10.jpg
 

Today's Favorite From 2016:

What Makes Italian American Cuisine So Special?:   Nothing starts a list better than a festival, and this is one that celebrates one of America's most beloved cuisines

What Makes Italian American Cuisine So Special?: Nothing starts a list better than a festival, and this is one that celebrates one of America's most beloved cuisines


Some of our Food Favorites: 

New
Don't Fall for Fake Cheese

I love few things in life more than cheese (sorry husband and child…) so it’s a topic I get pretty excited about. This week I got to put my Food Investigator hat on for Dr Oz and delve deep into the world of cheese. I did a segment at a cheese import facility to showcase the difference of real cheese and then came back in the studio to explain a lot of the additives and extras we see in processed cheese.

So if you want to learn more watch below (and note that there are actually 4 segments for this so just keep going if you want to see more!).

New
The Sweet, Salty, Crunchy Steak

Sometimes one recipe leads to another. In testing out last week's bhel puri recipe I started to imagine another place where that sweet, salty and crunchy combo can balance out: a steak. Why not add a bit of sweetness and tartness with some tamarind? And instead of rice puffs why not just let rice krispies do the trick and add a bit of crunch to the otherwise heaviness of a steak?

This recipe has only four ingredients but they work some serious magic. Tamarind adds the perfect compliment to brighten up everyone's favorite meat and the drizzle of crunch on top makes it irresistible. 

Some of our Favorite Interviews:

New
Duff Goldman's Secrets to Cooking with Cereal

I think we are all suckers for Rice Krispie treats and I have certainly been known the cook with cereal before (if you haven’t tried the Sweet Salty Crunchy Steak you are missing out). But Duff Goldman is taking it to a whole new level.

He has a new menu at the Kellog’s Cafe where he is making every part of a meal with cereal. From Corn Flakes Mac and Cheese to a Fruit Loops pastry cream he has dreamt up every way you can add cereal to a dish. The key reason to do it, for him, is all about the texture. There’s just something about the crunch of cereal that can add an element into a dish.

New
5 Questions for Amanda Freitag

Favorite Drink Videos:

New
How to Make a Cranberry Sour
New
The Easiest Winter Cocktail

The problem with any cocktail or cookbook is always where to begin. With dozens of options in front of you it seems impossible to choose. But this is the beauty of the new book Be Your Own Bartender. It really starts with just the idea of ‘what should I drink tonight?’ and takes it from there. Through questions and flowcharts it will get you where you need to go. Do I want something light or heavy? Is it cold outside? Am I drinking alone? This book has you covered.

The delightful authors are two of the best experts around- Carey Jones and John McCarthy. The cocktail-loving duo know how to approach cocktails from both the geekiest cocktail side and the simplest consumer perspective. It’s a book for anyone who loves to drink and hates making decisions.

We got them both over to make an easy but perfectly balanced winter treat- the Gin Gingerly!

Favorite Travel Videos:

New
Portuguese-Style Mackerel

TODAY'S ALTERNATE CHOICE:

How to Reheat Pasta Like Michael White : If you want more Italian-American cuisine, learn how to be like one of the country's finest chefs

How to Reheat Pasta Like Michael White: If you want more Italian-American cuisine, learn how to be like one of the country's finest chefs



Last year's Favorites:

5 Questions for Jacques Pepin

5 Questions for Jacques Pepin

Inside Streits Matzo Factory

Inside Streits Matzo Factory


You Can Also Find Us On:



Our Partners Are: