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Halloween Treats - Witch Fingers

Photo: Monika Bartyzel.

Halloween is almost here. The costumes are coming together, the ghosts are swooping in, the kiddies are getting restless and there is simply no time to make fancy graveyard cupcakes or malted eyeballs. But Halloween-themed brownies and blondies are still a snap! When time is of the essence, witch fingers are a great treat to whip up, and they will certainly elicit kudos from the crowd.

These crunchy Halloween cookies have run their way back and forth across the Web, but we've come up with twists and style updates that are sure to please. Hit the jump and visit the gallery for inspiration.

Continue reading Halloween Treats - Witch Fingers

'Twilight' Restaurant Coming Soon to Forks, Wash.

twilight restaurant

Blood on the menu at 'Twilight' eatery? Photo: spike55151/flickr

Here's something vampire fans didn't have to wait an eternity for -- a "Twilight"-themed restaurant is slated to open in Forks, Wash., the real setting for the fictional teen vampire romance novels.

Annette and Tim Root plan to open the "Twilight" restaurant next year, the Peninsula Daily News reports. The family restaurant, tentatively named Volterra after the Italian city where all the powerful vampires live in Stephenie Meyer's series, will serve breakfast, lunch and dinner. No word on whether blood will be on the menu.

What do you think? Dumb idea or good marketing strategy?

[Via Peninsula Daily News]

Continue reading 'Twilight' Restaurant Coming Soon to Forks, Wash.

New York Chocolate Show 2009

chocolate show

Photo: Sara Bonisteel

Halloween isn't the only way to get chocolate during this last weekend in October.

Slashfood got a golden ticket to the expo of sweet temptations, pastry chefs, chocolatiers and chocolate fashions. Click on the gallery for our coverage.

The 12th annual Chocolate Show will be in New York from Oct 30 to Nov. 1. For more information on the chocolate show and ticket sales, visit www.chocolateshow.com.

Our photos after the jump.

Continue reading New York Chocolate Show 2009

November Food Festivals

Jacques Torres chocolates at Chocolate Show New York. Photo: Sara Bonisteel.

You'd think that with the nation's focus on turkey, cranberry sauce and the subsequent holiday season, November food festivals would be few and far from interesting. Not so -- from warm-ups to warm climes, check out our roundup of remarkable November fȇtes.

Chocolate Show New York, New York, Oct. 30-Nov. 1: A brief event straddling two months, these three decadent days include book signings, cooking demos and tastings, from chocolate experts such as Jacques Torres' -- he's pairing Puerto Rican rum and chocolate -- as well as party ideas.

Chocolate Festival of Texas and Texas Wines, Houston, Tex., Nov. 6-7: Not to be out-gunned by the Yanks, the Lone Star State is holding its own celebration for chocoholics, and this one includes oenophiles, who get a souvenir wine glass.

Port Barre Cracklin Festival, Port Barre, La., Nov. 12-15: You read right -- fat back is on offer! The perfect way to pad up for winter hibernation. There will be a fair pageant, rides, live entertainment and the obligatory cook-off.

Continue reading November Food Festivals

How to Make a Meat Head for Halloween (or Any Occasion)

My very own Meat Head, circa Halloween 1999. Photo: Kat Kinsman

Is there any gathering that would not be made exponentially more festive by the addition of an edible meat head? We thought not. Here's how to craft one of your very own, inspired by a decade-old MIT student Web posting.

First, select and wash a plastic skull. If it seems especially non-food-safe, mummify it in plastic wrap. Set it aside and prepare a batch of red-colored Jell-O, using half the amount of water required by the recipe. Pour this into a shallow pan to a depth of 1/4 inch, chill and let it congeal to a rubbery state.

Continue reading How to Make a Meat Head for Halloween (or Any Occasion)

Teens Ticketed for Rapping Their McDonald's Drive-Thru Order

McDonald's Golden Arch

Rapping customers put McDonald's in a twist. Photo: constant500, Flickr.


Apparently rap has a bad rep at McDonald's drive-thru windows.

