February 18th, 2014
01:00 PM ET
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CNN's Ian Lee takes you on a 13 course journey of contemporary Russian cuisine in Sochi.
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Filed under: Olympics • Russian • Sports • Video


January 30th, 2014
12:00 PM ET
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This snack is on fire. As team rivalries heat up, make sure your game-day spread keeps pace.

This spicy snack stacks all the flavor of Buffalo wings into a cheesy jalapeño pepper filling.

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November 25th, 2013
01:15 PM ET
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At any given Ole Miss home game, longtime tailgater Keith Henley lays out pewter serving trays and chafing dishes. Under the cover of two 10-by-20-foot tents in the wooded center of his alma mater's campus, known as The Grove, Henley busies himself with the service. At the same time, his brother and stepbrother fill it with exquisite dishes of wild boar loin or grilled elk wrapped in bacon with cream cheese.

They bring along a generator so the flat-screen television and lamps work. The tables are covered in cloths embroidered with "Hotty Toddy" and finished off with elaborate centerpieces full of flowers - sometimes augmented by Jack Daniels bottles glued to wooden dowels. They'll taste bourbon balls from their tailgating neighbors, with whom they've long exchanged Christmas cards.
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Filed under: Sports • Tailgating


October 2nd, 2013
04:30 PM ET
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Zlatan Ibrahimovic may have cost Paris Saint-Germain $30 million, but you can get your own chunk of the Swedish striker for just $41.

A French restaurateur has unveiled "Le Zlatan", a monstrous 600 gram burger served up in homage to the moody PSG star.

While the real life Ibrahimovic can boast eight league titles in four different countries, his meaty equivalent is a mixture of minced beef and onions, bacon and three types of cheeses.

The stomach-busting meal is the brainchild of Jean-Philippe Grandin, manager of Doddy's Cafe in Boulogne-Billancourt, Paris, and an ardent PSG fan.

Read - Zlatan Ibrahimovic: Parisians take a bite out of Paris Saint-Germain star

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Filed under: Sports


September 6th, 2013
11:00 AM ET
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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.

Just a week ago, burgers and ice cream dominated the conversation.

Not anymore. It’s football season. So if you’re hanging out with anyone from the NFL, know that a fully loaded burger is probably off-limits; the ones they’re eating are unadorned and bunless. (And quite possibly vegan.) Any shakes these players are drinking undoubtedly have the word “protein” attached.
 
Herewith, a look at some of the notable diets of a few football stars.
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Filed under: Content Partner • Diets • Food and Wine • Sports


June 28th, 2013
04:00 PM ET
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While Pat LaFrieda Jr.'s notable sandwich has cheese, steak and onions on toasted bread, it's definitely not a cheese steak. It’s in a league of its own.

"This has nothing to do with Philly cheese steak," LaFrieda said, with an air of pumped-up regional pride.

The third-generation butcher conceived the sandwich as a hat tip to the Brooklyn sandwich shops he grew up visiting.

The sandwich features black Angus beef topped with Monterey Jack cheese and caramelized onions, and served au jus on a toasted baguette. It debuted at LaFrieda's concession stand in 2012 at the New York Mets' Citi Field, and hungry fans have formed a meaty, cheesy, greasy bond with it ever since.

While filet mignon (a very tender cut from the small end of the tenderloin) may seem extravagant, LaFrieda says it's a natural choice for the sandwich. If the beef is too tough, the whole piece of steak will pull out of the sandwich with one bite, so tenderness is key.

Here's how to make the heavy hitter at home.
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Filed under: Make • Recipes • Sports • Step-by-Step


Drinking while gaming
June 7th, 2013
02:30 PM ET
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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.

Thank goodness summer is almost here, except for one thing: the competitive eating. Last week, in an event that I see no upside to, Jersey Shore’s Snooki hosted a Bridezillas Wedding Cake-Eating Contest. With their hands tied behind their backs, 10 dressed-up brides-to-be tried to take down their own seven-pound wedding cakes.
 
I’m happy to know that Joey Chestnut, the competitive eating world champion, might soon call it quits: “I’m turning 30 this year and am looking for an exit strategy,” he says. Maybe he could turn his competitive attention toward something less disgusting than crushing 60-plus hot dogs annually at the Nathan’s Famous Hot Dog Eating Contest each 4th of July. Something more like...Skee-Ball?
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May 8th, 2013
01:33 PM ET
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The San Diego Padres are heating up.

The Major League club has put a new twist on an old baseball drill called "pepper," where fielders surround a single batter who has to hit the ball quickly back to them. (Many teams have banned this game because it can get a little dangerous.)

Now, the Padres are playing pepper in a whole new way.

The team has planted a honest-to-goodness garden of hot peppers in its bullpen at Petco Park. It turns out the sandy soil used in Major League parks is a perfect environment for sowing the seeds of success.
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Filed under: Gardening • Local Food • Sports • Think • Video


Baseball's best new bites
April 8th, 2013
11:30 AM ET
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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.

I can already tell it’s going to be a great year for baseball. Not just for teams like the Los Angeles Angels, Washington Nationals and Detroit Tigers (models that I don’t understand predict they’ll be the best). It’s also going to be a terrific year for hungry baseball fans.

Stadium food isn’t necessarily cheap. Eatocracy recently asked, “Would you pay $16.50 for ballpark crab salad?” which is sold at the San Francisco Giants’ AT&T Park. (My answer would depend a lot on how many 14-ounce, $6.75 cups of stadium beer I’d drunk.)

But assuming I had a lot of money and a ticket to get into every ballpark across the nation, here are some of the new places around the country where I’d want to chow down.
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