Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/Happy 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 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 New England Clam Chowder Day!http://www.slashfood.com/2011/01/21/new-england-clam-chowder-day/http://www.slashfood.com/2011/01/21/new-england-clam-chowder-day/http://www.slashfood.com/2011/01/21/new-england-clam-chowder-day/#commentsFiled under: ,

Photo: Elle @ Gato-Azul, Flickr.

Happy New England Clam Chowder Day!

Unique to the East coast, this rich soup has been warming Americans since 1836, when clam chowder was first recorded in Boston. The chunky, hearty chowder takes its name from the chaudiere, a French name for the cauldron in which fishermen would simmer their fresh catches into a filling stew, a custom which was brought to the Northeast from Europe in the 17th and 18th centuries.

The New England clam chowder as we know it made use of the abundance of clams and typically included potato for heartiness and cream to transform the seafood, so sailors wouldn't tire of eating it plain. Today, the creamy dish still brims with bobbing clams and potatoes, but also makes more use of fresh vegetables and herbs for color and flavor, and is usually accompanied by crackers to be frittered on top.

For the hearty classic, try the Culinary Institute of America's New England Clam Chowder with bacon and sherry for added complexity

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]]>new england clam chowdernew england clam chowder dayAlexa WeibelFri, 21 Jan 2011 13:15:00 ESTHappy National Fig Newton Day!http://www.slashfood.com/2011/01/16/national-fig-newton-day/http://www.slashfood.com/2011/01/16/national-fig-newton-day/http://www.slashfood.com/2011/01/16/national-fig-newton-day/#commentsFiled under: ,

Photo: The Boastful Baker, Flickr.

Happy National Fig Newton Day!

Fig Newtons weren't ever the most popular on elementary school playgrounds -- kids seem to have the proclivity to scorn anything perceived to be remotely healthy, inevitably opting for the most junk-food-oriented products when it comes to snacks. However, the discerning palate has been relishing the gooey fig contents enveloped in a soft cookie shell since the late 1800s.

Cookie maker Charles Roser from Ohio is credited with creating the recipe for these sweet treats, but the Fig Newton as we know it today was popularized by Nabisco, who purchased and mass-marketed the recipe. Inventor James Henry Mitchell created the machine that would pump out the fig-filled cookies in lengths to be sliced into the sizes of individual cookies, which began mass production in 1891. Though the cookie first took the name "Newton," after the neighboring Massachussetts town, it later took on the specification of "Fig," after popular acclaim.

Get acquainted with the snack by making your own Fig Newtons from scratch with this artfully executed recipe by the Boastful Baker -- she promises they're "as good as the store kind... if not better."

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]]>fig newtonnational fig newton dayAlexa WeibelSun, 16 Jan 2011 13:15:00 ESTHappy National Peach Melba Day!http://www.slashfood.com/2011/01/13/national-peach-melba-day/http://www.slashfood.com/2011/01/13/national-peach-melba-day/http://www.slashfood.com/2011/01/13/national-peach-melba-day/#commentsFiled under: ,

Photo: HaraldWalker, Flickr.

Happy National Peach Melba Day!

For those less familiar with the beloved dessert of yore, peach Melba involves the refreshingly simple pairing of peaches and (ice) cream topped with Melba sauce.

Created by the noted French chef Auguste Escoffier, this dessert is fit for a queen -- or at least a diva, like Dame Nellie Melba, the Australian opera singer for whom it was created. While Melba was performing in London, Escoffier created the dish in her honor, serving the peach-topped vanilla ice cream in an ornate ice-carved swan and topping the dessert with spun sugar. He later adapted it for the Carlton Hotel in 1900 by creating a new "Melba" sauce, consisting of pureed red currant jelly, raspberries, sugar and cornstarch.

Make your own Melba sauce from this sophisticated recipe -- it enlivens everything from peaches to pound cakes.

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]]>national peach melba daypeach melbaAlexa WeibelThu, 13 Jan 2011 13:15:00 ESTHappy Milk Day!http://www.slashfood.com/2011/01/11/milk-day/http://www.slashfood.com/2011/01/11/milk-day/http://www.slashfood.com/2011/01/11/milk-day/#commentsFiled under: ,

Photo: Joyous!, Flickr

Happy Milk Day!

