Slashfood

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/Top o' the Coffee Pot to Youhttp://www.slashfood.com/2010/03/17/top-o-the-coffee-pot-to-you/http://www.slashfood.com/2010/03/17/top-o-the-coffee-pot-to-you/http://www.slashfood.com/2010/03/17/top-o-the-coffee-pot-to-you/#commentsFiled under: Drink Recipes, Drinks, Method, Coffee

Photo: Fernando.S, Flickr

Forget the green beer -- everybody knows that Irish coffee is a much better way to wash down the St. Pat's soda bread and corned beef, right?

At least, as the legend goes, some weary American travelers thought so in 1952, when a bartender in the Shannon Airport whipped up the concoction to warm them after a hard day of difficult wintertime flight. The drink allegedly made its way back stateside through San Francisco's Buena Vista Cafe, which still touts it as a specialty of the house.

For starters, the coffee's got to be good. Don't bother ordering one at your run-of-the-mill faux-Irish corner pub -- stick to eateries and bars that you know pride themselves on good coffee. Second, if you're going green for the holiday, you may as well specifically ask for an Irish whiskey -- I go for Powers, but Bushmills also fits the bill. (Of course, what happens outside of St. Patrick's Day stays outside of St. Patrick's Day...)

But what makes the perfect Irish coffee? Read on after the jump to find out.

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]]>buena vista cafecoffeecoffee cocktailsIrish coffeeErin MeisterWed, 17 Mar 2010 11:00:00 ESTHappy National Baked Scallops Day!http://www.slashfood.com/2010/03/12/national-baked-scallops-day/http://www.slashfood.com/2010/03/12/national-baked-scallops-day/http://www.slashfood.com/2010/03/12/national-baked-scallops-day/#commentsFiled under: Ingredients, Holidays, Recipes, Method

Baked scallops and salmon with dill. Photo: Special*Dark, Flickr.

Happy National Baked Scallops Day!

Although we love our scallops with a texturizing sear, Flickr photographer Special*Dark has swayed us over to the baked scallop team with this tantalizing baked scallops and salmon with dill recipe, adapted from Gourmet magazine. He tossed scallops with baby carrots, fingerling potatoes, red onions, lemon slices, a hefty branch of fresh dill and a drop of white wine, baking them in an aluminum foil pouch, allowing the ingredients to stew in their own juices.

Writes blogger All Things Chill, "You get a lot of wow factor when you bring the pouch to your guest (or hungry girlfriend) and they crack it open to release the most fragrant steam. It's an instant drool catalyst." We can only imagine the steamy aromatic scent -- and are eager to recreate it in our own kitchen soon.

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]]>all things chillbaked scallopsnational baked scallops dayscallopsscallops recipeAlexa WeibelFri, 12 Mar 2010 13:15:00 ESTThe Cleverest Coffee Makerhttp://www.slashfood.com/2010/02/23/the-cleverest-coffee-maker/http://www.slashfood.com/2010/02/23/the-cleverest-coffee-maker/http://www.slashfood.com/2010/02/23/the-cleverest-coffee-maker/#commentsFiled under: New Products, Gadgets, Method, Coffee

Photo: jakeleifer, Flickr

It seems like new coffee brewers are being unveiled all the time. Between Clover machines, Japanese siphon pots and hyper-exclusive Slayer espresso machine, it may appear that making coffee is only going to get more high-tech and complicated.

Don't worry -- we won't all necessarily need owners' manuals in order to brew a cup of joe. Sometimes the best methods and mechanisms are also the simplest. Enter the latest one-cup maker, aptly called the Clever Coffee Dripper -- a sort of hybrid between a Melitta cone and a French press.

Manufactured by a Taiwanese company known primarily for dreaming up new tea-brewing equipment, the Clever can create a sediment-free cup of coffee that still allows the beans' nuances to shine through. The grounds sit in a paper filter that's fit into the brewer (it takes standard No. 4 cones), and hot water is added directly to them, filling much of the basin. The coffee and water then typically steep for anywhere from two to four minutes, after which the liquid's drained through a small valve that opens once the brewer is placed on top of a cup or serving vessel.

