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Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Flashback to the Seventies: Bread-and-Butter Pickleshttp://www.slashfood.com/2009/07/02/flashback-to-the-seventies-bread-and-butter-pickles/http://www.slashfood.com/2009/07/02/flashback-to-the-seventies-bread-and-butter-pickles/http://www.slashfood.com/2009/07/02/flashback-to-the-seventies-bread-and-butter-pickles/#commentsFiled under: Vegetables, Recipes, Southern States, America, Comfort Food, High-fructose corn syrup, Retro cookery, Summer, Edible Gifts

pickles

Photo: Dvortygirl/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 my mother, who had been raised on kosher half-sour pickles, first tried bread-and-butters, she was immediately overwhelmed. For someone who was used to the tart flavor of Northeastern dills and half-sours, the Southern sweetness of the bread-and-butters were an absolute delight.

Through a combination of compliments and guile, she managed to get hold of our friend Millie's recipe. From that year on, we had a huge picklefest every summer, when we'd spend two or three days putting up bread-and-butter pickles.

While these are extremely sweet pickles, I have kept the recipe almost exactly the way my mom made it. This is partly due to the necessities of pickling, and partially due to a sense of tradition. Mostly, though, it's due to the fact that I regularly swap these pickles out for gherkins or sweet pickle relish.

Get the recipe for bread-and-butter pickles after the jump.

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]]>bread and butter picklesBreadAndButterPicklesBruce Watson2009-07-02T11:00:00+00:00Corn Relish for Fourth of July Burgershttp://www.slashfood.com/2009/07/01/corn-relish-for-fourth-of-july-burgers/http://www.slashfood.com/2009/07/01/corn-relish-for-fourth-of-july-burgers/http://www.slashfood.com/2009/07/01/corn-relish-for-fourth-of-july-burgers/#commentsFiled under: Vegetables, Recipes, How To, Condiments, America, Summer

Corn relish. Photo: bookgrl/ Flickr.

As summer kicks into high gear, roadside stands and greenmarkets are bustling with fresh produce.

Fresh herbs, cut just that morning, perfume the air: sultry thyme, sprightly parsley and rosemary for remembrance. Sweet onions tumble out of bushel baskets and into burlap bags. Piles of peppers fight for your attention in red, green, orange, yellow and even black. And who can resist fresh ears of satiny corn?

As you lug all of your fresh produce home, don't worry -- as always, we've got your back. Beyond the jump is an original recipe to use that corn, those peppers and those onions to make a quick, fresh corn relish.

This relish has a Southwestern twang, but it can accompany virtually anything coming off of your grill for Fourth of July barbecues, from juicy burgers and seared steaks to perfectly smoked chicken. And if the summer corn is too irresistible to resist buying a bushel, you can double the recipe and send some home with your guests.

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]]>4th of july4thOfJulyburgerscorncorn relishCornRelishEric DIeselEric Diesel recipeEricDieselEricDieselRecipefourth of julyFourthOfJulygrillinghome cookingHomeCookingreciperelishEric Diesel2009-07-01T15:00:00+00:00Lemon Bars with a Twisthttp://www.slashfood.com/2009/06/26/lemon-bars-with-a-twist/http://www.slashfood.com/2009/06/26/lemon-bars-with-a-twist/http://www.slashfood.com/2009/06/26/lemon-bars-with-a-twist/#commentsFiled under: Recipes, Fruit, Health & Medical, The Skinny Chef

Jennifer's Persimmon Lemon Bars. Photo: The Skinny Chef

I was walking past my local fruit stand last week and spotted plump orange persimmons -- also called fruit of the gods. But what can you make with them?

Since I don't use persimmons very often, I decided to grab a few and see what summer treat I could come up with. Juicy tart lemons are a staple for me during the summer season and can be easily added to drinks, grilled seafood and everything in between.

As my neighbors had been asking me to bring those classic, tangy lemon bars to their weekend barbecue, I devised a fusion lemon bar that has the perkiness of lemon with the brilliant, creamy orange flesh of the persimmon.

Get Jennifer's Persimmon Lemon Bars recipe after the jump.