As evidenced by ancient cave drawings, humans have been drinking milk since animals were first domesticated, roughly 10,000 years ago. Today, cows produce a whopping 90 percent of the world's dairy supply, but potable milk is also produced by a variety of animals across the world, including sheep, water buffalo, camels, llamas, goats and even reindeer.

Milk is unique in that no other beverage contains as many natural nutrients. It is composed of 87% water and 13% solids, which include carbohydrates, vitamins, minerals and proteins, making it, according to the International Dairy Foods Association, "nature's most nearly perfect food."

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]]>milkmilk dayAlexa WeibelTue, 11 Jan 2011 13:15:00 ESTHappy National Tempura Day!http://www.slashfood.com/2011/01/07/national-tempura-day/http://www.slashfood.com/2011/01/07/national-tempura-day/http://www.slashfood.com/2011/01/07/national-tempura-day/#commentsFiled under: ,

Assorted seafood tempura. Photo: Ayngelina, Flickr

Happy National Tempura Day! Attesting to the veritable melting pot that is American cuisine, today is officially appointed as a day to celebrate these Japanese specialties.

Introduced in Japan in the mid-1500s, these deep-fried, batter-dipped morsels of vegetables or fish have pleased hungry eaters for centuries for their ability to transform inexpensive food into much more flavorful finished products.

Legend has it that Tokugawa Ieyasu, the first shogun of Japan's Tokugawa shogunate, was so enamored with tempura that he died from his gluttony upon the dish. What's your favorite tempura dish? Share your recommendations in the comments!

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]]>national tempura daytempuraAlexa WeibelFri, 07 Jan 2011 13:15:00 ESTHappy National Shortbread Day!http://www.slashfood.com/2011/01/06/national-shortbread-day/http://www.slashfood.com/2011/01/06/national-shortbread-day/http://www.slashfood.com/2011/01/06/national-shortbread-day/#commentsFiled under: ,

Oatmeal shortbread. Photo: Pastrystudio, Flickr

Happy National Shortbread Day!

Once predominantly a Christmas treat -- or, depending on where you live, perhaps associated more strongly with the festival of Hogmanay, the Scottish New Year's Eve -- these buttery cookies are a welcome bite year-round, satiating both sweet and savory cravings.

Taking cue in shape from the traditional Scottish bannock, a griddle cake of oatmeal and barley, shortbread also followed its predecessor in avoiding an overly saccharine taste. Traditionally baked in an ornate, earthenware mold, the cookies would be often be perforated to be broken into individual pieces, as popularized by Walkers Shortbread.

Today, shortbread still frequently takes a circular form, but its flavors have diversified significantly, from sweet to savory. If you're feeling adventurous, perhaps these savory Parmesan-Rosemary Shortbread Rounds or the Oatmeal Shortbread pictured above will pique your interest.

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]]>national shortbread dayshortbreadAlexa WeibelThu, 06 Jan 2011 13:15:00 ESTHappy National Cream Puff Day!http://www.slashfood.com/2011/01/02/national-cream-puff-day/http://www.slashfood.com/2011/01/02/national-cream-puff-day/http://www.slashfood.com/2011/01/02/national-cream-puff-day/#commentsFiled under: , ,

Chocolate cake. Photo: Timothy Gerdes, Flickr.

Happy National Cream Puff Day!

Much like cupcakes, this heavenly dessert is as precious to taste as it is to regard, with two crispy choux pastry shells enveloping a light cream or custard filling, topped off with a dusting of powdered sugar.

Unique by right of the hollow crust it forms, choux pastry is thought to have originated in Renaissance Italy and France, where it was supposedly dubbed "choux" ("cauliflower") for its bulbous appearance. Catherine de Medici's pastry chef is credited with the inclusion of a moist, creamy filling, but it is Antonin Careme who is thought to have perfected the dessert.

The trick of the cream puff is in the pastry, not the pudding. For a detailed recipe, we suggest that of the Food Network, who pairs it with a promising -- if untraditional -- chocolate whipped cream center.

