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Chef Alfred Portale recalls perfecting black-painted wooden boards to span a break in the bar and make … More »Why the best seat in the house may be at the bar
"These lovely little bites are delicious on their own but even better when enjoyed with a warm cup of … More »Possibly the perfect gluten-free breakfast (when you really want a baked good)
COOK THIS TONIGHT
- Oprah.com | Shine Food | 21 hours ago | Comments
Photo: Peden + Munk
By Curtis Stone
I've always believed that having people over to eat is one of life's greatest pleasures-which might explain why I love the holidays so much. What better reason to call up friends and neighbors and invite them to enjoy good company and a few bites?
But here's what I don't love: a fussy party requiring so much last-minute scrambling that you don't get to enjoy it. If you're stressing out in the kitchen while your guests mingle, it's time to reexamine your strategy. I like to make a few fantastic, simple, eat-with-your-hands hors d'oeuvres-all of which can be prepared in advance-and lay them out in one big spread so guests can help themselves. I mix up a festive cocktail to serve as people arrive, and that's it; my work done, I'm free to socialize. My guests don't wonder where I've disappeared to, and I actually have fun at my own gathering.
The key to party fare is this: A little variety goes a long way. You don't need a ton of dishes-just a few guaranteed cro...Read More »
- "In the EDF test kitchen, we're always looking for new ways to roast a chicken. Not only does the result turn out beautifully, but it makes an elegant meal that feeds your whole family (what more could you want?). Today, I'm roasting my bird with an unexpected -- but incredibly delicious -- ingredient: celery root. This heavy vegetable may look odd, but break through its dense outer layer to uncover a delightfully crisp core. If you love roasting your chicken with potatoes, then you will adore this recipe (roasted celery root becomes crunchy on the outside and silky on the inside -- just like a traditional spud). So start your ovens and get roasting tonight!"
-Everyday Food's Sarah Carey
Related: 36 Dinners You Can Make in Just 15 Minutes!
Roasted Chicken with Celery Root and Red Onion
1 whole chicken (3 1/2 to 4 pounds), patted dry...Read More »
Coarse salt and ground pepper
1 large red onion, cut into 1/2-inch wedges, root end left intact
1 medium celery root (about 1 pound),
- The Vivant | Shine Food | 18 hours ago | CommentsBy Leah Bourne, The Vivant
Well, we are feeling seriously duped right now. According to two new studies by researchers at UC Davis, an estimated 69 percent of all store-bought extra virgin olive oil in the U.S. is fake.
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Researchers analyzed 186 extra virgin olive oil samples against standards established by the International Olive Council (IOC), as well as methods used in Germany and Australia.
Related Article: The 50 Best Food Trucks In America
Here's what they found: Of the top-selling "extra virgin" olive oil brands, 73 percent of the samples failed the IOC sensory standards. Failing can mean the samples are oxidized, of poor quality, and/or adulterated with cheaper reﬁned oils.
The brands that failed to meet the extra virgin olive oil standards include: Bertolli, Carapelli, Colavita, Star, and Pompeian. In other words, major brands.
According to Consumer Reports: "In Europe, the 'extra virgin' lab...Read More »
- Everyday Food | Shine Food | Tue, Dec 3, 2013 10:17 AM EST | Comments
Baked Brie with Pecans Recipe
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture. This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
1 small wheel of Brie or Camembert (about 9 ounces)
1/2 cup pecan pieces
3 tablespoons light-brown sugar
3 tablespoons pure maple syrup
crackers or sliced baguette, for serving
1. Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes. While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
2. In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1...Read More »
- Food52 | Shine Food | Tue, Dec 3, 2013 11:30 AM EST | Comments
Today: Leftover mashed potatoes get a new lease on life.
After Thanksgiving last week, you must have leftover mashed potatoes.
Because you know that running out is the worst thing that can happen on Thanksgiving, second only to dropping the pie on the floor.
But rewarmed mashed potatoes are never destined to be terribly good -- they turn floury and dry overnight, and any attempts to revive them only succeed in making them more sticky.
There are lots of places to secretly stick leftover mashed potatoes, but the question of seasoning complicates matters. Can you reuse that dreamy garlic buttermilk mash in your cinnamon rolls, or chocolate cake? No. No, you cannot.
And, honestly, are you ready to make anything of the...Read More »
- Banana Bread with Dark Chocolate Chips Shine Food