Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/<![CDATA[Gena's Summer Peaches for the Grill]]>http://www.slashfood.com/2009/07/03/genas-summer-peaches-for-the-grill/http://www.slashfood.com/2009/07/03/genas-summer-peaches-for-the-grill/http://www.slashfood.com/2009/07/03/genas-summer-peaches-for-the-grill/#commentsFiled under: ,

bourbon peach bread pudding
Gena's peachy bread pudding. Photo: Erica George Dines Photography
Part of a continuing summer series by grilling expert Gena Knox.

Growing up in Georgia, my summer jobs always revolved around produce. From the time I was eight years old, I worked selling boiled peanuts, silver queen corn and peaches on the side of the road.

Once I turned 16 and could drive, I began working at a local packing shed, Lane Packing, selling peaches and peach ice cream in their retail department. At the time, it was not air-conditioned, and you can only imagine how sweltering it was in July. I gave tours to Northerners, who were fascinated by the process of packing peaches, and was always entertained when I had to explain exactly what boiled peanuts were.

Needless to say, peaches were ample in our household and we never ran out of ways to cook with them. Fresh peaches not only pair well with grilled meats and seafood, they are also delicious simply grilled on their own.

Three of the state's top-producing peach farms are within a 15-mile radius of my hometown. Lane Packing Company, Taylor Orchards and Pearson Farm all produce top quality peaches, and you are missing out on the taste of summer if you don't order a box to enjoy yourself.

Get my Bourbon Peach Bread Pudding Recipe after the jump.

Continue reading Gena's Summer Peaches for the Grill

Permalink | Email this | Comments]]>fire and flavorFireAndFlavorgena knoxGenaKnoxgeorgiagrilling tipsGrillingTipspeachessummer grillingSummerGrilling2009-07-03T15:00:00 00:00<![CDATA[Michael Jackson Tributes in Food]]>http://www.slashfood.com/2009/07/03/michael-jackson-tributes-in-food/http://www.slashfood.com/2009/07/03/michael-jackson-tributes-in-food/http://www.slashfood.com/2009/07/03/michael-jackson-tributes-in-food/#commentsFiled under: ,

michael jackson sushi
A Michael Jackson tribute in sushi. Photo: alainalele/flickr
Don't stop till you get enough!

It was only a matter of time, as our friends at Cake Wrecks pointed out, before the Michael Jackson cake tributes would start to roll in at neighborhood grocery stores. But it is the great state of Iowa that surprised us this week with the announcement that the State Fair would honor the King of Pop with a tribute in butter.

That's right, a Michael Jackson butter carving will sit in the 40-degree-F comfort of a cooler from Aug. 13-23, the Des Moines Register reports. Lori Chappell, the fair's marketing director, told the paper "we're just trying to pay tribute to his contribution to music and dance ... as opposed to giving any scrutiny of his life."

Have you seen any MJ tributes?

[Via Des Moines Register]
Permalink | Email this | Comments]]>foodmichael jacksonMichaelJacksontributes2009-07-03T14:00:00 00:00<![CDATA[Vanilla Ice Cream Made Easy]]>http://www.slashfood.com/2009/07/03/vanilla-ice-cream-made-easy/http://www.slashfood.com/2009/07/03/vanilla-ice-cream-made-easy/http://www.slashfood.com/2009/07/03/vanilla-ice-cream-made-easy/#commentsFiled under: , ,

vanilla ice cream
Vanilla Bean Ice Cream. Photo: The Skinny Chef
When I was a kid, ice cream was synonymous with summer. I had a trained ear and could pick out the perky chimes of the ice cream truck from miles away. Ice cream is a cool, satisfying summer treat, but a scoop a day can keep the bikini away.

Most people don't know that one pint of many commercial ice creams contains more fat than you should eat in a whole day. That doesn't mean you shouldn't enjoy this calcium-rich treat. Making your own is immensely satisfying, and without having to worry about loading up on fat and calories while avoiding crazy preservatives that no one can pronounce.

Get Jennifer's Vanilla Bean Ice Cream recipe after the jump.

