From fungi to foie gras, the weird ingredient cocktail game across the nation is growing by leaps and bounds. We had our hesitations about trying some of them out, and especially about attempting to make any ourselves, so we did a bit more research and realized the flavor profiles aren't as unfathomable as one may think.
Imagine you have mastered the perfect cherry pie for your annual work picnic but, upon taking it out of its airtight pie carrier, your heart sinks as you realize the crust has turned to mush thanks to the moisture from the filling. Sound familiar?
Corn on the cob is one of the most popular accompaniments to a bountiful meal shared with a group because it's cheap, easy to prepare in a number of different ways, filling, and fun to eat. The butter is passed around the table for guests to smooth onto their own cooked ear of maize, then people dive in once everyone's corn is dripping with golden goodness.
The yogis of the internet have started a wonderful food trend that has everyone wanting to eat healthy—gorgeous buddha bowls. Okay, so maybe not everyone, but a lot of people are definitely entranced by these beautiful, multicolored meals.
During the summer, fresh strawberries are everywhere: at your neighborhood farmers market and in many desserts like strawberry shortcake and strawberry rhubarb pie, to name just a couple. Bringing home a few baskets of the ruby red fruit always seems like a good idea... until they begin to turn to mush or grow mold only a few days later.
Fondant looks pretty, but man, it sure does taste weird. Don't Miss:
We've seen these bean-filled blondies trending on social media for a while and, with some inspiration from The Kitchn, we finally decided to grab some chickpeas and give them a go.
We're year-round pesto eaters. We eat pesto outdoors in the summertime on a light pasta with a glass of rosé. We eat pesto in the wintertime by the fire atop a bowl of soup with a warm mug of tea. We eat pesto with scrambled eggs for breakfast, pesto-slathered sandwiches for lunch, and baked pesto chicken for dinner.
If you normally take your iced coffee with plain old cream and sugar, you'll find that Starbucks recently-introduced Vanilla Sweet Cream Cold Brew will really hit the spot. It's icy, smooth, and perfectly sweetened with vanilla syrup.
There may be no other crustacean with as many names as the crawfish: crayfish, crawdad, crawdaddy, mudbug, Florida lobster, spiny lobster, rock lobster, and freshwater lobster (to name a few). But no matter what you call it, there's no denying that it's a popular delicacy in the South and beyond.
We love shredded chicken in our tacos, casseroles, quesadillas, salads, sandwiches... okay, we just love shredded chicken. What we don't love is the actual process of shredding it.
We're wild for whipped cream in our coffee, atop our brownies, and in-between wafer cookies, so we always have some in our fridge. To be specific, we always have homemade whipped cream in our fridge, because the taste is just so much better than the pre-made stuff.
Watching an ice cream pro build you a custom frozen treat mixed with your favorite fruit, candy, and/or toppings makes buying a cone even more exciting. But why go out for ice cream when you can create your favorite combinations in your own kitchen? While you might not have an expensive frozen slab for ice cream topping your kitchen counters, you can mimic the creamy consistency and customizable options from Cold Stone Creamery and Marble Slab any time you're craving it. Best of all, you don'...
You never know when the mood for a party will hit, and lazy summer days are perfect for hosting impromptu gatherings in the backyard. That's why it's always important to be prepared with plenty of drinks, cool snacks, and ingredients for crowd-pleasing appetizers.
Summer means watermelon. Juicy, pink-fleshed, and ever-so-tasty, this pepo is a seasonal sensation. But while cost effective, purchasing a whole, large watermelon can lead to melon monotony and maybe even a rotting rind in the fridge. To keep that from ever happening, here are 15 creative ways to use up that wondrous watermelon. Waste not, want not!
Seaweed isn't just for rolling sushi anymore. The food science world is introducing chefs and home cooks to dulse (rhymes with pulse), kale's wacky seaweed cousin that tastes surprisingly like bacon and may even be the next big superfood.
We love a good bowl of punch just as much as the next partygoer. But you don't want to be the one to make his or her way to the bowl after all the ice melts and turns that beautiful beverage into a watery wasteland.
The mighty toaster oven may be the most useful small appliance ever, whether you're a college student who needs to heat up your Bagel Bites or a professional looking for a quick way to warm up a frozen pizza after a long day. But that toaster oven is no one-hit wonder. With this smart hack, you can give it double-duty superpowers to heat up not one, but two frozen foods at the same time.
We've heard of putting French fries on a slice of cheese pizza; after all, two fast-food favorites together are almost always better than one by itself. But French fries used as the crust of a pizza in lieu of traditional dough? That's an entirely different ball game. Don't Miss: 9 Pizza Hacks You Need to Try Before You Die
Most people I've talked to agree that Shake Shack has mastered the upscale, fast food hamburger quite well. So when a new burger comes out on the ultra-popular fast food chain's menu, you've got to take notice—even if you live nowhere near one.
