Slashfood http://www.slashfood.com Slashfood http://www.blogsmithmedia.com/www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2013 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Happy Drink Wine Day!http://www.slashfood.com/2011/02/18/drink-wine-day/http://www.slashfood.com/2011/02/18/drink-wine-day/http://www.slashfood.com/2011/02/18/drink-wine-day/#commentsFiled under:

Photo: Bbuffy Ghurl, Flickr

Happy Drink Wine Day!

Grapes have been fermenting for this beloved libation for more than 12,000 years. From Chardonnay to Sauvignon Blanc, Pinot Noir to Sancerre, most wine drinkers have a preferred type, but how aware are drinkers of the categorized breakdown beyond the simple "red" versus "white"?

According to The New Food Lover's Companion, wine is categorized into four different types of groups:

  • Still wines, which may be rosé, red or white and fall into dry, semisweet and sweet qualifications;
  • Sparkling wines, which include Champagne, Prosecco and other bubbly international varieties;
  • Fortified wines, like sherry or port, with increased alcohol content from brandy or other spirits;
  • Aromatic wines, like vermouth, flavored with spices or herbs.

Of course, a serving of port wine isn't quite as drinkable as a crisp glass of white, so we'll inquire as to your favorite type of wine by the classic divide: white or red? Do you decide depending on what is served or are you a devotee according to color? Spill your opinions in the comments!

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]]>drink wine daywineAlexa WeibelFri, 18 Feb 2011 13:15:00 ESTHappy National Almond Day!http://www.slashfood.com/2011/02/16/national-almond-day/http://www.slashfood.com/2011/02/16/national-almond-day/http://www.slashfood.com/2011/02/16/national-almond-day/#commentsFiled under:

Almond biscotti. Photo: Tristan Tristan, Flickr

Happy National Almond Day!

In light of many recent New Years' resolutions, instead of reaching for a bag of Cheetos, many of you may be snacking on nuts. And almonds are a great choice, being the most nutrient-dense tree nut, providing magnesium, potassium, Vitamin E and -- you guessed it -- a healthy dose of protein.

California provides 80 percent of the world's supply of the crunchy nut, which is often served bare, simply roasted or toasted and salted. Good enough to enjoy on its own, it's also delicious when seasoned -- served spicy with cumin and cayenne in this recipe, spicy-sweet in a honey-sesame crust, or served saccharine, with vanilla, sugar and cinnamon. What's your favorite recipe for spiced almonds? Share it after the jump!

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]]>almondnational almond dayAlexa WeibelWed, 16 Feb 2011 13:15:00 ESTHappy National Gumdrop Day!http://www.slashfood.com/2011/02/15/national-gumdrop-day/http://www.slashfood.com/2011/02/15/national-gumdrop-day/http://www.slashfood.com/2011/02/15/national-gumdrop-day/#commentsFiled under:

Photo: Stevehdc, Flickr

Happy National Gumdrop Day!

Invented in the 1800s, this classic confectionery candy has been delighting sweet-tooth cravings for over a century with its fruity gelatin flavorings and sugar crystal coating. Although most prominently seasonally utilized during wintertime gingerbread houses, gumdrops are outfitted for each and every season, with springy fruit flavors, autumnal spices, and even more unique varieties, like that of "Crows" licorice.

For an artistic rendition of the whimsical snack, check out this lively video for an appropriately lively visual representation of the candy's vibrant taste.

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]]>gumdropnational gumdrop dayAlexa WeibelTue, 15 Feb 2011 13:15:00 ESTHappy Celebration of Chocolate Month!http://www.slashfood.com/2011/02/14/celebration-of-chocolate-month/http://www.slashfood.com/2011/02/14/celebration-of-chocolate-month/http://www.slashfood.com/2011/02/14/celebration-of-chocolate-month/#commentsFiled under:

Dark chocolate cake pops. Photo: Elana's Pantry, Flickr

Happy Celebration of Chocolate Month!

"Chemically speaking, chocolate is really the world's perfect food," says nutrition researcher Michael Levine. And according to statistics, the general population agrees: In fact, more than $345 million worth of chocolate candy is purchased during the week of Valentine's Day alone, which adds up to a whopping 58 million pounds. The most lucrative chocolate sale day this week? Apparently sweethearts plan ahead, since it's not Valentine's Day but February 13th -- with February 15 close on its heels, as smart shoppers swoop up discounted chocolate.