Continue reading Vanilla Ice Cream Made Easy

Permalink | Email this | Comments]]>ice creamice cream recipeIceCreamIceCreamRecipejennifer iserlohJenniferIserlohskinny chefSkinnyChefvanilla ice creamVanillaIceCream2009-07-03T13:00:00 00:00<![CDATA[Party Foods From the '80s]]>http://www.slashfood.com/2009/07/03/party-foods-from-the-80s/http://www.slashfood.com/2009/07/03/party-foods-from-the-80s/http://www.slashfood.com/2009/07/03/party-foods-from-the-80s/#commentsFiled under:

pop rocks
These are the '80s. Photo: Kasia/flickr
With the songs from "Thriller" playing nonstop on the radio this week, we've been daydreaming of the 1980s, when soda cans were pink (Tab) and the frozen treats were electric orange (Push-Ups). Our sister blog Lemondrop has been daydreaming of the decade too. What foods from that decade to you miss?

[Via Lemondrop]
Permalink | Email this | Comments]]>1980seightiespop rocksPopRockspushuptab2009-07-03T12:30:00 00:00<![CDATA[Salt, Sablefish and Showstopping Cheese - The Globe and Mail in 60 Seconds]]>http://www.slashfood.com/2009/07/03/savoring-salt-the-globe-and-mail-in-60-seconds/http://www.slashfood.com/2009/07/03/savoring-salt-the-globe-and-mail-in-60-seconds/http://www.slashfood.com/2009/07/03/savoring-salt-the-globe-and-mail-in-60-seconds/#commentsFiled under:

rose salt
Rose salt. Photo: seesternrea, Flickr
  • Professionals, history and calculators, oh my! Here is just about everything you could ever want to know about salt.
  • Chef Rob Feenie shares a recipe for Baked Marinated Sake and Soy Sablefish, Asparagus and Soybean Salad and Tomato-Caper Jam.
  • Dishing on local delights, from Halifax's tiny lobsters to Calgary's sausages.
  • Author Michael Steinberger talks about the changing face of French food.
  • Tempt with tequila, or catch a video about the celebrity tequila trend.
  • The fickleness and fabulousness of fresh basil.
  • The delicious brew Innis & Gunn is so popular in Canada that there's a special "Canadian Cask" edition.
  • The ash rind and sweet flavor of Grey Owl Cheese make it a "showstopper."
  • A picnic menu perfect for summer.
Permalink | Email this | Comments]]>Innis and GunnInnisAndGunnlobstersalttequilaThe Globe and MailTheGlobeAndMail2009-07-03T12:00:00 00:00<![CDATA[The Etiquette of Sending Back Meals - Foodie Flicks]]>http://www.slashfood.com/2009/07/03/the-etiquette-of-sending-food-back-foodie-flicks/http://www.slashfood.com/2009/07/03/the-etiquette-of-sending-food-back-foodie-flicks/http://www.slashfood.com/2009/07/03/the-etiquette-of-sending-food-back-foodie-flicks/#commentsFiled under:



Fine dining isn't always so "fine." Sometimes that delicious meal is tainted by overcooked meat, still-frozen food, caterpillars nestled in the greens or other surprises that ruin a perfectly good dinner.

When bad luck strikes, you might want to cast a seething glare at your waiter or stamp your foot and throw a hissy fit, but if Miss Manners has taught us anything, it's that a little kindness can go a long way. The clip above outlines how to handle those unfortunate scenarios that necessitate replacement dishes. With a little tact and kindness, a friendly server should be happy to help.

Naturally, these tips tend to work best at upscale establishments. Complain at your own risk when dining at the local dive. Otherwise you might get an even less savory surprise.
Permalink | Email this | Comments]]>restaurant etiquetteRestaurantEtiquettesending food backSendingFoodBack2009-07-03T11:00:00 00:00<![CDATA[Red, White and Blue All Over - Feast Your Eyes]]>http://www.slashfood.com/2009/07/03/red-white-and-blue-all-over-feast-your-eyes/http://www.slashfood.com/2009/07/03/red-white-and-blue-all-over-feast-your-eyes/http://www.slashfood.com/2009/07/03/red-white-and-blue-all-over-feast-your-eyes/#commentsFiled under:

fourthofjuly
Red, white and blue tartlet. Photo: Nicisme, Flickr
So it's nearly Independence Day weekend, and we're celebrating, too, by stepping away from the computer, throwing some shrimp on the barbie (or, OK, maybe burgers) and trying to find some local fruit as gorgeous as these snapped by Nicisme on Flickr. We'll be back in full posting mode on Monday.

