In last night’s season premiere, Nadia tracked down some of the best grub Los Angeles has to offer, from outrageous Indian-fusion Poutine with Chicken Tikka to the best burger in the world. Stream the full episode now:
Tune in to new episodes of Bite This every Monday at 10pm ET to get a taste of a new city through the eyes, ambitions and appetite of Nadia G.
It’s summer time and the living is easy. Besides all of that easy living, there are plenty of picnics and barbecues to attend. Wanna be a hero? Bring a gigantic watermelon to your next outdoor shindig. Wanna be a superhero? Bring a gigantic square watermelon to your next outdoors shindig.
Square watermelons have once again been showing up in Vancouver supermarkets, at the low, low price of $200. You read that right. For the price of 20 regular-shaped watermelons, you could walk out of there with one square one! What are the benefits of a square watermelon? Well, besides that whole shape thing, not a whole lot. They taste just like a watermelon. If you prick it, doth thou not bleed sugar water?
This is not the only ridiculous shape transformation that’s taken place for watermelons. Farmers in Japan recently figured out a way to turn them heart-shaped.
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?
Before popping the champagne cork in honor of la fête nationale (aka Bastille Day), indulge your inner Francophile with a much-loved Provencal classic: ratatouille. This easy-to-execute recipe allows the season’s peak produce to shine with the help of a few aromatics and a bit of patience. Roasting the vegetables — eggplants, zucchinis, tomatoes, peppers; the gang’s all here — ensures that each bite will be juicy and tender without any mushiness. Sprinkle the finished dish with basil to boost the fresh notes and you’re done. Bon appetit!
I do not like maraschino cherries. Not in a cocktail or a mocktail, not on a sundae or a parfait. Not anywhere. And I comfort myself in the knowledge that I am not alone. Some of my favorite food and drink writers have described the maraschino cherry as “an embalmed corpse” (Toby Cecchini), a “skeleton” (Harold McGee) and “undead” (Dave Wondrich). These cherries haunt critical food lovers like a sheet-wearing treats-seeker on Halloween.
We are speaking, of course, of the chemically treated, candy-sweet modern maraschino cherry. As I detailed in an earlier post, today’s maraschino cherries arose from the grave of their pre-Prohibition-era precursor: a sour cherry (the marasca, a Croatian variety) preserved in sour cherry maraschino liqueur.
In developing the Super Food Nerds maraschino cherry recipe below, I set out to exhume the lost flavors of the original — a seemingly doable task. The cocktail authority Cecchini has claimed there was nothing more to the old maraschino cherries than throwing sour cherries in a jar, covering them with maraschino liqueur and going about your business for two weeks. If Cecchini was right, this seemed like a secret everyone should be in on.
Budding chefs take note: The fast food eatery has just issued a change to their standard issue breakfast Happy Meal. At McDonald’s Japan, each breakfast comes with chocolate and strawberry “pens” that kids can use to give their personal stamp to each meal consumed. Who doesn’t want to draw on their food with chocolate sauce?
The whole DIY pancake thing isn’t the only kid-friendly idea brought to the table. These breakfasts also throw in Pokemon toys, as if parents weren’t already under enough pressure to buy their kids Happy Meals.
As tempting as it is to save all of the garden’s bounty for meals, the herbs and flowers coming into bloom now are just as good in the glass. Lavender, peppermint, lemon and lemon balm can each be used to make great simple syrups for cocktails, like lavender in a mojito garnished with lavender sprig and mint. The syrups are great with soda water for homemade spritzers, too. But one of the easiest, most-refreshing drinks is an iced tisane (like iced tea, but without tea).
We’re in for a long, hot summer. So to stave off heat stroke, we’re bringing you our favorite summer treats each week as part of Frozen Friday, giving you the scoop on our favorite ice-cold recipes and party ideas to help you stay cool all summer long.
Summertime comes with a lot of distinct pairings: burger + grill, bonfire + s’mores, pools + pitchers. It’s about time to add another: ice cream + cupcakes, naturally. The ice cream cupcake is more than an innovative mash-up. It’s a little bit of blended genius, from the soft cake to the dreamy ice cream. Here are five decadent ways to have it all.
1. Almond Joy Ice Cream Cupcake: Named for the nutty candy bar that inspired it, this brownie-like cake includes hot fudge drizzled over frozen coconut cream. Need we say more? (pictured above)
Corn is an iconic staple of summer — The season has truly arrived when farm stands on the side of every road are selling local fresh corn. It’s served at backyard barbecues and family cookouts, and brought to every picnic all summer long.
It’s easy to be lazy with your corn-cooking techniques because a good ear of corn is so juicy and sweet on its own. Corn can be so much more than just grilled on the cob and topped with some plain butter; it can also be salsa, salads, slathered with lime butter, and even turned into waffles and pancakes. In the off season, you can pretty much always substitute frozen or canned corn, but make use of fresh produce while you can with these corn-centric recipes.
Serve Ginger Coriander Corn Salad as a hot or cold side dish, keeping in mind that the coriander called for is what we know as fresh cilantro.
Get in touch with your Southern side at breakfast with Bobby Deen’s Jalapeno Cheddar Corn Cakes, made lighter with whole-wheat flour, just a bit of cheddar and a reduced-fat sour cream topping. Or go in another nontraditional breakfast direction with Corn Waffles, topped with chili, grated cheese and sour cream.
New corn-grilling technique: Wrap soaked, shucked corn in a piece of husk before grilling. Then top Grilled Corn with jalapenos, lime zest and crumbled Cotija cheese.