WHAT'S FOR DINNER
MUST-READ FOOD STORIES
SHINE SUPPER CLUB
- Redbook | Shine Food | Mon, May 13, 2013 9:54 AM EDT | Comments
This summer there are more new small batch, locally made pints than we could shake a spoon at. So we made the ultimate sacrifice and tasted them all to bring you the ones not to be missed. Whiskey sundae, anyone? By Laura Li, REDBOOK.
1. Goat Cheese with Red Cherries, Jeni's
Goat Cheese with Red Cherries, Jeni's
Based in Ohio, Jeni's Splendid Ice Creams has won national acclaim for its wondrous concoctions. The cherries give this ice cream a nice bit of tartness, while the goat cheese provides an intense creaminess without being overpowering - this is as comfort-food as ice cream gets.
2. Bourbon Burnt Sugar, High Road
Just as yummy as it sounds, the burnt sugar and bourbon meld into ice cream that tastes just like crème brûlée.
3. Strawberry Honey Balsamic With Black Pepper, Salt & Straw
The Portland-based shop sources local Oregon strawberries and honey to create an ice cream that is both sweet and tart. The addition of vinegar and pepper is a pleasant twist on a classic flavor.
4. Tennessee Whiskey, L.A. Crea...Read More »
- Of all the culinary creations in the world, few single items encompass an entire meal quite like the burrito: meat, beans, rice, salsa, maybe some vegetables, all wrapped up in that versatile food vessel - the tortilla. In the best burritos, each ingredient stands out in every bite while at the same time harmonizing inside its tortilla casing. It may well be the perfect food for any meal (see: breakfast burritos), though it's just as satisfying while capping off a night on the town with one last hurrah of gluttony. Traditional, Americanized, or fused with any number of ethnic cuisines, the burrito has become as much a part of American food culture as the hamburger; enjoyed coast to coast, by all walks of life. Regale yourself with a homemade tortilla from Changos Taqueria, a "Cheezy Beef" from Habanero's or go all out with beef tongue from La Pasadita.
Wrapped and ready to blow your mind
How to Make Taco Bell's Crunchwrap Supreme at Home
Consuming this gastronomic bomb leaves you tenuously balancing between a compact...Read More »
- The Editors Of Eatingwell Magazine | Shine Food | Mon, May 13, 2013 10:48 AM EDT | Comments
Does it ever occur to you to make Caesar salad at home? I never think of it until I'm at a restaurant and it suddenly looks like the best thing on the menu--especially with some grilled chicken on top (even if I have to pay extra for that).
With this recipe dreamed up by the EatingWell Test Kitchen, it's not just the chicken that's grilled--the romaine lettuce is too! (Another thing I'd never think of.) That lightly charred lettuce adds more delicious smokiness to the Caesar salad filling for this easy meal rolled up in a warmed spinach wrap.
Because you can pick it up and eat it, this portable wrap makes a great lunch, too, or quick take-it-with-you dinner for an activity-filled evening.
Don't Miss: More Light Wraps & Sandwiches
Grilled Chicken Caesar Salad Wrap...Read More »
Print, share and save this recipe!
High Fiber Healthy Heart
- Sunset Magazine | In The Pantry | Mon, May 13, 2013 10:58 AM EDT | Comments
Cooking hard-boiled eggs is easy until you've had them come out green or labored over peeling them. Here are the secrets to getting them perfect every time....Read More »
10 variations on deviled eggs
Prick the rounded end of each egg with a push pin. (This releases a little air so they don't crack.) Note: Ultra-fresh eggs are difficult to prick. Let them sit in the fridge for about a week before cooking.
Bring to a boil
Cover eggs with cold water by about an inch and bring to a boil.
Remove from heat, cover pan, and let eggs stand 12 minutes.
Drain eggs, holding the pan lid ajar.
Shake eggs in pan to crack them all over.
Fill the pan with ice, add cold water, and let eggs sit about 10 minutes (this makes them easy to peel).
Peel off shells.
More instruction guides from Sunset:
How to brine chicken
How to make a no-cook tomato sauce
How to toss a pizza
Quick and easy jams
- The Daily Meal | Shine Food | Mon, May 13, 2013 1:43 PM EDT | CommentsA few weeks ago, you may have seen a photo going around featuring the "Craft Beer Destination," a concession stand at Yankee Stadium that didn't actually serve any "craft beer." Of the four drinks sold at the stand, one wasn't even beer (it was cider) and all of them were produced by MillerCoors, a giant company whose beer cannot be considered "craft" for several reasons (detailed here.) And Yankee Stadium decided to rename the "craft beer destination" as the "beer mixology destination," which also makes us cringe - but we digress.
Where to find a decent beer at the ball park
America's Best Sports Bars
The photo became a symbol of the sad state of beer at baseball stadiums: it's always expensive and it's typically nothing special. Although that might be what most of us think about ballpark beer, it's not always the case. Several ballparks are featuring better and better beer - you just have to know where to find it. With that in mind, we explored Major League Baseball stadiums across the country to find the 10 best spots for ...Read More »
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an