Meantime, if you're anywhere near a farmers market that has any sort of berries right now, you'd be remiss to skip out on grabbing a few gorgeous berries like those shown above. Blueberries are snappy and sweet, strawberries seductively red and stone-fruit season is just around the corner. We're grateful for the holiday -- and for proximity to nature-made sweet treats like these.
Permalink | Email this | Comments]]>feast your eyesFeastYourEyesfourth of julyFourthOfJulyred white and blueRedWhiteAndBluevacation2009-07-03T10:00:00 00:00<![CDATA[Waffle House Gets Marathon Winner as Spokeswoman]]>http://www.slashfood.com/2009/07/02/waffle-house/http://www.slashfood.com/2009/07/02/waffle-house/http://www.slashfood.com/2009/07/02/waffle-house/#commentsFiled under:

wafflehouse
This way to the Waffle House. Photo: Shana Lee, Flickr
The key to winning marathons might just be a stop at the Waffle House, if 1978 Boston Marathon winner Gayle Barron is to be believed. According to this Atlanta Journal-Constitution piece, the Atlanta woman discovered the chain best known for its fluffy waffles and late hours a decade ago after a session with her running group. WaHo, as it is known to devotees, discovered Barron's fandom and declared her their spokeswoman. She touts the tastiness and energy boost of her thrice-weekly fix of grilled chicken, hash browns and scrambled eggs.

A member of the Georgia Sports Hall of Fame, Barron has won the Atlanta marathon five times and still runs 15 to 20 miles per week. And though a stickler might note these runs are not, er, waffle-powered (a nutritionist notes Barron's meal is heavy in protein), some might say this is a pleasant contrast to hardcore athletes who consume raw egg milkshakes and dry, so-called performance bars. Pass the syrup.

[Via Atlanta Journal-Constitution]
Permalink | Email this | Comments]]>boston marathonBostonMarathongayle barronGayleBarrongeorgiawaffle houseWaffleHousewaffles2009-07-02T17:00:00 00:00<![CDATA[Unusual Hot Dog Toppings for Fourth of July Barbecues - Q&A with (Hot) Doug Sohn]]>http://www.slashfood.com/2009/07/02/unusual-hot-dog-toppings-for-fourth-of-july-bbqs-qanda-with-ho/http://www.slashfood.com/2009/07/02/unusual-hot-dog-toppings-for-fourth-of-july-bbqs-qanda-with-ho/http://www.slashfood.com/2009/07/02/unusual-hot-dog-toppings-for-fourth-of-july-bbqs-qanda-with-ho/#commentsFiled under: , ,

doug sohm
Doug Sohn, owner of Hot Doug's. Photo: William Couch/ Flickr.
Frankfurter maestro Doug Sohn, the man behind the beloved Chicago eatery Hot Doug's, is a stickler for putting the same care into his hot dog toppings that a top chef would a béarnaise sauce.

"Whatever you pair, you want it to taste good," he says. "We caramelize our onions in real butter. We get the freshest tomatoes."

Sohn is a trained chef who bypassed life in a haute restaurant to grill haute dogs. He's been on the wiener beat for nearly a decade, and remains an undeterred champion of foie gras in the wake of a since-overturned Chicago-wide ban. His sought-after pups feature tantalizing names like the "mighty hot" Keira Knightley and the "mighty, might, mighty hot!" Salma Hayek andouille sausage.

With grills heating up for the Fourth of July, here are Sohn's thoughts on how to spruce up that old dog.

Sohn on bringing his own dogs to Cubs games and the awesomeness of foie gras franks after the jump.

Continue reading Unusual Hot Dog Toppings for Fourth of July Barbecues - Q&A with (Hot) Doug Sohn

Permalink | Email this | Comments]]>chicagodoug sohnDougSohnfoie grasfoie gras banFoieGrasFoieGrasBanfourth of julyFourthOfJulyhot dogshot dougsHotDogsHotDougs2009-07-02T16:00:00 00:00<![CDATA[Is Ice Cream Gaining Ground with Southern Sweet Tooths? ]]>http://www.slashfood.com/2009/07/02/ice-cream-gaining-ground-with-southern-sweet-tooths/http://www.slashfood.com/2009/07/02/ice-cream-gaining-ground-with-southern-sweet-tooths/http://www.slashfood.com/2009/07/02/ice-cream-gaining-ground-with-southern-sweet-tooths/#commentsFiled under: , , ,

ice creams
A simplistic approach to ice cream. Photo: Sir Mildred Pierce

It's National Ice Cream month, and who -- the lactose-intolerant aside -- doesn't like ice cream?