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]]>cream puffcream puff recipenational cream puff dayAlexa WeibelSun, 02 Jan 2011 13:15:00 ESTWhere's the Beef, Chef Boy-ar-dee, And Other Food Ads We Lovehttp://www.slashfood.com/2010/12/21/wheres-the-beef-chef-boyardee-and-other-food-ads-we-love/http://www.slashfood.com/2010/12/21/wheres-the-beef-chef-boyardee-and-other-food-ads-we-love/http://www.slashfood.com/2010/12/21/wheres-the-beef-chef-boyardee-and-other-food-ads-we-love/#commentsFiled under: ,

"Where's the Beef?" Photo: YouTube

Who the %*&#! is Clara Peller?

You like trivia? So does Fox's new game show Million Dollar Money Drop, whose first contestants had to answer a question about vintage ad slogans, one of which involved the now-famous query, "Where's the Beef?" (The grouchy old bag who asked the question was the late Ms. Peller, who, to the best of our knowledge, was a one-hit wonder.)

The show also called out "Melts in Your Mouth, Not in Your Hands," the vaguely obscene slogan for M&Ms. But why stop there? Let's take a stroll down Madison Avenue, right where it merges with Memory Lane, and call up some of our favorite TV food commercials from the past:

Snap, Crackle and Pop for Rice Krispies (1939). Gee, Bobby, hope you'll stay over again now that your little friend can summon up his Breakfast Pals in a flash each morning. And can they also summon up a Play Station instead of bowl of cold cereal?

Chef Boy-ar-Dee (1954). "Hello, may I come in?" asks the chef with the world's thickest Italian accent. Actually, please go away. Even at 15 cents a serving, we can make better spaghetti from scratch.

Harriet Nelson for Aunt Jemima Pancakes (1958). When you've got "three man-sized pancake eaters" like Ozzie, David, and Ricky hanging around the house (what did Ozzie do for a living, anyway?), you need some help in the kitchen.

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]]>advertisingfood commercialswheres the beefBill SertlTue, 21 Dec 2010 14:00:00 ESTHappy National Maple Syrup Day!http://www.slashfood.com/2010/12/17/national-maple-syrup-day/http://www.slashfood.com/2010/12/17/national-maple-syrup-day/http://www.slashfood.com/2010/12/17/national-maple-syrup-day/#commentsFiled under: ,

Photo: TheDabble, Flickr

Happy National Maple Syrup Day!

The discovery of this breakfast staple can't be definitively pinpointed, but the practice of collecting sap was instilled as early as the 1650s by American Indians living along the St. Lawrence River and the Great Lakes, who would barter them to settlers. One British chemist marveled at the commodity, describing a tree "whose juice weeps out of incisions and, if permitted to exhale, its superfluous moisture will congeal into a sweet and saccharine substance." Perfected by American Indians and French-Canadians alike, it became the default household sweetener in American homes until the start of the 20th century.

Most frequently used to adorn pancakes, waffles, and other sweet breakfast foods, maple syrup can be used on an endless variety of other foods, from desserts to meats. What's your unique use for maple syrup? Share your recipes in the comments!

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]]>maple syrupnational maple syrup dayAlexa WeibelFri, 17 Dec 2010 13:15:00 ESTHappy National Bouillabaisse Day!http://www.slashfood.com/2010/12/14/national-bouillabaisse-day/http://www.slashfood.com/2010/12/14/national-bouillabaisse-day/http://www.slashfood.com/2010/12/14/national-bouillabaisse-day/#commentsFiled under: ,

Photo: Stijn, Flickr

Happy National Bouillabaisse Day!

Dubbed the Prince of Gastronomy for his 20th century culinary writings, Curnonsky commended bouillabaisse as "an incomparable golden soup which embodies and concentrates all the aromas of our shores, and which permeates, like an ecstasy, the stomachs of astonished gastronomes... The miracle consists of this: There are as many bouillabaisses as there are good chefs or cordon bleus. Each brings his own version his special touch."

Once the humble fare of local French fisherman, who would stretch their extra catch with a nourishing stew, bouillabaisse has long been on menus stateside, using a variety of local fish and shellfish depending on local availability. The traditional seafood stew from Provence would use whatever fresh catch was in abundance, typically a combination of at least four types of fish and shellfish, creating a hearty broth with white wine, garlic, olive oil, tomatoes, onions, saffron and other herbs.

For a classic rendition, we recommend Julia Child's bouillabaisse, to be served with fresh French bread and rouille.

