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/Truffles Worth Dying For?http://www.slashfood.com/2011/01/10/truffles-worth-dying-for/http://www.slashfood.com/2011/01/10/truffles-worth-dying-for/http://www.slashfood.com/2011/01/10/truffles-worth-dying-for/#commentsFiled under: , , ,

Photo: Claude Paris, FILE / AP Photo


How much is a black truffle worth? At $30 an ounce, a slim shaving can make decadent a dish as simple as scrambled eggs or plain old linguine. Right about now, a kilo of the fungi that looks like coal could soon land a muck-digger a cold 800 Euros at France's biggest market, Richerenches -- that's more than $1,000, twice what it was worth a decade ago. But word is that stocks are low and prices are inching ever higher. And to one Frenchman, a good truffle is worth a life.

Just before Christmas, farmer Laurent Rambaud was charged with shooting down a would-be truffle thief. "Black diamond" bandits are so often expected that one hunter sleeps with a rifle across his legs and another considered implanting GPS chips into his stock, reports the Global Post. The paper notes that climate affects truffle accessibility (ideal conditions call for light summer rains), as does construction, which "paves over rare hunting grounds." And "few young people take the time to learn the skills of unearthing truffles."

The trick is getting a good pig or canine to sniff out the goods from underneath oak trees as they mature from November to March, but it can take time to properly train your sniffers and longer to find the right oaks. And so goes high-class pick-pocketing. But, ye have been warned.

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]]>black trufflecrimefrancetrufflesJessie CacciolaMon, 10 Jan 2011 12:00:00 ESTPecan Milk - Feast Your Eyeshttp://www.slashfood.com/2009/09/30/pecan-milk-feast-your-eyes/http://www.slashfood.com/2009/09/30/pecan-milk-feast-your-eyes/http://www.slashfood.com/2009/09/30/pecan-milk-feast-your-eyes/#commentsFiled under: ,

Pecan milk. Photo: Flickr, Alejandra of Always Order Dessert.
To call this creamy, cinnamon-specked beverage simply a "nut milk" is an understatement -- it's clearly not something to be wasted on a bowl of cereal. In fact, on her blog, Always Order Dessert, milk(shake) maker and photographer Alejandra writes, "It's lusciously creamy and tastes kind of like an amazing nutty milkshake, except that it's actually healthy."

When served in a wine glass and punctuated with two perfect pecans, this non-dairy "milk" -- which also contains honey, coconut milk, ground cinnamon, nutmeg, sea salt and sugar -- certainly gives cashew milk (or soy or almond milk, for that matter) a run for its money, even if it does take eight hours to make. We can think of only one thing that would make it more appetizing -- a shot of Kahlua!

[Via Flickr]

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

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]]>always order dessertAlwaysOrderDessertmilknut milkNutMilknutspecanseedsVEGAN MILKVeganMilkEmily FarrisWed, 30 Sep 2009 10:00:00 ESTManchester - Cheese Coursehttp://www.slashfood.com/2009/09/29/manchester-cheese-course/http://www.slashfood.com/2009/09/29/manchester-cheese-course/http://www.slashfood.com/2009/09/29/manchester-cheese-course/#commentsFiled under: , ,

Photo: Max Shrem.
Unlike a book not to be judged by its cover, you can always judge a cheese by its rind. Manchester, a raw goat's milk cheese from Consider Bardwell Farm in West Pawlet, Vt., has a stunning rustic rind (that must be eaten!) with ridges and brownish-yellow molds. In the U.S., we tend to associate mold with spoiled food; however, when it comes to artisanal cheese -- especially Manchester -- this association is just plain wrong.

The clay-like appearance of Manchester's ridges (which comes from the use of Italian cheese-basket molds) cannot be separated from the cheese's smooth, sweet aromatic flavor, which makes it comparable to a French Tomme de Savoie. In fact, it's the bacteria and mold around the cheese that contribute to this deliciously well-balanced masterpiece. Just eight weeks into the aging process, Manchester's rind already develops spots of red mold on what Peter Dixon, dairy foods consultant and cheesemaker at Consider Bardwell Farm, calls a "wild rind."

By "wild," does Dixon mean to say that the molds and the bacteria grow naturally out of nowhere? Well, yes and no. After making Manchester, Dixon uses a soft brush dipped in whey to wash the rind. "Whatever microbes like that [whey] will grow," says Dixon. "We make the cheese, and then create the look by turning the cheese and rubbing it a couple of times a week."