Read more about the Clever Coffee Dripper after the jump.

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]]>Clever Coffee DripperCleverCoffeeDrippercoffeecoffeemeistersingle-cup brewerErin MeisterTue, 23 Feb 2010 11:00:00 ESTMeaty Affairs with Burger Expert Josh Ozerskyhttp://www.slashfood.com/2010/02/11/meaty-affairs-with-burger-expert-josh-ozersky/http://www.slashfood.com/2010/02/11/meaty-affairs-with-burger-expert-josh-ozersky/http://www.slashfood.com/2010/02/11/meaty-affairs-with-burger-expert-josh-ozersky/#commentsFiled under: Interviews, Method, Events, Features

Photo: Lodigs, Flickr

"The hamburger isn't just a sandwich; it is a social nexus," proclaims burger expert Josh Ozersky, casually armed with a shot of whiskey during his burger seminar conducted at New York City's RUB BBQ on Tuesday.

Heralded by the American public and arguably the most quintessentially American of dishes, the hamburger tends to be quite a polarizing issue. Ozersky, passionate eater and author of The Hamburger, provided his insight on what makes a good burger, throwing in pertinent background info on the topic.

Backed by a BA in literature and a PhD in American history, it is perhaps Ozersky's appetite and analytical spirit that spurred his interest in the burger's role in the history and culture of the good old U.S.A. Having trekked across the country devouring the carnal bite -- even overcoming a case of gout -- there's one mandate he insists upon: No matter what the fixings, the burger should support a "visceral delight."

More on the secrets to a perfect burger, after the jump.

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]]>best burgerburger tipsburgershamburgerjosh ozerskyAlexa WeibelThu, 11 Feb 2010 11:00:00 ESTChristmas Treats: Festive Meringue Cookieshttp://www.slashfood.com/2009/12/23/meringue-cookies/http://www.slashfood.com/2009/12/23/meringue-cookies/http://www.slashfood.com/2009/12/23/meringue-cookies/#commentsFiled under: Holidays, Recipes, Method, Features

meringue Photo: Monika Bartyzel.

Meringues are one of the most elegant treats in the cookie kingdom. Stunning in their simplicity, they are beloved by many for being not only rich and delicious, but also tantalizingly low in calories, offering sweetness without health-breaking badness.

Since they are simply an airy, whipped mix of egg whites and sugar -- ingredients that just need a little time in a stand mixer before being piped and slowly baked -- they are perfect for impressive, last-minute projects. Meringues are malleable, easy to work with, and can suit any holiday need, from classy adult appetizers to cute kid treats. Perfect for any tastebud or gathering, they are the holiday treat that can't be beat.

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]]>Christmasmeringuemeringue tipsMeringueTipsMonika BartyzelWed, 23 Dec 2009 15:00:00 ESTLa Mano, or the Hand of the Barista, with the CoffeeMeisterhttp://www.slashfood.com/2009/12/22/la-mano-or-the-hand-of-the-barista-with-the-coffeemeister/http://www.slashfood.com/2009/12/22/la-mano-or-the-hand-of-the-barista-with-the-coffeemeister/http://www.slashfood.com/2009/12/22/la-mano-or-the-hand-of-the-barista-with-the-coffeemeister/#commentsFiled under: Method, Coffee

Every barista relies on la mano. Photo: Wadem, Flickr.

We've come to the last of the "four Ms" needed to make everybody's favorite concentrated coffee kicker. And the last "M" is the romantic part, the human touch -- la mano, or the hand of the barista. Of course, as a professional barista trainer, I am inclined to think that this last "M" is the most important in the scheme of espresso-making. Call me biased, but seriously, you think this stuff is going to make itself?

