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12:45 PM ET, July 11th, 2012
Barbecue Digest: It's a pig, not a fruit

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

lick the screen
11:00 AM ET, June 22nd, 2012
Barbecue Digest: Bar-B-Que buffet

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

lick the screen
01:00 PM ET, June 18th, 2012
Take a moment to stare at some barbecue

Barbecue means a lot of things to a lot of people. It brings together folks of all faiths, ethnicities, backgrounds...

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04:15 PM ET, March 5th, 2012
Lick the Screen - Boiled peanuts

This is a dish of boiled peanuts. You love them, you hate them, or you just haven't had them; they...

lick the screen
04:00 PM ET, December 20th, 2011
Lick the Screen - Behold the s'moreo!

I've never liked s'mores and it's not for lack of effort. I grew up with the classic version of the...

10:00 AM ET, April 15th, 2014

Australian pizza is now officially the best in the world.

Well, sort of.

Judges at last weekend's Campionato Mondiale Della Pizza (Pizza World Championship) held in Parma, Italy, awarded the world's top margherita pizza title to Australian chef Johnny Di Francesco, owner of the 400 Gradi restaurant in Brunswick, a Melbourne suburb.

Di Francesco, 36, beat more than 600 competitors from 35 countries to take home the Specialita Traditionale Garantita pizza prize in the annual competition.

The win and subsequent publicity has made the small restaurant he owns in his hometown an overnight sensation.

"It's been an amazing reaction," Di Francesco tells CNN. "Honestly, I just went to Naples to do what I love. I didn't think it was going to make such a stir."

Read the full story - World's best pizza not in Italy

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Filed under: Contests • Events • News

 
02:00 AM ET, April 15th, 2014

Feeling a bit cash-strapped this Tax Day? These food and drink freebies and discounts from restaurants, stores and snack vendors just might take a bite out of your financial fretting - even if you have to sing for your supper.

- Arby's
For the fourth year in a row, customers can get a free snack-sized order of curly fries today only by visiting coupon.arbys.com/taxday for a coupon.

- Boston Market
Today only, get two Boston Market Tax Meal Chicken Deals for $10.40, no coupon needed. Guests receive two individual meals, each including a half rotisserie chicken with a choice of two home style sides and freshly baked cornbread.

- Bruegger’s Bagels
A coupon for a $10.40 Big Bagel Bundle (that's a baker's dozen of bagels and two tubs of cream cheese) is yours for liking the bakery chain on Facebook. The offer is valid through today.
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Filed under: Chain • Restaurants • Shopping

 
08:15 AM ET, April 14th, 2014

Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

Yep, it’s true. Mere days before Passover, Manischewitz, the most well-known maker of kosher wine (not to mention matzos), has been sold. The announcement came this past Tuesday; the buyer was Sankaty Advisors, an affiliate of Bain Capital.

Never mind that Bain’s most famous co-founder was, of course, Mitt Romney, who’s Mormon and a non-drinker—there’s some sort of cosmic unlikeliness there that’s just too strange for the brain to handle. But I am going to go out on a limb and say, regardless of who will now profit from all of those many bottles of Manischewitz Concord Grape wine, there are other choices out there for Passover. And some of them are actually very good.

Here are five to look for.
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Filed under: Content Partner • Food and Wine • Passover • Sip • Wine

 
05:00 AM ET, April 14th, 2014

Pssst! Got a sec to chat? We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
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Filed under: Buzz • Coffee Klatsch

 
03:00 PM ET, April 11th, 2014

America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

Hear us out: Everyone and their grandmother makes a traditional brisket for the Seder main course, so why not shake things up a bit with our barbecued brisket? The weather is finally warm enough to grill outside without five down parkas (knock on wood), and doing so will free up your oven space for other dishes like roast carrots, salt-roasted potatoes or oven-roasted salmon (if you’re going for a surf-and-turf effect). Whether you’re in Kansas City, Texas or Jerusalem, the key to good barbecued brisket is the right balance of smoke, fat, moisture and tenderness. A low temperature for a long period of time is a given for this tough cut of meat. We’ve developed a few other strategies as well:
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Filed under: America's Test Kitchen • Bite • Content Partner • Holiday • Holidays • Passover • Passover • Recipes

 
01:00 AM ET, April 10th, 2014

Next Monday night, all over the world, people will gather to celebrate Passover - the holiday that commemorates the Jewish people's escape from slavery in Egypt. For seven or eight days (depending on where you live), families and friends come together for festive seder meals packed with ritual foods and a few dietary restrictions (for instance, no leavened grains).

And while many traditions remain the same the world over, favorite regional recipes can bring communities closer together. Here, families from Kyrgyzstan, Uzbekistan and Kazakhstan share a few of their favorites, courtesy of the American Jewish Joint Distribution Committee, to make your celebration a little larger in spirit.

Passover recipes from Israel, Estonia and India
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Filed under: Holiday • Holidays • Make • Passover • Passover • Recipes

 
04:00 PM ET, April 9th, 2014

World-renowned chef, author and Emmy-winning television personality Anthony Bourdain visits Punjab, India, in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, April 13, at 9 p.m. ET. Follow the show on Twitter and Facebook.

Chances are if you've ordered from an Indian restaurant in the United States, the intensely colored and spiced dishes have been Punjabi in origin.

"Most of the good stuff we refer to simply as Indian food comes from here," host Anthony Bourdain says in the season three premiere of "Parts Unknown," where he travels to the northern region of the world's second most populated country.

In Amritsar, India's holy city of the Sikh religion, carnivorously-inclined Bourdain finds himself among a bounty of vegetables cooked in rich, spicy gravies served with freshly baked kulcha, a type of flatbread, out of clay ovens.
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12:05 AM ET, April 9th, 2014

Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

What do Arinto, Baga, Castelão, Alfrocheiro, Rabigato, Códega do Larinho and Esgana Cão (which, rather evocatively, translates as “dog strangler”) all have in common? They’re all Portuguese grape varieties, which means they are grown in the place that is currently winning my award for most exciting wine country in the world that the U.S. doesn’t know enough about.
 
Wine’s been made in Portugal for at least a couple of thousand years. Wine lovers here tend to know about one or two Portuguese categories—the crisp whites of Vinho Verde, sweet port from the Douro Valley, fizzy pink Mateus in its oddly shaped bottle.

But there are terrific wines being made up and down the length of this country, white and red, from a plethora of local as well as international grapes. Plus, the quality of the country’s winemaking is at an all-time high.

Here’s a start: Four Portuguese regions worth looking into, with a recommended wine or two for each.
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Filed under: Content Partner • Food and Wine • Sip • Wine

 
06:45 PM ET, April 8th, 2014

Some airlines say they're getting squeezed by a shortage of limes.

A spokesman for United Airlines, which is part of United Continental Holdings, says the airline is currently flying with only 15% to 20% of its usual stock of limes.

"If the caterers are light on limes when they supply our flights, then we'll serve lemons," said Rahsaan Johnson. "We've asked them to continue to provide limes where available, but to cater more lemons until lime supplies normalize," he added.
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Filed under: Airlines • Shortages • Travel

 
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