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]]>celebration of chocolate monthchocolateAlexa WeibelMon, 14 Feb 2011 13:15:00 ESTHappy Potato Lover's Month!http://www.slashfood.com/2011/02/12/potato-lovers-month/http://www.slashfood.com/2011/02/12/potato-lovers-month/http://www.slashfood.com/2011/02/12/potato-lovers-month/#commentsFiled under:

Photo: Ataradrac, Flickr

Happy Potato Lover's Month!

Often overlooked as but the carb-ier half of "meat and potatoes," taters have actually been around since 500 B.C., when they were grown -- and worshiped -- by the Incas. But despite the potato's storied history (including Spanish Conquistadors, King Louis XVI's strategic planting of the crop, the Great Famine and Idaho's embrace), these days it's often taken for granted on the American table.

We hope these unique recipes spark some new enthusiasm for the tater!


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]]>potatopotato lovers monthAlexa WeibelSat, 12 Feb 2011 13:15:00 ESTHappy Peppermint Patty Day!http://www.slashfood.com/2011/02/11/peppermint-patty-day/http://www.slashfood.com/2011/02/11/peppermint-patty-day/http://www.slashfood.com/2011/02/11/peppermint-patty-day/#commentsFiled under: ,

Heart-shaped peppermint patties. Photo: ErinCooks, Flickr

Happy Peppermint Patty Day!

Chocolate and mint have rarely been married before in such hearty packaging as with these heart-shaped peppermint patties by blogger Erin Cooks. Although Hershey's York peppermint patties may have perfected the 1940 recipe, these lookers come mighty close in taste; in fact Erin describes them as having an "eerily similar" flavor.

As they say, the best way to a man's heart is through his stomach -- so show your valentine how much you care by whipping up a batch today with this simple-but-sticky recipe.

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]]>peppermint pattypeppermint patty dayAlexa WeibelFri, 11 Feb 2011 13:15:00 ESTHappy Cream Cheese Brownie Day!http://www.slashfood.com/2011/02/10/cream-cheese-brownie-day/http://www.slashfood.com/2011/02/10/cream-cheese-brownie-day/http://www.slashfood.com/2011/02/10/cream-cheese-brownie-day/#commentsFiled under: ,

Photo: Amanda (slh), Flickr

Happy Cream Cheese Brownie Day!

Though the classic cocoa brownie will never go out of style, an updated version with a cream-cheese swirl adds an interesting visual element, in addition to a richer flavor. Like black and white cookies, these nibbles allow the best of both worlds in one rich bite.

Martha Stewart's simple recipe spoons alternating amounts of the dark, chocolate base, with that of the white, cream-cheese base. Marble the top of the batch with a knife to create the elegant swirled pattern.

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]]>cream cheese browniecream cheese brownie dayAlexa WeibelThu, 10 Feb 2011 13:15:00 ESTHappy National Bagels and Lox Day!http://www.slashfood.com/2011/02/09/national-bagels-and-lox-day/http://www.slashfood.com/2011/02/09/national-bagels-and-lox-day/http://www.slashfood.com/2011/02/09/national-bagels-and-lox-day/#commentsFiled under:

Photo: Mr. Wang, Flickr

Happy National Bagels and Lox Day!

Given the fact that the oh-so-simple concoction potently tickles the tastebuds, it's not surprising that the beloved breakfast is both a New York classic and a favorite of Jewish-American cuisine. Salty slices of the brine-cured, cold-smoked salmon topping enliven the usual cream-cheese-slathered bagel, supplementing additional texture, taste and a distinguishing eye-popping color.

Though the sandwich seems as simple as peanut butter and jelly, it seems to be a heated subject for foodies on the Web. Blogger the Accidental Hedonist has a sharp set of guidelines, insisting upon "sushi-grade salmon," a maximum of one tomato slice, and that "iceberg lettuce will get you a special place in Hell."

Start your day off right today with your own lox and schmear -- how do you take it? Share your preferred rendition in the comments.

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]]>bagels and loxnational bagels and lox dayAlexa WeibelWed, 09 Feb 2011 13:15:00 ESTHappy National Fondue Month!http://www.slashfood.com/2011/02/08/national-fondue-month/http://www.slashfood.com/2011/02/08/national-fondue-month/http://www.slashfood.com/2011/02/08/national-fondue-month/#commentsFiled under:

Photo: foodiesathome.com, Flickr

Happy National Fondue Month!

Leave it to a cheese lover to make a meal out of cheese. Derived from the French term "fondre" (to melt), fondue indicates a meal formed around food cooked in a communal pot, which also often serves as the centerpiece of the table. What was started as a peasant recipe by the Swiss to use up hardened cheese was later adapted to create fondue bourguignonne, which cooks beef in hot oil, as well as chocolate fondue, in which melted chocolate, cream and liqueur is used to coat various desserts.