The barista's role is perhaps more nuanced and significant even than it seems at first blush. For one thing, there's a good reason we're lumped in with all the fine-tuned mechanical details of the equipment and the blend: The barista is to be part artist, part machine. Just as la macchina is designed to the same thing every time you turn it on, so too should the barista be as consistent as possible. He or she should understand the "how" and "why" behind every step in the process -- from grinding to extracting to drinking.

A good barista can make delicious coffee; a great barista can explain how it came to be that way.

Continue reading La Mano, or the Hand of the Barista, with the CoffeeMeister

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]]>coffeecoffeemeisterespressoitalianErin MeisterTue, 22 Dec 2009 15:00:00 ESTWhite Chocolate Brownieshttp://www.slashfood.com/2009/12/15/white-chocolate-brownies/http://www.slashfood.com/2009/12/15/white-chocolate-brownies/http://www.slashfood.com/2009/12/15/white-chocolate-brownies/#commentsFiled under: Ingredients, Holidays, Recipes, Method

Photo: Eric Diesel

Meet the white-chocolate brownie, a delightful home-baked treat that combines the rarefied taste and texture of white chocolate with just the right touch of sweet cranberries, under a snowy blanket of old-fashioned cream frosting. Go ahead, bake two batches: They're so easy to make and so good to eat that you're going to want to take them to your office holiday event, present-wrapping party or cookie swap.

Get the recipe after the jump.

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]]>bakingchocolatechristmasdesserteric dieseleric diesel recipehanukkahwhite chocolate browniewhite chocolate brownie recipeEric DieselTue, 15 Dec 2009 16:00:00 ESTSteak-Out Mounts Revival in Texashttp://www.slashfood.com/2009/12/14/steak-out-mounts-revival-in-texas/http://www.slashfood.com/2009/12/14/steak-out-mounts-revival-in-texas/http://www.slashfood.com/2009/12/14/steak-out-mounts-revival-in-texas/#commentsFiled under: Ingredients, Chefs & Restaurants, Restaurants, Method

steak Photo: Roland, Flickr

A steak delivery chain that's closed half its outlets is pinning its turnaround hopes on a state that seems perpetually starved for beef.

"If you can't make a steak delivery system work in Texas, then something's very wrong," concedes Mark Kime, who opened the state's first Steak-Out in Fort Worth late last month.

The Steak-Out concept -- summarized on the company's Web site as "from our grill to your door" -- was created in 1986 in Alabama by David Martin, who helped grow the chain to 70 stores. There are now a mere 30 outlets spread across a dozen Southern and Midwestern states.

According to a recent story in the Fort Worth Star-Telegram, the chain shut down 10 stores over the last 18 months for under-performing and failing to comply with company standards. Chief Operating Officer Peter Petrosian told the paper that Steak-Out plans to revitalize its operations by recruiting more franchisees like Kime, who's spent 17 years in the restaurant business.

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]]>beeffort worthgrillsouthern statessteaksteak-outtake outtexasHanna RaskinMon, 14 Dec 2009 15:00:00 ESTFestive Fortune Cookies - Christmas Treatshttp://www.slashfood.com/2009/12/11/fortune-cookies/http://www.slashfood.com/2009/12/11/fortune-cookies/http://www.slashfood.com/2009/12/11/fortune-cookies/#commentsFiled under: Holidays, Recipes, Method, Features

christmas fortune cookie Photo: Monika Bartyzel

The fortune cookie has always been the classic finish to American-style Chinese food, with its ubiquitous scrap of paper offering charming fortunes. The cookie itself is a crisp and sugary nibble -- an everyday sort of treat, good for a quick laugh and sugar rush. But these folded soothsayers can also be whipped into a delightful holiday treat -- one that will wow guests and lucky gift recipients with its unexpected charm.

Starting from scratch, the whole world of divination can bend at your whim with self-made fortunes, perfectly flavored cookies and a festive chocolate coating perfect for Christmastime.

