I’m all for eating with the seasons, but by the time it gets to March (at least in the Northeast, where I live)…there is virtually nothing fresh. Storage crops, like root vegetables and apples are no longer exciting and it’ll still be a couple months before green pea shoots and tender lettuce appear in the farmer’s market. That’s probably why this month has officially been dubbed Frozen Food Month. Before you dig into the abyss of your freezer, know that the secret to using frozen vegetables is to incorporate them into meals, rather than to just steam them as a stand-alone side. Here are a few ways to embrace frozen foods for tasty meals.
Peas: This has to be the most versatile frozen food — the one that makes you wonder if fresh peas are even worth the trouble of shelling them. One easy way to use them is in a quick rice pilaf: saute an onion, add rice and peas and broth or water and you have a perked-up side. Alternatives include a “fresh” pea soup or a surprisingly easy, yet elegant dish of peas with shallots and pancetta (pictured above). You could add them to the risotto cakes in this Sunday pot roast. Pistou soup will get you some summer flavor when you need it most: in winter.
Continue Reading Best Frozen Foods to Stock in Your Freezer
Yesterday was Fat Tuesday. In New Orleans, uninhibited revelers in the French Quarter made questionable choices in order to collect colorful plastic beads and coins; costumed marching bands blasted Dixieland anthems up and down Bourbon Street; and people gorged on food of every color. If you weren’t part of the festivities, you can still bring the flavor home with Bobby Flay’s take on a New Orleans-style brunch, including Bananas Foster Beignets with Cafe Brulot Creme Anglaise, Beef Grillades with Cheesy Fresh Corn and Sweet Onion Grits and a whiskey cocktail strong enough to make you expose body parts (namely your teeth from smiling.)
Watch last night’s Season 4 premiere of Brunch @ Bobby’s right now to take a culinary walk through New Orleans:
How many times has this happened to you? You read an amazing sounding recipe for cherry glazed ribs in one of your favorite blogs but then the act of actually figuring out what to buy and where to buy it becomes too much for you so, instead, you eat a bag of cheese puffs and take a nap. Suffer no longer! There’s an app for that.
Introducing Parsly, a web application that turns recipes found on the Blogger platform into automatic digital grocery lists. Even more, these lists are sent to participating grocers so your food can be waiting for you when you walk in the door like some kind of modern King Joffrey.
Unfortunately, this service is currently only available in the UK and the only participating retail store is the Tesco chain. With an idea this good, however, it is sure to expand before too long.
It’s pronounced “shar-see,” and, yes, it’ll change your life. Char siu is a popular Chinese version of barbecued meat, most typically pork nowadays. The tender cut of meat is slow-roasted with a sauce made of hoisin, five-spice powder, soy sauce and Shaoxing wine (a popular Chinese rice wine).
Many of us are familiar with char siu’s knockoff cousin, those boneless pork ribs you get from the Chinese restaurant. They’re a curiously vibrant red color, kind of sticky and taste vaguely meaty. I promise once you’ve tried this version, you’ll be hard-pressed to go back to that white paper carton. This sauce is sweet and savory with an awesome kick from the five-spice powder.
Go ahead, test the waters with this single recipe to make sure you like it. Once you’re hooked, make a double or triple batch of the sauce, then keep it on hand in the fridge for a quick weeknight flavor bomb for anything from cooked meats to simple roasted vegetables.
Continue Reading Dinner Rush! Char Siu BBQ Pork + Sesame-Roasted Broccoli
Hot Cocoa Cookies from Sweet Pea’s Kitchen
5 Hot Links We’re Loving:
1. Turn your favorite mug of hot chocolate into a batch of Sweet Pea’s Kitchen’s soft, chewy hot cocoa cookies, each fittingly topped with a gooey melted marshmallow.
2. Just a Taste brilliantly reinvents the concept of boozy brunch with these chocolate-covered Guinness waffles.
3. Skip the wait at your local dim sum hall this weekend and recreate fluffy Chinese BBQ pork buns at home with this recipe by China Sichuan Food.