In yet another bizarre fast-food fable-turned-reality, four Utah teens received disorderly conduct citations following their ordering manner at a McDonald's drive-thru in American Fork, a small town south of Salt Lake City.

The teens apparently mimicked the popular YouTube jingle, which features rhymes to the likes of "Don't be frontin', son; no seeds on the bun!" They initially vocalized their order at a musical pace, then repeated it again slowly.

Culprit Spenser Dauwalder, 18, said the employees warned them that they were holding up the line, and they needed to order clearly or depart. Although he claims no one else was lined up behind him and his three 17-year-old friends, after the manager came out, the teens simply left -- but the store's manager took down their license information and contacted the police.

The police caught up with the teenagers at a high school parking lot and issued the citations -- which, according to Dauwalder's mother, are being contested.

[Via Chicago Tribune]

Continue reading Teens Ticketed for Rapping Their McDonald's Drive-Thru Order

Curry Wurst

curry wurst skinny chef

Curry wurst. Photo: Jennifer Iserloh.

When you don't have the foods you grew up eating, you sometimes get that sharp craving for specialties that simply don't exist where you live. My husband grew up in the land of pretzels, wurst and beer in a small town in northern Germany, and every six months or so, he looks off into the distance and utters longingly two words: curry wurst.

My first encounter with curry wurst was in Berlin -- soft tasty sausage and spicy curry ketchup sauce that's also slightly sweet. No one that I've spoken to seems to know the origin of this fast-food delight, which is still made with very high-quality products in Germany. My challenge was to make it with American ingredients and update it so we could enjoy curry wurst as a healthy meal that can be served for dinner with a side of steamed broccoli.

Get my updated curry wurst recipe after the jump...

Continue reading Curry Wurst

Bloody Bites, Bacon Banter and Barrel-Aged Beer - The Chicago Tribune in 60 Seconds

sizzling bacon

The bacon buzz is still in full effect. Photo: Another Pint Please, Flickr.

Continue reading Bloody Bites, Bacon Banter and Barrel-Aged Beer - The Chicago Tribune in 60 Seconds

Foods of the Day of the Dead

day of the dead foods

Day of the Dead altar. Photo: rainy city, Flickr.

Sugary treats, bread and tamales -- the dead have it so good! The Day of the Dead, or Día de los Muertos, is actually two days that combine Aztec traditions with Christianity's All Saints and All Souls Days on Nov. 1 and 2. It is by no means a somber holiday. In fact the Day of the Dead is a joyous time during which the dead re-join the living and are honored by their families.

Ancestors are memorialized with visits to cemeteries and homemade altars adorned with ofrendas (offerings). These include items belonging to the dead, candles, flowers, a bowl of water, incense and food, of which the dead are believed to consume the essence prior to the living's meal.

The food most closely associated with the Day of the Dead is pan de muerto (bread of the dead). It varies regionally, and is baked in many shapes, including skulls, human figures, crosses and teardrops, then sprinkled with colored sugar.

Continue reading Foods of the Day of the Dead

Lobster Risotto - Feast Your Eyes

lobster risotto

Lobster risotto. Photo: REC(ession)IPES.

No, that claw is not a scary Halloween trick. Look closer; it's actually a very tasty treat.

Because the price of lobster is so low right now -- almost half of what it was more than a year ago -- the bloggers over at REC(cession)IPES were able to add a little luxury to this simple, creamy risotto, made with arborio rice, olive oil, butter, onions, shallots and white wine. Plus, the lobster adds a much-needed burst of color to what can often be a very monochromatic dish.

Come to think of it, should you want to try this at home, there may actually be a little trick to achieving these picturesque results. As REC(cession)IPES points out, it's only live lobster that's so cheap right now. So unless you can bring yourself to butcher your own crustacean (think Julie Powell in "Julie & Julia"), you may have to settle for just feasting only your eyes on this lovely lobster risotto.