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]]>jennifer iserlohJenniferIserlohlemon barsLemonBarspersimmonsskinny chefSkinnyChefJennifer Iserloh2009-06-26T13:00:00+00:00Tortilla Españolahttp://www.slashfood.com/2009/06/22/tortilla-espanola/http://www.slashfood.com/2009/06/22/tortilla-espanola/http://www.slashfood.com/2009/06/22/tortilla-espanola/#commentsFiled under: Lunch, Breakfast, Dinner, Recipes, Eggs

Tortilla. Photo: formalfallcy @ Dublin (Victor)/Flickr

Like paella, tortilla española is a quintessential Spanish dish. Ubiquitous on tapas bar menus, the circular potato and onion omelet is also versatile. Add peppers (as above) or chorizo for color and texture, or follow the lead of Michael Fiorello, chef de cuisine at Chicago tapas bar Mercat a la Planxa, who loves tossing in jamón Ibérico or seasonal mushrooms.

While labor intensive, basic tortilla española (an original recipe is after the jump) is well worth the effort for its inimitable flavor and flexibility. Adapt this recipe to suit your own needs -- perhaps finish it on the stove top, perhaps in the oven, as done at Mercat a la Planxa. Fiorello agrees: "You can cook tortilla using many different techniques." No matter how you slice it, tortilla española is addictive. If you can wait this long -- and you ought not -- it will keep for a couple of days.

Recipe after the jump.

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]]>recipespanish foodSpanishFoodtortillatortilla espanolaTortillaEspanolaJose Ralat Maldonado2009-06-22T16:00:00+00:00Simple Spicy Tunahttp://www.slashfood.com/2009/06/19/simple-spicy-tuna/http://www.slashfood.com/2009/06/19/simple-spicy-tuna/http://www.slashfood.com/2009/06/19/simple-spicy-tuna/#commentsFiled under: Fish, Recipes, How To, Health & Medical, The Skinny Chef

The Skinny Chef's Spicy Tuna Cups. Photo: Jennifer Iserloh

Making proper sushi rice and learning to roll your own takes a lot of practice. But even if you feel overwhelmed wrapping sushi, these little pickled cucumber cups are just the easiest thing to make and you can fill them with all sorts of tasty bites.

These nibbles are made from sushi grade tuna that I buy at The Lobster Place in the Chelsea Market in New York City. But if you don't have a great purveyor locally and aren't a fan of raw fish, you can always use the same amount of baked salmon. It works just as well in my recipe, although the texture will be firmer

So what's the deal with mercury?

Learn more about tuna and mercury and get Jennifer's Spicy Tuna recipe after the jump.

Continue reading Simple Spicy Tuna

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]]>fdajennifer iserlohJenniferIserlohmercuryskinny chefSkinnyChefspicy tunaspicy tuna rollsSpicyTunaSpicyTunaRollssushitunaJennifer Iserloh2009-06-19T13:00:00+00:00Mint Isn't Just For Mojitos http://www.slashfood.com/2009/06/12/mint-isnt-just-for-mojitos/http://www.slashfood.com/2009/06/12/mint-isnt-just-for-mojitos/http://www.slashfood.com/2009/06/12/mint-isnt-just-for-mojitos/#commentsFiled under: Recipes, Health & Medical, The Skinny Chef

Mint is prized throughout the Mediterranean, used in honeyed desserts, sprinkled liberally on savory dishes and used to brew the sweetest tea. In Morocco, it's even used as an air freshener as locals stroll through the streets of the market place and stuff leaves unto their nostrils to block out strong odors.

One of my favorite Mediterranean flavor combos is mint and tomato, tossed together in a light, savory sauce for summer. I think most Americans might think basil is the end all when it comes to tomato sauce, but in Southern Italian cooking mint is used liberally. I remember cooking swordfish in a fish basics class in culinary school. It had a perky tomato sauce with paper-thin slices of garlic, 'GoodFellas' style. We added a big fresh bunch of mint, chopped, to a sauce that had bubbling hot cherry tomatoes popping open in the skillet.

Get Jennifer's recipe for Spaghetti with Mint Leaves after the jump.