Cheese fondue might be the most common variety (excellent recipe provided here), but there are infinite ways to riff on the dip combo with seemingly infinite finger-licking-good renditions, both savory (goat cheese fondue, Mexican fondue, cheddar-tomato fondue) and sweet (mocha fondue, caramel-Cognac fondue, chocolate-orange fondue).

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]]>fonduenational fondue monthAlexa WeibelTue, 08 Feb 2011 13:15:00 ESTHappy National Fettuccine Alfredo Month!http://www.slashfood.com/2011/02/07/national-fettuccine-alfredo-month/http://www.slashfood.com/2011/02/07/national-fettuccine-alfredo-month/http://www.slashfood.com/2011/02/07/national-fettuccine-alfredo-month/#commentsFiled under: ,

Fettuccine alfredo with seafood. Photo: Deedoucette, Flickr

Happy National Fettuccine Alfredo Month!

Pasta has been graced by cheese since the Middle Ages, but it's Alfred Di Lelio who perfected the unctuous trifecta of cheese, butter and pasta in 1914 Rome. According to legend, Alfred was worried when wife lost her appetite after birth, refusing to eat any of the dishes served at his restaurant below their apartment. To restore her health, he lovingly created the rich meal using homemade butter, egg noodles and the best parmesan he had. The meal was a success, he began serving "Fettuccine Alfredo" at his restaurant, and the rest is history.

Today, the dish includes a smattering of popular additions like cream, chicken, and fresh peas, but Mario Batali's classic preparation -- using only pasta, butter and parmesan -- is simply unbeatable.

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]]>fettuccine alfredonational fettuccine alfredo dayAlexa WeibelMon, 07 Feb 2011 13:15:00 ESTHappy National Chocolate Fondue Day!http://www.slashfood.com/2011/02/05/national-chocolate-fondue-day/http://www.slashfood.com/2011/02/05/national-chocolate-fondue-day/http://www.slashfood.com/2011/02/05/national-chocolate-fondue-day/#commentsFiled under: ,

Photo: Denis Dervisevic, Flickr

Happy National Chocolate Fondue Day!

Chocolate features prominently as cold-weather comfort in these bitter months: casually in a cup of hot chocolate or more indulgently in a bubbling pot of molten chocolate fondue. Reportedly invented by New York restaurant Swiss Chalet in 1966 in an effort to promote Toblerone chocolate, chocolate fondue can make use of any sort of bar. While the Hershey's bars provide a classic base, feel free to use more adventurous sweets too, like chile-, mint-, sea salt- or even bacon-spiked varieties from companies like Lindt or Vosges.

You don't need a fondue pot to create the silky snack. Simply heat some heavy cream at a simmer, then whisk in the chopped chocolate of your choice until the two merge. For the original recipe from Swiss Chalet, which suggests puff pastries, meringues and more for dipping, click here.

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]]>chocolate fonduefonduenational chocolate fondue dayAlexa WeibelSat, 05 Feb 2011 13:15:00 ESTHappy National Stuffed Mushroom Day!http://www.slashfood.com/2011/02/04/national-stuffed-mushroom-day/http://www.slashfood.com/2011/02/04/national-stuffed-mushroom-day/http://www.slashfood.com/2011/02/04/national-stuffed-mushroom-day/#commentsFiled under:

Photo: JeffreyW, Flickr

Happy National Stuffed Mushroom Day!

We intrinsically love the visually and texturally stimulating concept of food used as a vessel for more food -- stuffed baked eggplant, stuffed carnivale squash and the like, and stuffed mushrooms are no exception. Moist, yet firm enough to support generous toppings, the nutty or buttery base of a baked mushroom is perfect perch for an infinite variety of ingredients.

Whether you favor simple cheese (mozzarella-stuffed portabellos) or no-fuss Italian (Pecorino and breadcrumb-stuffed white mushrooms), meat (sausage-stuffed mushrooms) or greens (spinach-stuffed mushrooms), take advantage of the variety of fresh mushrooms to make one catering to any palate.

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]]>national stuffed mushroom daystuffed mushroomsAlexa WeibelFri, 04 Feb 2011 13:15:00 ESTHappy National Carrot Cake Day!http://www.slashfood.com/2011/02/03/national-carrot-cake-day/http://www.slashfood.com/2011/02/03/national-carrot-cake-day/http://www.slashfood.com/2011/02/03/national-carrot-cake-day/#commentsFiled under:

Photo: Gemma Petrie, Flickr

Happy National Carrot Cake Day!

