Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
If you're keeping track, there's a fair amount of ice cream–related crime happening. Earlier this month in Washington, DC, a gunman carjacked an ice cream truck (no ice cream was taken). A month or so earlier, in upstate New York, charges were filed after a turf war broke out between Sno Kone Joe and Mr. Ding-a-Ling (those New York state ice cream vendors have inspired names).
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Virginia Willis, is the author of cookbooks "Bon Appétit, Y’all" and "Basic to Brilliant, Y’all." She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy's most-commented post of all time.
As guest blogger for the SFA, I’ve decided to explore a collection of iconic Summer Foods of the South. My plan is to share a little history and a few recipes that I hope you will enjoy. This Sunday, conveniently enough, is National Ice Cream Day.
Ice cream has a magical quality. One lick of an ice cream cone instantly brings back memories of childhood. Remember when all of life’s happiness seemed to rest solely upon the questions “one scoop or two?” and “plain or sugar cone?” Remember the painful ache of a paralyzing brain freeze because you’d eaten your ice cream too fast? How about listening to the rhythmic surge of the ice cream maker while impatiently waiting on the screened-in porch for an adult to pronounce that it was ready?
Ice cream has long mesmerized those requiring refreshment on a blistering hot summer day. There are some foods that have a powerful connection to summer seemingly on a genetic level, and ice cream is one of them.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Two straws - no waiting. June 20 is National Vanilla Milkshake Day!
With summer officially starting tomorrow, it seems like prime time to celebrate the warm weather with a cool classic, the milkshake. They’re easy to make and beyond satisfying.
Here are some tips for perfecting your milkshake game:
5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Since the Harlem Shake has jumped the shark, let’s get back to a shake that really matters - we're talking about the good ol’ fashioned milkshake.
Mark Robert Turner is here to make the transition a smooth one. Turner is the Operations Manager - and resident milkshake magician - of Bareburger, a micro-chain of organic burger restaurants.
If you don’t own a blender, you can use an immersion or stick blender, which works just as effectively. If you don’t have either one of those, grab a stainless steel bowl and a whisk; you should never deny yourself a milkshake because you don’t have the right equipment.
Five Tips To Make a Marvelous Milkshake: Mark Robert Turner
There comes a time in every food writer's life when they must reluctantly remove thine fancy trousers and succumb to the sugar-fueled enthusiasm the public expresses for mass market Easter candy.
Last year, Americans spent nearly $2 billion on Easter candy alone, including milk chocolate bunnies, cream-filled eggs, jelly beans and, of course, the cherished, brightly colored marshmallow critters known as Peeps.
The iconic chick- and bunny-shaped confections are made by family-owned candy manufacturer, Just Born, in Bethlehem, Pennsylvania. The factory hatches an estimated 4 million Peeps a day, which is enough to give to one Peeps treat to every person in Croatia. (You're welcome.)
Should you find yourself hopped up on too many of the blood-sugar-spiking 'mallows come Monday, make the leftovers melt into memory with homemade Peeps ice cream.
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