Well, Southerners. America's favorite dessert is still a third-tier treat below the Mason-Dixon line, where cakes and puddings have a firm hold on the region's collective sweet tooth. Even in the most sweltering of Southern summers, New Englanders out-gorge their Southern neighbors. (Heck, New Englanders hang onto their ice cream eating edge straight through the winter, when their freezers are sometimes warmer than the air outside.)

Nobody's quite sure why Southerners never took to ice cream, although North Carolina food writer Sheri Castle confirms the phenomenon: "It's just not a big thing," she says. She suspects the relative paucity of milk cows might have contributed to ice cream's historical absence from the local food scene.

But a few serious ice cream makers are bent on tweaking the Southern tradition. Shops such as Ultimate Ice Cream in Asheville, N.C., and Morelli's in Atlanta are now providing a gentle -- and delicious -- introduction to the genre.

Continue reading Is Ice Cream Gaining Ground with Southern Sweet Tooths?

Permalink | Email this | Comments]]>hanna raskinHannaRaskinice creamIceCreammorellis2009-07-02T15:00:00 00:00<![CDATA[Bridal Shower Food - The Hungry Bride]]>http://www.slashfood.com/2009/07/02/bridal-shower-food-the-hungry-bride/http://www.slashfood.com/2009/07/02/bridal-shower-food-the-hungry-bride/http://www.slashfood.com/2009/07/02/bridal-shower-food-the-hungry-bride/#commentsFiled under:

chicken skewers
Thai and Caribbean Chicken Skewers. Photo: Debby De Heer
I'm sure several of you have been to at least one bridal shower in your lifetime, but I think I already need both hands to count all of the ones I've attended. Bridal showers usually include some sort of game, a specific time to open presents, an embarrassing hat made from bows and -- if you're lucky -- great food and (possibly) liquor!

While we all have outstanding memories of our own, I have to say the ladies who threw my shower this past month absolutely outdid themselves -- especially with the eats. OK, so there was a little pressure to provide good grub (I mean, I am a food writer), but what I didn't expect was a full-on display of one tantalizing bite after another.

A full menu and more tasty pictures after the jump.

Continue reading Bridal Shower Food - The Hungry Bride

Permalink | Email this | Comments]]>bridal showersBridalShowersfoodthe hungry brideTheHungryBridetias food of loveTiasFoodOfLove2009-07-02T14:00:00 00:00<![CDATA[Neat Nibbles of YumSugar]]>http://www.slashfood.com/2009/07/02/neat-nibbles-of-yumsugar/http://www.slashfood.com/2009/07/02/neat-nibbles-of-yumsugar/http://www.slashfood.com/2009/07/02/neat-nibbles-of-yumsugar/#commentsFiled under:

garlic
Microplaned garlic. Photo: YumSugar
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

If you're not prone to scrapes and slices, you might want to try scraping that garlic (and not your knuckles!) against a Microplane.

Forget lemon and lime. How about garnishing your summer drinks with strawberries?

Go Green! San Francisco becomes the first United States city to require composting.

Sometimes a classic garden salad is just what the tummy needs.

Jacques Pepin discusses his way to achieve a beauteous boiled egg.

Korean Beef Kebabs -- a tower of seasoned meat and green onions.

Does roasting a whole animal make you squeamish?
Permalink | Email this | Comments]]>boiled eggsBoiledEggscompostinggarlicstrawberriesYumSugar2009-07-02T13:00:00 00:00<![CDATA[Tomatoes, Whisky and a Little Ceviche - The Miami Herald in 60 Seconds]]>http://www.slashfood.com/2009/07/02/tomatoes-whisky-and-a-little-ceviche-the-miami-herald-in-six/http://www.slashfood.com/2009/07/02/tomatoes-whisky-and-a-little-ceviche-the-miami-herald-in-six/http://www.slashfood.com/2009/07/02/tomatoes-whisky-and-a-little-ceviche-the-miami-herald-in-six/#commentsFiled under:

