How To

Cheese and Beer Pairing 101 - Cheese Course

by Max Shrem, Posted Mar 23rd 2010 @ 5:00PM

Beer isn't necessarily the first beverage that comes to mind when thinking of what to pair with cheese. Wine is the obvious choice. But at a beer and cheese workshop at the recent Salon de Fromage, we discovered the culinary (and economical) advantages of pairing cheese with beer. But we still had more questions, so we also consulted beer enthusiast Alex Brown, co-founder of the food blog Hot Knives and Jean Michel de Riveau, from the Brewers Association of France. Here's what we learned:

Filed under: Cheese Course, How To

Green Food Recipe Ideas for St. Patrick's Day

COMMENTS 5

by Ann Hodgman, Posted Mar 11th 2010 @ 12:00PM

Wheatgrass. Photo: oklo, Flickr

St. Patrick's Day cooking is easy if you're a food-coloring addict. Green milk, green oatmeal, green butter, green cottage cheese -- these and everything else can be greened up with a few flicks of that little plastic jar. But what if you don't like using artificial stuff from little plastic jars? Then you need to turn to nature. Luckily, nature seems to favor the Irish: There are tons of healthy green-ifiers out there.

To make green mashed potatoes (that taste exactly the same as regular potatoes): Stir in half a cup of green peas that you've puréed with a tablespoon of milk. If you use frozen peas, they should be defrosted but don't need to be cooked.

Green bread crumbs for chicken: In a food processor, pulse 4 slices of toast with 1/2 cup chopped parsley until you've got, yes, green crumbs. Toss this mixture together with 4 ounces grated fresh Parmesan and 1 crushed garlic clove.

Filed under: Holidays, How To

Picking Out Avocados - Tip of the Day

COMMENTS 0

by Adeena Sussman, Posted Feb 15th 2010 @ 9:00AM

Avocados are at their peak right now, so take this opportunity to use them in a variety of salads, sandwiches and even baked goods.

Filed under: Tip of the Day, How To

Perfect Hard-Boiled Eggs - Tip of the Day

COMMENTS 32

by Adeena Sussman, Posted Feb 11th 2010 @ 9:00AM

A perfect hard-boiled egg is a thing of beauty, one that needs little adornment other than a sprinkling of salt and pepper before enjoying.

Filed under: Tip of the Day, How To

Roasting Nuts - Tip of the Day

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by Adeena Sussman, Posted Feb 10th 2010 @ 9:00AM

Many recipes call for lightly toasted nuts, which are generally browned one of two ways: in the oven or in a skillet on the range.

Filed under: Tip of the Day, How To

Cheese Plates and Cassoulet: The Louisville Courier-Journal in 60 Seconds

COMMENTS 1

by Hanna Raskin, Posted Jan 7th 2010 @ 12:00PM

cheese Photo: Getty Images.

Frigid winter weather calls for black bean soup and cornbread cassoulet.
The secret to a well-assembled cheese board is contrasting tastes, textures and colors -- and capping the selection at six different varieties.
Tired cooks can get more shut-eye by preparing their breakfast dishes before going to bed.
Sliced beef filet on baguette rounds is a winning tapas recipe for timid eaters.

Filed under: Newspapers, How To, In 60 Seconds

How to Host a Cookie Swap

COMMENTS 0

by Slashfood Editor, Posted Dec 23rd 2009 @ 11:00AM

Photo: Steve Adams

by Julie M. Usher

While cookie swaps are synonymous with Christmas time, they are easy-to-plan parties year-round. The traditional cookie swap is a specialized form of potluck, where guests share in the baking and cost burden by bringing their favorite cookies to the party (they're made ahead of time). The hostess provides the space, sends out the invitations, sets up the cookies and provides the beverages. Guests bring two or three batches of their favorite recipe (5-6 dozen) and then they are swapped with other guests cookies. The advantage of a cookie swap? Multiple cookie varieties without the prep time and mess.

More recently, people have started to participate in baking exchanges, where guests bring their ingredients to the hostess's home and they bake together. With more interaction at this type of party, it's great for people less savvy in the kitchen. This concept is also a great way to get kids into the kitchen by encouraging them to help in prepping and decorating stages. Kids can get their hands dirty while learning how to cook and take pride in what they make.

The Rules of Cookie Swapping and Party Planning Tips after the jump.

Filed under: Holidays, How To, Entertaining

Four Wine Pairing Rules to Break

COMMENTS 5

by Kristine Hansen, Posted Dec 17th 2009 @ 4:00PM

wine glass Photo: Marco Veringa, Flickr

When pairing wines with edibles, there are rules. Or so we've been told.

Sometimes it's OK to snap those rules in half and come up with your own adaptation.

Here are four rules you can turn on their head during the winter holidays.

Drink white wine with fish.
Red wine goes with meat, white marries well with fish, blah blah. Yet if the sauce or spices served with the fish are bold and heavy, by all means pull out a Zinfandel or a Shiraz. These two full-bodied, luscious reds will enhance nuances in the fish.

Filed under: How To, Recipes, Entertaining, News

Homemade Vanilla Extract - Tip of the Day

COMMENTS 1

by Alexa Weibel, Posted Dec 17th 2009 @ 9:00AM

Learn how to make your own vanilla extract -- it's as simple as set, shake and let sit.

Filed under: Tip of the Day, How To, Features

Fallen Leaves - LeNell It All

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by LeNell Smothers, Posted Dec 3rd 2009 @ 4:00PM

fallen leaves cocktail by lenell smothers

Photo: LeNell Smothers

While packing up to move to Baja, I got rid of many winter clothes with the sweltering summer heat still fresh on my mind from closing on purchase of Casa Cóctel in the hottest part of the year.

Now the fall chill has finally hit even La Paz. This week had me scrambling for sweaters and blankets. The cool air stiffens bones while the dark spirits loosens them back up again.

Fall seems to be the perfect season for apples. Fermented apples turn into cider. Distilled apples turn into brandy.

Get my Fallen Leaves cocktail after the jump.

Filed under: Drink Recipes, How To, Recipes