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]]>christmasChristmas recipesChristmas Treatsfeaturedfortune cookie recipefortune cookiesFortuneCookiesholiday fortune cookieshomemade fortune cookieswinterMonika BartyzelFri, 11 Dec 2009 16:00:00 ESTCleaning the Pesky Roasting Pan Residue - Tip of the Dayhttp://www.slashfood.com/2009/11/17/cleaning-the-roasting-pan-tip-of-the-day/http://www.slashfood.com/2009/11/17/cleaning-the-roasting-pan-tip-of-the-day/http://www.slashfood.com/2009/11/17/cleaning-the-roasting-pan-tip-of-the-day/#commentsFiled under: Tip of the Day, Method

Removing sticky residue from your roasting pans is a cinch with this housekeeping secret.

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]]>bakingbroilingcleaning roasting pansfallremoving residueroastingroasting panroasting pan residuethanksgivingAlexa WeibelTue, 17 Nov 2009 09:00:00 ESTRaspberry Zinger Cakehttp://www.slashfood.com/2009/11/09/deconstructed-raspberry-zinger-cake/http://www.slashfood.com/2009/11/09/deconstructed-raspberry-zinger-cake/http://www.slashfood.com/2009/11/09/deconstructed-raspberry-zinger-cake/#commentsFiled under: The Skinny Chef, Method

raspberry zinger cake

Raspberry Zinger Cake. Photo: Jennifer Iserloh.

Is it the flavor profile or the fat that makes us so enamored with baked goods?

Either way, you can still enjoy a lower-sugar treat that's made with real ingredients like coconut and jam without having to worry about getting a trans-fat and preservative overload. Sugar, water and high-fructose corn syrup are usually the first and most prevalent ingredients used in store-bought baked goods, not to mention artificial coloring and a whole host of other unpronounceable things you didn't bargain for.

Here's a comparison of nutritional stats between store-bought and homemade raspberry zinger cake:

One store-bought portion:
Calories 160, total fat 7g, sat fat 3g, sodium 100 mg, total carbohydrate 24g, protein 1g

One comparable home-made portion:
Calories 127, total fat 5g, sat fat 1g, sodium 100 mg, total carbohydrate 19g, protein 2g

Find the Skinny Chef's recipe for Raspberry Zinger Cake after the jump.

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]]>bakingcoconutdessertraspberryraspberry cakeRaspberryCakeraspberryjamraspberryzingercakeSkinnyChefskinnychef.comTheSkinnyChefJennifer IserlohMon, 09 Nov 2009 13:00:00 ESTSlow-Cooked Salmon with Tarragon and Fennel - Feast Your Eyeshttp://www.slashfood.com/2009/11/03/slow-cooked-salmon-with-tarragon-and-fennel-feast-your-eyes/http://www.slashfood.com/2009/11/03/slow-cooked-salmon-with-tarragon-and-fennel-feast-your-eyes/http://www.slashfood.com/2009/11/03/slow-cooked-salmon-with-tarragon-and-fennel-feast-your-eyes/#commentsFiled under: Feast Your Eyes, Ingredients, Method

slow cooked salmon

Photo: stickygooeychef, Flickr.

This edible feast is predominantly about texture -- not that the artful arrangement isn't almost too perfect to disturb by consumption. This slow-cooked salmon recipe from stickygooeycreamychewy.com is salmon at its finest, attractively plated with lush, buttery layers melting, fragmenting, crumbling at the mere touch.

Tenderly cradled atop an aromatic layer of sliced oranges and onions, fennel and tarragon, the fish is baked at a low temperature for half an hour. Unlike the bland color and taste that can result from more traditional cooking methods, this unfussy recipe manages to preserve the vibrant tones of the salmon as well as its shape, while dishing up a luscious product. Plus, with the extra time slow cooking affords you, you can prepare your side or salad -- and even enjoy a glass of wine.