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]]>jennifer iserlohJenniferIserlohmintpastapasta saucePastaSauceskinny chefSkinnyChefswordfishJennifer Iserloh2009-06-12T13:00:00+00:00Flashback to the Seventies: Dilled Pea Saladhttp://www.slashfood.com/2009/06/11/flashback-to-the-seventies-dilled-pea-salad/http://www.slashfood.com/2009/06/11/flashback-to-the-seventies-dilled-pea-salad/http://www.slashfood.com/2009/06/11/flashback-to-the-seventies-dilled-pea-salad/#commentsFiled under: Vegetables, Recipes, America, Comfort Food, Retro cookery, Vegetarian/Vegan, Summer

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, pea season was a mixed blessing. On the bright side, it meant that we would get fresh sweet peas on the table. Whether from our family garden or from a local farmers' market, the just-harvested peas were invariably sweet, crunchy and delicious. On the other hand, our regular servings of fresh peas translated into hours spent on the porch shelling the bright green pods. Even under the best circumstances, it was dull, tedious work.

My mother's pea salad recipe, which combines the sweetness of peas with the light flavor of dill, tended to overshadow the peas with a heavy helping of sour cream, mayonnaise and scallions. My modified version, included below, lets the flavor of the peas shine through, but retains the original's cool summer flavors.

Get the recipe for dilled pea salad after the jump.

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]]>beyond rice krispie treatsBeyondRiceKrispieTreatsdillDilled pea saladDilledPeaSaladpea saladpeasPeaSaladBruce Watson2009-06-11T15:00:00+00:00Smoked Lemonade and Other Summertime Libationshttp://www.slashfood.com/2009/06/09/smoked-lemonade-and-other-summertime-libations/http://www.slashfood.com/2009/06/09/smoked-lemonade-and-other-summertime-libations/http://www.slashfood.com/2009/06/09/smoked-lemonade-and-other-summertime-libations/#commentsFiled under: Whisky, Juice, Recipes, How To, Non-alcoholic, Guilty Pleasures, Summer

I'm stingy with my smoke.

Not in a "don't bogart that can, man" way. Just that if I'm going to go to all the trouble of stoking a hardwood lump charcoal fire, obsessively monitoring its low-'n-slow-ness for a goodly chunk of the day, feeding its greedy gut with beer-soaked mesquite and hickory chunks at half-hour intervals all for the sake of an albeit fabulous brisket or pork shoulder, I'm gonna want a bit more return on the investment.

Here's where foil pans of salt, cherries and lemons come in.

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]]>barbecuebbqcocktailsgrilled drinksGrilledDrinksgrillingkat kinsmanKatKinsmanlemonadesmoked cocktailssmoked lemonadeSmokedCocktailsSmokedLemonadesmokerssmokingKat Kinsman2009-06-09T15:00:00+00:00Flashback to the Seventies: Korean Barbecuehttp://www.slashfood.com/2009/06/05/flashback-to-the-seventies-korean-barbecue/http://www.slashfood.com/2009/06/05/flashback-to-the-seventies-korean-barbecue/http://www.slashfood.com/2009/06/05/flashback-to-the-seventies-korean-barbecue/#commentsFiled under: Lunch, Dinner, Beef, Asia, Recipes, Frying, America, Retro cookery, Meat

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

Over the last few years, Korean barbecue has gained fresh relevance in the United States. Whether served on hot dog buns in Manhattan, tortillas in Los Angeles or rice in Korean restaurants around the country, the sweet, oniony flavors of bulgoki, japchae and galbi are incredibly delicious and increasingly popular.

When I was a kid, bulgoki (also spelled bulgogi, pulgoki, pulgogi and any number of other ways) was a staple in my house. My parents, who lived in Korea before I was born, loved the stuff and would cook it on an electric griddle at our dinner table. As my sisters and I got older, we got involved in the fun; some of my first cooking experiences involved flipping bulgoki with a pair of bamboo tongs.

I've played with amounts and ingredients, but my mother's basic bulgoki recipe is fantastic. In fact, my only major change is in the dipping sauce: while my parents used light soy sauce with a sprinkle of pepper, I prefer a more traditional garlic/vinegar sauce, which I've included below.

