Come December, it’s easy to turn to pasta as a (nightly) dinner option. But incorporating vegetables into the mix nearly justifies the habit. Ellie’s Macaroni and 4 Cheeses adds squash to the classic dish. Her recipe calls for frozen pureed winter squash, but since there are so many varieties available fresh right now, in-season acorn squash works well, too.
Continue Reading Fall Fest: Winter Squash Macaroni and Cheese
The old adage “good things come in small packages” is especially true when it comes to stocking stuffers. To maximize this year’s small pleasures, here are some stocking-sized gift ideas for the food lover in your family, perfect for the…
Sometimes a few secret ingredients can make a huge difference in baked goods. Black cocoa (King Arthur Flour; $9.95) is one ingredient that packs a wallop, for the most intensely chocolaty desserts. Vanilla bean paste (King Arthur Flour; $12.95) adds flecks of vanilla to baked goods without the hassle and expense of using a real vanilla bean.
Ice size really does matter for cocktails — bigger cubes mean less watered-down drinks. This highball ice mold (Sur la Table; $12.95) makes a glacier of an ice cube that fits perfectly into a highball glass. Dad can use it to ice down cocktails, or just tea and soda.
Continue Reading Stocking Stuffers for Food-Lovers
First there was the gingerbread house and it was fine, if your name wasn’t Gretel. Next came the gingerbread cul-de-sac. It offered a decent amount of cookie goodness, but it wasn’t going to feed an entire football team. Now, however, there are entire gingerbread villages, each unique in its own edible splendor. Some of these villages are downright enormous, with a recently constructed New York City iteration being named world’s largest.
The gingerbread wonder was made by New York Chef Jon Lovitch and it clocks in at an amazing 1.5 tons of cookie. The village boasts several to-scale blocks, over sixty trees and an underground subway station. Every bit of it is edible, even though some pieces are older than others (it’s been under construction for almost a year.)
If you have a hankering to see this village with your eyes and your mouth, it will be on display until January 12th at the New York Hall of Science in Queens. Each visitor gets a piece to take home. If you don’t mind risking a broken tooth, take a bite!
On tonight’s My Grandmother’s Ravioli at 8pm ET, Ilene and Freddie Tsuhara are throwing a bash at their Concord, North Carolina, pad. Mo Rocca helps assemble the appetizers, like Shrimp Cocktail Shooters, Grilled Short Ribs and Pineapple and Smoked Salmon and Cream Cheese Rolls. Then he learns some potent potables, including the Harvey Wallbanger, from mix master Freddie.
The food and drinks are a success, but the real surprise of the night is firecracker Ilene. In this web-only deleted scene from the show, Ilene explains why showing up three hours late for a dinner she’s made is a bad idea, plus the reasons she was the worst military wife who ever walked the Earth:
Continue Reading This Raunchy Grandma Won’t Let Anyone (Peking) Duck out of Her Dinners
Dulce de Leche Cheesecake Bars by Buttered Up
5 Hot Links We’re Loving:
- Step up your game and serve Buttered Up’s dulce de leche cheesecake bars at your holiday party.
- This kale and quinoa salad with apple and sweet potato by Arielle Likes to Cook is perfect for your post-Thanksgiving, pre-Christmas diet.
- Why How Sweet It Is decided to make eggnog baked oatmeal with caramelized bananas and vanilla bean brown butter is irrelevant. We’re just very happy she did.
- Foodess’ merry Manhattan cocktail will have you merry indeed.
- The Beeroness’ salted beer caramel sauce makes a great gift, but you may have trouble giving it away.
It’s a little known fact that pancakes are the most versatile breakfast food around. To prove it, serve up this towering stack of tree-shaped pancakes at the Christmas morning breakfast table and wait for the applause to start. Part of a blog called The Pancake Project, this edible Christmas tree is assembled with the help of a squeeze bottle filled with batter, which allows for artful pancake shaping on a griddle. The owner of the blog has experimented with endless pancake colors and shapes, creating realistic 3D replicas of foods, animals and well-known artworks with just a squeeze bottle and a little food coloring. Test your own pancake prowess by griddling up this fluffy and festive stack and get inspired with some of Cooking Channel’s holiday-worthy pancake recipes:
Instagram. The very word conjures up visions of dogs standing on things and POV shots out of the side of an airplane. Everyone has their favorite Instagram users and their favorite pictures. Now, thanks to the sublime magic of technology, you can put your money where your mouth, uh, will be.
A new service allows you to get your very favorite Instagram pictures printed on big, fluffy marshmallows. These mallows are 4cm by 4cm and come in boxes of nine, which will set you back around $16. All you have to do is sync your Instagram account with the service, which is called Boomf. Maybe that’s the sound a marshmallow makes as it slowly melts into a delicious cup of hot chocolate.
It’s too bad Thanksgiving has gone and come. I’d like to see some sweet potato casserole absolutely covered with selfies.
I spend a lot of time with recipes, usually writing, photographing or testing them. Like reading anything consistently, the work becomes familiar and you start to pick up on its patterns — in the case of recipes, that tends to mean similar cooking methods or ingredients. I had a record-scratch moment the other day as I came across a recipe for Vietnamese shrimp that started out by making a dark caramel. Step 1: Almost burn a pot of sugar. Huh?!
Turns out, lots of Vietnamese dishes — which are known for big, bold flavors — build their sauce or marinade from a dark caramel foundation. When I say “dark caramel,” shutter out those visions of some sensual portion of a dreamy indulgent confection. We’re talking almost-burnt sugar that is cooked so long it loses its sweetness and transforms into an enriching base that soaks up savory flavors like a sponge. It’s in that almost-burnt moment, my friends, when greatness happens.
So, as you start to prepare this dish and begin with a whole bunch of honey going into a bowl, ignore that inner record scratch. Go with it and watch as the glaze reduces, bubbles and thickens its way toward that luxe caramel base. Sure it’s a bit different, but be not afraid. You’re doing it right.
Continue Reading Dinner Rush! Vietnamese-Glazed Pork with Edamame
With holiday travel now in full swing — and perilous shopping frenzies forecast through the month of December — people are going insane. Like, actually clinically insane. Case in point: the live tweeting between Elan Gale and Diane of seat 7A on a Thanksgiving Day US Airways flight. Did you happen to miss that? Because it broke the Internet last week.
Elan, the producer of the esteemed programs The Bachelorette and Bachelor Pad, was irked that a fellow passenger — a middle-aged woman who identified herself as Diane — was complaining about a flight delay on Thanksgiving. Elan was so angered at Diane’s anger that he sent her a glass of wine to chill out, accompanied by a scathingly condescending note. Diane didn’t appreciate this, and she sent a nasty note back. Elan then walked two bottles of vodka over to her seat, and more notes followed, including some from Elan that were graphic and incredibly insulting. He tweeted that Diane slapped him upon de-planing, and, to be honest, we hardly blame her. Elan sounds like a human pile of antagonistic, non-compassionate garbage. (See: Georgia’s thoughts on Elan vs. Diane on her Tumblr.)
So we’ve decided to write up some tips on how to send a drink to a stressed-out stranger. Study up, because we’re sure you’ll encounter at least one person in an airport who is totally losing his or her mind.
Continue Reading Alie & Georgia’s Guide to Sending an Angry Stranger a Drink