Slashfood http://www.slashfood.com Slashfood http://www.blogsmithmedia.com/www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Food Favors - The Hungry Bridehttp://www.slashfood.com/2009/05/13/food-favors-the-hungry-bride/http://www.slashfood.com/2009/05/13/food-favors-the-hungry-bride/http://www.slashfood.com/2009/05/13/food-favors-the-hungry-bride/#commentsFiled under:



When it comes to the end of the wedding, you're faced with the decision of whether or not the wedding favor is worth even picking up to take home. Let's face it: Mints and almonds just don't make the cut anymore. With all the creative and tasty ideas available today, the bar has been raised for increasingly unique favors.

It's safe to say that with me as the bride, my guests will assume they should take home something edible, but what, exactly? So far, the best favors I've come across are miniature milk and cookies, but that can add up quickly.

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]]>garnish.comjones sodaJonesSodathe hungry brideTheHungryBridewedding favorsWeddingFavorswilbur budsWilburBudsSarah ChristineWed, 13 May 2009 15:00:00 ESTWelcome Baskets Revisited - The Hungry Bridehttp://www.slashfood.com/2009/05/08/welcome-baskets-revisited-the-hungry-bride/http://www.slashfood.com/2009/05/08/welcome-baskets-revisited-the-hungry-bride/http://www.slashfood.com/2009/05/08/welcome-baskets-revisited-the-hungry-bride/#commentsFiled under:

Tasty cupcakes from Baked and Wired were tough competition for Georgetown Cupcakes.

Back in March I asked you all to send in ideas for local foods in Washington D.C., Maryland and Virginia that I could use in the welcome baskets for my wedding. After an incredible amount of responses flooded the comments section I decided to go down to D.C. and make a weekend out of sampling all of your suggestions (I know, tough job).

While I couldn't get my hands on everything, I sure did try, and from cupcakes and cookies to root beer and chocolates, each of your suggestions proved uniquely tasty and memorable.

So what made the cut? Delicious pictures are after the jump.

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]]>ackc chocolatesAckcChocolatesbaked and wiredBakedAndWiredberger cookiesBergerCookiesgeorgetown cupcakeGeorgetownCupcakeold dominion root beerOldDominionRootBeerroute 11 potato chipsRoute11PotatoChipsteaismthe hungry bridethe oceanaire seafood roomTheHungryBrideTheOceanaireSeafoodRoomwelcome basketsWelcomeBasketsSarah ChristineFri, 08 May 2009 15:00:00 ESTTo Cake or Not to Cake - The Hungry Bridehttp://www.slashfood.com/2009/04/30/to-cake-or-not-to-cake-the-hungry-bride/http://www.slashfood.com/2009/04/30/to-cake-or-not-to-cake-the-hungry-bride/http://www.slashfood.com/2009/04/30/to-cake-or-not-to-cake-the-hungry-bride/#commentsFiled under:

Did you offer wedding cake or a dessert bar to your guests? Share your

As traditional wedding activities such as throwing the bouquet and finding the garter come and go in popularity, so too does the traditional wedding cake. Jon and I are not cake people -- we're more the brownie, cookie, doughnut and ice cream types. So when it came time to make the decision of whether of not to have a wedding cake, we initially shrugged it off. Cakes can range anywhere from $100 to thousands of dollars. With flavors ranging from classic chocolate and vanilla to dulce de leche and s'mores, the options have certainly kept up with the times. Yet, even when you do find a great tasting cake, most people don't even touch it once it's sliced and on a plate.

That said -- call me a traditionalist -- part of me still wants to actually feed my new husband on our first wedded day together. We started playing around with options -- cupcakes (been there, done that), bars, mini pies -- we just can't pinpoint what we want.

Did you offer a dessert bar or cake or both at your wedding? Especially if you offered something out of the ordinary, please share your sweet ideas with me in the comment section.

