The rest of the world has been sipping on their lattes and petting on their felines for a couple of years now. Meanwhile, the closest America has gotten is a pop-up or two. That seems highly unfair, given the country’s unabashed love affair with cats. Well, it looks like that long national nightmare is over. California just opened their very own cat cafe.
Cat Town Cafe in Oakland, California will get you filled up with caffeine and with noted parasite toxoplasma gondii. All of the cats roaming around are adoptable if you are looking to work some kind of ‘rent to own’ deal. In addition to feisty kitties, they serve a variety of coffee drinks and snacks. You know, the usual coffee shop fare.
They recommend booking a reservation for their cat zone ahead of time at the price of ten dollars for an hour of unlimited mews and hisses.
Portland takes food very seriously. There exists such a degree of food austerity that instead of being an award-winning comedy so good it’s starting its fifth season in January, the show Portlandia could have been a procedural drama about unfit artisanal seltzer. In Portland, if you’re going to bottle club soda in hand-etched beakers at a farmers’ market, it better be infused with organic, locally-sourced, cage-free, house-made CO2.
To celebrate the food that defines the city and the show, Fred Armisen and Carrie Brownstein have made The Portlandia Cookbook: Cook Like a Local. With more than 50 recipes from Portland restaurants and from the show’s characters (Mr. Mayor, Kath and Dave, Peter and Nance, and more), the book would be a fine companion at an Allergy Pride Parade for any foodie, freegan, gastroethologist, foodtrucker or adult babysitter.
Continue Reading Win The Portlandia Cookbook
Meatless Monday is a global movement, a way of life. 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?
Breakfast for dinner is not a novel concept. It is, however, a glorious one. Why? Because,at its core, the morning meal is meant to comfort. Breakfast’s star dishes are the ones that require no sharp utensils, but welcome copious pats of butter (think of them like love taps in dairy form) and are best eaten in pajamas.
Giada’s simple vegetable frittata is the kind that proves eggs are just as enticing in the PM. Make sure to to watch closely so you can set the pan under the broiler just before the yolks are set. The results will be puffy clouds of egg perfection for any time of day.
Continue Reading Meatless Monday: Frittata with Asparagus, Tomato and Fontina
AKA Nothing Com-pears to You
Pears are the unsung heroes of fall. Everyone at the farmers market last weekend was all, “Oooohhh, apples this and apples that.” Fine. Let ‘em try and outdo each other with “Honeycrisp is better than Jonagold, but for baking it’s all about Mutsu.” That keeps them away from the best fruit of the season: pears. You know I’m right. And I want them all for myself.
Continue Reading Beat the Wheat: Gluten-Free Pear Tart
Oktoberfest in Germany may have ended, but you can keep the celebrations going all month long.
Sauerkraut, a traditional German fermented cabbage, isn’t just a delicious hot dog topping or stuffing for Reuben sandwiches. It contains probiotics (those same ones found in yogurt), which help maintain healthy stomach functions, so eat up!
Break out a beer stein and your lederhosen to prepare these delicious sauerkraut-stuffed dishes.
- All you need to make Alton Brown’s Sauerkraut recipe is cabbage, some spices and a fair amount of time; it takes about two weeks for the cabbage to ferment. Pickling salt is a fine-grain pure salt that doesn’t contain additives like anti-caking agents or iodine that other cooking salts may have.
- Rachael Ray’s Reuben-Style Casserole with Pastrami Meatballs, Sauerkraut and Barley is an easy make-ahead meal, perfect to warm you up on chilly fall evenings.
- If you’re an adventurous baker, make Beer and Sauerkraut Fudge Cupcakes with Beer Frosting.
- Serve Michael Symon’s Bratwurst Stewed with Sauerkraut (pictured above) on a baguette at your next tailgate.
- A simple Sauerkraut Soup with Sausage is hearty enough to be a full meal.
