In the last couple of years, online food delivery has taken a big swing for the ubiquitous. Grubhub, Seamless, Delivery. The list goes on and on. However, all of these services have one annoying thing in common. They all let you actually choose what you want to eat. Where’s the fun in that? Finally, there’s a new app that gets that sometimes people just want to have random, potentially inedible, food delivered to their doorsteps!
Introducing the appropriately named Surprise Me. All you do is head to the website, tell them where you live and how many people need to eat and let them do the rest. Before too long, you’ll be enjoying (or not) a surprise batch of food that has been delivered to your doorstep.
Also, don’t worry. If you are deathly allergic to a particular type of food you can suggest that it not be considered for a surprise delivery.
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?
Some of the best April Fools’ jokes have been food-related — remember the left-handed Whopper and Cheetos perfume? While we wait and see what creative fast ones restaurants will pull on us this year, you can play a higher-brow culinary prank at home by tricking everyone at the dinner table into eating more veggies. Using a mandoline, slice green and yellow zucchinis into a tangle of vibrant ribbons that are easily disguised as noodles. Topped with a flurry of Parmesan, parsley, basil and red pepper flakes, the snappy strips of squash blend so seamlessly with whole-wheat fettucine, we bet your unsuspecting diners won’t realize the hoax until they’ve devoured the entire veggie-loaded plate.
Zucchini Ribbon Pasta
Continue Reading Meatless Monday: Zucchini Ribbon Pasta
You know what’s been sorely missing in the restaurant industry? Rotting corpses! There is not a single joyous event that would not be made, uh, more joyous by being constantly reminded of your own impending death. A restaurant in India has finally decided to do something about it, thus ending the tyranny of constantly being surrounded by the living as you eat.
The New Lucky Restaurant, located in Ahmedaba, is filled to the brim with coffins and rests over an ancient Muslim cemetery. This isn’t for goths, however. According to Indian customs, it’s good luck to dine with the deceased. Besides surrounding itself with the dead, the eatery is known for their milky tea and butter rolls.
The restaurant has been around since the 1950s and the business shows no signs of slowing down.
It used to be that museums were exclusively the purview of dinosaur bones and paintings of old rich dudes. Things have changed, however. Nowadays, there are museums for bad art, tap water and even dog collars. Well, you can add coffee machines to that list.
Introducing the Museum of Coffee Machines, located in Milan, Italy. The whole thing is run by Italian coffee machine manufacturer Gruppo Cimbali and features recreations of the kinds of coffee bars that existed through various decades of the 20th century. For caffeine junkies, this could really hit the spot.
So if you ever find yourself in Italy, forget all of those boring cathedrals and sumptuous meals. Go look at some espresso machines instead!
We’ve boiled down the latest food news for you to peck at.
Beets somehow perfectly manage to transition from winter to spring, seeming just as appealing roasted in cold weather as alongside fresh greens when the sun is out. Though many may remember sad salad bar beets with disgust, we promise that freshly roasted beets are so much better than that: sweet, slightly earthy and vividly bright — what else could you want from a root vegetable?
Cook beets any which way — steam, roast or fry — just be wary that they have a tendency to dye anything they touch bright pink, so take care to peel them using an old towel or rubber gloves. It may sound silly and extreme but beets have been used as a natural dye for good reason.
If you can get them with the leafy greens still attached, they’re like a two-for-one deal. Don’t know what to do with those beet greens? Prepare as you would Swiss chard or any other type of leafy green. Once you’ve mastered the saute, up the ante with Beet Green Gratin and Beet Green, Prosciutto and Feta Quiche.
Whether the start of spring has brought extreme cold, heat, rain or snow, beets have got you covered.
Continue Reading 25 Ways to Use Beets
It wasn’t so long ago that zombie-fever was more a mild zombie-cough. Sure, zombie movies came out every now and then, but that was about it. Nowadays, however, the undead are more popular than vampires, pirates and ninjas combined. Case in point, here is a zombie-themed beer actually made from, ugh, brains.
Introducing Dock Street Brewing Company’s Walker beer. Don’t worry. The brewers didn’t raid the local morgue and throw a few human specimen in a Vitamix blender. It’s actually made from goat brains, which is still pretty gross and, depending on the lore, would still make a great beverage to an actual zombie. The brains are smoked, if that makes any difference to your gag reflex.
As of next week, it will be available in Philadelphia at Dock Street Brewing Company, either by the pint in the bar or by the growler if you want to imbibe in the comfort of your own panic room.
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.
Step into spring with a margarita before March is over, because we need to celebrate the alliteration that keeps us drinking: Margarita March. Since you can’t go wrong with a classic margarita, we’re going for Rick Bayless’ refreshing Top-of-the-Line Margarita. He ditches the sugary mix for orange liqueur and fresh lime juice to give this cocktail a well-balanced sweetness that doesn’t make you pucker. Just shake in some tequila, then pour it into cocktail glasses rimmed with flaky salt and celebrate Margarita March Madness.
Bottoms up, folks.
Continue Reading Thirsty Thursday: A Drink for Margarita March
AKA Because Sometimes Sunday Lunch Needs a British Accent
For a few years, I was in a relationship with a Brit. When we went to Cambridge to visit his family, his mum made the most-glorious meat pies. Beef, pork, lamb, sausage — no matter what meat, the pies were warm and salty, with lush potatoes, herbs and a buttery rich crust. Savory meat pies — my favorite is pork — are such a special treat. Simmering the meat on the stove makes the house smell cozy and inviting, and the moment you can start to smell the buttery crust turning golden brown in the oven makes your Sunday sublime.
Continue Reading Beat the Wheat: Gluten-Free Pork Pie
Whether it’s crowding around a diner table at Monk’s or catching a show at the Peach Pit, our favorite television characters have always been regulars at one eatery or another. Here is a list of the coolest spots to frequent if you happen to find yourself lost in a Los Angeles soundstage.
Photos: The Best Restaurant Hangouts in Television History