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]]>dessert barDessertBarfeaturedthe hungry brideTheHungryBridewedding cakeWeddingCakeSarah ChristineThu, 30 Apr 2009 14:00:00 ESTStarter Cookbooks - The Hungry Bridehttp://www.slashfood.com/2009/04/24/starter-cookbooks-the-hungry-bride/http://www.slashfood.com/2009/04/24/starter-cookbooks-the-hungry-bride/http://www.slashfood.com/2009/04/24/starter-cookbooks-the-hungry-bride/#commentsFiled under:

cookbooks

With thousands of cookbooks lining bookstore shelves (not to mention floating in the online stratosphere), where should a bride start? Many brides-to-be are utter novices in the kitchen.

In my case, I was lucky enough to grow up in a household with a perpetually-cooking mom always sharing her secrets to success, but for those not as lucky, where did you begin? Did you start with a straightforward Rachael Ray book and work your way up? Or did you dive right into Julia Child?

Please share your favorite starter cookbooks for basic culinary knowledge. Even better, those of you who know how to entertain like a pro without breaking a sweat (or bursting into tears), let me know what I can't live without. It seems that sometimes cooking is intimidating because nine times out of 10, we start with the wrong cookbooks.

After reading through your favorites, I'll gather up the best and showcase them on an upcoming Hungry Bride post -- which may include yours!

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]]>cookbooksjulia childJuliaChildrachael rayRachaelRaystarter cookbooksStarterCookbooksthe hungry brideTheHungryBrideSarah ChristineFri, 24 Apr 2009 16:00:00 EST'Wichcraft' - Cookbook Spotlighthttp://www.slashfood.com/2009/04/22/wichcraft-cookbook-spotlight/http://www.slashfood.com/2009/04/22/wichcraft-cookbook-spotlight/http://www.slashfood.com/2009/04/22/wichcraft-cookbook-spotlight/#commentsFiled under:

'Wichcraft''wichcraft by tom colicchio with sisha ortuzar offers up there delicious sandwich recipes.
Recipes by Tom Colicchio with Sisha Ortuzar
Text by Rhona Silverbush
Photos by Bill Bettencourt
Clarkson Potter -- 2009
Buy it at Amazon

It's not unusual to find one of us standing in the lunch crowd line at the 'wichcraft so conveniently located right downstairs from our office building. Can you blame us? Anyone who's ever tasted a sammie designed by Tom Colicchio and Sisha Ortuzar's knows exactly what we are talking about -- this isn't your ordinary sandwich, it's a sandwich adventure. For those who have wondered, sleepless, how they could replicate those tastes at home, pine no more: This cookbook divulges all the be-'wiching secrets for your munching pleasure.

Takeaway tips: Hoagie-making is taken to a new level by essays that instruct the reader on stocking the ideal pantry and define the architecture of a structurally sound sandwich. We also love the picture-packed "menu" at the beginning of the book that gives snapshots of the rest of the book (so much better than a Table of Contents!). The tome concludes with a source guide including all of the ingredients the shop uses, most of which are available online.

Quality of pictures: Mouthwatering -- some of the most detailed and appealing food porn we've ever seen.

See what we tested and whether it's worth buying -- after the jump.

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]]>clarkson potterClarksonPottercookbook spotlightCookbookSpotlightsisha ortuzarSishaOrtuzartom colicchioTomColicchiowichcraftSarah ChristineWed, 22 Apr 2009 14:00:00 ESTFollow the Hungry Bride on Twitter http://www.slashfood.com/2009/04/22/follow-the-hungry-bride-on-twitter/http://www.slashfood.com/2009/04/22/follow-the-hungry-bride-on-twitter/http://www.slashfood.com/2009/04/22/follow-the-hungry-bride-on-twitter/#commentsFiled under:

Follow the Hungry Bride on Twitter: Hungry_Bride

I've finally succumbed to the insanity: The Hungry Bride is now on Twitter. Follow me and get the latest updates about my final tastings with caterers, battles with in-laws (kidding, kidding) and general all-around wedding mania. I'll keep posting every Friday on Slashfood, too. This week: I'll need advice on the best starter cookbooks. Next week: Follow my step-by-step adventure as I have a final tasting with my caterer!