Get the recipe for bulgoki after the jump.

Continue reading Flashback to the Seventies: Korean Barbecue

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]]>beyond rice krispiebeyond rice krispie treatsBeyondRiceKrispieBeyondRiceKrispieTreatsbulgogibulgokiKorean foodKoreanFoodpulgogipulgokiBruce Watson2009-06-05T15:00:00+00:00LeNell It All- A Ravishing Rhubarb-Tequila Fizzhttp://www.slashfood.com/2009/06/02/lenell-it-all-a-ravishing-rhubarb-tequila-fizz/http://www.slashfood.com/2009/06/02/lenell-it-all-a-ravishing-rhubarb-tequila-fizz/http://www.slashfood.com/2009/06/02/lenell-it-all-a-ravishing-rhubarb-tequila-fizz/#commentsFiled under: Vegetables, Recipes, Liquor Cabinet, Tequila, Ingredient Spotlight, Spring, Cocktail Hour

Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things, most recently the owner of LeNell's liquor store. She's owned her own whiskey label called Red Hook Rye and been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.

I've been in the mood for tequila of late. Perhaps it's Cinco de Mayo still lingering in the air -- or more likely that week-long vacation in Baja -- but I've got tequila on the brain and on my lips. I love the stuff in my fizzy drinks, and especially in my Dré Fizz Affair.

Ever heard of the Dreyfus Affair? It's a bit of French history involving the wrongful conviction of an officer. The whole ordeal inspired Emile Zola to write "J'Accuse!", a letter addressed to the French President printed on the front page of the newspaper L'Aurore that caused a stir worldwide. And I've got a friend named Dré whom the ladies love almost as much as Dré loves tequila. He is a Numero Uno Tequila Fanatic.

Thus, after the jump, the Dré Fizz Affair, aka Dreyfus, aka what you'll be drinking all summer. You're welcome.

Continue reading LeNell It All- A Ravishing Rhubarb-Tequila Fizz

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]]>cocktailDre Fizz AffairDreFizzAffairfizzLenell It AllLenell SmothersLenellItAllLenellSmothersrhubarbspringtequilaLeNell Smothers2009-06-02T16:00:00+00:00Perfect Guacamolehttp://www.slashfood.com/2009/05/29/perfect-guacamole/http://www.slashfood.com/2009/05/29/perfect-guacamole/http://www.slashfood.com/2009/05/29/perfect-guacamole/#commentsFiled under: Recipes, How To, Summer, The Skinny Chef

guacamole

Now that cookout season has kicked off, my healthy makeovers of traditional summer classics -- like creamy guacamole dip -- are in high demand.

It's true that avocados are high in fat, prompting people to call it the "butter pear." While a medium-sized avocado contains about 30 grams of fat, most of it is mono-unsaturated fat that actually helps to lower cholesterol levels. Diet experts have long steered consumers away from avocados, though the U.S. government revised its official nutrition guidelines a few years ago to encourage Americans to eat more of them.

Some people say it's impossible to mess up a guacamole recipe, but I beg to differ. In my book, there's no place for garlic. Yes, you heard right. Plum tomatoes are a must, with the seeds removed to keep from watering down the dip's velvety texture. I also think lime juice and cilantro are central to kicking up the flavor a notch, adding a nice contrast to the creamy texture of the avocados. I top the whole thing off with a pinch of heat from cayenne or other hot, ground dried chilies.

Get Jennifer's guacamole tips and Creamy Guacamole Dip recipe after the jump.

Continue reading Perfect Guacamole

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]]>avocadoavocado dipAvocadoDipavocadosdipdipsguacamolejennifer iserlohJenniferIserlohskinny chefskinnychefJennifer Iserloh2009-05-29T13:00:00+00:00Summertime Spinach Saladhttp://www.slashfood.com/2009/05/27/summertime-spinach-salad/http://www.slashfood.com/2009/05/27/summertime-spinach-salad/http://www.slashfood.com/2009/05/27/summertime-spinach-salad/#commentsFiled under: Lunch, Dinner, Vegetables, Cheese, Recipes, How To, America, Soups/Salads, Memorial Day, Summer

spinach salad

An unmistakable perfume is in the air: the intoxicating vapors of resiny cedar, sweet applewood, sexy mesquite and reliable ol' hick'ry, arising from grills and escaping from smokers on every block and in every park. Brats are sizzling, hot dogs plumping, chicken breasts marinating, hamburgers being seasoned. And he-men and she-women can barely wait to tuck into perfectly seared T-bones, dry-aged Porterhouses, smoky brisket, even refined filets mignons.

