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Happy National Vichyssoise Day!

Chervil Vichyssoise

Chervil vichyssoise. Photo: Gato-Azul, Flickr.

Happy National Vichyssoise Day!

We'll take cue from a master, and agree with Julia Child that the traditional leek-and-potato vichyssoise "is the mother of the family in all her simplicity." The vegetables combine to a delicate smooth soup, and, wrote Child, "a bit of cream at the end is a nourishing touch, but by no means necessary." But dear Julia, since when were you one to go easy on the fat?

Created by the chef of New York's Ritz, Louis Diat, the soup made an appearance shortly after the restaurant opened in December 1910. Debatably a Franco-American hybrid, the soup was inspired by the cooking of Diat's mother: "One of my earliest food memories is of my mother's good leek and potato soup," he wrote. Although similar French potage recipes predate the chilled Vichyssoise as we know it, the temperature is what differentiates the refreshing dish.

And what better way to celebrate National Vichyssoise Day than with Louis Diat's original recipe from 1941's "Cooking a la Ritz"? Check it out, after the jump.
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Filed under: Holidays

Happy Homemade Bread Day!

Happy Homemade Bread Day!

It's amazing what a base of flour and water is capable of. Though breads often take a back seat, as accompaniments to main courses, cheeses or more, today we celebrate bread worthy of standing on its own, the ultimate mobile comfort food -- not to over-toot the French, but gloriously buttery croissants and crunchy, subtly salty baguettes spring to mind.

So get baking! For holiday inspiration, with the addition of pumpkin and spices, bread becomes the complex Pumpkin Spice Bread or a moist Pumpkin Cheese Bread with cream cheese, or can even serve as a worthy Thanksgiving side dish, in our Savory Bread Pudding recipe.

What are your most cherished baked breads? Share your favorites in the comments!

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Filed under: Holidays

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Happy National Baklava Day!

Ah, baklava -- the unctuous dessert enveloping honey and nuts in buttery layers of phyllo dough. Happy National Baklava Day!

The European-Middle Eastern delicacy actually has quite an impressive history. Dating back to the 8th Century B.C., the Assyrians used to pile nuts into thin layers of dough and top the whole thing with honey before baking it. The treat was considered a luxury, enjoyed predominantly on special occasions, and affordable only to the wealthy.

It has since come a long way, traveling to the Near East, Turkey and Armenia over time, then finally to Greece with the rise of the Grecian empire -- and the rich, buttery cinnamon-walnut treat has today made it over to the Food Network, with a fabulous classic recipe by Alton Brown. If you're feeling adventurous, try a shot at more Americanized versions of the versatile international dessert with Pear Baklava or even Chocolate Baklava.

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

Filed under: Holidays

Happy National Raisin Bran Cereal Day!

Happy Raisin Bran Day! Most commonly recognized in the dominant Kellogg's Raisin Bran Crunch these days, the raisin-bran combination has actually been around since 1926, when it started as Skinner's Raisin Bran. The "raisin bran" moniker was once trademarked, but usage limitations fell by the wayside as the term became widespread.

Statistics say that the average raisin-bran box of cereal houses 1,000 raisins -- but we think the cereal is best put to use adding extra texture and flavor in creative baking, like this Apple Raisin Bran Muffin by Proof is in the Pudding.

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

Filed under: Food Oddities, Did you know?, Food News, Holidays

Happy National Guacamole Day!

chipotle guacamole

Chipotle guacamole. Photo: rachel is coconut&lime, Flickr.

Happy National Guacamole Day! The culinary cosmos of guacamole and pickles may infrequently overlap, but at least today's national food holidays both celebrate zesty green condiments.

Though the lusciously creamy avocado mash is most often associated with summertime BBQs and beer, there's no reason you shouldn't be eager to make use of your mortars and pestles year-round. Check out our guacamole primer on Slashfood, or venture to AOL food for Rosa Mexicano's classic Guacamole en Molcajete recipe -- their trick is mashing the onion, jalapeno and cilantro into a paste for evenly distributed flavor -- though some consumers prefer their avocados hefty, and take pleasure in the zesty chunks of jalapeno, tomato, poblano peppers, green onion, etc.

What are your favorite guacamole additions? Share your secret ingredients after the jump.

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

Filed under: Holidays

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