And hey, don't forget to follow Slashfood on Twitter for all food, all the time.

Are you on Twitter? Should I be following you? Please leave your Twitter names in the comment section or follow me on the site!

The Hungry Bride

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]]>slashfoodthe hungry brideTheHungryBridetwitterTwitter HourTwitterHourSarah ChristineWed, 22 Apr 2009 11:00:00 EST'Relaxed Cooking with Curtis Stone' - Cookbook Spotlighthttp://www.slashfood.com/2009/04/17/relaxed-cooking-with-curtis-stone-cookbook-spotlight/http://www.slashfood.com/2009/04/17/relaxed-cooking-with-curtis-stone-cookbook-spotlight/http://www.slashfood.com/2009/04/17/relaxed-cooking-with-curtis-stone-cookbook-spotlight/#commentsFiled under:

'Relaxed Cooking with Curtis Stone'
Recipes by Curtis Stone
Photos by Quentin Bacon
Clarkson Potter -- 2009
Buy it at Amazon

Aussie native Curtis Stone's third cookbook is a paean to lingering at the table with close friends, finishing off a bottle of wine and scraping up the last few crumbs of dessert. His easy-to-follow recipes come with clever names like "Brunch That Will Blow Their Minds" and "Something to Eat on the Sofa." (We love a realistic chef who realizes that sometimes great meals can be celebrated on the couch!)

Takeaway tips: Curtis knows that entertaining can be a stressful, labor-intensive time, so he offers hints to make it less so. One doesn't need to be a great cook to put excellent food on the table: Simply buy quality ingredients, match them smartly and let them shine.

Quality of pictures: Eye-catching. The snapshots made our mouths water so much we actually ran to the grocery store.

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]]>cookbook spotlightCookbookSpotlightcurtis stoneCurtisStonerelaxed cooking with curtis stoneRelaxedCookingWithCurtisStoneSarah ChristineFri, 17 Apr 2009 15:00:00 ESTMy Registry Part III: Small Appliances - The Hungry Bridehttp://www.slashfood.com/2009/04/16/my-registry-part-iii-small-appliances-the-hungry-bride/http://www.slashfood.com/2009/04/16/my-registry-part-iii-small-appliances-the-hungry-bride/http://www.slashfood.com/2009/04/16/my-registry-part-iii-small-appliances-the-hungry-bride/#commentsFiled under:

When registering for your wedding, do you fill up your kitchen with small electrics?

Since you only get to register once, do you fill up your kitchen with small electric appliances? As I'm sure is true of many of you, I have limited cabinet space. What are the most important gadgets for a foodie to own? Jon and I already have the toaster, food processor, KitchenAid stand mixer, blender, deep fryer, waffle maker and panini press (yes, it was a successful Christmas-and-engagement party), but I'm still considering adding to my list.

For example, Jon loves fresh juice and ice cream, which makes me think I think I need a juicer and ice cream maker. But is it better to consolidate pieces and register for juicer and ice cream-making attachments for my stand mixer? This brings into question the slow cooker, rice maker, coffee and espresso makers we already have. After four years together, we have yet to really need any of them. Though co-workers of mine swear by the slow cooker and I can absolutely see the positives. I suppose the size of them scares me -- along with Jon's face expressing, "we are going to have to start putting these in a closet because we're running out of room fast."

Again, I would love your advice, especially in terms of certain products like the KitchenAid attachments. Do you love them or hate them?

Thank you always,
Your Hungry Bride

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]]>featuredkitchen applianceskitchenaid stand mixerKitchenaidStandMixerKitchenAppliancesthe hungry brideTheHungryBrideSarah ChristineThu, 16 Apr 2009 16:00:00 ESTMy Registry Part II: Pots and Pans - The Hungry Bridehttp://www.slashfood.com/2009/04/09/my-registry-part-ii-pots-and-pans-the-hungry-bride/http://www.slashfood.com/2009/04/09/my-registry-part-ii-pots-and-pans-the-hungry-bride/http://www.slashfood.com/2009/04/09/my-registry-part-ii-pots-and-pans-the-hungry-bride/#commentsFiled under:

All Clad Cookware from Williams Sonoma

Last week I asked everyone for opinions about registering or not registering for china. I couldn't believe the number of responses I received! One of the arguments that stuck with me is that many of those who didn't register for china chose that path because it was passed down from a mother or grandmother. This is not the case for me, so I've made the decision to register for china (but only for dinner plates -- thanks to Jodi for that useful idea!) I also like the idea of a simple, clean pattern that will do double duty both for special occasions and everyday use, so thanks to everyone for chiming in.

