With Easter shortly behind us and the weather getting warmer, our minds are brimming with excitement at all the new seasonal food possibilities. Fresh fruits, vegetables and, oh, ice cream.
Whilst ice cream can be a bit daunting to make at home, self-taught cook Ryan McBride Mellinger, a line chef and general all-rounder at Mulberry Street hotspot Balaboosta, is here to shatter the myth and share with us her fool-hardy recipe for an ice cream and brittle duo that is sweet, warming, and refreshing all at the same time.
Marisa Churchill, contestant on Top Chef, is all about nutrition. In her cookbook, Sweet & Skinny ($24), she has a plethora of sweet treats that won't leave you with a stomachache. So nix those sugary Halloween candies and whip up a batch of these scrumptious PB&J Cookies instead!
PB&J Cookies - Makes 16 cookies
Per cookie: 130 calories, 6 grams of fat
For the largest minority in the United States, October is a month in which to celebrate Hispanic and Latino culture and the contributions that Hispanics and Latinos have made to this country. Perhaps our greatest gift to American culture is that sazón that we have injected into the national palate. Many Americans have become enamored with Latin American dishes and ingredients, and it makes many Latinos and Hispanics proud to see people from other cultures serving our traditional dishes at restaurants and out of food trucks. In addition to being Hispanic Heritage Month, October is also the time of year when the temperature drops, leading chefs and home cooks to think about warming comfort foods, and nothing says comfort food to a hungry Latino like a plate of arroz con pollo.
Just because Mexican Independence Day is over, doesn't mean the fiesta can't continue! Tequila Revolucion pays homage to Mexico with a signature cocktail made with their 100 Proof Tequila. Revolutionize the way you drink by whipping up this bad boy cocktail and get ready for your night to begin.
· 2 oz. Tequila REVOLUCION 100 PROOF
· 1 lime
· 1 lime supreme
· Lime zest (1/2 lime)
Mercedes-Benz Fashion Week has come to a close. But, to celebrate next season’s trends coming down the runway, SKYY Vodka has created delicious signature cocktails inspired by the season’s standout trends!
As the official vodka of Mercedes-Benz Fashion Week Spring 2013 Collections in New York City, SKYY Vodka has an exclusive on site presence at all official receptions and VIP lounges, serving up the sassy cocktails with names like ‘Catwalk Queen’ and ‘Enchanting Kiss’.
Fashion insiders were treated to four signature SKYY cocktails in the tents celebrating the 2013 Spring/Summer season’s trends: Classic, Romantic, Glam, and Progressive. Whether you will be front row at Lincoln Center or creating your own Fashion Week moments at home, be sure to try these trendsetting cocktails. See the fun recipes below. Cheers, everyone!
Summer is officially here, so it's time to whip up the frozen desserts! And what could be easier than making ice pops? These are perfect sweets to hand out at a barbeque or to enjoy after a long hot walk back from work. These recipes won't only impress your guests, but will bring you back to your childhood memories.
Peaches 'n' Cream Ice Pops
Whether you liked them or not we all know creamsicles as those fruity ice pops with the creamy center. This peach flavored version has a little more texture and is simple to make.
Pisco, a Peruvian grape-based liquor similar to brandy, can be summed up simply as “a tale of sublime culture, flavor and mystery concocted into one mighty fine beverage.” Pisco has had a longstanding history in South America and is among one of the world’s oldest distilled liquors. But not many have tried this versatile, clear liquor or have even heard of it. Thankfully for mixologists and cocktail enthusiasts, pisco is currently having its second coming in North America and can be found on cocktail menus around the country once again.
Soul Tempeh is a delicious vegan concoction that mixes healthy food with fried food, American cuisine with Asian cuisine, and bitter greens with sweet starches. A light dish prepared this way tastes great, but is not super greasy and overly filling.
- 18 oz brick of tempeh, chopped into 20-24 small pieces
- 2 medium yams, peeled and chopped
- ½ bunch of kale, stems and leaves coarsely chopped, 1 cup water
- 4 cloves garlic, sliced
- 1 cup uncooked Basmati Rice, 2 cups water
- Canola Oil
- Dash of Salt
- Dash of Pepper
- 1 medium glass bowl
- 2 paper towels
- 1 small egg pan
- 2 wooden spatulas
- 1 large skillet
- 1 large pot
- 1 medium pot
- 1 measuring cup
- 1 large knife
- 1 masher
Today is National Candied Orange Peel Day. Yea, it exists. But why is this a holiday? Probably because we want an excuse to eat delicious (yet full of vitamins) treats. In celebration of this National holiday we decided to share with you a recipe to make your own! Epicurious has a great recipe for a simple candied orange peel and you don't need much to make it.
- 2 large oranges, 1/4 inch of top and bottom cut off
- 4 cups sugar, divided
- 3 cups water