tomatoes
Reflected tomatoes. Photo: gutter/Flickr
  • You may love the deep red and delicious flavor of tomatoes, but how much do you know about the fruit?
  • This week's Dinner & a Movie: "Blame it on Rio" and food from the Boogalu Cafe.
  • Readers weigh in on easy summertime treats.
  • If you can bear to add mixers to your whisky, try a Macallan Classic 10.
  • Rice Cream Puddings offers customers puddings flavored with everything from coquito to rum raisin.
  • Writer Maricel E. Presilla writes about the Cuban memories evoked by sweet mangoes.
  • California's Brassfield winery traded rolling cattle fields for vineyards and grapes.
  • Northwest Miami-Dade is home to restaurants like Olivos, Thai Cafe and Taberna de Ignacio, while Hollywood boasts Exotic Bites, Cafe Italia and Orale Mexican.
  • La Cofradia adds "Ceviche Bar" to its name and revels in raw fish.
  • L'Express Sandwicherie in Coral Gables is run by a ... kickboxing chef?
  • Recipe: Barbecued Pork and Beans
Permalink | Email this | Comments]]>cevicheMacallanrice puddingRicePuddingThe Miami HeraldTheMiamiHeraldtomatoes2009-07-02T12:00:00 00:00<![CDATA[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/http://www.slashfood.com/2009/07/02/flashback-to-the-seventies-bread-and-butter-pickles/#commentsFiled under: , , , , , , , ,

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.


Continue reading Flashback to the Seventies: Bread-and-Butter Pickles

Permalink | Email this | Comments]]>bread and butter picklesBreadAndButterPickles2009-07-02T11:00:00 00:00<![CDATA[Chowder Worth Cheering - Feast Your Eyes]]>http://www.slashfood.com/2009/07/02/chowder-worth-cheering-feast-your-eyes/http://www.slashfood.com/2009/07/02/chowder-worth-cheering-feast-your-eyes/http://www.slashfood.com/2009/07/02/chowder-worth-cheering-feast-your-eyes/#commentsFiled under: , , ,

corn crab chowder
Photo: Susan Filson/Sticky, Gooey, Creamy, Chewy
What you're looking at may very well be the platonic ideal of crab and corn chowder. Note the massive chunks of crab, the bounty of fat yellow kernels of corn and a creamy broth whose surface is speckled with little pools of chili oil. Made and photographed by Susan Filson of the appealingly named Sticky, Gooey, Creamy, Chewy, it looks like the perfect antidote to summer's swelter: If the dog days are getting you down, fight them off with a bit of crab.

[Via Sticky, Gooey, Creamy, Chewy]
Permalink | Email this | Comments]]>chowdercorn chowderCornChowdercrabfeast your eyesFeastYourEyes2009-07-02T10:00:00 00:00<![CDATA[Fancy Food Show Favorites - Day Three]]>http://www.slashfood.com/2009/07/01/fancy-food-show-favorites-day-three/http://www.slashfood.com/2009/07/01/fancy-food-show-favorites-day-three/http://www.slashfood.com/2009/07/01/fancy-food-show-favorites-day-three/#commentsFiled under: ,

Mo's Bacon Chocolate Chip Pancake Mix. Photo: Vosges

Day three of the Fancy Food Show was just as big and bold as Sunday and Monday, with some extra swag to take home. Even after spending three days there, we still feel like we missed a bunch of things.

As Slashfood staffers strolled the aisles on Tueday afternoon, we discovered Key Lime Graham Cracker Gelato, stuffed our faces full of Lobster Mac and Cheese and topped our day off with cultured butter with sea salt crystals.

After the jump, learn about some of our favorites from Tuesday's walk through the show.

Continue reading Fancy Food Show Favorites - Day Three

Permalink | Email this | Comments]]>fancy food showFancyFoodShowgourmet foodGourmetFoodnew productsNewProductssummer fancy food showSummerFancyFoodShow2009-07-01T18:00:00 00:00<![CDATA[Tasting and Testing a Wheel - Le Cheese Course]]>http://www.slashfood.com/2009/07/01/tasting-and-testing-a-wheel-le-cheese-course/http://www.slashfood.com/2009/07/01/tasting-and-testing-a-wheel-le-cheese-course/http://www.slashfood.com/2009/07/01/tasting-and-testing-a-wheel-le-cheese-course/#commentsFiled under: , ,

A wheel of Comté in Paris' Rungis Market.
Photo: Max Shrem
This summer, Slashfood blogger Max Shrem is apprenticing at renowned Paris cheese shop Fromagerie Trotté. For the next two months, in 'Le Cheese Course,' Max will share his impressions and opinions of French cheese à la francaise!