Continue reading Manchester - Cheese Course

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]]>americacheesecheesecourseConsider Bardwell FarmConsiderBardwellFarmgoat cheeseGoatCheeselocal farmersLocalFarmersmanchestermanchester cheeseManchesterCheeseMax ShremTue, 29 Sep 2009 17:00:00 EST'Cheeseburger Show' Meets 'Perfect Strangers'http://www.slashfood.com/2009/09/28/cheeseburger-show-goes-perfect-strangers/http://www.slashfood.com/2009/09/28/cheeseburger-show-goes-perfect-strangers/http://www.slashfood.com/2009/09/28/cheeseburger-show-goes-perfect-strangers/#commentsFiled under: , ,

cheeseburger show
We're fans of the Chicago Tribune's "Cheeseburger Show," and we had to chuckle as "cheeseburger bureau chief" Kevin Pang gears up for a the fall burger season with a tribute to "Perfect Strangers." It's kind of a sloppy scene-by-scene re-enactment -- perfect for a cheeseburger. Click on the photo for the video. (Warning: Mild vulgarity by French Fry.)

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]]>beefcheeseburger showCheeseburgerShowchicago tribuneChicagoTribunekevin pangKevinPangperfect strangersPerfectStrangersSara BonisteelMon, 28 Sep 2009 16:30:00 ESTBurger King to Sell Quarter-Pound Double Cheeseburger for $1http://www.slashfood.com/2009/09/28/burger-king-to-sell-quarter-pound-double-cheeseburger-for-1-dollar/http://www.slashfood.com/2009/09/28/burger-king-to-sell-quarter-pound-double-cheeseburger-for-1-dollar/http://www.slashfood.com/2009/09/28/burger-king-to-sell-quarter-pound-double-cheeseburger-for-1-dollar/#commentsFiled under: ,

BK double cheeseburger
Burger King Double Cheeseburger. Photo: sjeemz, Flickr.
The King has had a change of heart. Starting Oct. 19, Burger King will offer its quarter-pound double cheeseburger for $1 nationwide. This comes after we reported back in July that franchisees turned down a plan to instead sell the double cheeseburger for a buck, forcing the chain to plan a coupon campaign targeting nearly 80 million households nationwide.

But Nation's Restaurant News reports that the $1 promotion is just the fast-food giant's latest attempt to boost sales following a 4.5-percent drop in the last quarter.

Continue reading Burger King to Sell Quarter-Pound Double Cheeseburger for $1

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]]>beefburger kingBurgerKingdollar menuDollarMenudouble cheeseburgerDoubleCheeseburgerquarter pounderQuarterPounderrecessionSarah LeTrentMon, 28 Sep 2009 15:30:00 ESTFlashback to the Seventies: All-Purpose Marinarahttp://www.slashfood.com/2009/09/28/flashback-to-the-seventies-all-purpose-marinara/http://www.slashfood.com/2009/09/28/flashback-to-the-seventies-all-purpose-marinara/http://www.slashfood.com/2009/09/28/flashback-to-the-seventies-all-purpose-marinara/#commentsFiled under: , ,

Ripe summer tomatoes. Photo: The Ewan, Flickr.
In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

When I was a kid, the end of the summer brought with it a painful, unpleasant tradition. Every August, when the farmers' market was filled with tomatoes, my parents would buy a few bushels, and the whole family would spend a couple of days blanching, peeling and processing the fruits. Every time, the process resulted in clothing and skin that reeked of tomatoes, fingers that stung and a freezer full of watery tomato sauce that we would defrost throughout the year.

As an adult, I have continued the tradition, although I make my sauce in the fall, when cooking pleasantly warms and perfumes the house, rather than turning it into a sweatbox. I also prefer using canned tomatoes, rather than fresh ones: In addition to sparing my fingers from burns, they produce a sauce that is richer, more flavorful and has a better texture than my parents' marinara. On the other hand, I still use my mom's recipe, which she learned from her Italian godmother, although I add a little bit of red wine vinegar, which gives the sauce more depth. Ultimately, it's a spicy, fennel-accented marinara that freezes well, tastes delicious and is inexpensive to make.

Get the recipe for all-purpose marinara after the jump.

