 2013 9:55 AM EDT
Grilled Sweet PotatoesWe steam and slice sweet potatoes and then give them a turn on the grill to create this deliciously unexpected side dish.Read More »from Your Favorite New Summer Side: Grilled Sweet Potatoes
Prep Time: 10 min
Cook Time: 22 min
Total Time: 32 min
Yields: 4 side-dish servings
Related: 7 More Delicious Sweet Potato Recipes
- 2 1/2 pound(s) sweet potatoes, peeled if you like
- 1 tablespoon(s) olive oil
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) coarsely ground black pepper
- Parsley, for garnish
Related: The Ultimate Guide to Grilling Veggies
1. Prepare outdoor grill for covered, direct grilling on medium.
2. In 5- to 6-quart saucepot or Dutch oven, place collapsible steamer basket and 1 inch water. Cover saucepot; heat water to boiling on high on range top. Cut sweet potatoes into 1/2-inch-thick diagonal slices.
3. Place potato slices in steamer basket; reduce heat to low. Cover saucepot and simmer 12 to 15 minutes or until potatoes are just fork-tender; do not overcook. (Potatoes can be
What's the difference between a cobbler, crisp, grunt and slump? As long as they all include ripe, juicy summer fruit and a rich, buttery topping, does it really matter? Even some dedicated bakers are loathe to turn on the oven once the mercury hits the eighties, content to lick popsicles all summer long. But friends: look at these bubbly baked fruit desserts, just crying out for whipped cream or a scoop of ice cream! They're worth a little sweat, and the end result just might prompt tears of joy.
Read More »from 15 Summer Cobblers, Crumbles & Crisps
It's cookout season. You've got the grill fired up, hordes of friends en route, a cooler full of cold ones, and a couple jugs of Carlo Rossi for the ladies. All set, right? Well, maybe not. As we grow up, we start to develop more refined tastes. Just like a secret sauce for the ribs or special ingredients for that perfect burger, your beverage game needs to step it up. We're not suggesting that you drop a weeks pay on a case of curated vino, but in an age that seems like everyone is a foodie, making that little extra effort can go a long way.
To help make things a little less intimidating, we spoke with rock n' roller, wild-maned man about town, and Food & Wine magazine's 2009 Winemaker of the Year Charles Smith for some recommendations that will make you look good without draining the bank account.
Interviewed by James Joiner
I'd go with wines that are really easy to drink. Wines where you don't have toRead More »from The Best Summer Wine Pairings
- Disney Spoonful | Shine Food – Mon, Jul 15, 2013 5:35 PM EDT
Just try to resist it!I seem to be addicted to peaches this summer. Sweet, juicy, and completely irresistible, they are some of summer's best bounty. I created this dessert one day when I wanted just a taste of my favorite peach pie but didn't want to indulge in an entire piece. It did the trick and now these little delicacies are favorites at summer parties, especially with the kids, who love to eat them with their hands. Need an amazing vanilla ice cream topper? You found it. Ripe peaches combined with buttery pastry in a hand held treat -- what more could you ask for this summer?Read More »from Peach Perfect! Fruit Pinwheels Make for a Juicy Dessert
1 1/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
10 tablespoons chilled unsalted butter cut into cubes
3 to 4 tablespoons ice water
3 ripe large peaches
1/2 cup light brown sugar, packed
2 teaspoons corn startch
1/2 teaspoon vanilla extract
1/4 teaspoon salt
whipped cream for serving, optional
Related: 11 a-peeling banana bread recipes for any occasion
1. In a large
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