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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]]>feast your eyesFeastYourEyesfennelfishsalmonslow cooked salmonslow cookingSlowCookedSalmonSlowCookingStickyGooeyChefStickyGooeyCreamyChewyAlexa WeibelTue, 03 Nov 2009 10:00:00 ESTWhole Wheat Linzer Cookieshttp://www.slashfood.com/2009/11/02/whole-wheat-linzer-cookies/http://www.slashfood.com/2009/11/02/whole-wheat-linzer-cookies/http://www.slashfood.com/2009/11/02/whole-wheat-linzer-cookies/#commentsFiled under: The Skinny Chef, Holidays, Method

whole wheat linzer cookies

Whole wheat linzer cookies. Photo: Jennifer Iserloh.

With Thanksgiving around the corner, baking season has officially begun. I consider desserts a special treat, but if I can find a way to make them lighter without compromising on taste, that's even better.

Here are some suggestions on how how to lighten up your baking.

Use plain low-fat or non-fat yogurt (I especially love the thick, strained Greek non-fat yogurt) to cut back on a quarter or half the oil. Yogurt will reduce the fat, but not the moisture, and it adds protein.
1-percent buttermilk makes excellent, tender cakes and can be used in place of whole milk or heavy cream - it can also be used to lessen the amount of oil or butter.
Substitute fat-free or reduced-fat sour cream for full-fat sour cream. Either makes lovely coffee cakes and light fluffy muffins.
Use fruit puree, such as applesauce or blended canned pears or peaches in natural juice, to cut the butter or oil - or to cut back on the amount of sugar - to make brownies and cookie bars soft.
Substitute two egg whites for every whole egg to make baked goods lighter on fat without drastically changing the texture.

Find the Skinny Chef's Whole Wheat Linzer Cookie recipe after the jump.

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]]>bakinglinzer cookieLinzerCookieSkinnyChefthanksgivingTheSkinnyChefwholewheatlinzercookieJennifer IserlohMon, 02 Nov 2009 13:00:00 ESTTable for One - Simple Saltimboccahttp://www.slashfood.com/2009/10/29/table-for-one-simple-saltimbocca/http://www.slashfood.com/2009/10/29/table-for-one-simple-saltimbocca/http://www.slashfood.com/2009/10/29/table-for-one-simple-saltimbocca/#commentsFiled under: Ingredients, Method

Chicken Saltimbocca and Roasted Tomatoes

Photo: Sarah LeTrent.

Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this series, AOL Food staffer Sarah LeTrent taste-tests simple recipes suitable for a "table for one."

The time-honored Italian dish, saltimbocca, traditionally calls for veal cutlets, but the classic is easier and more practical for singletons to make with commonplace chicken breasts.

Saltimbocca, roughly translated, means to "jump into your mouth" -- and with thin slices of chicken wrapped in savory prosciutto and autumn sage, the translation seems fitting. Paired with roasted tomatoes on the vine, this 10-minute, one-pot meal yearns for a table under the Tuscan sun. In a concrete jungle, fresh sunflowers will have to suffice.

The beauty of this variation is that everything is cooked in the oven, at one temperature, in one pan. After all, when it's just one person doing the cooking, that same person has to do the cleaning too.

Continue reading Table for One - Simple Saltimbocca

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]]>bakingchicken saltimboccaChickenSaltimboccadinnerpoultryprosciuttoroasted tomatoesroasted tomatoes on the vineRoastedTomatoesRoastedTomatoesOnTheVinesaltimboccatable for oneTableForOneSarah LeTrentThu, 29 Oct 2009 17:00:00 ESTKeyboard Cat and Other Internet Meme Cakeshttp://www.slashfood.com/2009/10/28/keyboard-cat-and-other-internet-meme-cakes/http://www.slashfood.com/2009/10/28/keyboard-cat-and-other-internet-meme-cakes/http://www.slashfood.com/2009/10/28/keyboard-cat-and-other-internet-meme-cakes/#commentsFiled under: Trends, On the Blogs, Method

Keyboard Cat cake. Photo: HB Art/Flickr

Play 'em off to sugar rush Keyboard Cat!

