Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2010 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/Chocolate & Wine: The Perfect Couplinghttp://www.slashfood.com/2010/02/05/chocolate-and-wine-the-perfect-coupling/http://www.slashfood.com/2010/02/05/chocolate-and-wine-the-perfect-coupling/http://www.slashfood.com/2010/02/05/chocolate-and-wine-the-perfect-coupling/#commentsFiled under: , ,

Photo: kamoda, Flickr


Unless you're hiding under a rock, you've noticed that, in the days leading up to Valentine's Day, chocolate varieties flood the market. Make your Valentine's more romantic and indulgent with these gourmet chocolate-and-wine varietal pairings.

Green & Black's Organic Chocolate Peanut Bar ($3.50, 3.5 oz)
This smooth-tasting bar is a mix of milk chocolate (37 percent, to be exact), caramelized organic peanuts and sea salt. An Aussie Shiraz - for its fruit-forward, jammy notes - would stack up well with this bar. Or, if you're a fan of whites, consider Gewürztraminer; its sweet notes will contrast nicely with the sea salt.

Harry & David Bing Cherry Chocolates ($22.95, for a 16-oz box)
Embedded inside each of these double-dipped chocolate balls is a dried (but juicy!) bing cherry. Yet when paired with a festive, sparkling Rosé - such as Cupcake Vineyards Brut Rosé, $16, which has a nose of wild strawberries - the chocolate reveals a softer finish.

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]]>chocolatechocolate and winevalentines chocolatevosges haut chocolatwine pairingKristine HansenFri, 05 Feb 2010 14:00:00 ESTHappy National Chocolate Fondue Day!http://www.slashfood.com/2010/02/05/national-chocolate-fondue-day/http://www.slashfood.com/2010/02/05/national-chocolate-fondue-day/http://www.slashfood.com/2010/02/05/national-chocolate-fondue-day/#commentsFiled under:

Chocolate fondue cupcakes. Photo: Stefhope, 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 in 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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]]>chocolatechocolate fonduefonduenational chocolate fondue dayAlexa WeibelFri, 05 Feb 2010 13:15:00 ESTWhy We Give Candy on Valentine's Dayhttp://www.slashfood.com/2010/02/04/why-we-give-candy-on-valentines-day/http://www.slashfood.com/2010/02/04/why-we-give-candy-on-valentines-day/http://www.slashfood.com/2010/02/04/why-we-give-candy-on-valentines-day/#commentsFiled under: ,

Photo: Bob.Fornal, Flickr


What did it mean to be going steady in 1948? On Valentine's Day, it might have meant snuggling up to your sweetheart in the front seat of a two-tone Pontiac, listening to Dinah Shore on the radio and opening an embroidered cardboard box from Schraft's to reveal a massive pound cake painted with pink-and-white frosting.

Wrapping up one's affections in a heart-shaped box tied with a big red bow has been common Valentine's Day practice since the late 19th century, but chocolate's a relatively recent addition to the love-struck holiday scene. Before the advent of affordable, mass-produced chocolate treats, most celebrants made do with an array of other sugary confections, including marshmallows, candied cashews, jellied fruit, honey glycerin drops, butterscotch chips, coconut strips, caramels, toffee and pound cakes.

"Boxes of sweetness will sell whether they are advertised or not," a New York Times marketing columnist decreed in 1965, summarizing the inseparability of sweet treats and Valentine's Day.

Continue reading Why We Give Candy on Valentine's Day

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]]>candychocolateedible valentinespound cakevalentinesvalentines dayHanna RaskinThu, 04 Feb 2010 17:00:00 ESTHappy National Stuffed Mushroom Day!http://www.slashfood.com/2010/02/04/national-stuffed-mushroom-day/http://www.slashfood.com/2010/02/04/national-stuffed-mushroom-day/http://www.slashfood.com/2010/02/04/national-stuffed-mushroom-day/#commentsFiled under:

Photo: Myfeasts, 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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]]>mushroomnational stuffed mushroom daystuffed mushroomsAlexa WeibelThu, 04 Feb 2010 13:15:00 ESTHappy National Carrot Cake Day!http://www.slashfood.com/2010/02/03/national-carrot-cake-day/http://www.slashfood.com/2010/02/03/national-carrot-cake-day/http://www.slashfood.com/2010/02/03/national-carrot-cake-day/#commentsFiled under: ,

Photo: Elana's Pantry, 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 we wouldn't purport to call photographer Elana's Pantry's pictured carrot cake exactly "healthy" - yes, the silky coconut cream frosting negates the more healthful inclusion of nuts and carrots, but it at least relies on coconut and agave for sweetness rather than cups of pure sugar. And with a 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 cakecarrot cake recipenational carrot cake dayAlexa WeibelWed, 03 Feb 2010 13:15:00 ESTCouples in the Kitchenhttp://www.slashfood.com/2010/02/02/couples-in-the-kitchen/http://www.slashfood.com/2010/02/02/couples-in-the-kitchen/http://www.slashfood.com/2010/02/02/couples-in-the-kitchen/#commentsFiled under: , ,

Vicki Freeman and Marc Meyer


Valentine's Day is fast approaching, and for lots of couples that means a dinner and wine at a fancy restaurant. But for couples who work together in restaurants, it's not always so romantic . . . it's more like being Santa on Christmas Eve, working hard to make your evening special.