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]]>bouillabaissenational bouillabaisse dayAlexa WeibelTue, 14 Dec 2010 13:15:00 ESTHappy National Vichyssoise Day!http://www.slashfood.com/2010/11/18/national-vichyssoise-day/http://www.slashfood.com/2010/11/18/national-vichyssoise-day/http://www.slashfood.com/2010/11/18/national-vichyssoise-day/#commentsFiled under: ,

Chervil vichyssoise. Photo: Gato-Azul, Flickr

Happy National Vichyssoise Day!

According to legend, vichyssoise is an accidental creation resulting from French King Louis XV's paranoia. History has it that the king was eternally convinced that his meal was poisoned, and, as a precaution, would regularly insist that his servants sample his soup before him. By the time his beloved potato-leek soup would reach the table it was usually cold -- and the French followed the trend, embracing vichyssoise below room temperature.

More than 200 years later, chef Louis Diat of New York City's prominent Ritz-Carlton would attempt to lay claim to the creation -- named after the town of Vichy, near his birthplace -- insisting that he was inspired by his childhood habit of cooling down his mother's potato soup with cold milk.

The soup's origins may be uncertain, but its recipes are pretty standard, using minimal ingredients beyond potatos, leeks, stock and cream. The New York Times, however, adjusts the recipe with green garlic for extra flavor, in a rendition so successful that you may find yourself hard-pressed to find the patience to let the soup cool before devouring it.

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]]>national vichyssoise dayvichyssoiseAlexa WeibelThu, 18 Nov 2010 13:15:00 ESTHappy National Baklava Day!http://www.slashfood.com/2010/11/17/national-baklava-day/http://www.slashfood.com/2010/11/17/national-baklava-day/http://www.slashfood.com/2010/11/17/national-baklava-day/#commentsFiled under: ,

Photo: NotLiz, Flickr

Happy National Baklava Day!

There is one thing that guarantees deliciousness, and that's an unhealthy amount of butter. It dresses up toast, elevates pasta, and brings out the decadence of dessert. And baklava is no exception, with its layers of phyllo pastry drenched in butter and spiced lemon syrup.

Popular in Greece and Turkey, baklava consists of alternating layers of paper-thin phyllo dough, chopped nuts, spices and butter. Lots and lots of butter. After the pastry gets baked to achieve its flaky golden crust, honey-lemon syrup is generously drizzled on top, permeating the dessert until sticky. The dessert -- which you can make yourself, with this trusty recipe from Alton Brown -- is then cut into triangles or squares and served.

Once considered an aphrodisiac for its principal ingredients, honey and pistachios, baklava might no longer be believed to stimulate desire, but it's still capable of enticing the appetite.

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]]>baklavanational baklava dayAlexa WeibelWed, 17 Nov 2010 13:15:00 ESTHappy National Pepper Month!http://www.slashfood.com/2010/11/13/national-pepper-month/http://www.slashfood.com/2010/11/13/national-pepper-month/http://www.slashfood.com/2010/11/13/national-pepper-month/#commentsFiled under: , ,

Pink peppercorns. Photo: Popartichoke, Flickr

Happy National Pepper Month!

Whether or not you're in the habit of automatically reaching for pepper as soon as you're served a meal, National Pepper Month is the time to start. Originating in India, pepper clippings were next brought to Asia, where they have been exported from for the last 4000 years. Although once a star of the spice trade, pepper is hardly deemed exotic anymore, but its sharp, peppery taste still enhances food as much as any other spice.

Pepper fanatic or not, these punchy pepper recipes will allow you to savor the black powder condiment -- and save you the trouble of reaching across the table for an extra dose.


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]]>national pepper monthpepperpepper recipesAlexa WeibelSat, 13 Nov 2010 13:15:00 ESTHappy National Pizza with Everything Day (Except Anchovies)!http://www.slashfood.com/2010/11/12/national-pizza-with-everything-day-except-anchovies/http://www.slashfood.com/2010/11/12/national-pizza-with-everything-day-except-anchovies/http://www.slashfood.com/2010/11/12/national-pizza-with-everything-day-except-anchovies/#commentsFiled under: ,

Photo: Another Pint Please, Flickr

Happy National Pizza with Everything Day (Except Anchovies)!