Slashfood's sister site Urlesque found this wonderful Internet Meme Cake and others including O Rly? Owl, Snakes on a Plane and even a Rick Roll treat.

Keyboard Cat plays us off after the jump.

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]]>bakinginternet meme cakesInternetMemeCakeskeyboard catKeyboardCatO RLY owlORlyOwlplay him off keyboard catPlayHimOffKeyboardCatrick rollRickRollurlesqueSara BonisteelWed, 28 Oct 2009 13:30:00 ESTGhosts of Cupcakes Past - Feast Your Eyeshttp://www.slashfood.com/2009/10/28/ghosts-of-cupcakes-past-feast-your-eyes/http://www.slashfood.com/2009/10/28/ghosts-of-cupcakes-past-feast-your-eyes/http://www.slashfood.com/2009/10/28/ghosts-of-cupcakes-past-feast-your-eyes/#commentsFiled under: Feast Your Eyes, Holidays, Method

Ghost Cupcakes

Photo: A Baked Creation, Flickr.

These adorable spooky cupcakes not only look the ghoulish part, but there's more to them than meets the eye -- beneath the eerie, glowing gummy-candy eyes lies a cookie dough surprise secretly nestled inside the cakes. We're positively enchanted with these cupcakes not only for their appearance but for their complex flavor layers.

Borrowing from "The Cake Mix Doctor Returns," the folks at A Baked Creation whipped up these beastly beauties using a combination of vanilla cake and instant pudding mixes, with a package of frozen cookie dough for the center. And though many cooks scoff at the use of premixed baking bases, with creatively tweaked creations like these we can't resist the extra ease. Plus, we were sold at the mere sight of the fondant ghosts floating atop the fluffy chocolate frosting.

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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]]>a baked creationABakedCreationbakingfallghost cupcakesGhostCupcakesghosts of cupcakes pastGhostsOfCupcakesPastghoul cupcakesGhoulCupcakeshalloweenhalloween cupcakes decorating ideashalloween foodhalloween treatsHalloweenCupcakesDecoratingIdeasHalloweenFoodHalloweenTreatsthe cake mix doctorTheCakeMixDoctorAlexa WeibelWed, 28 Oct 2009 10:00:00 ESTSeasonal Salads on the Grillhttp://www.slashfood.com/2009/10/27/seasonal-salads-on-the-grill/http://www.slashfood.com/2009/10/27/seasonal-salads-on-the-grill/http://www.slashfood.com/2009/10/27/seasonal-salads-on-the-grill/#commentsFiled under: Ingredients, How To, Method

grilled salads

Photo: Gena Knox.

There are very few nights when I sit down to a homecooked meal that does not include a salad that reflects the season. Even if I put little effort into the main dish, I always have fun creating new dressings and salad combinations. While there are hundreds of salad dressings on supermarket shelves, I encourage you to make your own. Not only are they better for you, homemade dressings are simple to prepare and have a delicious, clean flavor.

Fall is full of some of my favorite ingredients, and the colors and textures of all the seasonal fruits and vegetables create amazing salads. Grilling pears and apples adds a smoky flavor, and a good quality cheese and simple dressing brings the dish together. You can top salads with toasted nuts, pomegranate seeds or even pumpkin seeds. Grilled portobello mushrooms also lend a nice, earthy flavor during the cooler months.

Get creative with seasonal ingredients, buy local and use fall nights to create delicious grilled dinners for your family and friends.

