Food Prep - Page 40

March 20, 2018

Best Twinkies recipes

So, after a long road, Twinkies are soon to be back on the shelves. While we all know these sugar-packed snacks aren’t the healthiest, America’s fascination with the cream-filled snack is enduring (who can forget the rotting Twinkie that sold on eBay?). And Twinkies also make us think of embattled Paul Deen, who just lost her high-profile gig at the Food Network, as well as some big profile advertisers. One of her signature recipes, when she was the beloved the Queen of Butter and before the public found out about her diabetes diagnosis and alleged racists comments, is still a tried-and-true favorite. So in honor of these auspicious events, we bring you the best of recipes made with Twinkies:

March 20, 2018

Rules for eating at the beach

Ah, the beach, probably the most rewarding part of summer— nothing feels better than hearing the roll of the waves and feeling the heat on your skin.. Here’s the thing about the beach, though — you’re not really going to get the whole experience (as in a tan and a nice relaxing afternoon) if you don’t stay there for a couple of hours. And during that time, you’re likely to eat something, especially if you’re with your family. When heading to the beach with kids, it’s important to be mindful of how to pack a cooler full of snacks and treats and even more important, how to enjoy it properly without a seagull claiming your sandwich for itself. We’re doling out a few guidelines on how to enjoy a meal on the beach solo, with your pals, or with your family. A beach day is supposed to be a great day, so follow these and you’ll be all set.And don't forget to wear sunblock — no one likes looking like a lobster.

March 20, 2018

Top 10 cheap eats in the U.S.

Stuck on a budget, but want to eat like a big spender? These Top 10 Cheap Eats Restaurants in the United States offer meals with plenty of flavor and creativity for not much dough. Enjoy everything from Chinese food prepared by a James Beard Award-winner to chocolate bacon brownies without a lot of wear and tear on the wallet.

March 20, 2018

15 essential barbecue ingredients

Summer is here and barbecuing is in full effect. To make sure you’re getting the most out of your grill this summer, we want to make sure you’re well prepared. Cuts of meat have expiration dates and buns will go stale, but there are a handful of ingredients that you can keep in your kitchen that will last you through the summer and add a punch of flavor to your barbecue. To compile this list for you, we consulted editor-in-chief of Grilling.com, Clint Cantwell, to learn some of his essential ingredients that he has on hand that help him with any kind of barbecue he’s getting into. Whether he’s winning state-held barbecue competitions or writing about doing so, Cantwell constantly has to think on his feet, and he’s shared some of best-kept secrets that help him do so. From making sure your spice cabinet is well-stocked to providing shortcuts for the "perfect barbecue sauce," Cantwell has put together a list of ingredients that’ll help you not only master the barbecue but impress your guests, as well. Even a barbecue-guru like Cantwell resorts to store-bought sauces sometimes, but he has a few tips and suggestions for how he makes them his own. Before this list, you may have thought that mayonnaise and mustard were only condiments for post-grilling, but Cantwell shares a few reasons why you might want to bust them out before lighting the grill. No matter what kind of barbecuing you’re getting into this summer, there are a few flavorful sidekicks that you can keep in your kitchen. Use this expertly composed barbecue shopping list to stock up at the store and be well prepared for your outdoor summer cooking.

March 20, 2018

13 awesome ice cream sundaes

We hate to say it, but it’s become harder and harder to impress guests in recent years due to the huge surge of DIY and hosting tips available through sites like Pinterest. Entertaining has become a trend and, don't get us wrong, we’re all about it, but this summer we’re going to make an entertaining statement and it all starts with ice cream. Yes, you read right — we’re going to wow you with some gorgeous, drool-worthy, going-to-create-a-mess-but-its-so-worth-it sundaes from some stellar parlors and shops across the country. Whether they’re signature sundaes or creations built with a little help from customers, these sundaes are definitely more than OK in our mouths — er — books. Our list features everything from triple-chocolate-scoop concoctions of decadence to creations inspired by a certain former Knicks power player, but we’re keeping our lips sealed so you can take a look at them firsthand! For more on summer's favorite treat, ice cream, check out our go-to guide!