Onto my next conundrum -- cookware! Do I register for a set or individual pieces? At first, I planned on solely registering for the All-Clad Copper Core set, but then I started having second thoughts. Sets, especially All-Clad, can get pretty pricey. What if someone wants to buy me a pot and something else? Am I limiting the options for my family and friends?

If I register for separate pieces, I can switch up the sets -- say by purchasing the Copper Core sauté pan, but also getting the less-expensive stainless-steel stock pot.

If you were to see individual pots and pans on a loved one's registry, would you be as inclined to buy them? Or would you navigate towards something else?

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]]>all clad cookwareAllCladCookwarecookwarefeaturedthe hungry brideTheHungryBridewilliams sonomaWilliamsSonomaSarah ChristineThu, 09 Apr 2009 16:30:00 ESTMy Registry Part I: Fine China - The Hungry Bridehttp://www.slashfood.com/2009/04/03/my-registry-part-i-fine-china-the-hungry-bride/http://www.slashfood.com/2009/04/03/my-registry-part-i-fine-china-the-hungry-bride/http://www.slashfood.com/2009/04/03/my-registry-part-i-fine-china-the-hungry-bride/#commentsFiled under:

Do "modern brides" register for fine china?

Ever since I got engaged, I've said I wouldn't register for fine china. When I entertain, I serve food on plates that match the mood of the cuisine and my personality (and so I already have a closet full of mismatched plates). And tales from my mother and other family members about how they never use their fine china left me thinking it would be useless to get my own.

Instead, I'd rather register for more "everyday" plates that I know will get more use rather than something gathering dust in boxes or placed in a china cabinet I don't yet own.

Yet, as my registering days slowly come to a close, I'm starting to think maybe I've made a mistake. I may not have use for the plates right now, but will I in the future? Is that what fine dinnerware is really for -- the future dinners you'll be holding in your home?

Since I entertain a decent amount now, will it only increase as I start a family and the center of entertaining becomes big Thanksgiving dinners in my home?

I would love to hear the advice of past, present and future brides about their dinnerware. What do you think I should do?

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]]>bloomingdales.comFine Chinafine dinnerwareFineChinaFineDinnerwarethe hungry brideTheHungryBrideSarah ChristineFri, 03 Apr 2009 13:30:00 ESTPotato Ricer - Tip of the Dayhttp://www.slashfood.com/2009/04/01/potato-ricer-tip-of-the-day/http://www.slashfood.com/2009/04/01/potato-ricer-tip-of-the-day/http://www.slashfood.com/2009/04/01/potato-ricer-tip-of-the-day/#commentsFiled under:

Trying to make the most out of the kitchen gadgets you already have? Check out this savvy money-saving tip.

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]]>potato ricerPotatoRicertip of the dayTipOfTheDaySarah ChristineWed, 01 Apr 2009 09:00:00 ESTFiancee in a Food Coma - The Hungry Bridehttp://www.slashfood.com/2009/03/25/fiancee-in-a-food-coma-the-hungry-bride/http://www.slashfood.com/2009/03/25/fiancee-in-a-food-coma-the-hungry-bride/http://www.slashfood.com/2009/03/25/fiancee-in-a-food-coma-the-hungry-bride/#commentsFiled under:

Sauteed pork chops topped with sweet and hot peppers at Augustino's in Hoboken

Have you ever eaten so much that it actually still hurts the next day?

I have, and did yesterday, as it was my birthday, an occasion I mark by eating until the cows come home.