Continue reading Flashback to the Seventies: All-Purpose Marinara

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]]>americabeyond rice krispiebeyond rice krispie treatsBeyondRiceKrispieBeyondRiceKrispieTreatscomfort fooddinnerfallitalymarinaraPortia SaponaroPortiaSaponaroretro foodspaghetti sauceSpaghettiSaucetomato sauceTomatoSaucevegetablesBruce WatsonMon, 28 Sep 2009 11:00:00 ESTHomemade Peanut Butter - Tip of the Dayhttp://www.slashfood.com/2009/09/28/homemade-peanut-butter-tip-of-the-day/http://www.slashfood.com/2009/09/28/homemade-peanut-butter-tip-of-the-day/http://www.slashfood.com/2009/09/28/homemade-peanut-butter-tip-of-the-day/#commentsFiled under: ,

Why buy a jar of processed peanut butter when you can easily make it at home?

Continue reading Homemade Peanut Butter - Tip of the Day

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]]>flavored peanut butterFlavoredPeanutButterhomemade peanut butterHomemadePeanutButternutspeanut butterPeanutButterseedstip of the dayTipOfTheDaySarah LeTrentMon, 28 Sep 2009 09:00:00 ESTMcDonald's Sued Over Gold Earring in Sandwichhttp://www.slashfood.com/2009/09/25/mcdonalds-sued-over-gold-earring-in-sandwich/http://www.slashfood.com/2009/09/25/mcdonalds-sued-over-gold-earring-in-sandwich/http://www.slashfood.com/2009/09/25/mcdonalds-sued-over-gold-earring-in-sandwich/#commentsFiled under: , ,

McDonalds
McDonald's at Chicago's Navy Pier. Photo: jwrb,Flickr.
A Chicago man has filed a lawsuit against McDonald's Corporation after he says he swallowed a gold earring in his sandwich.

The man purchased the sandwich on Aug. 11 from the McDonald's at Chicago's Navy Pier, according to the suit filed on Wednesday in the circuit court of Cook County, Ill.

Continue reading McDonald's Sued Over Gold Earring in Sandwich

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]]>boguslaw nedzaBoguslawNedzachicagofast foodFastFoodgold earringGoldEarringlawsuitmcdonaldsnavy pierNavyPiersandwichsandwichesSarah LeTrentFri, 25 Sep 2009 16:30:00 ESTRopa Vieja for Cool Autumn Nightshttp://www.slashfood.com/2009/09/25/ropa-vieja-for-cool-autumn-nights/http://www.slashfood.com/2009/09/25/ropa-vieja-for-cool-autumn-nights/http://www.slashfood.com/2009/09/25/ropa-vieja-for-cool-autumn-nights/#commentsFiled under: , ,

ropa vieja
Ropa vieja. Photo: Jennifer Iserloh.
This week, we've had our first cool night on the East Coast, which got me craving something warmer for dinner. Savory beef with a soupy tomato sauce is my favorite Cuban country dish (with the exception of black beans and rice, of course!).

I've always wondered about the name, but realized the shredded beef does indeed resemble a twisted old dress shirt. There are several stories as to how the dish was named, but my favorite is about a very poor man who didn't have money to buy food for his family. He took some "ropa vieja" -- old clothing -- from the closet and cooked it in a pot with a lot of love. Miraculously, it turned into a rich and hearty beef stew.

My old clothes recipe, after the jump.

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]]>beefjennifer iserlohJenniferIserlohreciperopa viejaRopaViejaskinny chefSkinnyChefJennifer IserlohFri, 25 Sep 2009 13:00:00 ESTHeavenly Honeycrisp - Feast Your Eyeshttp://www.slashfood.com/2009/09/25/heavenly-honeycrisp-feast-your-eyes/http://www.slashfood.com/2009/09/25/heavenly-honeycrisp-feast-your-eyes/http://www.slashfood.com/2009/09/25/heavenly-honeycrisp-feast-your-eyes/#commentsFiled under: ,

Honeycrisp apple. Photo: Happy in a Bag.
We've started watching the leaves change to all different shades of red, brown and yellow. Fall colors also abound in apples. But with all of the options out there, which variety is one to eat while watching the trees' brilliant transformations? Well, if you're is a fan of consuming crisp fruit in crisp weather, Honeycrisps are definitely the way to go.

Based on the status updates of food lovers all over Facebook, it seems many were lucky enough to get their hands on Honeycrisps over the weekend, including blogger Happy in Bag who managed to hold off biting into this one long enough to snap a picture.