In steakhouses, spinach, typically creamed, is a traditional accompaniment for steak. This is because steak demands to be in the company of strong flavors, and spinach -- among the most assertive of greens in both texture and taste -- delivers. So, as grilling season commences, Slashfood reminds you to eat your spinach. Beyond the jump is an original recipe for a spinach salad that's nothing like the oily, eggy cafeteria staple; gilded with lemon and oregano and with a smoky bacon crunch that resonates with food from the grill. C'mon, give it a try -- it'll please both your mother and Popeye!

Continue reading Summertime Spinach Salad

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]]>Eric Diesel2009-05-27T11:00:00+00:00Flashback to the Seventies: Pickled Beet Diphttp://www.slashfood.com/2009/05/26/flashback-to-the-seventies-pickled-beet-dip/http://www.slashfood.com/2009/05/26/flashback-to-the-seventies-pickled-beet-dip/http://www.slashfood.com/2009/05/26/flashback-to-the-seventies-pickled-beet-dip/#commentsFiled under: Hors D'oeuvres, Snacks, Recipes, Condiments, America, Retro cookery, Spring

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

Beets are funny: while they are among the hardiest of winter root vegetables, their gorgeous color brings to mind the energy and exuberance of early summer.

In our family cookbook, my Aunt Evie tipped her hat to this weird dual nature with her recipe for pickled beet dip. Filled with the earthy flavors of winter vegetables, the dip's brilliant pink color suggests the joy of Easter eggs, cotton candy and sunsets. Pairing the coarseness of winter with the energy of summer, it's the perfect spring food!

While most dips tend toward blandness, this one has a nice kick. It goes well with crackers, but really shines as the centerpiece on a tray of crudite. Although the ingredients may sound odd, they blend nicely and the finished product is one of those rare beet dishes that even avowed enemies of the dark red vegetables will love. One warning, though: be sure to let everyone know that it's beet dip. Given the color, some people will assume that it is a cherry or raspberry dish!

Get the pickled beet dip recipe after the jump.

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]]>Aunt EvieAuntEviebeyond rice krispiebeyond rice krispie treatsBeyondRiceKrispieBeyondRiceKrispieTreatsexpire-images:2009-6-25Norwich Meadows FarmNorwichMeadowsFarmPickled beetsPickledBeetsBruce Watson2009-05-26T15:00:00+00:00A Five-Minute Creamy Dressing for Spring Veggieshttp://www.slashfood.com/2009/05/12/a-five-minute-creamy-dressing-for-spring-veggies/http://www.slashfood.com/2009/05/12/a-five-minute-creamy-dressing-for-spring-veggies/http://www.slashfood.com/2009/05/12/a-five-minute-creamy-dressing-for-spring-veggies/#commentsFiled under: Recipes, How To, Soups/Salads, Spring, Summer, Herbs

4 dressings

In the world of leafy green salads and crisp vegetables, few things are as satisfying -- and simple -- as the one-two punch of oil and vinegar. But once you start adding extra flavors and emulsifying, it's just as easy to make a creamy dressing that's a perfect accompaniment to the fresh flavors of spring. It's even easier, in fact, because there is no tried and true ingredients ratio for the perfect dressing -- it's all a matter of preference and desire, be it for something thick and creamy, milky, or somewhere in between.

The nutty tang of crème fraîche forms the foundation of this dressing, though sour cream, yogurt, mayonnaise or even tofu can be used instead. We find that mixing one part mayonnaise with two parts crème fraîche achieves a crisp and pronounced balance of flavors.