This one of those food holidays that is both a mouthful and a head-scratcher: Why the vendetta against anchovies? It's not an uncommon distaste -- the pungent little fish slivers are seriously potent, especially to the fish-phobic. According to one NPR reporter, Americans tend to dislike the fish for two reasons: "We don't achieve the right balance of anchovies in our dishes, and we don't use quality anchovies." He elaborates further to deny anchovies' merit as a pizza topper, stating at pizzerias tend to use cheap-quality anchovies and, on top of that, the heat of the oven tends to further heighten their saltiness.

How do you feel about the fishy topic: Are you anchovy-pizza-prone or paranoid? Weigh in, in the comments!

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]]>anchoviesnational pizza with everything day except anchoviespizzaAlexa WeibelFri, 12 Nov 2010 13:15:00 ESTHappy National Sundae Day!http://www.slashfood.com/2010/11/11/national-sundae-day/http://www.slashfood.com/2010/11/11/national-sundae-day/http://www.slashfood.com/2010/11/11/national-sundae-day/#commentsFiled under: ,

Photo: Stu_Spivack, Flickr

Happy National Sundae Day!

Although today the dessert is hardly limited to any day of the week, the sundae was initially named for leisurely Sundays. According to lore, the sundae originated in 1892 in Ithaca, New York, at a little pharmacy soda fountain that was mostly patronized on Sundays, when the more popular hotel bar across the street was closed. When one patron complained about the carbonation in the ice cream soda, he was served a "dry" ice cream soda, with just ice cream and syrup. This pairing later became known as the "Sunday Special," but was abbreviated to the simple "sundae," with an adjusted spelling to respect the Sabbath.

Today the term "sundae" liberally cloaks nearly any dessert featuring ice cream, syrup and a plethora of additions, from cherries, chocolate and bananas, to brownies, pastries and more. How do you take your sundae? Share your sundae specials with us in the comments!

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]]>national sundae daysundaeAlexa WeibelThu, 11 Nov 2010 13:15:00 ESTHappy National Scrapple Day!http://www.slashfood.com/2010/11/09/national-scrapple-day/http://www.slashfood.com/2010/11/09/national-scrapple-day/http://www.slashfood.com/2010/11/09/national-scrapple-day/#commentsFiled under: ,

Photo: Styggiti, Flickr

Happy National Scrapple Day!

To the unfamiliar, scrapple may conjure the discarded scraps of meat fed to stray dogs -- and to the informed, it may not be such an aberration from the latter. Scrapple is a Pennsylvania Dutch dish made from pork scraps, which typically may include any combination of pork heart, ribs and liver. The meat is then cooked with seasonings and broth, thickened with cornmeal and then backed into loaf pans. Once baked and firm, the loaves are then cut into slices, which then get fried in butter, to be served at breakfast or brunch.

The dish seems to garner extreme love/hate attention -- but as adventurous eating continues to take hold, the "lard-core" will surely enjoy the appeal of scrapple. Here's a traditional recipe if you count yourself bold.

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]]>national scrapple dayscrappleAlexa WeibelTue, 09 Nov 2010 13:15:00 ESTHappy National Peanut Butter Lover's Month!http://www.slashfood.com/2010/11/07/national-peanut-butter-lovers-month/http://www.slashfood.com/2010/11/07/national-peanut-butter-lovers-month/http://www.slashfood.com/2010/11/07/national-peanut-butter-lovers-month/#commentsFiled under: , ,

Peanut butter ice cream. Photo: Erincooks, Flickr

Happy National Peanut Butter Lover's Month!

Wrote food writer Florence Fabricant, "Peanut butter is the paté of childhood." Although surely less elegant, it is somewhat of an adventurous condiment for a child's typically conservative palate -- and an unlikely kitchen staple to American audiences, raised on peanut-butter-and-jelly sandwiches. Peanut butter has been making its way into pantries nationwide since 1904, when it was introduced as a health food product at the St. Louis World's Fair.

Although most commercially produced jars of the butter are hardly healthy, with a sugar content far surpassing the already high fat content, they're extremely versatile condiments, capable of dishes far beyond the classic PBJ. Check out these unique peanut butter recipes culled from our Slashfood pool -- or, as always, suggest your PB uses in the comments.


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]]>national peanut butter lovers monthpeanut butterAlexa WeibelSun, 07 Nov 2010 13:15:00 EST