Edward Schneider
10/15/2014
Travel, cooking and food writer
I thought about a paella but knew I'd deploy too many flavors that could mask the key ingredients.... Read Post
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Liquor.com
10/13/2014
Liquor.com
That box of Lilliputian bottles is there to tempt you after a long day of travel, but you don't... Read Post
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Molly Tavoletti
10/13/2014
Student, Ohio State University
What is it about THIS chicken that renders tourists, families and loyal locals alike so deliciously... Read Post
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Comments (5)
Steven Raichlen
10/10/2014
Grilling Authority, www.barbecuebible.com
Who first had the idea to apply the classic over-and-under weaving technique to strips of cured... Read Post
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AskMen
10/06/2014
The world's largest men's lifestyle site, dedicated to helping you become a better man.
Looks like science has given me a free pass to over-indulge at my college reunion this year. Read Post
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Jennifer Segal
10/05/2014
Once Upon a Chef
Made with shredded kale, crisp pancetta, tart apples and pecans in a zingy maple vinaigrette, this... Read Post
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Comments (4)
Steven Raichlen
10/03/2014
Grilling Authority, www.barbecuebible.com
The world's grill masters have evolved a variety of strategies for tenderizing even traditionally... Read Post
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Comments (66)
Edward Schneider
10/01/2014
Travel, cooking and food writer
This not-canned tuna would be terrific, if inauthentic, in a salade niçoise. Read Post
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The Daily Meal
09/26/2014
TheDailyMeal.com
Whether you're choosing coconut oil for popcorn or olive oil for a quick sauté, the first thing... Read Post
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Comments (3)
Zoe Lintzeris
09/23/2014
Food and Taste Blog Editor, The Huffington Post
Not a cook? Fine. But you might want to learn how to make a proper mac and cheese or try your hand... Read Post
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Comments (2)
Anneli Rufus
09/22/2014
Journalist, author of 'Unworthy,' 'Party of One', and 'Stuck.'
Will restaurants forever be synonymous with suppressed suffering? Read Post
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Comments (29)
The Daily Meal
09/26/2014
TheDailyMeal.com
Even the most avid tailgaters are guilty of making this simple "newbie" mistake: they always forget... Read Post
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Steven Raichlen
09/19/2014
Grilling Authority, www.barbecuebible.com
You produce a hot sauce with complex umami flavors -- a condiment worthy of your best grilling. Read Post
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The Daily Meal
09/22/2014
TheDailyMeal.com
In the States we may find pantries filled with Chips Ahoy!, but head to Spain and you are likely to... Read Post
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Born and raised in Miami, Chef Michelle Bernstein's cooking reflects the cities vibrant and diverse culture as well as her experience working abroad. In this episode of Hanging with Harris, Michelle and Billy cook something new to both of them in Michy's kitchen, Sweetbread Shawarma. Will they like it? Guess you'll have to watch to find ...
A corollary of our simple rule, is this: “It is rarely wrong to stir a drink, but often wrong to shake it.” Which makes it all the more surprising when you see bartenders who not only shake all of their drinks, but don’t even have the tools necessary to stir a drink if they wanted to. So the next time you find yourself making a Martini, ...