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]]>autumnfallfire and flavorFireAndFlavorgena knoxGenaKnoxgrillgrilled applesgrilled pearsgrilled saladsGrilledApplesGrilledPearsGrilledSaladssaladssoupGena KnoxTue, 27 Oct 2009 14:00:00 ESTOven-Roasted Garlic - Feast Your Eyeshttp://www.slashfood.com/2009/10/27/oven-roasted-garlic-feast-your-eyes/http://www.slashfood.com/2009/10/27/oven-roasted-garlic-feast-your-eyes/http://www.slashfood.com/2009/10/27/oven-roasted-garlic-feast-your-eyes/#commentsFiled under: Feast Your Eyes, Method

roasted garlic

Photo: The Brown Eyed Baker, Flickr.

At first glance you might wonder if this is some sort of science project. But what it lacks in immediate familiarity, it makes up for in taste -- especially when you consider it's a simple combination of three of any cook's most important ingredients: garlic, olive oil and coarse salt.

For this head of perfectly roasted garlic, blogger The Brown Eyed Baker simply cut off enough of the bulb to expose the cloves, drizzled them with a tablespoon of olive oil and added a generous sprinkling of salt before covering it with aluminum foil and roasting the entire thing for 40 minutes at 375 degrees F.

Great for use in pasta and pizzas and slathered on bread, those who truly love garlic may have a hard time not eating this straight out of the oven. But whatever you do with those golden-brown cloves, don't forget to save the skins for broth!

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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]]>BrownEyedBakergarlicolive oilroastedroasted garlicRoastedGarlicroastingsaltEmily FarrisTue, 27 Oct 2009 10:00:00 ESTHalloween Cupcake Ideas - Graveyard Cupcakeshttp://www.slashfood.com/2009/10/23/halloween-treats-graveyard-cupcakes/http://www.slashfood.com/2009/10/23/halloween-treats-graveyard-cupcakes/http://www.slashfood.com/2009/10/23/halloween-treats-graveyard-cupcakes/#commentsFiled under: Holidays, How To, Method

graveyard halloween cupcakes

Cupcake graveyard. Photo: Monika Bartyzel.

Looking for Halloween cupcake decorating ideas? One of the most versatile treats you can make for this holiday season is graveyard-themed -- cupcake or cake, the choice is yours!

The type of pastry you choose to make is secondary to what you put on top, and there's no end to the possibilities.

After the jump, find everything you need to make your own graveyard cupcake extravaganza.

Continue reading Halloween Cupcake Ideas - Graveyard Cupcakes

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]]>bakingcupcakesgraveyardgraveyard cupcakesGraveyardCupcakesHalloweenHalloween cupcakeshalloween cupcakes decorating ideasHalloween recipesHalloweenCupcakesHalloweenCupcakesDecoratingIdeasHalloweenRecipesMonika BartyzelFri, 23 Oct 2009 16:00:00 ESTKFC Announces Third Grilled Chicken Giveawayhttp://www.slashfood.com/2009/10/23/kfc-announces-third-grilled-chicken-giveaway/http://www.slashfood.com/2009/10/23/kfc-announces-third-grilled-chicken-giveaway/http://www.slashfood.com/2009/10/23/kfc-announces-third-grilled-chicken-giveaway/#commentsFiled under: Ingredients, Fast Food, Method

kentucky fried chicken's colonel sanders gives away free grilled chicken outside the united nations

Photo: KFC.

Will the Colonel's third grilled chicken giveaway be a charm?

KFC will once again hand out free pieces of its Kentucky Grilled Chicken on Monday, Oct. 26, in a promotion hailed as "UNFry Day."

Customers can stop by KFC locations throughout the day on Monday and receive a free piece of Kentucky Grilled Chicken. No coupon is required.

"Already, more than 60 million Americans have joined 'Grilled Nation' by trying our new Kentucky Grilled Chicken," KFC spokesman Rick Maynard tells Slashfood. "But we're not satisfied with just 60 million, so we're giving away free KGC again."

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]]>free foodFreeFoodgrillkfckfc grilled chickenKfcGrilledChickenkgcpoultryunfry dayUnfryDaySarah LeTrentFri, 23 Oct 2009 15:00:00 EST