AKA A Big Old Bowl of Love
Corn may seem meant for summer barbecues, but in my house, my mom would blanch and freeze all the sweet, juicy kernels to have throughout the fall and winter as succotash, casseroles and soups. Of the many options, I most looked forward to corn chowder: thick and creamy, with smoky bacon, sweet and crunchy corn and hearty potatoes. It was perfect on those September and October nights when you needed a warm dinner to offset the unwelcome chill in the evening air or the crappy day at school or the fight you’d just had with your little brother.
Continue Reading Beat the Wheat: Gluten-Free Corn Chowder
It’s three in the morning and you are blisteringly drunk. The vodka demons currently residing in your stomach demand a sacrifice. Will you throw down a pizza or a bushel of French fries? It’s one of life’s most pressing questions. Screw it. Go for both. That’s what this guy did.
Food blogger Foodinese just unleashed a massively unhealthy creation into the world: the French fry pizza. It’s, well, a pizza cooked a top a whole heap of fries. He used even more cheese than a pizza normally calls for in order to make sure the fries all stuck together in their nice pizza-like shape. How could this not be good?
Also, it must be noted, this French fry pizza is entirely gluten free. Let’s hear it for cheese, pepperoni and deep-fried potatoes. Your nutritionist will thank you.
We think avocados are pretty great. They’re the basis for guacamole, which might be the world’s most perfect food, and the ideal companion to a margarita. They’re pretty versatile, too. They’re versatile enough, in fact, that we’d eat them all day long if we could. If you feel the same way, here is our suggestion of how to eat avocados from breakfast through dessert.
Continue Reading Summer Soiree: Why You Should Eat Avocados All Day Long
Image via Food Beast
Imagine this scenario: You and your family arrive at the Grand Canyon to take in its utter splendor. To the left, you spot a lone eagle, searching for prey. To the right, you can’t help but notice a group of cacti, stoically persevering year after year. And directly in front of you? The majestic beauty of a KFC/Pizza Hut hybrid restaurant.
That’s the plan anyways. Developers are angling to prop a food-laden strip mall at America’s greatest gorge, the Grand Canyon. The theory, as told by the developers, is that the variety of food options will encourage visitors to stay longer. Endless profit is not a motive here, folks. No. The gentle, awed laughter of a child as he or she spends an elongated amount of time in the canyon, Sbarro slice in hand, is payment enough for these kind-hearted magnates.
It’s not a done deal, however. The measure will be formally decided next year, when the Navajo Nation Council votes on it.
Whether you’re ready or not, the beginning of September undoubtedly means pumpkin spice fever: lattes, muffins, pastas, cookies, breads, pies, smoothies — the list is neverending! Get a head start on the spicing with your own homemade Pumpkin Spice Syrup. Fall’s classic spices — cinnamon, cloves, ginger, and nutmeg — star in a blend of sugar, water, vanilla extract and pumpkin puree to create the perfect — and natural — pumpkin flavoring, but the best part is what you decide to do with it. From pancakes and ice cream, to coffee and oatmeal, the options are harvest-ready.
Start to transition into autumn with more seasonal recipes from Cooking Channel:
A new crop of apples is fruiting. While you may be tempted to use the fall fruit to make an apple pie (a great idea, by the way), apples are versatile enough to go beyond dessert. If you want to cut to their savory core, follow these general ideas: Apples pair well with curry, bacon, pork and and root vegetables. But there are a few flavor surprises in here too. Here are 30 healthy savory recipes featuring apples:
Waldorf Salad: Broccoli slaw makes this healthy salad a snap.
Continue Reading Why You Should Eat an Apple a Day
It wasn’t so long ago that only phones and tablets qualified as ‘smart’ devices. Nowadays, however, that list is growing to include watches, cups and even forks. Here is a pair of Harvard-bound chopsticks to add to the collection.
Introducing Kuaisou, a pair of smart chopsticks created by Chinese search engine Baidu. In addition to scooping up pieces of sushi, these smart sticks can also detect the pH level in food, in addition to analyzing the calories and temperature. They also connect via Bluetooth to your phone, tablet or other device.
If the idea of a pair of chopsticks outplaying you in Jeopardy sounds appealing, you’ll have a while to wait. No release date has been announced.
As any gluten-free baker knows, creating a wheat-free substitute for all-purpose flour might as well require a Ph.D. in chemistry. While a store-bought mix might work for one recipe (say, cookies), it could yield hockey pucks when used for bread or muffins.
That was the epiphany that Austin-based Blackbird Bakery founder Karen Morgan had eight years ago while working as a pastry chef in France. French bakers rely heavily on specific flours for their various breads and pastries, so why would we assume one all-purpose option would work equally well in all gluten-free goods? (In fact, the absence of gluten increases the need for precision in flour.)
Since then, Morgan has developed six flour blends to suit all manner of baked goods, from biscuits to cakes. In her new book, The Everyday Art of Gluten-Free (on sale today), Morgan shares mixes in dedicated chapters that showcase a number of sometimes surprising ways to use each of them. Turn her biscuit blend into tacos or ice cream cones; the donut and fritter blend could become fried calamari or gumbo; and the pie and pasta blend is your ticket to Danishes and gnocchi, and so on. Whether you’re allergic to gluten or you have chosen to eliminate it from your diet, Morgan ensures you can have muffins and cookies, rather than homemade hockey pucks.
Continue Reading Cookbook Giveaway: The Everyday Art of Gluten-Free
In the fast-paced, cutthroat world of trendsetting foods, one industry veteran has managed to stay the course through it all. While sprouts, kale and juices may come and go with the seasons, the mighty cauliflower has managed to keep its head high and its florets robust through the storm.
Continue Reading Dinner Rush! Quick Cauliflower Curry