[Via Happy in a Bag]

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]]>applesfallfruithoneycripsEmily FarrisFri, 25 Sep 2009 10:00:00 ESTPicking the Right Cheese Knife - Tip of the Dayhttp://www.slashfood.com/2009/09/25/picking-the-right-cheese-knife-tip-of-the-day/http://www.slashfood.com/2009/09/25/picking-the-right-cheese-knife-tip-of-the-day/http://www.slashfood.com/2009/09/25/picking-the-right-cheese-knife-tip-of-the-day/#commentsFiled under: ,

Ever wonder why there's a whole slew of different cheese knives in those fancy sets?

Continue reading Picking the Right Cheese Knife - Tip of the Day

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]]>cheesecheese knivescheese setsCheeseKnivesCheeseSetsknivesMonika BartyzelFri, 25 Sep 2009 09:00:00 EST11 Secret Fast-Food Menu Itemshttp://www.slashfood.com/2009/09/23/11-secret-fast-food-menu-items/http://www.slashfood.com/2009/09/23/11-secret-fast-food-menu-items/http://www.slashfood.com/2009/09/23/11-secret-fast-food-menu-items/#commentsFiled under: , ,

animal style burger at in-n-out
The In-N-Out Animal Style. Photo: kaba, Flickr.
It is the stuff of fast-food chain legend: a secret menu known only to those insiders brave enough to order outside the listed menu. Tales of "animal-style fries" and Starbucks' secret "short" size abound, but which of these are real and which will merely earn you a quizzical stare from the cashier?

Ditch the risk of disappointment and become a fast-food insider with Slashfood's list of some top-secret menu items at well-known restaurants near you.

Continue reading 11 Secret Fast-Food Menu Items

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]]>animal styleAnimalStyleburger kingBurgerKingchipotlecomfort fooddairy queenDairyQueenfat burgerFatBurgerin-n-outin-n-out burgerIn-n-outBurgerjamba juiceJambaJuicepopeyespopeyes chickenPopeyesChickensecret menusecret menu itemsSecretMenuSecretMenuItemsstarbuckssubwaytaco bellTacoBellwendysMike PomranzWed, 23 Sep 2009 15:00:00 ESTBuckwheat Cakes Still Popular in West Virginiahttp://www.slashfood.com/2009/09/23/buckwheat-cakes-still-popular-in-west-virginia/http://www.slashfood.com/2009/09/23/buckwheat-cakes-still-popular-in-west-virginia/http://www.slashfood.com/2009/09/23/buckwheat-cakes-still-popular-in-west-virginia/#commentsFiled under: ,


A variety of buckwheat
in full bloom.
Photo: fishermansdaughter, flickr
Few American festivals celebrate a foodstuff as archaic as this weekend's Buckwheat Festival in Preston County, W. Va., which annually showcases a dish the New York Times deemed outdated nearly a century ago.

"According to millers, the consumption of buckwheat has fallen off not less than 30 percent in the last five years," the paper reported in 1910. "Where once the mounds of well-browned flapjacks, flanked by the molasses jug, reigned supreme at the breakfast table, now the patent breakfast foods alone are to be seen."

Corn flakes weren't the only culprit in buckwheat pancakes' disappearance from the American table: As new chemical fertilizers facilitated the farming of wheat, most growers abandoned the substitute crop. Buckwheat fields -- which occupied more than 1 million acres of U.S. land when the Times printed its buckwheat lament -- accounted for just 50,000 acres in 1964, when the USDA last bothered to count.

A few of those buckwheat farmers, no doubt, lived near Preston County, which pinned its economic hopes on the plant during the Depression.

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]]>buckwheatbuckwheat festivalBuckwheatFestivalfood trendsFoodTrendsnutsoutdated foodOutdatedFoodPreston CountyPrestonCountyseedssouthern statesHanna RaskinWed, 23 Sep 2009 11:00:00 ESTCoupole - Cheese Coursehttp://www.slashfood.com/2009/09/22/coupole-cheese-course/http://www.slashfood.com/2009/09/22/coupole-cheese-course/http://www.slashfood.com/2009/09/22/coupole-cheese-course/#commentsFiled under: , ,

Coupole
Coupole. Photo: Artisanal.
Unlike some goat's milk cheeses that have a pronounced grassy tang (that for some is unpleasant), Coupole has a mild vegetal taste that is sure to delight all palates. The chewy, dense, creamy texture of Coupole slowly dissolves on the back of the tongue, giving way to a subtle, sweet, yeasty flavor.

In fact, those interested in a beginner's goat cheese should look no further. Coupole is the perfect cheese to educate the less experienced palate on the grassy acidity of goat's milk. And, those who simply appreciate a well-made cheese will certainly be impressed by the well-balanced taste reminiscent of a "chicken-y risotto," according to Liz Thorpe, author of "The Cheese Chronicles" and vice president of Murray's.

Its taste may be atypically mild compared to other delicious goat's milk cheeses, like the ash-coated log from Pipe Dreams Farm, but its size and shape are definitely characteristic of a chèvre, such as Crottin de Chavignol -- a cylindrical dome. Indeed, Coupole's name translates from French to "cupola" or "dome."

Continue reading Coupole - Cheese Course.

Continue reading Coupole - Cheese Course

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]]>americacheesecheesecoursecoupolegoat cheeseGoatCheesemurrays cheeseMurraysCheesevermont cheesevermontbutterandcheesecompanyMax ShremTue, 22 Sep 2009 11:00:00 ESTMagic Mashed Potatoes - Tip of the Dayhttp://www.slashfood.com/2009/09/22/magic-mashed-potatoes-tip-of-the-day/http://www.slashfood.com/2009/09/22/magic-mashed-potatoes-tip-of-the-day/http://www.slashfood.com/2009/09/22/magic-mashed-potatoes-tip-of-the-day/#commentsFiled under: ,

It might seem like a time-saver, but don't turn that tap to hot when prepping to boil and mash potatoes.

Continue reading Magic Mashed Potatoes - Tip of the Day

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]]>Boiling waterBoilingWaterMashed potato prepmashed potatoesMashedPotatoesMashedPotatoPrepPotatoPotato tipPotatoTipvegetablesMonika BartyzelTue, 22 Sep 2009 09:00:00 ESTRestaurant That Invented Caesar Salad Closeshttp://www.slashfood.com/2009/09/21/restaurant-that-invented-caesar-salad-closes/http://www.slashfood.com/2009/09/21/restaurant-that-invented-caesar-salad-closes/http://www.slashfood.com/2009/09/21/restaurant-that-invented-caesar-salad-closes/#commentsFiled under: , ,

Caesar Salad
Caesar Salad. Photo: stu_spivack, Flickr.
Veni, vidi, evicted.

Caesar's, the restaurant in Tijuana, Mexico, credited with creating the now-mainstream Caesar salad, closed last week over a rent dispute.

"I showed up for work on Monday and I found all the furniture outside," Miguel Angel Ventura Oros, a waiter at the restaurant, told the Associated Press. "The manager told us there was an eviction for not paying the rent."

Continue reading Restaurant That Invented Caesar Salad Closes

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]]>caesarcaesar saladCaesarSaladclosingsmexicosaladssouptijuanaSarah LeTrentMon, 21 Sep 2009 16:30:00 ESTSkinny Chef Myth-Busting: Schnitzel Isn't Sausagehttp://www.slashfood.com/2009/09/21/skinny-chef-myth-busting-schnitzel-isnt-sausage/http://www.slashfood.com/2009/09/21/skinny-chef-myth-busting-schnitzel-isnt-sausage/http://www.slashfood.com/2009/09/21/skinny-chef-myth-busting-schnitzel-isnt-sausage/#commentsFiled under: , ,

chicken schnitzel
Photo: Jennifer Iserloh.
I'm not sure how this myth got started -- I used to believe it too, before I met my husband, who grew up in Germany. Every time I tell someone I'm making schnitzel for dinner, they talk about hot dog buns and sauerkraut. Then they try to convince me that I really meant sausage and they will go as far as to ambush random passersby to help corroborate their story.

In truth, the word schnitzel comes from the German term "schneiden" which means to cut, so schnitzel means cutlet. Thus, Wiener Schnitzel is not a cut-up hot dog, but rather a "cutlet from Vienna or Wien." See how I make it after the jump.

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]]>austriachickenchicken schnitzelChickenSchnitzelcomfort foodeuropegermanyjennifer iserlohJenniferIserlohmeatsausageschnitzelthe skinny chefTheSkinnyChefwiener schnitzelWienerSchnitzelJennifer IserlohMon, 21 Sep 2009 13:00:00 EST185-Pound Burger Earns Title of 'World's Biggest'http://www.slashfood.com/2009/09/18/185-pound-burger-earns-title-of-worlds-biggest/http://www.slashfood.com/2009/09/18/185-pound-burger-earns-title-of-worlds-biggest/http://www.slashfood.com/2009/09/18/185-pound-burger-earns-title-of-worlds-biggest/#commentsFiled under: ,

biggest burger
Photo: Bill Mealbach
Go big or go home ... hungry.

