Spoiler alert: Italian Combo Calzone is a shorter way of saying “you’ve earned something delicious for dinner tonight.”
Borrowing inspiration from a classic Italian combo sub, this almost effortless calzone packs not just one but three different meats. It’s easily prepared with some store-bought pizza dough, and it has an ingredient list that requires virtually no advance prep.
Continue Reading Dinner Rush! Italian Combo Calzone
There is nothing that evokes memories of childhood more than an expertly prepared grilled cheese sandwich. However, there is nothing that evokes memories of college more than a grilled cheese that uses candy bars as the dang bread.
Nick from food blog DudeFoods has created what may be the world’s most decadent grilled cheese. Forget boring old white bread. This sandwich uses deep-fried Kit Kat bars to contain that melted cheese. The candy bars were covered in panko, flour and eggs and then dipped in a fryer. The deep-fried delicacies were then nestled around several slices of American cheese and cooked on a pan. The end result? A satisfyingly disgusting grilled cheese dessert thingamajig.
Be careful, however: What this sandwich lacks in white flour, it more than makes up for with oodles of oil and sugar. To your health.
Meatless Monday is a global movement, a way of life. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
Want an easy trick for mustering up a smile on a Monday? Eat pizza. This classic recipe has no haters for a reason — it’s simple, delicious, and wonderfully hearty (not to mention completely vegetarian). Don’t be intimidated by the dough; while it’s time-consuming, it’s very simple to prepare. As an alternative, ask your local pizza place if they’ll sell just their dough. Once it’s ready, just roll it, top it and bake it. In a few minutes, you’ll be in pie heaven, no delivery required.
Continue Reading Meatless Monday: Margherita Pizza with Olive Oil Dough
Affordable immersion circulators, which allow home chefs to participate in the restaurant-friendly sous vide method of cooking, have really caught on the last couple of years. Sure, these circulators can whip up a perfect piece of meat or fish, but can they go online? They sure couldn’t, until now. Finally, sous vide machines have gone social (?!)
Introducing the newest edition of the Nomiku, an immersion circulator with full wi-fi functionality. Why on Earth would you want that? Well, to Facebook stalk the sous vide machines you went to high school with, of course. In actuality, it brings some neat functionality to the mix. Nomiku 2.0 lets you control the machine via any web-connected device, which means you can actually use your phone to cook stuff while you are not at home. Also, you can ‘download’ heat and time information from other machines to copy a tasty something they managed to pull off. Pretty cool.
If all of this connectivity seems like a good idea to you, you’ll be able to place an order soon. Nomiku just cleared their Kickstarter, raking in around $800,000. That’s a whole lot of perfectly cooked salmon steaks.
There’s an old saying that denotes uselessness by comparing something to a chocolate teapot. After all, chocolate melts in your mouth and, well, mouths clock in at a tepid 98.6 degrees (mouths attached to the flu-infected withstanding.) Well, science has finally cracked that particular choco-code. Here is an actual chocolate teapot that makes tea and not a bizarre tea-like chocolate sludge.
Master chocolatier John Costello and a team of scientists created the handy, and edible, teapot in York, England. The trick was using pure, dark chocolate for the base and to finish it by building a series of silicon layers. The result? A perfect cup of tea, albeit one with a slight chocolate after-taste. It’s a chocolate miracle!
The code to create a fully chocolate BBQ grill has yet to be cracked.
AKA A Big Old Bowl of Love
Corn may seem meant for summer barbecues, but in my house, my mom would blanch and freeze all the sweet, juicy kernels to have throughout the fall and winter as succotash, casseroles and soups. Of the many options, I most looked forward to corn chowder: thick and creamy, with smoky bacon, sweet and crunchy corn and hearty potatoes. It was perfect on those September and October nights when you needed a warm dinner to offset the unwelcome chill in the evening air or the crappy day at school or the fight you’d just had with your little brother.
Continue Reading Beat the Wheat: Gluten-Free Corn Chowder
It’s three in the morning and you are blisteringly drunk. The vodka demons currently residing in your stomach demand a sacrifice. Will you throw down a pizza or a bushel of French fries? It’s one of life’s most pressing questions. Screw it. Go for both. That’s what this guy did.
Food blogger Foodinese just unleashed a massively unhealthy creation into the world: the French fry pizza. It’s, well, a pizza cooked a top a whole heap of fries. He used even more cheese than a pizza normally calls for in order to make sure the fries all stuck together in their nice pizza-like shape. How could this not be good?
Also, it must be noted, this French fry pizza is entirely gluten free. Let’s hear it for cheese, pepperoni and deep-fried potatoes. Your nutritionist will thank you.
We think avocados are pretty great. They’re the basis for guacamole, which might be the world’s most perfect food, and the ideal companion to a margarita. They’re pretty versatile, too. They’re versatile enough, in fact, that we’d eat them all day long if we could. If you feel the same way, here is our suggestion of how to eat avocados from breakfast through dessert.
Continue Reading Summer Soiree: Why You Should Eat Avocados All Day Long
Image via Food Beast
Imagine this scenario: You and your family arrive at the Grand Canyon to take in its utter splendor. To the left, you spot a lone eagle, searching for prey. To the right, you can’t help but notice a group of cacti, stoically persevering year after year. And directly in front of you? The majestic beauty of a KFC/Pizza Hut hybrid restaurant.
That’s the plan anyways. Developers are angling to prop a food-laden strip mall at America’s greatest gorge, the Grand Canyon. The theory, as told by the developers, is that the variety of food options will encourage visitors to stay longer. Endless profit is not a motive here, folks. No. The gentle, awed laughter of a child as he or she spends an elongated amount of time in the canyon, Sbarro slice in hand, is payment enough for these kind-hearted magnates.
It’s not a done deal, however. The measure will be formally decided next year, when the Navajo Nation Council votes on it.
Whether you’re ready or not, the beginning of September undoubtedly means pumpkin spice fever: lattes, muffins, pastas, cookies, breads, pies, smoothies — the list is neverending! Get a head start on the spicing with your own homemade Pumpkin Spice Syrup. Fall’s classic spices — cinnamon, cloves, ginger, and nutmeg — star in a blend of sugar, water, vanilla extract and pumpkin puree to create the perfect — and natural — pumpkin flavoring, but the best part is what you decide to do with it. From pancakes and ice cream, to coffee and oatmeal, the options are harvest-ready.
Start to transition into autumn with more seasonal recipes from Cooking Channel: