At this time of year, when juicy ripe peaches are plentiful, I try to come up with creative ways to make use of the sweet fruit. This month, my local co-op had a bin of the most beautiful, fragrant peaches — I think maybe the best crop I’ve had in years — and I couldn’t wait to put them to good use. I cooked them with just a touch of honey and a vanilla bean. This light-as-air angel food (great for these hot end-of-summer days) has a healthy dose of citrus zest, which nicely balances the sweet peaches.
Citrus Angel Food Cake with Peaches
Continue Reading Citrus Angel Food Cake with Peaches
Food and technology are besties. They share notes during class, paint one another’s toenails and, on occasion, lie to one another’s parents about where they are going. Here are two kind of amazing, kind of bizarre tech-heavy food inventions that will have you salivating microchips.
Have you ever gone out for a drive and sorely wished you could whip up a batch of perfectly cooked rice mid-ride? Of course you have! Japan feels your pain, so they’ve come out with the Takeru-kun. This rice cooker uses the magical power of your car’s electrical socket to make heaping bowls of delicious, and starchy, rice. Now we just need an in-car wok.
Last, but certainly not least, is a mammoth invention called the Kegerator Hybrid. This beast is a beer keg and tap, a 60-inch television screen, fridge and 140 video games in one. Essentially, it is your nonstop ticket to pure, undiluted alcoholism. Yay technology!
This Monday, September 2, is Labor Day, and nothing beats a day that requires minimum, well, labor. So sit back and relax during this extra-long weekend, and tune into Cooking Channel for a Labor Day marathon of Kelsey’s Essentials and Donut Showdown.
Starting at 12pm ET, watch episodes from the new season of Kelsey’s Essentials. Kelsey finds inspiration from the latest trends in the culinary world, and then brings that influence back to the home kitchen. If you start to get hungry, check out Kelsey’s Best Summer Recipes for some late-summer satisfaction.
Then check out a marathon of Donut Showdown starting at 4pm ET for a deep-fried and sugary journey with our favorite trendy treat. Watch as some of the best donut makers across North America compete to creatively reinvent the donut using a mystery ingredient. Check out some of the creative donut creations from this season’s competition.
Chances are you’re spending some time on the road this summer. And chances are you’re going to get hungry on your road trip. It happens to me almost every time I take a trip, and despite being a nutritionist, I’m usually not prepared. So as a summer resolution, I’m going to take some time to figure out what types of food I should pack for trips and share with you what things I get at gas stations and rest stops when I’m stuck with an empty belly.
What to Pack
My primary rule is that it should include something you’re excited about and also include something healthy. It should also store relatively well. Cucumbers, sugar snap peas or green beans are good veggies to pack since they’re crunchy and fun to eat. Plums, nectarines, grapes and apples all travel relatively well if you’re looking for something fruity. In terms of excitement, I like to pack some dark chocolate-covered almonds or popcorn. Single-serving cheeses (like string cheese) or mixed nuts or trail mix are also good items to round out the fruit or vegetables you’re packing.
What to Pick Up at the Gas Station
Continue Reading Best Foods for a Road Trip
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.
Weekends are important, especially the sun-dappled, backyard barbecue kinds of weekends that characterize summer. While Labor Day is the symbolic end of summer, (after this, school starts, the weather cools down and berry picking gives way to apple picking) take this extra-long weekend to relax in the warm weather with rum-filled, late-summer sippers.
We’re thinking of rum-y cocktails that pair well with sweet and sticky ribs, kabobs, grilled burgers and seasonal produce. From minty mojitos to dynamic daiquiris, rum is our spirit of choice when it comes to showcasing some refreshing flavors.
Bottoms up, folks.
Continue Reading Thirsty Thursday: Easy Rum Cocktails for Labor Day Weekend
There have been a lot of talk lately about the end of the cupcake. People have been saying that the little cakes had a good run but now, thanks to market saturation, their time in Carrie Bradshaw’s purse are done. Not so fast. Perhaps there is still life in this flour-based art.
Introducing the Decadence D’Or, the bougiest cupcake ever created. It’s available in Las Vegas at Sweet Surrender bakery, located in the Palazzo. Did I mention it costs $750? What will three quarters of a grand get you in cupcake these days? It’s made from vintage (really) Palmira Single Estate chocolate. The frosting is made form Charentes-Poitou AOC butter, which is then mixed with Tahitian Gold vanilla caviar. At some point, Louis XIII de Remy Martin Cognac is added into the mix and then the whole thing is topped with edible gold flakes.
I wouldn’t be sure whether to eat this or put it in a museum.
BBQ Chicken Brats by Simply Scratch
5 Hot Links We’re Loving:
- Hot dogs may be classic cookout fare, but serve Simply Scratch’s BBQ chicken brats with pickled red onions and no one will be complaining.
- Do it big this weekend with Sugar Hero’s deep fried s’mores.
- No work on Monday means more time to relax, and The Bite House’s brown butter popcorn is just the treat you deserve.
- For your Labor Day bash, you can’t go wrong with Foodie Crush’s pulled pork sandwiches.
- This carrot cake banana bread recipe by See You In The Morning will make you happy.
In case social media didn’t already provide you with enough ways to share your meals with the world, yet another new technology now exists to help you brag about your latest edible conquest. Enter in the scent-capturing postcard printer, conceived by a China-based designer as part of Sony’s student design workshop. The printer uses an “electronic nose” to capture the fragrances of food and transfer them onto photo paper postcards using aroma-based inks. Peeling away a flap on the back of the image releases the captured smell, meaning you can literally share the wafting scent of your hickory-smoked barbecue with your friends across the world, provided you purchase some stamps. Next thing you know, people will be whipping these printers out in place of smart phones and mailing off their freshly-printed dinner scents left and right. Welcome to the future of food sharing!
Read more about this smelly design project here, and check out Devour’s previous coverage of savory-scented inventions below:
Figs are only in season for a few short weeks at the end of summer and the beginning of fall. They’re in a whole different flavor category than the dried figs you can find year-round. Slightly wrinkled or split figs that aren’t leaking juice are what to look for. Ripeness is indicated by a slightly sagging skin. Skip figs that look shrunken, are squishy or have begun to ooze. Their sweetness is great solo or in a dessert, but it is also amazing when paired with savory ingredients like pizza dough. Figs only keep for a day or two, so plan your menu for pizza or flatbread in advance.
1. Fig and Blue Cheese Flatbread (pictured above)
Use a favorite pizza dough recipe or store-bought dough for this sweet and salty flatbread that tops a baked pizza dough with caramelized onions, figs and blue cheese. Finish it in the oven with a drizzle of olive oil until crisp with a rich brown crust. Remove it from the oven, and tear prosciutto and oregano over the pizza.
Continue Reading Summer Fest: A Perfect Pairing of Figs and Pizza Dough