Continue reading Lobster Risotto - Feast Your Eyes

Table for One - Simple Saltimbocca

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

'This Is Why You're Fat' Eat and Tweet Challenge

this is why you're fat eat and tweet challenge

Taking on the Bistro Burger. Photo: Jennifer Lawinski

What do "dessert nachos" made of cookies and cakes, deep-fried dumplings and a loaded double cheeseburger have in common?

They were all on the menu for the This Is Why You're Fat "Eat and Tweet" challenge to celebrate the launch of the popular blog's new book of the same name (tag line: where dreams become heart attacks).

This Is Why You're Fat tweeted the locations of six Manhattan food trucks and the first person to send in pics of all six fattening treats won a party for 25 friends from the food truck of their choice and a copy of the "This Is Why You're Fat" book by blog founders Jessica Amason and Richard Blakeley.

See what folks ate after the jump.

Continue reading 'This Is Why You're Fat' Eat and Tweet Challenge

Colonel Sanders' Hometown Makes Peace with KFC Icon

There are statues of Colonel Harland Sanders standing sentry at KFC outlets across Asia, but the town where the legendary restaurateur opened his first café has long resisted memorializing the man many locals consider a fast-talking, two-timing scoundrel.

"There are a lot of people here who knew him from way back," sighs Suzie Razmus, newly appointed chair of the Corbin (Ky.) Tourism Commission. "How can I say this? He wasn't exactly ..."

Universally beloved?

"Yes, exactly," Razmus says, with the obvious relief of a publicity pro saved from uttering something more damning. "You hear stories about women and his colorful language that didn't sit well with a small conservative town. There are still people here that say he owes their great-aunt money, or he fired their grandfather."

Continue reading Colonel Sanders' Hometown Makes Peace with KFC Icon

What's on Tap, Louisville - Nachbar

The Nachbar sign

Photo: myspace.com/thenachbar.

A weekly look at the draft selection in beer-friendly bars across the country.

Kentucky might be better known for its whiskey distilleries than its beer prowess, but like most cities with more than a million people in its metropolitan area, Louisville has seen growth in its specialty and craft-beer market over the past few years due to the average American's increased awareness of the variety of beer available.

Louisville's beer scene is "getting better," says James Donald Gunnoe, co-owner of one of the reasons that scene has gotten better: the small beer outpost known as The Nachbar. "There are about five microbreweries in town and I think there's room for more."

About two and a half years ago, Gunnoe and his wife, Heather Burks, opened Nachbar with the intention of creating a "place we'd want to go to ourselves." Working from faith in their own tastes and desires, they focused on stocking the beers they drank and loved, attempting to offer the beer at prices they knew people could afford. Gunnoe puts it best when he states, "We cater to ourselves, and from there we're just really fortunate that people appreciate what we like."

Read more about Nachbar and see this past weekend's draft list after the jump...

Continue reading What's on Tap, Louisville - Nachbar

Innovative Nosh at Kosher Fest 2009

brain toniq

Photo: braintoniq.com.

by Chris O'Connell

There was an air of excitement, a feeling of pride and a hunger for innovation at the first day of Kosher Fest 2009, held Tuesday at the Meadowlands Exposition Center in Secaucus, N.J. The event showcased not only the biggest and best kosher products from around the world, but also the newest kosher products on the market.

Aside from the typical kosher fare of smoked meats and breads, there were kosher wines, liquors and something called Organic Batter Blaster -- which, to us, conjured thoughts of a culinary video game. Alas, it's but a pressurized batter -- packaged in what looks like a whipped-cream can -- for waffles and pancakes that is both organic and kosher.

We also glimpsed an enormous shopping cart filled with kosher food and yes, kosher energy-type drinks. One such beverage, Brain Toniq, is billed as a healthy, kosher alternative to Red Bull and won Best New Beverage in the competition phase of Kosher Fest, held two weeks ago.

The world's "first non-caffeinated think-drink specifically used to improve cognitive function and increase brain power" (or so promises Brain Toniq Director of Sales Mark Loebach) is just one of many examples of the innovation and expansion of kosher food products into the mainstream prominently displayed at Kosher Fest.

Continue reading Innovative Nosh at Kosher Fest 2009

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Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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