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]]>creamy dressingcreamy salad dressingCreamyDressingCreamySaladDressingcreme fraicheCremeFraichefresh herbsFreshHerbssalad dressingSaladDressingMonika Bartyzel2009-05-12T15:00:00+00:00Better for You Barbecue Saucehttp://www.slashfood.com/2009/05/11/better-for-you-barbecue-sauce/http://www.slashfood.com/2009/05/11/better-for-you-barbecue-sauce/http://www.slashfood.com/2009/05/11/better-for-you-barbecue-sauce/#commentsFiled under: Recipes, Condiments

Barbecue sauce intrigues me. It's rich, thick, delicious and a healthy homemade version can add lots of flavor to healthy eats like grilled or steamed veggies and chicken dishes. There are thousands of recipes and versions, and I think the real reason that I'm so in love with barbecue sauce is that it can pose a challenge for a professional recipe developer.

Almost any fruit, seasoning or condiment can be made into a barbecue sauce and I'm curious to hear about the "secret" unusual ingredient Slashfoodies use in their favorite versions. I've made barbecue sauces with grapefruit, blueberry and chocolate, but I've heard of many other renditions that sound tasty and fun -- like mango, orange, pomegranate honey, dried cherry and a white variety, just to name a few.

Get Jennifer's Spicy Apricot Barbecue Sauce recipe after the jump.

Continue reading Better for You Barbecue Sauce

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]]>apricotsbarbecue sauceBarbecueSaucebbq sauceBbqSaucehealthy grillingHealthyGrillingjennifer iserlohJenniferIserlohskinny chefSkinnyChefJennifer Iserloh2009-05-11T13:00:00+00:00Ritz Mock Apple Piehttp://www.slashfood.com/2009/05/08/ritz-mock-apple-pie/http://www.slashfood.com/2009/05/08/ritz-mock-apple-pie/http://www.slashfood.com/2009/05/08/ritz-mock-apple-pie/#commentsFiled under: Recipes, Retro cookery, Guilty Pleasures

ritz mock apple pie

No apples were harmed in the baking of this pie.

Perhaps at some point in the distant past, it was possible for a person under the age of 50 to whip up a mock apple pie, hold the irony. Now in an age wherein slowstainable locaheirganic produce is de rigueur in many circles (not mine, but then again, I pour cherry soda all over unsuspecting hams and eat brains from a can) it seems almost viciously retrograde to dump lemony simple syrup on top of a pile of mushed-up crackers and pass it off as fruit.

So don't do that. Just enjoy it for its bizarrely satisfying damp cracker heft. Use, I dunno, heirloom leaf lard in the crust or send a tithe to Michael Pollan if you feel you need to, but really, this pie is in no need of apology.

Get the Ritz Mock Apple Pie recipe after the jump.

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]]>back of the boxBackOfTheBoxkat kinsmanKatKinsmanmock apple pieMockApplePiepieritz crackersritz mock apple pieRitzCrackersRitzMockApplePieKat Kinsman2009-05-08T18:00:00+00:00Flashback to the Seventies: Spinach Diphttp://www.slashfood.com/2009/05/06/flashback-to-the-seventies-spinach-dip/http://www.slashfood.com/2009/05/06/flashback-to-the-seventies-spinach-dip/http://www.slashfood.com/2009/05/06/flashback-to-the-seventies-spinach-dip/#commentsFiled under: Hors D'oeuvres, Snacks, Recipes, America, Comfort Food, Retro cookery, Soups/Salads

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

In my family cookbook, there is a recipe for "Mabel's Spinach Spread," a gelatin-thickened dip that was developed by one of my Aunt Evie's foodie friends. Although the original concoction contains a startling quantity of mayonnaise and a lot of added salt, the basic idea of a molded-gelatin dip was somewhat compelling. Gelatin, after all, is basically a fat-free, sugar-free protein that is, allegedly, great for hair and fingernails. Best of all, it can help a dip to stiffen up without the introduction of cream cheese or some other dense fat.

This recipe combines a basic spinach spread with some Greek flavor notes. The yogurt base is creamy, yet fat free, and the feta greatly reduces the need for added salt. Best of all, the fresh flavors of this dip make it a great, easy-to-prepare snack for long summer afternoons. The recipe after the jump.