For many of us, tasting a cheese just involves swiping a cheese plane or knife against the surface (or the pâte) of a cheese and popping it into our mouths. In France, amongst fromagers (cheese mongers) and affineurs (cheese agers), a dedicated process involves not only tasting the cheese, but also touching it to feel its texture.

Faire la sonde is a cheese ritual in which a slender, curved instrument called a sonde à fromage is used to remove a small cylinder of cheese from a wheel. It's like performing surgery on a cheese to inspect the flavor development.

Continue reading Tasting and Testing a Wheel - Le Cheese Course

Permalink | Email this | Comments]]>cheese courseCheeseCourseFrench cheeseFrenchCheesesondetasting cheeseTastingCheese2009-07-01T17:00:00 00:00<![CDATA[What Can I Get You Folks? - Diners and Their Allergies]]>http://www.slashfood.com/2009/07/01/what-can-i-get-you-folks-diners-and-their-allergies/http://www.slashfood.com/2009/07/01/what-can-i-get-you-folks-diners-and-their-allergies/http://www.slashfood.com/2009/07/01/what-can-i-get-you-folks-diners-and-their-allergies/#commentsFiled under:

Beware! Allergens abound at most eateries. Photo: Dan4th/ Flickr

Hanna Raskin's first waitressing job was at a small Greek diner in Michigan. In the 15 years since, she's worked at a chop suey joint in Mississippi, an exclusive Arizonan country club, a vegetarian eatery and an Irish pub. She currently picks up odd shifts at a seafood eatery in the North Carolina mountains, where she cracks crab legs for helpless tourists. This is the second in a series of posts.

My mother, who has a severe shellfish allergy, hasn't tasted seafood since the Eisenhower administration. Since she hasn't a clue whether crustaceans are salty, sweet or sour, she suspects they're lurking everywhere on the menu: "Now, does this cheesecake have any shellfish?" she'll ask her very patient server.

As a kid, I cringed at my mom's fastidiousness. Because really, who would put shrimp in granola? But with chefs now fusing ingredients at a breakneck pace and food allergies multiplying at an unprecedented rate, my mother isn't the only one asking. Twelve million Americans suffer from food allergies, and they're demanding that restaurants accommodate them.

Continue reading What Can I Get You Folks? - Diners and Their Allergies

Permalink | Email this | Comments]]>food allergiesFoodAllergieshanna raskinHannaRaskinwaitresswaitressingwhat can i get you folksWhatCanIGetYouFolks2009-07-01T16:00:00 00:00<![CDATA[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/http://www.slashfood.com/2009/07/01/corn-relish-for-fourth-of-july-burgers/#commentsFiled under: , , , , ,


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.

Continue reading Corn Relish for Fourth of July Burgers

Permalink | Email this | Comments]]>4th of july4thOfJulyburgerscorncorn relishCornRelishEric DIeselEric Diesel recipeEricDieselEricDieselRecipefourth of julyFourthOfJulygrillinghome cookingHomeCookingreciperelish2009-07-01T15:00:00 00:00<![CDATA['Everyday Food: Great Food Fast' - Cookbook Spotlight]]>http://www.slashfood.com/2009/07/01/everyday-food-great-food-fast-cookbook-spotlight/http://www.slashfood.com/2009/07/01/everyday-food-great-food-fast-cookbook-spotlight/http://www.slashfood.com/2009/07/01/everyday-food-great-food-fast-cookbook-spotlight/#commentsFiled under:

everyday food
Amazon.com
'Everyday Food: Great Food Fast'
From the Kitchens of Martha Stewart Living
Clarkson Potter -- 2007
Buy it on Amazon

Launched in 2003, "Everyday Food" was designed for home cooks who didn't have a lot of time on their hands to make elaborate weeknight dinners but did have a desire to make high-quality, satisfying meals.

The diminutive magazine, which was put out by Martha Stewart Living Omnimedia, gained a devoted following thanks to its practical recipes, approachable ingredient lists and low-fuss food that yielded great flavor.

"Everyday Food," the cookbook, offers these same qualities, with 250 recipes that put both the seasons of the year and multiple variations on favorite foods front and center.

See what we tested and whether the book's worth buying after the jump.

Continue reading 'Everyday Food: Great Food Fast' - Cookbook Spotlight

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