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Meatless Monday: Quick Roasted Carrots and Cauliflower with Walnuts

Meatless Monday is a global movement, a way of lifeEating 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?

Don’t be fooled by the banality of root vegetables. Sure, they’re often dirt-covered and tough to chew, but once washed (peeled, if need be), cut into manageable pieces and scorched in a hot oven, these colorful fall favorites develop a caramelized coating that rivals the flavor of candy (and, if you partake, bacon). In this vegetarian recipe, carrots and cauliflower are tossed with whole walnuts — an ingredient that not only adds welcome texture, but provides enough protein to make this a hearty, and incredibly healthy, main course.

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Here is a $1,700 Burger That Comes Covered in Gold

Sometimes you just want to eat a whole bunch of precious metals. Unfortunately, most restaurant menus are suspiciously devoid of menu items containing diamonds, gold or even platinum. They just want to hog all the treasure for themselves! One London eatery, however, is sharing in the wealth by introducing a burger that is literally covered in sweet, sweet gold.

Honky Tonk, an American-themed diner in London, just rolled out their Glamburger. Just how glam is it? Well, in addition to the buns being dipped in gold leaf, the whole thing is also topped with a gold-covered duck egg. Don’t worry. This gold is fully edible (so they say.) The patty itself is comprised of glamorous Kobe Wagyu beef and venison. Two animals meeting on the afterlife dinner plate isn’t quite enough, however. There’s also Iranian saffron-poached lobster and candied bacon in the mix. That’s four! It’s like a tasty zoo.

However, you’ll have to shell out a lot of inedible gold to get your maw around this edible gold. The burger costs $1,700, but one lucky patron will get it for free thanks to a Groupon contest.

 

Häagen-Dazs Japan Uncorks Wine Ice Cream Dessert

What if you are desperately itching to get drunk but also wanting to chow down on a bowl of refreshing ice cream? You can’t just pour a bunch of booze into a half-eaten pint, as that would be absolutely disgusting. No, it looks like you’ll have to travel to Japan to taste what Häagen-Dazs has just brought to the table.

Häagen-Dazs Japan has just unveiled a booze-flavored ice cream dessert. The treat, called Antoinette, is made from “high-grade red wine” from Bordeaux, France. It also features a layer of plain frozen custard and, due to its cake-loving namesake, a pillowy layer of sponge cake.

It sounds pretty good, right? Now the bad news. This ice cream concoction features a paltry 0.6 percent alcohol. You’ll have to eat 20 of these to even get a buzz on! Looks like it’s back to pouring booze into half-eaten pints.

 

North Carolina Restaurant Lets God Set the Prices

Restaurants have been experimenting with the honor code in the past couple of years. After all, why set your own prices when you could have a group of drunk college students do it for you? One North Carolina eatery has taken the college students out of the equation and put the big man upstairs in it.

Just Cookin cafe has decided to eschew the secular ways of paying for stuff in favor of the spiritual. They’ve encouraged customers to pay whatever they think God thinks they should pay, although one would assume taste and service would come into play as well.

In case you are wondering whether or not God thinks the restaurant business deserves praise, their revenue has spiked a full three hundred percent since starting the promotion.

Beat the Wheat: Gluten-Free Granola Muffins

Gluten-Free Granola Muffins
AKA My Baby Takes the Mornin’ Train 

When you have celiac, it can be difficult to find food on the go that’s safe to eat for any meal during the day. In the morning I am a major bigtime crankypants, and I want something delicious to snack on (and also to absorb the insane amount of coffee I drink, if I’m being totally honest). So I need something delicious and substantive and, most important, easy and quick.

Dumping a bag of granola into my mouth while driving was not exactly working out (too many raisins found their way into my bra). So I decided muffins were the way to go and created a gluten-free granola muffin recipe that is pretty easy to tinker with, depending on what you like in your granola.

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Guy Wins Science by Inventing Levitating Cocktail Machine

Remember Charlie Francis? Founder of the Lick Me I’m Delicious ice cream company, he is perhaps better known for inventing glow in the dark ice cream. Well, his propensity for unnecessary inventions didn’t stop there. Francis is back with his latest creation, a cocktail machine that that creates floating drinks.

He calls it the Levitron. It uses obscenely potent sound waves to levitate droplets of alcohol and mixer in the air. Francis and his partner, Bristol University Professor Bruce Drinkwater, have used the machine to create levitating gin and tonic at 70 percent proof and levitating Bloody Mary cocktail at 160 percent proof. The drinks have to be incredibly potent to account for the fact that if they feature too much liquid they will no longer be able to float.

Just how potent are these drinks? Francis says an average-sized human could get drunk on as little as four drops.

Fall Fest: Eat As Much Pumpkin as Possible

Bright orange and already popping up on porches across the country, the pumpkin is the most infamous fall signifier. Beyond its decor potential, this member of the squash family is also a bit magical (just ask Cinderella or check out The Legend of Sleepy Hollow). Of all the lore, we’re partial to Peter Peter Pumpkin Eater for his diet and all it’s gourd-infused potential. Tempted to try it? Here are the five ways to start.

1. These pumpkin-packed sticky buns (pictured above) are practically guaranteed to improve any autumn morning. The gooey pastry is topped with a sweet pecan-bourbon caramel sauce for an extra indulgent coating.

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This Native American Restaurant Serves ‘Pre-Colonization’ Menu

There aren’t exactly many Native American restaurants in this country, which is kind of a bummer. As a matter of fact, New York City boasts exactly zero. Minneapolis, however, will soon house one. Even cooler? Fortunately, the creator promises the entire menu will come from the days before colonization. Unfortunately, that means no pizza.

The eatery, which will be named The Sioux Chef, is set to feature the area’s only Native American menu. The items on order here will be the real deal, as in actual meals that were prepared many, many moons ago. This means stuff like Wojapi soup — which is made from duck and dandelion — and stewed rabbit with fiddlehead fern. Many of the dishes are inherently familiar and exotic at the same time. In other words, it’ll probably be delicious.

The chef behind The Sioux Chef, Sean Sherman, plans on having the restaurant open in a couple of months. In the meantime, he is playing his trade by catering events in the area.

Hump Day Snack: Kabocha Squash Ice Cream with Maple Pecans

Tired of hearing about pumpkin-flavored everything? Then go for a slightly less popular gourd that is just as tasty and versatile. Instead of serving it savory, transform creamy kabocha squash into Kabocha Ice Cream with Maple Toasted Pecans. The golden ice cream has a velveteen texture and flavor of ginger-infused coconut milk, nutmeg, cinnamon and maple syrup. Swirl in simple homemade cranberry sauce and three-ingredient maple-toasted pecans to add tartness and crunch. Then scoop it into waffle cones for an all-star autumn dessert — no pumpkin or pie-making necessary!

Find out more uses for the season’s squash and gourds with these recipes from Cooking Channel:

New Varieties of Apples

Macintosh, Golden Delicious, Granny Smith… these apple varieties are old standbys, but as new apple varietals and old heirlooms get more popular, you’ll find yourself wanting to explore. Learn more about some of these other varieties — what they’re like and how to use them.

Newer apple hybrids: A lot of the newer apple hybrid varieties being developed are mostly right for eating out of hand—they’re crisp and juicy, sweet and a bit tart. Look for these on grocery shelves and markets near you:

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