March 20, 2018

Gas vs. charcoal: top grilling tips from the pros

Some of us are masters at open-flame cooking; and some of us… well, we just think we are. Either way, it’s never a bad idea to check in with the pros. We caught up with Bruce Bozzi Jr., fourth-generation owner of the Palm restaurants and Jim Ginocchi, owner and creator of Coyote Outdoor Living, the Dallas-based crafter of cutting-edge grills (because who better than a Texan to tell you about open-flame cooking?). They gave us for some hot, flame-licked tips on how to make this Father’s Day the juiciest, meatiest, most delicious ever. But before we get into the meaty nitty-gritty, let’s deal with the elephant on deck: gas v. charcoal. Both Ginocchi and Bozzi say it’s really a matter of personal preference. Both methods have their charms – the gas grill has ease of use and convenience; the charcoal grill offers unparalleled flavor. “Gas is perceived as easier, but as the quality of charcoal grills improves, people are coming back to it. It offers a more smoky, barbecue-y type of taste,” says Ginocchi. “Charcoal is a little more high-maintenance, though – you have to tend to the coals and make sure they’re glowing. Gas is easier in terms of on and off.” The conundrum led Ginocchi to invent a new type of grill from Coyote that came on the market this past March – a 50” hybrid, that offers a two-burner gas grill on one side, and a charcoal grill on the other. “From a taste perspective, many people prefer the smokier, richer taste of charcoal, but it’s a personal preference,” offers Bozzi. “I grill on a gas grill because I like the consistency of temperature.” Once you’ve decided how you cook your steak, here are some sure-fire tips to get your grills-gone-wild festivities in tip-top form:

March 20, 2018

World’s largest pizzas commercially available

While many pizza restaurants max out with 20-inch pizzas, with a few outliers straying into the 30-inch territory, there are few in the world bold enough to make pizzas that rival the size of the people eating them. But even then, most of those pizzerias will only make them a few times a month for special food challenges. Only a select, crazy few pizza joints in the world will make humongous pizzas at the whims of their customers – although they may require 48 hours notice. Here are the top five biggest, commercially available pizzas in the world.

March 20, 2018

Meat cuts to avoid as the price of beef spikes

Talk about a grill buster. Just in time for summer barbecue season, the price of beef is skyrocketing, which is putting out the flames of meat lovers everywhere. A ground beef burger costs $3.26 a pound, up from $2.99 a year ago, according to the U.S. Department of Agriculture. Steak averages $4.81 a pound at the store and ground beef $3.51 — historically high numbers, according to economists. The spike is caused in part by high feed costs because of several droughts that have led to the smallest number of cattle in the U.S. herd since 1952. Last year’s drought — the worst in U.S. history — dried up grazing grasses and sent the costs of corn and soybeans, both used in cattle feed, soaring. The current drought in the Southwest continues to wipe out the feed and make it very expensive to raise cattle. Overall, beef prices have trended up each month since 2011 on the Bureau of Labor Statistics' consumer price index and experts don't expect prices to go down through two of the most popular grilling holidays: Father's Day and July 4. There are ways to take the sizzle out of your wallet, such as picking less-expensive cuts such as flat-iron steak or a flank steak. But here are the top luxury cuts that you may want to avoid all together:

March 20, 2018

9 gut-busting treats to hit a store shelf near you

Just when you thought it was safe to start your summer diet, snack and candy makers are trying to tempt your taste buds with a slew of new sweet or savory or just plain strange new treats. Whether it's with unique chip flavors --such as blue cheese, dill pickle or barbecue ribs -- or the most mouthwatering chocolates, companies that specialize in munchies are competing for your appetite and your food budget. The hottest trends in palate pleasing goodies were recently on display at the Sweets and Snack Expo in Chicago, where buyers sampled the latest confections and product innovations. Here's a look at what's coming soon to a store shelf near you:

March 20, 2018

10 messiest dishes to make

We all take chances in life, especially with our cooking. Whether it’s using a sharp blade or handling scorching-hot liquids, sometimes we put ourselves at risk when whipping up a great meal. Not only can cooking be dangerous, but it can be messy, too. No matter how many years you went to culinary school or how obsessive-compulsive you are about cleanliness, there are some recipes that are just going to get downright messy. Like breading chicken for example, because no matter how many times you try to remember to use your right hand for dry ingredients and your left for wet, you’ll always end up with sticky and chunky gunk stuck to your fingers. Or meatballs. How else are you going to mold that ground beef into perfect, neat little balls without diving in hands first into that ground beef and getting it all over your hands and under your finger nails? And don’t get us started on mincing garlic, because the day someone figures out a cure for sticky-minced-garlic-hands syndrome is the day we are happy cooks. Despite all of the whining, this rant isn’t meant to turn you off from cooking, especially cooking these dishes. We couldn’t live without these dishes, not only because of the way they taste when they’re done but because they’re some of the most creative and therapeutic recipes we like to work with. This is meant to celebrate these messy recipes in all of their glory, and to tell you that, hey, it’s OK to get a little messy sometimes.