Sometimes the idea of cooking fish, especially for a group of guests, can be intimidating. There's the fear of the fish not cooking right, or sticking to the pan or grill. And even if you cook it right and the fish doesn't stick, you're left with the inevitable fishy-smelling cleanup. Not fun!
Consider the radish. This root vegetable is so sadly misunderstood sometimes, and that makes us sad because we adore its spicy flavor and crunchy texture. We're always on the lookout for unique food items that can be turned into a dish of wow and wonder with just a few simple steps, and radishes truly fit the bill.
Step aside, Heinz: there's a new ketchup in town. Beetroot ketchup is the rising star of condiments. It's a vibrant, earthy, and sweet topping for summer BBQ burgers and grilled hot dogs, as well as a pretty un-beet-able dip for French fries. There's no corn syrup, it's paleo-friendly, and the beets give it a bright, bold flavor like no other sauce you have ever tasted.
The words "leftover champagne" cause us to shudder slightly because, frankly, we are loathe to leave bubbly in the bottle. But in the event that we do have some left over, we put it to use in two egg-cellent ways: baked eggs and scrambled eggs.
From vodka to beer, booze is great for drinking, great for mixing, and, yes, great for cooking with. But there's really no alcohol better for bringing into the kitchen than wine. From savory dishes to sweet ones, wine is so versatile that it can make almost any meal better. And contrary to popular belief, it's easy to cook with.
We're all for heaping piles of shredded cheese on our tacos, but what if all that cheese could actually be the taco shell instead? Since this was perhaps one of the more profound food questions we've had in a while, we wasted no time getting to the kitchen and tackling this cheesy challenge.
My husband's and my daily schedules are constantly changing. Frankly, it's complete chaos sometimes, so I can't plan to have elaborate dinners on the table at six o'clock every day. And by the time we actually get to eating in the evening, we've become so hungry that our moods have taken a nosedive.
Summer is a time for sangria sipped on the patio, enjoying the fruity refreshment with a friend while the smell of barbecue wafts from a distance. It's the perfect way to spend a lazy, hot August afternoon.
We are huge BLT sandwich fans. We are also huge sushi fans. After a morning spent heatedly debating which of the two we would like for lunch, we ultimately decided that we wanted both.
It's very easy to get your hands on a good cake. These days, a store-bought cake or even one made from boxed cake mix will usually be pretty good. Heck, make the first simple recipe you find on the internet, and it's likely to taste fine.
Back in July, Oreo released their newest, limited-edition flavor, Choco Chip. These one-of-a-kind cookies are made up of golden, vanilla chocolate chip wafers with a chocolate chip creme filling.
A carefully constructed frittata is one of the culinary world's perfect wonders. It's inexpensive to create, can be made with all sorts of leftovers, and is outstanding to eat for breakfast, lunch, or dinner. However, frittatas can go downhill fast and come out spongy, tasteless, dry, and over-done.
We admit it: we are ranch dressing fanatics. We like to put it on our simple salads, spread it across our chicken wings, and dip homemade sweet potato fries in it. Plus, since childhood, neither of us can eat pizza without ranch dressing to accompany it.
You may have had to deal with this unfortunate scenario when you have a hankering for homemade ice cream: you find a great recipe, just the flavor you want to make, you start reading it... and you discover those ever-dreaded words "pour into your ice cream maker and process according to manufacturer directions." Oh no!
Mochi seems to be everywhere these days: as a topping at your local frozen yogurt shop, in ice cream balls (the green tea ones are heaven), and as colorful treats all over Instagram. It seems like mocha mania is in full force!
The freezer section at your local grocery store may have plenty of popsicle flavors, but they're mostly going to be the same old fruit-flavored varities you've been shoving in your mouths for years. None of those will truly get your tastebuds rolling like some creative homemade versions will. We've already shown you some crazy sounding ones made with Oreos, veggies, and coconut flakes, but now we're back with some more chilling ideas. Just wait until you get down to the corn one!
When we were kids, snacks on-the-go or in our lunch box were often Kellogg's Nutri-Grain cereal bars. There were flavors like strawberry, blueberry, and our beloved apple-cinnamon.
Fried food is the best. That's not an opinion; that's a fact, Jack. And while fried standards like wings, French fries, and onion rings are all stellar, there's no way you should stop there.
I'll admit it: I ignore expiration dates. No matter if it's a sell-by date, "best if used before" date, or even a use-by date, I don't care. I just check for signs of food decay and keep on eating.
Within the gastronomic melting pot of America, pizza was first introduced in the late 19th century by Italian settlers in cities like New York, Chicago, and Philadelphia. The slice-by -slice phenomenon gained popularity when immigrant street peddlers walked the sidewalks with aromatic, sweet-smelling pies held in metal washtubs.