This is your chance to win Tia Mowry’s new cookbook. But first, you should know why this cookbook exists. Tia has a condition called endometriosis that made it difficult to conceive a child. After advice from doctors and a lot of research, she decided to make changes to a major part of her life: the food she eats. Once she improved her diet, her migraines stopped, her skin cleared up and she was finally able to get pregnant. Now with a busy acting career and a five-year-old son, Tia has to balance an extremely busy schedule while maintaining the diet that literally changed her life.
Continue Reading Win Tia Mowry’s Cookbook
What’s wrong with most red velvet cupcakes? According to Classy Ladies Alie & Georgia, it’s the lack of vodka. Watch them fix that after the jump:
Continue Reading The Ultimate Valentine’s Day Cocktail
Whether it’s hidden flavors or textures, jolting temperature shifts, or cultural crossovers, surprise is poised to be the flavor of the moment. This plays to our sense of adventure and toys with our expectations. It charts a new direction in novelty: a move beyond the mash-up to something both more subtle and exciting. Surprise plays it close to the vest, offering one thing to the eye or the mind but another to the palate.
• Sweet-savory flip: savory funnel cakes, fish sauce caramel
• Inventive fillings: creative Juicy Lucys, modern tamales
• Crossing cultures: mapo ragu, tofu caprese
• Mass market: cauliflower rice (Green Giant)
Check out more of our forecast of food trends that will shape what you order, eat, watch and read this year.
Food is a basic human need, but as food obsessives, we aim to elevate our diets to an art beyond the consumption of basic nutrients. We’ll take something very simple, like cheese and bread, and try to figure out ways to make grilled cheese taste more flavorful. The same can be said of fashion. We need to stay warm and sheltered from the elements, but we’ll try to do it in a way that makes us look stylish, fly, on point and/or fleek. There are several socioeconomic treatises that can be said on the subject, but the point is, there are people in this world doing very interesting things in both industries. Sometimes, those worlds collide. Here are 9 striking examples of the union of food and fashion.
Continue Reading You Wear What You Eat: 9 Cool Outfits Inspired by Food
White BBQ sauce is popping up on menus from Portland, Ore., to New York City, where Shake Shack’s Danny Meyer is dousing wings with it at Blue Smoke, to fine-dining restaurants like Publican in Chicago, where Paul Kahan has served char-grilled carrots with white BBQ sauce. So what is it, and what makes it so special? Actually, the sauce has existed since the early 1920s, when “Big Bob” Gibson opened his eponymous restaurant in Decatur, Ala. Over 90 years later, a lot of people in Alabama believe BBQ sauce is white, because that’s what they grew up with. Outside of Alabama, people who have ever heard of such a thing have been few and far between. But with 93 (and counting) Shake Shacks around the world, Danny Meyer is as good a barometer as any for what you can expect to see on your plate in the coming years.
We caught up with the man who helms the pit at “Big Bob” Gibson Bar-B-Q these days, Chris Lilly, to find out why he thinks white BBQ sauce is the best.
Continue Reading White BBQ Sauce: The Next Big Trend in Barbecue
Kids. None of us would exist without them. Therefore, we hope the following impression isn’t too belittling (even if spot-on): “Wah. That food’s too brown. That food’s too green. Wah. That food’s too yellow. That food’s not yellow enough. I’m a kid. Wah.”
Fortunately, many of our chefs have kids of their own and have figured out ways to transmit their passion of food onto their offspring. We’ve compiled a few of their tenets here:
Last, but not least, new-as-of-this-week mom Haylie Duff (pictured) has several ways to disguise healthy foods as kid-approved treats — like pizza with secret veggies and apple cookies — and she’s sharing her recipes on The Real Girl’s Kitchen, Saturday at 1pm ET.
More Healthy-Eating Tips
The first step to a great morning for Tia Mowry is sunrise yoga in a park by the beach. Not everyone can live in sunny Los Angeles, though, so you may have to skip to step two: her savory quinoa breakfast bowl.
This filling bowl is packed with fiber, protein and iron, so it’ll help you get energized for a busy day. It starts with Tia’s favorite grain, quinoa, cooked until tender and fluffy. She tops that with crispy baked kale; earthy and meaty Shitake mushrooms and a perfect fried egg (the trick is to cook is low and slow).
The result is as pretty as it is healthy.
To get more of Tia’s tips for the best morning ever, watch Tia Mowry at Home on Wednesday at 9pm ET.
Get the Recipe: Tia Mowry’s Quinoa Breakfast Bowl with Crispy Kale Chips
More Tia Mowry at Home
On this week’s Extra Virgin (Wednesday at 9pm ET), Gabriele Corcos will restore the old chicken coop on his land and finally fulfill his dream of living on a farm. Debi’s more of a city girl at heart, but who can resist looking at these snuggly sweethearts? Plus, she gets to make a farm-inspired feast to celebrate. Scroll through the rest of the cuties after the jump and get more of your farm fix on a new Extra Virgin, Wednesday at 9pm ET.
Continue Reading 7 Cute Farm Animals to Improve Your Week
If you’ve watched Pizza Masters, you’ll agree that Fran Garcia and Sal Basille are Italian comfort food experts. They run Artichoke Pizza in New York which many claim to be the city’s best pizza (therefore, in turn, the world’s best pizza). They learned their craft the same way as many great Italian-American chefs, by generations and generations of nonna’s teaching them the way around a kitchen. They’ve taken this history (and great, funny stories) and turned them into quick and easy recipes in their new book (out today!) called Staten Italy: Nothin’ but the Best Italian-American Classics, from Our Block to Yours. You can expect authentic comforts that go way beyond pizza — like Eggs Pizziaola, Pork Cutlets with Hot Peppers and Vinegar, their famous Cauliflower Fritters and much more.
Get it here.
Game of Thrones’ fifth Season premieres April 12, and the latest Ommegang beer collaboration with the show comes out April 6 to help subdue your anticipatory nerves (without Jaime Lanister shoving you out a window). Here’s how the new Three-Eyed Raven-themed saison stacks up:
It’s thematically on the beak because it looks very dark and ominous — you’d expect it to taste thick and full, stout-like — but it turns out to be light with floral roots. That’s so three-eyed raven! The label art, an aspect of beer consumption that, for better or worse, never gets much recognition, uses concept art from the show and is worth checking out on its own. On the downside, everything we’ve heard speculates the three-eyed raven won’t play a part in any Season 5 storyline. But that’s not enough of a fault to keep this ale from taking flight.