Outrageous burger toppings
Shine Food - Wed, May 16, 2012 12:12 PM EDTAs far as creativity and artistry are concerned in the world of fast-casual food, burgers are the ultimate … More »Outrageous burger toppings
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Maria del Mar Sacasa / Ennis, Inc.
by Julia Bainbridge, Bon Appétit
Parties tend to be pegged to something: birthdays, Mother's Day, Cinco de Mayo. And that's all well and good. But what about a simple ode to the season? Sitting outside and eating good food with people you like for the sake of sitting outside and eating good food with people you like? Yes, it sounds amazing. So throw a spring garden party this weekend. Why the heck not? We've planned it all out for you: what to serve, what to serve it on, and even a fun activity.
What to Serve:
Nibbles to start:Maria del Mar Sacasa / Ennis, Inc.
Main event:
Skillet-Fried Chicken
Sugar Snap Salad
Roasted Fingerling Potatoes with Chive Pesto
Roasted carrots with more chive pesto
Maria del Mar Sacasa / Ennis, Inc.
Sweet finish:
Conde Nast Digital Studio
Apricot-Anise Tarts
More from Bon Appétit: 10 Healthy French-Fry Alternatives
Wha
...Read More »by Kemp Minifie, Gourmet
Photo: Gourmet
It was pretty tough to get back to the grind after my fantastic sisters weekend in Martha's Vineyard. It was also impossible to get the salad we shared on the first night of our trip out of my head. It was a combination I had never tried. French feta. Watermelon. Balsamic vinegar. And the French in French feta is really important. It's sheep's milk and it's delicious and miraculously it doesn't hurt my stomach (that much).
Watermelon & Feta Salad
French feta cheese, cubed
Seedless Watermelon, cubed
Balsamic vinegar or glaze
Arugula or basil (optional)
*The restaurant also served it with raw fennel and olives.
Combine feta, watermelon, and arugula. Drizzle balsamic. Enjoy.
Get other recipes, ideas, and stories on Love U Madly !!
Inspiration for tonight's dinner: weather that simply can't make up its mind. Cold and drizzly one second, 80+ and downright muggy the next! Dressing for this kind of variation is enough to make anyone feel a little crazy, and coming up with dinner plans? Oof. You can start the day wrapped up in a big cozy robe with a big steaming bowl of oatmeal, and by the time you head home from work, a big icy margarita and some chips & salsa is sounding pretty great.
So, in this weeks' dinner tonight we shall attempt to address this silliness with a lovely asparagus soup to fight off any residual chill, and a refreshing radish salad. Alright spring, is it summer yet? We suppose with meals like this, we can hold out just a little longer.
Check out some more asparagus recipes and ideas for quick and easy dinners at Food52.com!
The Menu
Cream of Asparagus Soup by merrill
Serves 4
1 tablespoon safflower oil
2 large scallions, thinly sliced into half-moons
OK, calling it the best might be a bit of a stretch: the true merit of something as beloved and simple as chocolate ice cream comes not just from its formula, but when and where it's consumed, the quality of the ingredients, and perhaps foremost, the mood. I can't control any of those variables, but I can give you a pretty simple recipe for chocolate ice cream to get you on your merry way.
I was inspired by two things. The first was Maxwell, an ice cream purist, who came home to my Mexican Chocolate Ice Cream two weeks ago and said "blech!" This is an effort to keep the man of the house happy.
The second was Faith's post about the ice cream making technique from Jeni's Splendid Ice Creams who makes ice cream without eggs. Instead, she uses a touch of cornstarch and some cream cheese to stabilize her ice creams. I adapted her method to a basic chocolate ice cream, in order to honor the chocolate. It should be the star of the show: no eggs, no vanilla, no other flavori
...Read More »Time to bring out the picnic basket.
By Zester Daily Staff
The first long weekend of summer is upon us. Time to plan a backyard barbecue or, better yet, a picnic lunch to carry to some sunny park, newly opened beach or quiet spot along the wooded trail. But what to pack?
Zester Daily contributors have the perfect menu for a simple but sophisticated picnic lunch, including dessert and a wine selection.
MAIN COURSE: Fried Chicken. Nothing beats cold fried chicken for a picnic. Make this a day or so ahead and let it hang out in the fridge until you're ready to pack your picnic meal.
Fried Chicken
Serves 4 to 6. Adapted from "The Welcome Table."
Ingredients
2½ to 3-pound frying chicken, cut into pieces
vegetable oil for frying
½ cup flour
¼ cup white cornmeal
1½ tablespoons Bell's poultry seasoning
Salt and freshly ground black pepper to taste
Directions
1. Wash the chicken thoroughly and pat the pieces dry with paper towels.
2. Heat the oil to 350 F in a heavy c
...Read More »When it come to jaw-dropping prices, these restaurants top the list
The Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Here's one that's sure to get your grill-and your family-all fired up! From The Book of Burger by Rachael Ray.
Serves 4
Make the chicken: Place the chicken in a medium pot and add the carrot, onion, orange, and bay leaves. Season with salt and pour in enough water to cover. Cover the pan, bring to a boil, and cook at a low rolling boil for 20 minutes.
Transfer the chicken to a cutting board. When cool enough to handle, remove the skin and bones from the chicken and shred the meat. Strain the broth, return it to the pot, and bring to a boil over high heat to reduce for a few minutes.
Meanwhile, make the BBQ sauce: In a small saucepan, combine all the ingredients for the BBQ sauce and simmer over medium-low heat for 20 minutes.
Make the slaw: In a large bowl, whisk together the lemon juice, vinegar, superfine sugar, salt, onion, and oil; season with pepper. A
...Read More »
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