My morning started off for an enormous breakfast burrito stuffed with fluffy eggs, cheese, chorizo sausage, beans, salsa and sour cream. For a gal that eats one cup of dry cereal every day, it was a pleasant change.

But it got better as the day went on. My lovely and extremely thoughtful co-worker Josie treated me to lunch to "whatever I wanted." Living dangerously, I went French ... as in fries.

Why would a foodie want French fries on her birthday? One, because I don't ever have them and two, because they weren't just any old potato, these came from Pommes Frites along with a hefty side of rosemary garlic mayo. Yum.

I couldn't hold back at dinner either. My fiance treated me to the ultimate Italian meal in Hoboken, N.J, Augustino's. Try getting a reservation on a Thursday, Friday and Saturday for the next year and you'll be turned away. But if you time it right, you can get one for a weekday.

More photos and a detailed description of dinner after the jump.

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]]>augustinosbirthday mealBirthdayMealpommes fritesPommesFritesthe hungry brideTheHungryBrideSarah ChristineWed, 25 Mar 2009 14:30:00 ESTCreamier Omelets - Tip of the Dayhttp://www.slashfood.com/2009/03/24/creamier-omelets-tip-of-the-day/http://www.slashfood.com/2009/03/24/creamier-omelets-tip-of-the-day/http://www.slashfood.com/2009/03/24/creamier-omelets-tip-of-the-day/#commentsFiled under:

Do your omelets come out rubbery? Try our simple solution.

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]]>charles kelseyCharlesKelseycooks illustratedCooksIllustratedperfect omeletsPerfectOmeletsSarah ChristineTue, 24 Mar 2009 09:00:00 ESTHomemade Baking Powder - Tip of the Dayhttp://www.slashfood.com/2009/03/23/homemade-baking-powder-tip-of-the-day/http://www.slashfood.com/2009/03/23/homemade-baking-powder-tip-of-the-day/http://www.slashfood.com/2009/03/23/homemade-baking-powder-tip-of-the-day/#commentsFiled under:

Halfway through a baking project and realize you're out of baking powder? Make your own with these substitutions.

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]]>baking powderBakingPowderfood substitution bibleFoodSubstitutionBibletip of the dayTipOfTheDaySarah ChristineMon, 23 Mar 2009 09:00:00 ESTCooking for One - The Hungry Bridehttp://www.slashfood.com/2009/03/19/cooking-for-one-the-hungry-bride/http://www.slashfood.com/2009/03/19/cooking-for-one-the-hungry-bride/http://www.slashfood.com/2009/03/19/cooking-for-one-the-hungry-bride/#commentsFiled under:

Ready-made plain polenta (in that plastic roll), fresh basil, tomato and cheese was a luxurious meal that I happily enjoyed all by myself.

As I've mentioned before on this blog, my fiancee has been sick for some time. This winter hit us hard, and he was sicker than ever last week. I found myself stocking up on Jell-O, pudding, soup, saltines, ginger ale and applesauce.

After he was tucked into bed and happily fed, I sat down on the couch and wondered what I was going to eat. I spent so much time making sure our cabinets were stocked with things he could keep down, I completely forgot to take care of myself.

AOL Food has an ongoing gallery of "Ten-Minute Mains" from Gourmet Magazine. I remembered seeing a fast and hearty recipe that I knew I had the ingredients for. Polenta pie with cheese and tomato sauce was a luxurious meal that I happily threw together in no-time flat. Ready-made plain polenta (in a plastic roll) proved to be a friend. After the aromas of fresh basil, tomato and cheese took over my apartment, I cuddled into the corner of my couch with a BIG bowl of this pie and found myself thinking, "What a treat."

Whether your significant other is not feeling well, or he or she is out for the night, it's important to find recipes that are quick enough to cook up for yourself. Cooking for one is not something to be ashamed of and it should not be a daunting task. Take the time on the weekend and flip through cookbooks and Web sites to find easy meals that are quick to prepare on the weeknights and reheat well for leftovers.

Recipe for polenta pie after the jump.