Continue reading Flashback to the Seventies: Spinach Dip

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]]>beyond rice krispieBeyondRiceKrispiegreek yogurtGreekYogurtretro cookeryRetroCookeryseventies cookingSeventiesCookingspinach dipSpinachDipyogurt dipYogurtDipBruce Watson2009-05-06T13:00:00+00:00Le Tantalizing Croque Monsieurhttp://www.slashfood.com/2009/05/01/le-tantalizing-croque-monsieur/http://www.slashfood.com/2009/05/01/le-tantalizing-croque-monsieur/http://www.slashfood.com/2009/05/01/le-tantalizing-croque-monsieur/#commentsFiled under: Cheese, Recipes, Comfort Food, France, Meat, Sandwiches

croque monsieur

One of the simplest French dishes is also among the most surefire crowd-pleasers -- the croque monsieur. At a holiday dinner last year a room erupted into moans of pleasure when these were served. All for a ham and cheese sandwich!

The name of this crisp and creamy treat derives from the French verb "croquer," which means "to crunch," and the word "monsieur," for "mister." Together they make "Mr. Crunch," which doesn't sound nearly as appetizing as en Francais, in which seems an elegant name worthy of its flavor and Proustian roots. (The meal first popped up in literature in Marcel Proust's "In Search of Lost Time.")

Learn more about "Mr. Crunch" after the jump.

Continue reading Le Tantalizing Croque Monsieur

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]]>Bistrot ZincBistrotZinccroquecroque monsieurCroqueMonsieurFrench sandwichesFrenchSandwichesTim KirkerTimKirkerMonika Bartyzel2009-05-01T15:00:00+00:00Prevent Cancer with a Hangover Cure?http://www.slashfood.com/2009/05/01/prevent-cancer-with-a-hangover-cure/http://www.slashfood.com/2009/05/01/prevent-cancer-with-a-hangover-cure/http://www.slashfood.com/2009/05/01/prevent-cancer-with-a-hangover-cure/#commentsFiled under: Vegetables, Recipes, Fruit, Vegetarian/Vegan, Spring, Summer, The Skinny Chef

Watercress might just seem like a staple for ladies who lunch on tea sandwiches, but it has a fascinating reputation in the health world. Legend touts its powers as an aphrodisiac, a cure for baldness and even a cure for hangovers.

I'm not so sure about its powers to grow your libido or hair, but I'm guessing that its reputation as a hangover cure comes from its high potassium content. Since potassium is a mineral, which can become depleted due to dehydration from overindulging on alcohol, it could very well be that watercress might just help to soothe that morning-after headache.

I see watercress more as a delicious, energizing ingredient in fast and fresh modern cuisine. When the weather warms up, cool drinks and chilled soups not only refresh -- they also provide great ways add nutrition, giving you more energy to enjoy long summer nights.

Get Jennifer's Watercress Soup with Strawberry Salsa recipe after the jump.

Continue reading Prevent Cancer with a Hangover Cure?

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]]>jennifer iserlohJenniferIserlohskinny chefSkinnyChefwatercressJennifer Iserloh2009-05-01T13:00:00+00:00Sandra Lee's Money-Saving Tips ... and French Toasthttp://www.slashfood.com/2009/05/01/sandra-lees-money-saving-tips-and-french-toast/http://www.slashfood.com/2009/05/01/sandra-lees-money-saving-tips-and-french-toast/http://www.slashfood.com/2009/05/01/sandra-lees-money-saving-tips-and-french-toast/#commentsFiled under: Recipes, Television/Film, Food News

sandra lee's french toast

Love her or hate her, Sandra Lee can stretch a dollar.

For her latest Food Network show, the queen of "semi-homemade" cuisine is teaching her viewers "Money Saving Meals" with tips on how to make dishes like this French toast without breaking the bank.

"This show is like Suze Orman meets Julia Child," she told Slashfood Thursday in the Food Network test kitchens.

Get her three tips on how to save at the grocery store and the French toast recipe after the jump.

Continue reading Sandra Lee's Money-Saving Tips ... and French Toast

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]]>food networkFoodNetworkfrench toastFrenchToastsandra leeSandraLeetelevisionSara Bonisteel2009-05-01T10:30:00+00:00