Thought to have originated in Europe of the Middle Ages when sugars were expensive luxuries, carrot cake was largely popularized in World War II Britain, when the Ministry of Food distributed dessert recipes featuring carrots. The cake also garnered popularity in the late 20th century, when, according to the Oxford Companion to Food, they became increasingly "perceived as 'healthy' cakes, a perception fortified by the use of brown sugar and wholemeal flour and the inclusion of chopped nuts, and only slightly compromised by the cream cheese and sugar icing which appears on some versions."

Of course today we wouldn't purport to call carrot cake "healthy" -- we don't deny that the hefty cream cheese frosting negates the more healthful inclusion of nuts and carrots -- but with its moist, layered interior spiced with cinnamon, nutmeg, cloves and allspice, our tastebuds don't mind a waistline indulgence now and then.

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]]>carrot cakenational carrot cake dayAlexa WeibelThu, 03 Feb 2011 13:15:00 ESTHappy Heavenly Hash Day!http://www.slashfood.com/2011/02/02/heavenly-hash-day/http://www.slashfood.com/2011/02/02/heavenly-hash-day/http://www.slashfood.com/2011/02/02/heavenly-hash-day/#commentsFiled under:

Breakfast hash. Photo: Nyamkitchen, Flickr

Happy Heavenly Hash Day!

Few Sunday brunch spreads are as satisfying as any sort of hash, the simple marvels that dress up meat and potatoes with an assortment of additions and seasonings in a one-skillet effort.

The dish traditionally relies upon a base of corned beef or roast beef, potatoes, onions and peppers, but the beauty of it is that it lends itself to using up leftovers of any sort -- spare herbs, extra vegetables, leftover meat, a variety of cheeses; the options are limitless.

But if you ask us, the best part about this delicious brunch recipe is how no-fuss it is: You simply throw together your ingredients in a skillet, heat and serve.

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]]>hashheavenly hash dayAlexa WeibelWed, 02 Feb 2011 13:15:00 ESTHappy National Baked Alaska Day!http://www.slashfood.com/2011/02/01/national-baked-alaska-day/http://www.slashfood.com/2011/02/01/national-baked-alaska-day/http://www.slashfood.com/2011/02/01/national-baked-alaska-day/#commentsFiled under: ,

Photo: Chrispy!, Flickr

Happy National Baked Alaska Day!

The origins of this dessert are convoluted: One French food writer claims chef Balzac was taught to bake ice cream in pastry by a visiting Chinese delegate at Paris' Grand Hotel; others say a chef at Delmonico's created it in honor of the U.S. purchasing Alaska from the Russians; yet another credits chef Jean Giroux of the Hotel de Paris in Monte-Carlo for the dessert.

What is certain is that the dessert started to appear in the 1800s, to the delight of many, including the British cookbook author George Augustus Henry Sala, who sampled the dish at Delmonico's restaurant in 1880. He marveled, "Imagine carrying the employment of ice to such an extent that it culminutes in that gastronomical curiosity, a baked ice!"

The "gastronomical curiosity" -- also known as a Norwegian omelette -- is still a hit today. Judge for yourself, by picking and baking a Baked Alaska recipe to your liking from the Food Network.

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]]>baked alaskanational baked alaska dayAlexa WeibelTue, 01 Feb 2011 13:15:00 ESTHappy National Croissant Day!http://www.slashfood.com/2011/01/30/national-croissant-day/http://www.slashfood.com/2011/01/30/national-croissant-day/http://www.slashfood.com/2011/01/30/national-croissant-day/#commentsFiled under:

Photo: djwtwo, Flickr

Happy National Croissant Day!

No one doubts the supremacy of the French when it comes to all things patisserie -- and the croissant is the roi of this realm. But lesser known are the origins of the buttery delight. While the Larousse Gastronomique pits the pastry as originating in 1686 Budapest, other historians refute this as a colorful tale, arguing that the French croissant as we know it is a more recent invention, recorded in France as early as the mid-1850s as a crescent-shaped bread or cake. The Oxford Companion to Food argues that it wasn't until 1906, in Colombie's Nouvelle Encyclopedie culinaire, that "a true croissant, and its development into a national symbol of France, [emerge as] a 20th-century history."

