Archive for the ‘Featured’ Category

Get Excited for Ramps

ramps

 

Fleeting, wild and desperately coveted, ramps are the spring allium equivalent of a teenage summer romance. Plucked by foragers throughout the East Coast and Midwest, ramps are a two-for-one bonanza of pickle-worthy bulbs and sauté-ready leaves.

If you happen to come across a bunch at an area farmers’ market, grab it and try these springy takes:

 

More of the ramp-age:

25 Ways to Use Ramps
In Season: Ramps

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Grilled Cheese Greatness

Grilled Cheese

Why is April National Grilled Cheese Month? We’d guess it’s because few things go better with April showers than grilled cheese and a companion dunking bowl of tomato soup. But regardless the reason, we’re stoked that the entire month is dedicated to the nostalgic favorite. Celebrate National Grilled Cheese Month with these old-school takes and new-school twists on the always-golden sandwich:

Get all the recipes.

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Why We’re Stalking Rhubarb

Rhubarb Pie

Step aside, strawberries. The start of spring belongs to rhubarb. It may be a semi-tough stalk that needs a lot of time to stew, but rhubarb yields a tart, sweet result that is so much better than the usual seasonal superstars.

If you plan to land a few ’barbs in your kitchen, here’s where to start:

12 Ways to Sweeten Those Stalks of Rhubarb

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Munch Madness: Recipes from the Best College Restaurants

We decided the madness shouldn’t be limited just to the basketball court. We pitted the best dishes from college towns against each other in our “Bracket Battle: Best College Eats” tournament. Check out the best college food in the country from campus restaurants and find out how to make it all at home.

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When Comfort Foods Collide

Why indulge in one classic dish when you can enjoy two of your favorite foods at once? We fused 10 iconic comfort foods into five over-the-top recipes. Doughnuts and cake? (Answer: Uh huh.)

Get all the recipes.

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Answers to Life’s Most-Pressing Food Questions


Get pumped for our new animated series The Snackdown that will answer the food-classification questions that keep us up at night. The show premieres on the site and our Facebook page on March 1.

Watch the teaser after the jump:

Continue Reading Answers to Life’s Most-Pressing Food Questions

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Food Predictions for 2017

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.

Look for:

• 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.

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Is This Sandwich Better Than a Cheesesteak? Find Out on Cheap Eats

Pennsylvania gave us the gift of Philly cheesesteaks, but on the premiere of Cheap Eats Season 2, host Ali Khan may have uncovered an even better sub. During his travels to Pittsburgh, he stumbles upon a sandwich that may blow a Philly out of the water, plus cheesy pancakes, pretzels and tacos. Yes, it is the food lineup of your dreams — watch the full episode for free below to find out where you can indulge in all of it for $30 or less.

Continue Reading Is This Sandwich Better Than a Cheesesteak? Find Out on Cheap Eats

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What to Look for in a Quality Cheap Eat

 

Eating well on the cheap. It’s not nearly as easy as just eating on the cheap. And we have 50 years of the fast-food industry to thank for that. Not that I’m opposed to the occasional bag o’ drive-thru, mind you, but the old maxim is still true: You get what you pay for. The truth is we all have our own budgets in mind, and not all $6 burgers are created equal. So let’s look for a moment, beyond the bucks, to what makes food bang at any price point — a happy medium sandwiched in between Kobe dry-aged beef and the dollar menu. Here are my four tips for finding a legit cheap eat:

Figure out if the food/restaurant is “people driven.”

This is kinda like “chef driven,” but it involves a little more on your part than pulling up a website or a Yelp review. Bottom line: Are the people who work at this restaurant proud about the food there? Do they eat there on their days off? Can they list the faves from the menu in, like, no time flat? For most of you, this means gathering intel from your waiter, but don’t ignore the person bussing your table either. And, no, this doesn’t apply to only table-service restaurants. I reviewed a national burger chain ($6 and up) and was floored by how both the ladies taking my order were so down for their employer and the burgers they smashed (that’s a hint). After all, don’t you want happy people — people who genuinely believe that they are worthy of your hard-earned buck — serving your food?

Continue Reading What to Look for in a Quality Cheap Eat

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How to Cook Like an Italian Grandpa

Chef Pasquale grew up in Orsara di Puglia, Italy, and brought his recipes and stories to America. Watch how to make eggplant Parmigiana, meatballs, chicken cacciatore and more like an authentic Italian grandpa with skills from the old country.

Watch how he makes eggplant parmesan like he learned in Italy after the jump and check out the rest of his Cooking It Old School videos.

Continue Reading How to Cook Like an Italian Grandpa

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