Caviar is the new condiment.
From tacos and flatbread to pasta and burgers, caviar - those shiny little balls usually passed on a small spoon by a white-gloved waiter - is shedding its stuffy image and lending a highbrow take to a regular meal.
"It's about sharing in that little taste of luxury," said Wesley Holton, executive chef of "Rose. Rabbit. Lie." at The Cosmopolitan of Las Vegas.
Easy peasy lemon squeezy! Mixing up a refreshing batch of classic lemonade is as cinchy as opening a carton, stirring in some powder or thawing out some concentrate, right?
Well, those may be decent options in a pinch, but no pre-packaged product comes close to the magical meld of freshly-juiced lemons, simple sugar syrup and water. It may take a little extra time and effort, but the result is a wickedly delicious elixir that will spoil you for all other citrus-flavored sugar waters for many summers to come.
Once you master the basic method below, stir things up a bit by adding in your favorite fruits, liquors, and even a hint of wood smoke. Read on.
We came in search of a classic but modest comestible: the hot dog.
The setting for this hunt was the erstwhile “hog butcher for the world,” as the poet Carl Sandburg put it: Chicago.
Now is the season of the oblong dog : baseball, Fourth of July, backyard cookouts, outdoor concerts.
So, from stand to stand, steamer to steamer, grill to grill, we took a taste of the finest wieners (hold the congressional jokes, please – and the ketchup too!) that the “City of Broad Shoulders” had to offer.
As for criterion, there was only one we sought in the frankfurters: it had to taste tangy, sweet and salty all in one bite.
(And for full disclosure: I’m a native Nort’ Sider, born within earshot of “Take Me Out to the Ball Game” of Chicago’s Wrigley Field. So, several North Side destinations are listed below.)
Nathan Berrong works at CNN's satellite desk and this is the second installment of his beer column. Drink up.
The United States is filled with amazing breweries, but to me, you can’t begin to talk about beer in America without starting out West. Maybe it’s the climate that is ideal for growing hops, or the beautiful scenery that inspires the brewers, or the diverse culture that promotes creativity. Whatever it is, I say there’s no debating that the best region for beer in the United States is the Pacific or West Coast region.
West Coast beers, plainly put, are massive beers. Massive beers that are bursting with flavor, typically high in alcohol, and have unusual names like “Serpent’s Stout” and “Monk’s Blood”. The staple West Coast beer is the hop heavy, India Pale Ale. Commonly referred to as the IPA, it is also a very common beer style across the country, as nearly every brewery in the US has their own version of it. But, no one brews them better than Sierra Nevada in Chico, California, which has been brewing amazing IPAs for over 30 years, long before the craft beer explosion began.
Ah, summer lovin'. It's that time of year where we rekindle our romance with that old flame of ours: Mister Softee.
Not really your type? There are plenty of other cool creations to help you beat the summer heat. Just don't have a meltdown because you're not exactly sure what the local freezer aisle is churning out.
So chill out - we've got you covered ... with a cherry on top.
From Custard to Sorbet: Your Guide to Deliciously Beating the Heat
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
First, the dining trend was farm-to-table. Then, it went to roof-to-table. Now, it may be garden-to-bar's turn - at least according to the fine folks manning the libations at the PRESS Lounge in New York City.
Five Ways to Bring the Garden to the Bar: The beverage team at PRESS Lounge
Game, set, munch.
Day three of the 2011 Wimbledon Championships is officially underway - pending the usual rain delays - with Venus Williams, Andy Roddick and world number one ranked Rafael Nadal all scheduled to play today on Centre Court.
For those in attendance, amongst the aces and volleys, the Grand Slam tournament also serves up something else a little bit juicier: strawberries and cream.
Eatocracy's Managing Editor Kat Kinsman attempts to vegetable garden on a roof deck in Brooklyn, NY in USDA Hardiness Zone 6b. Feel free to taunt, advise or encourage her efforts as this series progresses.
This may seem like small potatoes to you, but I managed to grow some spuds on my own at home. On a roof deck. In Brooklyn.
I know I shouldn't be admitting this in public, but I'd honestly had no idea how potatoes...happen. Sure, I'd seen seed potatoes at the garden center and had a vague memory of an elementary school project involving sprouting eyes. I pieced together that they need the soil scrubbed from their skin, and that there's some sort of blight-prone leaf, but the mechanics of tater gestation had somehow escaped me.
Live from the Food & Wine Classic in Aspen: Chef Daniel Boulud chats hot trends and chilling facts with Don Lemon, and Top Chef's Gail Simmons weighs in on the country's obesity epidemic.
Previously - Gail Simmons talks pigging out and the price we pay
See all Food & Wine Classic coverage