Living in Game of Thrones’ land of Westeros can’t be easy. There are icy-sword wielding zombies, winters last for decades, the king is a major jerkface and, fast but not least, there are dragons. New York’s Brewery Ommegang can help (or at least pay homeage to) some of those complexities with the upcoming release of their newest Game of Thrones-inspired brew, Fire and Blood Red Ale. Ommegang sent a bottle to us early to sample (all hail the brewery in the North!).
Like Khaleesi’s aforementioned dragons who adorn the bottles’ labels (there will be a different bottle for each of the reptilian beasts), the beer is meant to bring some heat since they brew it with ancho chiles and spicy hops. In actuality, it’s a bit more mellow than you’d expect from something called “fire and blood,” but it does live up to its serpentine image with a suitably roast-y bite. There’s also some rye in the mix to add to the kick, or it may have something to do with harvesting the Dothraki plains, or maybe they realized you can’t spell “Targaryen” without “a rye grant.” Anyway, it’s a good-tasting beer and we recommend it whether you’re into the show or not.
The 750ml (over a pint and a half) bottles hit stores on March 31, in time for the April 6 premiere of the show’s fourth season. You can get more info here.
Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. 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?
There are some food holidays that seem nearly impossible for vegetarians to celebrate. Take, for instance, National Meatball Day, an annual tribute that veggie-lovers may have skipped out on yesterday. But thanks to the specialists at New York City’s wildly popular the Meatball Shop, you now have a mouthwatering — and meatless — reason to belatedly join in. Next time life calls for meatballs, whip up a batch of these robust veggie balls. The baked rounds are loaded with celery, mushrooms, lentils and walnuts — plus a ton of fresh herbs — to mimic the plump, hearty texture of the classic spaghetti-toppers. Whether you cover them with spoonfuls of pesto or smother them in tomato sauce, these veggie balls will have even hardcore carnivores asking for seconds.
Continue Reading Meatless Monday: Veggie Balls
Surfing the wave of mash-up mania that brought the world the Cronut™ and Ramen Burger, we decided to beat the winter by partnering with our brilliant culinary team in order to come up with THE most-indulgent comfort food. Together with Food Network, we’ve mashed up some classic comfort foods in unique — and dare we say, mind-blowing — ways. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Cooking Channel and the other on Food Network.
When we think of comfort food, the first things that come to mind are soup, cheese and pasta. It’s even better when a dish combines the filling, warming bounty into one awesome dish. Thus mac and cheese — the ultimate high-brow/low-brow craveable pasta — and French onion soup (those cheesy crouton-topped crocks) form this week’s melty mash-up.
Continue Reading Comfort Food Mash-Ups, Remixed: Mac ‘n’ Cheese + French Onion Soup
Besides Ken Jennings, the second-most famous Jeopardy contestant of all time has to be Watson, the lovable supercomputer. Watson did a bang up job and proved that, contrary to popular belief, computers can store a lot of information. Now Sherlock’s microchip-laden buddy is back — and this time he’s got on his chef’s hat.
The IBM Watson Food Truck dishes out meals designed by none other than Watson itself. IBM has designed a process known as cognitive cooking in which chefs program Watson with several key ingredients and let the supercomputer do the rest. The result? Expertly designed fare from around the globe.
You can snag some of this compu-food at the SXSW festival in Austin, Texas. In the meantime, somebody should fax Watson an application for Food Network Star.
Oranges are available year-round, but during winter (when citrus is in season) they give us the little burst of tropical elements and vitamin C that we need to stave off cabin fever and colds alike. So while you’re sifting through these recipes and deciding which ones you need to make immediately, put on the Beach Boys and channel your inner tropical paradise.
- Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce is a classic combo. Crepes should be paper thin, so just use a small ladle of the batter in a smoking-hot pan — it may take a few tries to get them looking perfect, but even mess-ups will taste good with some ice cream.
- Quick-cooking Grilled Pork Tenderloin a la Rodriguez with Guava and Orange-Habanero Mojo (pictured above) will be a winner with the whole family. Habaneros normally hit around 200,000 on the Scoville scale, which means they’re super-hot — don’t touch your face or eyes after chopping!
- A quick blender ice cream cools down Tyler Florence’s Orange Cream Mimosa. Substitute the Champagne with sparkling cider or ginger ale for an under-21-friendly libation.
- Orange zest can be just as important as the fruit itself, as it gives off a strong fruity-floral flavor without the sweetness from the juice. Experiment with orange zest in everything from marinades to salad dressing to desserts like Toasted Coconut and Orange Icebox Cookies.
- Nothing chases away the winter blues like fiery San Diego-Style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce.
Continue Reading 25 Ways to Use Oranges
Ah, comfort food. Is there anything better than sitting down, preferably in front of the TV, and gorging on one of your all-time favorites? The same goes for music. Is there anything better than driving around when one of your all-time favorite comfort tunes comes on? Let’s combine the two and take a look at the world’s greatest songs about comfort food — yummy for both your mouth and your ears.
Listen: Best Songs About Comfort Food
The ultimate goal of any alchemist worth her salt is to turn ordinary metal into precious gold. Besides that, however, the second greatest goal is to turn not-so-precious water into wine. Science doesn’t quite allow for that, but here is a machine that gets pretty darned close.
It’s appropriately named The Miracle Machine. Consider it like a Sodastream for wine. All you do is fill it up with water, yeast, grape concentrate and finishing powder packets, and let the machine do the rest. In three days flat you’ll be sucking down so much wine you are liable to turn somewhat purple. Speaking of purple, The Miracle Machine makes six varieties: Cabernet Sauvignon, Napa Chardonnay, Oregon Pinot Noir, a Tuscan blend, Sonoma Sauvignon Blanc and some kind of bizarre red and white hybrid.
The makers of the miraculous contraption are about to start a Kickstarter to raise the funds needed to make sure we end the tyranny of having to go down the street to the wine store when we want a glass. Thanks, guys!
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
When thinking of the ideal brunch cocktail, we want a boozy drink that also pairs well with our meal. So we might as well go ahead and tip a bit of the maple syrup that went on our pancakes into our cocktail as well!
Even though our brazen use of maple syrup might be considered luxurious, this Old Vermont Cocktail balances the sweet syrup with cocktail bitters, sour citrus, and aromatic gin. Serve this gin-centric cocktail in a martini glass with an orange slice, and serve with warm pancakes.