That's the philosophy of Mallie's Sports Grill of Southgate, Mich., and its owner, Steve Mallie. The restaurant recently became the Guinness World Record holder for the largest commerically sold burger.

The aptly named "Absolutely Ridiculous Burger" is approximately 185.6 pounds, 3 feet tall and 26 inches round, Mallie told Slashfood.

It starts with 200 pounds of uncooked, ground beef (an 80/20 blend) and ends with a patty that takes a whopping 16 hours to cook and another eight hours of resting time. The bun takes an additional eight hours. Mallie's uses a large commercial oven for baking but does have a custom-made form to mold the patty.

Continue reading 185-Pound Burger Earns Title of 'World's Biggest'

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]]>americabiggest burgerBiggestBurgercheeseburgerguinnessguinness book of world recordsGuinnessBookOfWorldRecordsmalliesmeatSteve MallieSteveMallieSarah LeTrentFri, 18 Sep 2009 16:30:00 ESTFeast for the New Year - Rosh Hashana Recipeshttp://www.slashfood.com/2009/09/18/feast-for-the-new-year-rosh-hashana-recipes/http://www.slashfood.com/2009/09/18/feast-for-the-new-year-rosh-hashana-recipes/http://www.slashfood.com/2009/09/18/feast-for-the-new-year-rosh-hashana-recipes/#commentsFiled under: ,

apples in honey on rosh hashana
Photo: joshbousel Flickr.
Tonight marks the beginning of the Jewish new year -- Rosh Hashana -- and with that, a whole new cycle of holidays and special meals to go with it (in case you need another reason to justify that trip to Whole Foods).

This celebration involves quite a few riffs on the ever-popular salty-sweet flavor pairing. The sweetness in honey, apples, pomegranates and dates are added to many Rosh Hashana dishes and is often offset by the rich, savory taste of brisket or chicken.

It's tradition to begin ringing in Rosh Hashana with sliced apples and honey -- like a toast to a sweet new year. No recipe needed here, just hit up your farmer's market for some tart, crisp apples (try Macoun) and local honey.

Continue reading Feast for the New Year - Rosh Hashana Recipes

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]]>beefbrisketchallahcomfort fooddinnerfalljewish holidaysJewishHolidayslatkespotato latkespotato pancakesPotatoLatkesPotatoPancakesrosh hashanahRoshHashanahLisa SchweitzerFri, 18 Sep 2009 16:00:00 ESTSeptember Food Festivalshttp://www.slashfood.com/2009/09/18/september-food-festivals/http://www.slashfood.com/2009/09/18/september-food-festivals/http://www.slashfood.com/2009/09/18/september-food-festivals/#commentsFiled under: ,

houston hot sauce festival
Photo: www.houstonhotsauce.com
September might be halfway over and autumn imminent, but that doesn't mean the fall food fun has to end. Here's a selection of September food fests across the country.

Nappanee Apple Festival, Nappanee, Ind., Sept. 17-20: Apple season is upon us. Many are headed to pick-your-own orchards. This festival includes an apple-peeling contest, apple bake-off, pie-eating contest and the world's largest baked apple pie, weighing in at 600 pounds and a whopping 7 feet across. There's a daily lumberjack show, too.

The Houston Hot Sauce Festival, Houston, Sept. 19-20: Hot sauce festivals are on fire! Nationwide, they're popular, chilehead blow-outs. Attendees can sample and purchase a plethora of sauces, chiles and dry rubs. Don't forget to vote in the People's Choice for the Hottest Hot Sauce at this ninth annual festival.

Continue reading September Food Festivals

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]]>applecheesecomfort foodcondimentsfallfood festivalsFoodFestivalsgarlicgarlic festivalGarlicFestivalgeo:29.7631 -95.363098geo:34.098301 -118.325798geo:38.029202 -78.476898geo:41.442799 -86.001404geo:42.077499 -73.9533hot saucehot saucesHotSauceHotSaucesmario bataliMarioBatalimidwest ruralsan gennaro festivalSanGennaroFestivalsouthern statesvegetablesvegetarianvegetarian festivalVegetarianFestivalwest coastJose Ralat MaldonadoFri, 18 Sep 2009 15:00:00 EST