So how do these culinary couples keep the romance alive? What's it like working together in an environment that's notorious for cantankerous chefs, attitude and high-pressure situations? Do they ever want to kill each other? We spoke to five kitchen couples to find out.

Marc Meyer and Vicki Freeman own Five Points, Hundred Acres and Cookshop restaurants in New York City. Marc is the executive chef and Vicki runs the front of the house. They've been married 11 years ("too long" according to Marc) and have two boys.

Is it hard to separate your personal life from your professional life?
M: There is no such thing, no separation. How could it be otherwise? Who can compartmentalize that kind of thing anyway?
V: It's all mixed together.

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]]>couplesfightingrestaurantsvalentines dayValentinesDayNicki GostinTue, 02 Feb 2010 15:00:00 ESTHappy National Baked Alaska Day!http://www.slashfood.com/2010/02/01/national-baked-alaska-day/http://www.slashfood.com/2010/02/01/national-baked-alaska-day/http://www.slashfood.com/2010/02/01/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 delegation at Paris' Grand Hotel; others say a chef at Delmonico's created it in honor of the US 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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]]>Alexa WeibelMon, 01 Feb 2010 13:15:00 ESTHappy Brandy Alexander Day!http://www.slashfood.com/2010/01/31/brandy-alexander-day/http://www.slashfood.com/2010/01/31/brandy-alexander-day/http://www.slashfood.com/2010/01/31/brandy-alexander-day/#commentsFiled under: ,

Photo: Chuckumentary, Flickr.


Happy Brandy Alexander Day!

This classic dessert drink spikes brandy with a chocolate flavor with the addition of dark crème de cacao in a silky blend often likened to an alcoholic milk shake. Though brandy is the most popular modern-day base, as the cocktail's name suggests, earlier versions of the quaff actually used gin instead.

The drink is typically served cold in a cocktail glass, but can also be served crushed over ice, as a frappé. For an extra indulgent adult treat, eschew the ice and cream for some vanilla ice cream to heighten the silky texture.

We suggest you decide your preferred rendition yourself -- photographer Chuckumentary's libation pictured above mixes equal parts brandy, creme de cacao and cream with a "splash of Kahlua and a dash of cinnamon" for some added flavor.

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]]>brandybrandy alexanderbrandy alexander daycocktailsAlexa WeibelSun, 31 Jan 2010 13:15:00 ESTHappy National Croissant Day!http://www.slashfood.com/2010/01/30/national-croissant-day/http://www.slashfood.com/2010/01/30/national-croissant-day/http://www.slashfood.com/2010/01/30/national-croissant-day/#commentsFiled under: ,

Homemade croissant. 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 a lesser known fact is 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 aide to sculpting your own buttery batch of croissants.

As Julia would say, "Bon appétit!"

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]]>croissantcroissant recipehomemade croissantjulia childnational croissant dayAlexa WeibelSat, 30 Jan 2010 13:15:00 ESTHappy National Corn Chip Day!http://www.slashfood.com/2010/01/29/national-corn-chip-day/http://www.slashfood.com/2010/01/29/national-corn-chip-day/http://www.slashfood.com/2010/01/29/national-corn-chip-day/#commentsFiled under: ,

Fritos with chili. Photo: Striped Tail, Flickr.

Happy National Corn Chips 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 an 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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]]>corn chipsfritosnational corn chips dayAlexa WeibelFri, 29 Jan 2010 13:15:00 ESTHappy National Blueberry Pancake Day!http://www.slashfood.com/2010/01/28/national-blueberry-pancake-day/http://www.slashfood.com/2010/01/28/national-blueberry-pancake-day/http://www.slashfood.com/2010/01/28/national-blueberry-pancake-day/#commentsFiled under:

Blueberry pancakes. Photo: MarieCannibis, Flickr.

Happy National Blueberry Pancake Day!

Happy bellies give props to whoever had the stroke of genius to create this formidable duo today. Pancakes frittered with bursting blueberries are the ultimate morning treat -- especially when you have the foresight to refrigerate the dough the night before, for a no-fuss breakfast.