4. Make the most of citrus season with these bright blood orange and cinnamon vanilla tarts from Chasing Delicious.
5. We’re unabashed fans of the comfort food mash-up, so Electic Recipes caught our eye with this marriage of a classic French dish with traditional Italian ingredients — the dough-topping trinity of basil, mozzarella and pepperoni — to form a cheesy pizza quiche.
NYC’s best and brightest may not be able to get soused on the job, but as we all know from NYPD Blue, they sure do like to get hammered after their shifts are done. Why should these heroes be forced to go to a bar that doesn’t remind them of their day job? Luckily, they won’t have to for long.
A retired NYC cop named Stephen Barounis is opening a police-themed bar in midtown Manhattan called the 46th Street Stationhouse. Just how, uh, arresting is this drinking establishment? It comes with its own police car, precinct desk, a commissioner’s room and, of course, a jail cell. Now you can keep drinking while in the drunk tank!
The bar, which will open in April, will also serve an array of food which will hopefully be better than what is normally eaten by prisoners. Runny PB&J?! No thanks.
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?
There’s no such thing as too much when it comes to Mardi Gras. When the festivities kick off tomorrow, bring a little excess to your own dinner table with this deep-fried Southern side dish. Dipped in buttermilk to bolster their natural tartness, the green tomato are then crusted in panko instead of traditional cornmeal to give them extra crunch. Nosh on the tangy poppers as a standalone snack — paired with creamy, poblano-flecked mayo — or toss them on top of greens to give your salad a dose of Big Easy flair. If you truly want to take things over the top, pile the golden-brown bites into a baguette with your favorite vegetarian fixin’s to form the ultimate Meatless Monday po’boy.
Fried Green Tomatoes with Green Chili Mayonnaise
Continue Reading Meatless Monday: The Mardi Gras Edition
Surfing the wave of mash-up mania that brought the world the Cronut™ and Ramen Burger, we decided to beat the winter by partnering with our brilliant culinary team in order to come up with THE most-indulgent comfort food. Together with Food Network, we’ve mashed up some classic comfort foods in unique — and dare we say, mind-blowing — ways. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Cooking Channel and the other on Food Network.
In this second installment, we’re taking on two desserts that might not seem like natural — until you realize their shared reliance on cream cheese. Carrot cakes are best when smeared with a crown of cream cheese icing as thick as the cake itself, while cheesecakes are, well, made out of sweetened cream cheese. To tango with these tangy desserts, we had to get a bit creative.
Continue Reading Comfort Food Mash-Ups, Remixed: Cheesecake + Carrot Cake
In case you didn’t notice last night, our culture has sort of an unhealthy obsession with celebrities. Everywhere you look there are gossip sites and magazines dedicated to them, people doing impressions of them and, sigh, Tweets directed at them. People love them. People hate them. People hate other people that love them and love other people that hate them. It’s a mess. So what’s next? We may as well begin eating them.
A company called BiteLabs is starting to develop meats made from celebrities. Sound crazy? Absolutely. Scientifically possible? Unfortunately, yes. The idea is to take tissue samples from bona fide celebrities and turn those samples into salami. The process includes isolating muscle cells and then growing said meat in some sort of proprietary bioreactor. What celebs are destined to become hors d’oeuvres? The usual suspects: Kanye, James Franco, Jennifer Lawrence and, of course, Ellen Degeneres.
There is a chance this may be some sort of prank or publicity stunt but the creators have yet to relent, and science-wise, it is absolutely possible to grow in vitro meat using external cell cultures. It is exorbitantly expensive, however.
The Academy Awards are three hours long. The night is usually filled with a lot of crying and crushed aspirations — and don’t get us started on what goes on at the actually ceremony. Raise the bar for everyone surrounding your TV with Alie & Georgia’s tips on the best booze and mixers:
Continue Reading Survive the Academy Awards with Alie & Georgia’s Quick Bar Tips