And while today the croissant indeed is a culinary emblem for France, they can be relatively easily baked in one's own kitchen. Pictured here, photographer Djwtwo's perfectly golden, egg-shone rendition was his first successful attempt, but turned out as magnificent as those we've seen in any Paris bakery. For the recipe, he relied on America's premiere culinary ambassador to France, the beloved Julia Child. But for such a small batch of ingredients, the steps are infinitely more convoluted -- he recommends this PBS video as an aid to sculpting your own buttery batch of croissants.

As Julia would say, "Bon appétit!"

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]]>croissantnational croissant dayAlexa WeibelSun, 30 Jan 2011 13:15:00 ESTHappy National Corn Chip Day!http://www.slashfood.com/2011/01/29/national-corn-chip-day/http://www.slashfood.com/2011/01/29/national-corn-chip-day/http://www.slashfood.com/2011/01/29/national-corn-chip-day/#commentsFiled under:

Southwestern salad. Photo: Striped Tail, Flickr

Happy National Corn Chip Day!

The crunchy snack synonymous with the brand Fritos actually had a quirky start to its mass production. According to their Web history, Fritos creator C.E. Doolin was frustrated with the short shelf life of tortillas. In his quest to find tortilla chips that would remain fresher longer, he ran into a Texan selling a fried variety. Doolin shelled out $100 for the recipe and perfected the buttery chip in 1932.

For a selection of creative corn-chip recipes (including a seven-layer dip prime for Super Bowl parties!), check out Fritos.com.

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]]>national corn chip dayAlexa WeibelSat, 29 Jan 2011 13:15:00 ESTHappy National Irish Coffee Day!http://www.slashfood.com/2011/01/25/national-irish-coffee-day/http://www.slashfood.com/2011/01/25/national-irish-coffee-day/http://www.slashfood.com/2011/01/25/national-irish-coffee-day/#commentsFiled under:

Photo: Miriella, Flickr

Happy National Irish Coffee Day!

Irish coffee provides a hearty fix when the regular cup of joe just won't cut it. The black coffee base gets powered by the addition of sugar, a spirited drop of Irish whiskey, and topped with a frothy serving of whipped cream to fuel, comfort and energize the thirstiest of souls. Unique to Irish coffee is that the cream is not mixed into the drink but served as a floating topping, gingerly poured atop the drink over the back of a spoon, so that the alcohol-spiked coffee is tempered by a sweet serving of dairy.

We trust Heidi at 101cookbooks for her tried-and-true Irish coffee recipe, which she describes as "the best pick-me-up cold-weather après-ski drink ever." We'll drink to that.

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]]>irish coffeenational irish coffee dayAlexa WeibelTue, 25 Jan 2011 13:15:00 ESTHappy National Peanut Butter Day!http://www.slashfood.com/2011/01/24/national-peanut-butter-day/http://www.slashfood.com/2011/01/24/national-peanut-butter-day/http://www.slashfood.com/2011/01/24/national-peanut-butter-day/#commentsFiled under:

Photo: ErinCooks, Flickr.

Happy National Peanut Butter Day!

Though PBJ sandwiches have been banned from many American schools due to allergies, we still pledge allegiance to the salty-sweet treats.

Peanuts have been used in cooking since the 15th century, when Africans first ground peanuts into stews, peanut butter as we know it today originated in 1890, when George A. Bayle Jr. began to sell ground peanut paste as a protein-heavy meat substitute for those who couldn't chew meat. Decades later, after some tweaking that would allow the product a longer shelf life, peanut butter was finally mass distributed. Today, the business is still thriving, with Jif peanut butter operating the world's largest plant, pumping out 250,000 jars daily.

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]]>national peanut butter dayAlexa WeibelMon, 24 Jan 2011 13:15:00 ESTHappy National Blonde Brownie Day!http://www.slashfood.com/2011/01/22/national-blonde-brownie-day/http://www.slashfood.com/2011/01/22/national-blonde-brownie-day/http://www.slashfood.com/2011/01/22/national-blonde-brownie-day/#commentsFiled under:

Peanut butter chocolate chunk blondies. Photo: fakeginger, Flickr

Happy National Blonde Brownie Day!

This lighter variety of the brownie is similarly chewy and dense, but instead of relying upon chocolate as the main flavoring, uses different seasonings, namely those of vanilla and butterscotch, and a range of additions (nuts, chocolate, etc). As Deb from Smitten Kitchen notes, the beauty of the blondie is that it's "infinitely adaptable," as is her recipe -- although it stands divine as is.

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]]>blonde browniesblondienational blonde brownie dayAlexa WeibelSat, 22 Jan 2011 13:15:00 EST