For our absolute favorite blueberry pancake recipe, check out Epicurious' Blueberry Buttermilk Pancakes for a perfectly fluffy, buttery, golden-to-perfection variety. To enhance the dish with an extra flavor boost, they even recommend cooking them in the same pan that you cook your bacon in, for a salty-sweet nuance.

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]]>blueberryblueberry pancakesnational blueberry pancake daypancakesAlexa WeibelThu, 28 Jan 2010 13:15:00 ESTHappy Chocolate Cake Day!http://www.slashfood.com/2010/01/27/chocolate-cake-day/http://www.slashfood.com/2010/01/27/chocolate-cake-day/http://www.slashfood.com/2010/01/27/chocolate-cake-day/#commentsFiled under:

Chocolate cake. Photo: The Boastful Baker, Flickr.

Happy Chocolate Cake Day!

Chocolate lovers, rejoice -- if there's ever a day to indulge in the decadent dessert, today would be it.

While the chocolate cake mix and frosting variety has secured a firm spot in our heart, we've set our sights on something slightly more ambitious as of late: Jean-George Vongerichten's Warm Soft Chocolate Cakes, teeming with dark Valrhona chocolate, rich as fudge but with a fluffier cake texture, served at a melt-in-your-mouth temperature.

What's your favorite chocolate cake recipe? Post links in the comments!

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]]>chocolatechocolate cakechocolate cake dayvalrhonaAlexa WeibelWed, 27 Jan 2010 13:15:00 ESTHappy National Pistachio Day!http://www.slashfood.com/2010/01/26/national-pistachio-day/http://www.slashfood.com/2010/01/26/national-pistachio-day/http://www.slashfood.com/2010/01/26/national-pistachio-day/#commentsFiled under:

Photo: Danielle Scott, Flickr.


Happy National Pistachio Day!

The delicious little nuggets of protein not only taste good, but are good for you: Proven to reduce risk of cardiovascular disease, reduce stress-related blood pressure levels, supply minerals, anti-oxidants and protein, the pistachio is a healthy snack. And if you're located in the U.S., chances are the pistachios you nibble upon were grown in San Joaquin, California, the second largest producer of pistachios worldwide (Iran and Turkey are also leading growers).

Tasty raw or roasted, salted or unsalted, we can devour the nuts by the fistful when seasoned -- even Trader Joe's has caught on to the trend, with a chile-lime variety. Roast your own batch with this recipe, or create a unique flavor palate catering to your own tastes and preferences.

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]]>national pistachio daypistachiopistachio recipesAlexa WeibelTue, 26 Jan 2010 13:15:00 ESTHappy National Irish Coffee Day!http://www.slashfood.com/2010/01/25/national-irish-coffee-day/http://www.slashfood.com/2010/01/25/national-irish-coffee-day/http://www.slashfood.com/2010/01/25/national-irish-coffee-day/#commentsFiled under:

Irish coffee. Photo: JRodmanJr, Flickr.

Happy National Irish Coffee Day!

Irish coffee provides a hearty fix when the regular cuppa 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 the Irish coffee is that the cream is not mixed into the drink but served as a floating topping, gingerly poured into the drink over the back of a spoon, so that your 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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]]>101 cookbookscoffeeirish coffeeirish coffee recipenational irish coffee dayAlexa WeibelMon, 25 Jan 2010 13:15:00 ESTHappy National Peanut Butter Day!http://www.slashfood.com/2010/01/24/national-peanut-butter-day/http://www.slashfood.com/2010/01/24/national-peanut-butter-day/http://www.slashfood.com/2010/01/24/national-peanut-butter-day/#commentsFiled under: ,

Triple Peanut Butter Melting Moments. Photo: ErinCooks, Flickr.

Happy National Peanut Butter Day!

Although 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.

And of course the condiment's uses have varied over time as well, from the basic peanut-butter-and-jelly lunchbox staple to complex, unexpected culinary creations and treats, like these Triple Peanut Butter Melting Moments from blogger Erin Cooks, who uses peanut butter in both the batter and filling, plus miniature peanut butter cups for extra oomph.

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

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]]>national peanut butter daypeanutpeanut butterpeanut butter cookiesAlexa WeibelSun, 24 Jan 2010 13:15:00 ESTHappy National Pie Day!http://www.slashfood.com/2010/01/23/national-pie-day/http://www.slashfood.com/2010/01/23/national-pie-day/http://www.slashfood.com/2010/01/23/national-pie-day/#commentsFiled under:

Peanut butter pie. Photo: National Pie Association.

Happy National Pie Day!

There are few things so blazingly American than pies -- we have some 231 varieties of apple pie alone! Sweet or savory; top crust, bottom crust or both; with fillings that span the alphabet and produce aisle, there are enough varieties to make any palate smitten. According to statistics, one in five Americans have devoured an entire pie on their own, 113 million admit to indulging in it for breakfast, and, six million men confess to having eaten the last piece of pie without immediately fessing up to it.