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]]>AOL FoodAolFoodgourmet magazineGourmetMagazinepolenta piePolentaPiethe hungry brideTheHungryBrideSarah ChristineThu, 19 Mar 2009 16:30:00 ESTWelcome Baskets - The Hungry Bridehttp://www.slashfood.com/2009/03/18/welcome-baskets-the-hungry-bride/http://www.slashfood.com/2009/03/18/welcome-baskets-the-hungry-bride/http://www.slashfood.com/2009/03/18/welcome-baskets-the-hungry-bride/#commentsFiled under:



I don't think I've mentioned this before, but my fiancee and I are having a destination wedding in Washington, D.C. We both grew up in New Jersey and still live there, and while our travels don't take us too far, all of our family and friends will be traveling for this special occasion.

After reading numerous books and magazines, I've come to the decision that I would like each guest (couple) to receive a welcome basket in their hotel rooms upon arrival. While this sounds easy enough, being a foodie and advocate for using local resources, has made it a difficult task.

After visiting D.C. over the years and eating at some of the best restaurants in the country (my opinion), I never took notice of the local food products the city has to offer. So where do I turn to? I was lucky enough to meet a fantastic contact from Cultural Tourism DC at a "Taste of D.C." event held several months back. I figured if any organization could help me, this would be the one.

Strengthening the image and economy of Washington -- neighborhood by neighborhood -- is something the organization strives for. They quickly pointed me to the Eastern Market in Capitol Hill. I thought to myself, "What a smart idea?" I quickly e-mailed the market manager for suggestions. Walking around the local market or e-mailing vendors will quickly give you a good idea of what the area is known for (Old Bay anyone)?

If you live in the Maryland/Virginia/D.C. area, I would love to hear your suggestions for the best local foods to include in my welcome baskets. There's no better way to greet your guests who have traveled miles than to a have them walk into a room with a basket full of local goodies.

To contact Cultural Tourism DC, call 202-661-7581 or e-mail them at info@culturaltourismdc.org. Don't forget to check out the Eastern Market if you live in the area!

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]]>cultural tourism dcCulturalTourismDceastern marketEasternMarketthe hungry brideTheHungryBridewelcome basketsWelcomeBasketsSarah ChristineWed, 18 Mar 2009 14:31:00 ESTHaagen-Dazs New 5 Ice Cream -- Taste Testhttp://www.slashfood.com/2009/03/17/haagen-dazs-new-5-ice-cream-taste-test/http://www.slashfood.com/2009/03/17/haagen-dazs-new-5-ice-cream-taste-test/http://www.slashfood.com/2009/03/17/haagen-dazs-new-5-ice-cream-taste-test/#commentsFiled under:

After testing Haagen Dazs new Five Ice Cream line, we have the verdicts!

Several weeks back, Max wrote about the launch of Haagen Dazs' new Five ice cream. Last week, Slashfood was surprised by 14 pints of the new recipe. That's right, 14 (2 pints each of the seven new flavors). Needless to say, everyone got a bite.

All of the Five offerings are made with milk, cream, sugar, eggs and one of the following ingredients to create the seven single-note flavors:
  • Brown Sugar
  • Coffee
  • Ginger
  • Milk Chocolate
  • Mint
  • Passion Fruit
  • Vanilla Bean
Find out after the jump whether these clean ice cream flavors live up to their hype.

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]]>dining at our desksDiningAtOurDeskshaagen dazsHaagenDazsSarah ChristineTue, 17 Mar 2009 10:31:00 ESTChicken Soup - The Hungry Bridehttp://www.slashfood.com/2009/03/05/chicken-soup-the-hungry-bride/http://www.slashfood.com/2009/03/05/chicken-soup-the-hungry-bride/http://www.slashfood.com/2009/03/05/chicken-soup-the-hungry-bride/#commentsFiled under:

The perfect bowl of chicken soup when you're sick -- do you have the must have recipe?
For the past three weeks, I've been fighting off a case of bronchitis. Having the amazing partner that I do, he took care of me every night. For the first week, all I craved was chicken soup. Luckily, he has a quick recipe he cooks up that keeps me happy during a not-so-fun time for foodies. Sadly, I got him sick over the weekend and since then, I have been trying to perfect the perfect pot of chicken soup.