Continue Reading 25 Ways to Use Sauerkraut
The world is currently knee deep in pumpkin season, which means orange-looking recipes are popping up all over the place. Want pumpkin in your coffee? You got it. Want a heaping plate of pumpkin pasta? Yeah, you can hit that too. However, the humble pumpkin pie reigns supreme in the annals of gourd history. Some chefs in China banded together to honor this history by making one heck of a huge pumpkin pie.
Forty bakers in Changsha, China took a whole bunch of pumpkin and a whole bunch of other pie ingredients (including raisins and dates) and came out with a whopping 1,893-lb pumpkin pie. The ingredients were so heavy that they required a crane to lift. All told it was 14-feet in diameter, or approximately enough to act as dessert for one American Thanksgiving dinner.
The coolest part? This nearly 2,000-lb pie isn’t even record breaking. That honor belongs to a pumpkin pie baked in Ohio, which weighed nearly 3,700 pounds.
On her Cooking Channel show, Little Paris Kitchen: Cooking with Rachel Khoo, Rachel reveals the modern, un-stuffy side of Parisian cuisine that falls somewhere in between classic bistro dishes and tasting-menu plates of Michelin-starred establishments. Whether uncovering the city’s hidden cafes and purveyors, or serving dinner for two at the one-table restaurant in her tiny apartment, Rachel proves there are many sides of French fare to be explored.
In her book My Little French Kitchen (the translation of the restaurant name La Petite Cuisine), now available in the United States, Rachel goes beyond the Paris arrondissements to explore the French countryside, bringing the best dishes and techniques from her travels back to her pintsize flat. The six chapters highlight the most-iconic foods — and surprising modern twists — from each region, like Red Wine Roast Chicken from Bordeaux (shown above) and many herb-filled dishes from Provence. Amid the recipes you’ll find stories and photos of Rachel’s adventures, sure to inspire wanderlust (or provide fodder for trip planning).
Continue Reading Cookbook Giveaway: Rachel Khoo’s My Little French Kitchen
Dust off your slow cooker. It’s officially the season of low and slow, the kind you can set, forget and come home to after work just in time for dinner. It’s kind of like having a personal chef who specializes in your favorite comfort foods. Here are a few slow-cooker favorites it can help you with, from breakfast to dessert.
Continue Reading Fall Fest: Slow-Cooked Meals from Breakfast through Dessert
Doughnuts and cheeseburgers aren’t exactly the best of friends but, in recent years, they’ve become at least acquaintances. The world has its share of doughnut burgers, but they all share one thing in common, the doughnut simply replaces the bun. Here is a doughnut that is actually stuffed with ooey, gooey cheeseburger goodness. It’s like jelly … with protein.
Philadelphia’s PYT Burger is no stranger to these pages, making something of a habit out of unveiling kooky burgers. This is the only one that doubles as both dinner and dessert, however. The D’oh Nut Burger is essentially a cheeseburger forced inside of a glazed doughnut, with chocolate-covered bacon bits sprinkled on top. Sweet, delicious heart disease. This burger is only available for a limited time, however, so you had better get on it. Either that or you can just buy your own doughnut and wedge a burger inside of it.
For more outrageous doughnut creations, check out a new episode of Donut Showdown tonight at 9pm ET.
Have you eaten your quota of fun-sized candy bars yet? While there’s still plenty of time before October 31st, there’s no harm in getting in the spook-tacular mood early with these Creeptastic Zombie Cupcakes. They’re also ideal for a Walking Dead zombie party. The skulls, eyeballs and gooey brains that sit on top of the cupcakes start with a simple red velvet cake, broken down into crumbs and mixed with enough frosting to bind them together into cake eyeballs, brains and skulls. Dip them in white chocolate and go wild creating the brains and guts. Your friends won’t believe their eye(ball)s!
For more creepy creations to jumpstart your Halloween celebrations, check out these bone-chilling recipes from Cooking Channel: