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.
If you’re on the hunt for this weekend’s warm-weather cocktail, look no further than the Sgroppino, a fizzy lemon wake-up call from winter. This old Italian standby makes for a celebratory spring libation, whether as a pre-dinner aperitif or as a boozy, dessert-like beverage to accompany brunch.
Sgroppino is simply a chilled, frothy punch that combines refreshing prosecco balanced with a melty scoop of lemon sorbet for a touch of sweetness. Plan ahead so you have plenty of time to make the limoncello-based lemon sorbet. The bright and clean flavors of this springy cocktail make it a real crowd-pleaser.
Bottoms up, folks.
Continue Reading Thirsty Thursday: Sgroppino
While we’re waiting on perfect peas to come into season, fudge it with mashed (chick)peas. These clever takes on hummus are light for spring entertaining and will make great use of crudites as they come into season. Here are recipes for classic hummus plus four variations that are ideal for using seasonal ingredients.
1. Hummus bi Tahini (pictured above)
This classic hummus is topped with a sauce made from tahini, the sesame-seed paste that is nearly ubiquitous in Middle Eastern cooking. Although preparing hummus from dry beans demands extra work, the authentic, flavorful results are well worth the effort.
Continue Reading Spring Fest: 5 Fresh Takes on Hummus
When will the robot overlords finally take over society and lead us into a techno-dystopia? We are three years past the so-called Judgment Day as seen in the Terminator films. Will this just go ahead and happen already? The waiting is making humanity nervous. Well, maybe we won’t have too much longer to wait. Here is a restaurant in which the food is prepared and served by robots.
The Robot Restaurant, which is an appropriate name if there ever was one, is located in China’s Heilongjiang Province. All told the restaurant employs more than twenty bona fide robots, who work as chefs, servers and even entertainment. Yeah. One robot’s job is to sing to customers, to lull them into a lamb-like state as the rest of the robots prepare to take over the world, or at least an episode of Jeopardy.
In all seriousness, it must be noted that thanks to the addition of the robots, the restaurant doesn’t have to hire any actual humans. Yay for unemployment!
Culinary moments in literature can be as unforgettable as the stories themselves. From the mad tea party in Alice’s Adventures in Wonderland, to the lavish buffet-dinner spread in The Great Gatsby, rich food descriptions draw the reader in, conveying the personalities of characters and helping bring the scene to life. Channel your inner bookworm and satisfy your appetite with Dinah Fried’s new photography book, Fictitious Dishes: An Album of Literature’s Most Memorable Meals. Pulled from nearly 200 years of celebrated fiction, Fried’s book features photographs of recreated meals and table settings, like the chicken dish from Harper Lee’s To Kill a Mockingbird and the gruel that led Oliver Twist to beg a second helping. Each photograph has an accompanying excerpt from its novel, making it a full meal of literary deliciousness.
You can find more photos from Dinah Fried’s book here, or check out Cooking Channel’s take on your favorite foods in fiction:
We moved to the East Coast a couple of years ago, after more than a decade spent in sunny Southern California, and arrived at the end of August, just in time to catch the tail end of a very hot and humid summer.
Relocating from a California home into a Brooklyn house has been quite an adjustment (read “shock”) for all of us, dog included, but now that a few seasons have passed I can honestly say it feels we have settled down, at least for the moment.
We have left behind our pizza oven and a gargantuan barbecue that had more knobs and controls and pieces than anything I had ever seen before moving to America. I felt violated, especially when I realized there was no way I could have a pizza oven in the backyard of my new rental home. I never particularly cared for the spaceship barbecue, as I truly believe that once you have fire to cook on, you are set; there is no need for extreme accessorizing or overcomplicating the simplest way of cooking that a live fire is.
Continue Reading How Gabriele Corcos and Debi Mazar Throw a BBQ
To some people, eating alone is considered one of the great tragedies of modern life. Eating tends to be a social event, and approaching a restaurant all by your lonesome and requesting a table can be an exercise in courage. What if, however, you didn’t have to eat alone? What if you could eat with gigantic stuffed animals? You can!
Japan’s Moomin Café is based off of the similarly named book and cartoon series. Thus, each table is outfitted with a gigantic, stuffed version of one of the main characters that you can sit with and tell your secrets to. They look sort of like giant hippo-like beasts with wide eyes (insert mother-in-law joke here.)
Reports indicate that if you show up here alone, you automatically get paired with a cotton-stuffed cutie. So, if anyone asks what you did last weekend, you’ll have a ready excuse.
Spring is here. Those are three words we’ve all hoped to hear over months of frozen nights (and a cripplingly catchy Frozen song). As markets grow packed with loads of tasty new vernal treats (and in honor of Earth Day), this Dinner Rush is all about going green.
Continue Reading Dinner Rush! One-Pot Chicken + Spring Rice
5 Hot Links We’re Loving:
1. With a cherry on top: Bake brownies in a muffin pan and top with a scoop of your favorite ice cream to form these childhood-inspired hot fudge brownie sundae cups from Leanne Bakes.
2. This stunning three-layered cream cake from Box of Spice is studded with chopped pecans and shredded coconut, then smeared with fluffy cream cheese frosting.
3. Our Four Forks gives empanadas a tropical twist by stuffing the flaky pockets with sweet potato and topping them with a bright mango salsa.
4. Frozen blackberries and raspberries double as ice cubes in Boulder Locavore’s elderflower gin fizz cocktails.
5. Paired with a smoked paprika aioli, Knead for Food’s beer-battered onion rings are the perfect party finger food.
Everyone loves a good doughnut or ten. These doughy, deep-fried treats are perfect for breakfast, lunch or even a 3am crying and binge-eating fest. However, they aren’t always easy to find. What if you are exploring a new city and feel your blood sugar drop? Don’t worry. There’s an app for that.
An app called Doughbot recently showed up on the App Store and, well, it’ll help you get that doughnut fix you’ve been needing. Essentially, it’s an aggregate of web listings, Yelp pages and Instagram photos. The information is collated and pretty soon you’ll have a list of all the best and brightest local doughnuts currently awaiting chomping.
Much like a freshly prepared doughnut, this app isn’t free. It costs a whopping buck, or just about half the price of a high-end fried dough confectionery.
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?
If a massive Easter feast has you feeling sluggish, reboot with this vibrant warm spring salad. Roasting the vegetables — a colorful tangle of mushrooms, asparagus, radishes and carrots — brings out their juicy, sweet notes; salty miso butter, rice wine vinegar and grated ginger balance the flavor. Top the lot with a poached egg and wisps of frisee for a meal hearty enough to stand in for dinner, but without any risk of a post-dinner food coma like yesterday’s holiday ham.
Roasted Spring Vegetable Salad with Miso Butter and a Poached Egg
Continue Reading Meatless Monday: Roasted Spring Vegetable Salad