I know there have been several posts on Slashfood on trying to perfect this wonder. I recently posted a tip on how to increase the flavor in your broth, which I came across in Cook's Illustrated. With him sick and myself recovering, I decided to take on this task. The results were conclusive, using ground chicken maximizes the amount of flavor extraction in the shortest period of time (and after a long day at work, shorter is better).

Do you have a recipe that you swear by for chicken soup when you get sick? If so, how do you take it -- rice or noodles, chunks of chicken or shredded? The only thing I constantly do is cook the pasta separately and add it into each bowl before ladling in the soup -- I HATE soggy noodles!

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]]>chicken soupChickenSoupthe hungry brideTheHungryBrideSarah ChristineThu, 05 Mar 2009 10:00:00 ESTIs Outback Ahead of the Game?http://www.slashfood.com/2009/02/25/is-outback-ahead-of-the-game/http://www.slashfood.com/2009/02/25/is-outback-ahead-of-the-game/http://www.slashfood.com/2009/02/25/is-outback-ahead-of-the-game/#commentsFiled under: ,

Outback's new menu -- 15 Meals Under $15 proves to keep the company is good health.

Whether seeing the ads on television, listening to them on the radio, or seeing billboards on the highway, restaurants across America are pushing to get the word out on their budget-friendly recession menus. Last week, Outback Steakhouses around the country released their new and improved menu -- 15 Meals Under $15 and starting at just $9.95. At a closer look, this menu does more than just keep money in their customers pockets, this company is actually looking ahead into the future.

Sitting down with the co-founder of Outback last week, Tim Gannon announced this new menu, but also stated that this menu has been one year in the making. So while this menu is hitting the restaurants when times are the hardest, the company has been forecasting for the longevity of their restaurants long before "recession menus" were a common marketing ploy.

When Outback Steakhouses first opened, Gannon pictured his eatery as a place families could "come all the time, it wasn't meant to be for special occasions." Gannon says, "We have two good things playing for us right now. One, gas prices are down and two, commodity prices are down. Outback can come into the marketplace with commodities at a much better price."

So what's the new menu look like and how does it taste? Find out after the jump.

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]]>outback steakhouseOutbackSteakhouserecession menusRecessionMenusSarah ChristineWed, 25 Feb 2009 19:53:00 ESTMeatball Sliders - The Hungry Bridehttp://www.slashfood.com/2009/02/20/meatball-sliders-the-hungry-bride/http://www.slashfood.com/2009/02/20/meatball-sliders-the-hungry-bride/http://www.slashfood.com/2009/02/20/meatball-sliders-the-hungry-bride/#commentsFiled under:

Meatball sliders are the perfect small bites to entertain your guests and keep them happy.
Sorry to say my kitchen has a big boo-boo right now and is out of commission. Go figure? As soon as I finally get in the kitchen, I have to leave. Long story short, there was a leak in our pipes which warped the floors in our bedroom and living room. The construction crews came in and tore up the place looking for the leak, leaving a trail of dust ad hardwood flooring everywhere.

So, in the meantime, I thought I would share one of my favorites recipes to entertain with during the fall and winter months: Meatball Sliders. Yes, I know they aren't novel or even my idea, but I don't think they are served enough at functions. Easy to make and minimal clean-up keeps me going back to these over and over.

Do you make your meatballs in big batches? I sure do. The next time you make one of those tantalizing batches of goodness, roll a dozen or more meatballs in mini form, simmer in sauce and freeze them. That way, the night before the party you can start defrosting them and you're all set to go. I slice up some mozzarella (I tend not to use fresh because of the high water content) and stick them in the oven.

Tips and recipe after the jump.

Continue reading Meatball Sliders - The Hungry Bride

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]]>entertaininggourmet magazineGourmetMagazinemeatball slidersMeatballSlidersthe hungry brideTheHungryBrideSarah ChristineFri, 20 Feb 2009 12:06:00 EST