A reading from the works of noted gourmands Vincent and Mary Price, from their 1965 cookbook "A Treasury of Great Recipes":
Pray that I never serve you my chicken soup.
It's not that I make bad chicken soup – on the contrary. I craft mine with love, care, a whole roasted chicken, homemade stock, fresh herbs and meticulously prepared, in-season vegetables. It is, by all accounts, pretty spectacular and soothing stuff.
It's good for what ails you - and that's the problem. If I'm making this soup for you, things are not going well in your world, and it's the only way I can think to help. I'm not a physician, therapist, social worker, lawyer or member of the clergy. I can, however, feed you right now and leave a batch of it the freezer so later, when I'm not around you can serve yourself a good, solid, home-cooked meal without having to think too much about it.
Folks all over the globe are getting wacky with the Royal Wedding watching plans, and we were busy being all impressed with ourselves for not much giving a hoot. Until, that is, we got a gander at the Bazooka Candy Limited Edition Royal Ring Pop that, for reasons incomprehensible even to our royal therapist, released our inner tchotchke Gollum.
We're not made of stone, folks (and, uh, neither is the ring, which is not edible, but rather Swarovski-blinged) and suddenly, we're all commemorative press-nails this and creepy cheese William and Kate pizza that. But most of all? Scones.
You are at the mercy of bartender Matt Biancaniello when you order a drink at the Library Bar in Hollywood's famous Roosevelt Hotel.
Biancaniello makes his drinks "Omakase" style - a Japanese term that means the customer and bartender work together to make a special experience. The customer details his or her flavor profile and the bartender chooses all the ingredients and the alcohol to complement them.
"The way that we work now is we don't have a cocktail menu. I wanted the customer to have that personal experience. I'll say to them, 'What kind of flavors do you like?' and make a drink based on what they tell me."
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
It’s time to go green at the market – and by green, we mean zucchini - just in time for April 25, otherwise known as Zucchini Bread Day.
If you’re suspicious of adding vegetables to your dessert, don’t worry. Like carrots and tomato soup, adding zucchini to this sweet bread only lends moisture, not wacky flavor.
Even if you’ve got Nana’s old family recipe in your stash, why not branch out? Try this absolutely indulgent zucchini bread French toast variation or get crafty and bake your bread in jars. We’re not kidding! You can keep them as a treat in a cool, dry place or give them as gifts during summer get-togethers.
The best part: you don’t even have to cut the cake out of the jar. It should slide right out, ready to slice into moist, tasty little rounds.
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