What's your favorite type of pie? If you have an extraordinarily talented piemaker in your life, you should recommend they participate in the 2010 APC/Crisco National Pie Championships April 23-25 in Celebration, Fl.

And who better to trust than the American Pie Council, who awarded Toledo, Ohio, resident Phyllis Szymanek a Best of Show Award in the 2009 APC/Crisco National Pie Championships for her elaborately crunchy-creamy Peanut Butter Pie, pictured above. Judge for yourself and bake your own best in show, with her recipe, after the jump.

Continue reading Happy National Pie Day!

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]]>national pie championshipsnational pie daypeanut butter piepieAlexa WeibelSat, 23 Jan 2010 13:15:00 ESTHappy New England Clam Chowder Day!http://www.slashfood.com/2010/01/21/new-england-clam-chowder-day/http://www.slashfood.com/2010/01/21/new-england-clam-chowder-day/http://www.slashfood.com/2010/01/21/new-england-clam-chowder-day/#commentsFiled under: ,

Photo: 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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]]>clam chowdernew england clam chowdernew england clam chowder dayAlexa WeibelThu, 21 Jan 2010 13:15:00 ESTHappy National Cheese Lover's Day!http://www.slashfood.com/2010/01/20/national-cheese-lovers-day/http://www.slashfood.com/2010/01/20/national-cheese-lovers-day/http://www.slashfood.com/2010/01/20/national-cheese-lovers-day/#commentsFiled under: ,

Le Berger de Rocastin cheese. Photo: PodChef, Flickr.

Happy National Cheese Lover's Day!

Described by poet Clifton Fadiman as "milk's leap toward immortality," cheese makes everything better -- but we imagine we're preaching to the choir. There are hundreds of varieties around the world, dating back from about 7,000 B.C., when people first began to raise farm animals. The products range from mild, buttery and nutty, to sharp, tangy and pungent, and there's a cheese for just about every occasion.

We could wax poetic about an infinite list of our favorite brands, but instead we'll supply you with some of our unexpectedly cheese-oriented recipes for you to experiment with:

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]]>cheesecheese recipesnational cheese lovers dayAlexa WeibelWed, 20 Jan 2010 13:15:00 ESTHappy National Popcorn Day!http://www.slashfood.com/2010/01/19/national-popcorn-day/http://www.slashfood.com/2010/01/19/national-popcorn-day/http://www.slashfood.com/2010/01/19/national-popcorn-day/#commentsFiled under:

"Pretty Pink Princess Party Popcorn." Photo: ErinCooks, Flickr.

Happy National Popcorn Day!

Enjoy a bowl of the (relatively!) healthful treat any way you like: air-popped or oil-popped; yellow, red, white or blue; and flavors that span the rainbow -- butter, kettlecorn and caramel are barely the tip of the iceberg.

Blogger Erin Cooks reminisced about a popcorn mecca by the name of Bean's Corner Popcorn, which served whimsical bowls of "super sugary, brightly colored and uniquely flavored popcorn varieties," divulging her favorite flavor to be watermelon bubblegum. In an equally visual rendition, pictured here, her "Pretty Pretty Princess Pink Party Popcorn" uses white chocolate and red food coloring to create this fanciful snack.

What's your favorite flavored popcorn? Place your vote and share your corn-based creations in the comments.

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]]>flavored popcornnational popcorn daypopcornAlexa WeibelTue, 19 Jan 2010 13:15:00 ESTHappy Peking Duck Day!http://www.slashfood.com/2010/01/18/peking-duck-day/http://www.slashfood.com/2010/01/18/peking-duck-day/http://www.slashfood.com/2010/01/18/peking-duck-day/#commentsFiled under: ,

Photo: FoodMayhem.com, Flickr.

Happy Peking Duck Day!

Aside from being the lovable spectacle that is the Christmas dinner scene of "A Christmas Story," Peking duck is a classic Chinese dish created in Beijing some 600 years ago during the Ming dynasty. A precise preparation creates the delicate, crisp crust and takes, at its most basic, these steps: Air is pumped in the vacuum between the duck's external skin and internal meat, the duck is covered in a honey mixture with Chinese spices, then hung to dry until the skin is hard. Once roasted, the skin emerges golden and crunchy.

Though the preparation may appear alarmingly elaborate, trust Rachael Ray to make it more accessible with this approachable recipe, or take the easy route: Leave it to the professionals and order some Peking duck at your favorite local Chinese joint.

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]]>duckpeking duckpeking duck dayAlexa WeibelMon, 18 Jan 2010 13:15:00 EST