Cookies and cream? Clearly. PB&J? As natural as breathing. But caramel and squid? Not the first things you’d think to pair for dinner. Yet a new app from Foodpairing (from free to $18 per month) says the combo works on the basis of compatible flavor components. In fact, the company has had a global science team analyze hundreds of ingredients and their chemical compounds, and now chefs use the tool to inspire new recipes. With civilian foodies taking to the technology, too, we decided to plug everyone’s fave fall ingredient into a search.
Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.
This week’s featured cook @hungryhappens caught our attention with her gorgeous shot of her Banana Chocolate Chip & Nut Hemp Muffins (recipe). Delish! While we love eating muffins breakfast, we think they make a great snack any time of the day too. Thanks for sharing your photos with us, Stella. We can’t wait to see what you make next!
Inspired by one of my friends’ favorite shots–the Pickle Back, a whiskey shot chased with pickle juice–the Dirty Pickle Martini is crisp, sour and salty all at once. Though I prefer all of my martinis made with gin, the Dirty Pickle Martini is especially tasty when made with gin. Get ready to say “Cheers!” with this super satisfying and lip puckering cocktail.
Get the recipe: Dirty Pickle Martini
The best part about this recipe is that you don’t really need a recipe. Just toss together however much (or little) of each ingredient you’d like and eat. To save time on the week days, prepare the farro ahead of time and keep it in the fridge until you’re ready to build the salad with whatever else you’ve got—like corn, avocado, asparagus, cheese, etc.
Get the recipe: Farro and Corn Salad
Paradise found: Author and cocktail kahuna Jeff “Beachbum” Berry shows you how to make three chilled-out classics that will transport you straight to the beach. Paper umbrella optional—but encouraged!
Get the recipes (adapted from Beachbum Berry Remixed, by Jeff Berry):
Drink Tip! Stock your tiki cocktail cart with these two must-have tropical drink ingredients:
- Barrel-aged, oaky gold rum
- Orange-flavored curacao (If you can’t find curacao, use triple sec instead.)
Drink Tip! To get the supercool ocean-blue hue in your drink, add a couple drops of blue food coloring.
More Cocktail Posts:
Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine! Keep calm and cookin’ on!
Our mouths started watering as soon as we saw this delectable, dual-flavored cake roll from @pansyNsnowdrop. Chocolate and vanilla? Yes, please! Check out this week’s Featured Cook, Norma’s, other Instagram photos for more of her creative and fun cake roll designs including one with an intricate giraffe pattern. Keep up the delicious work Norma, we can’t wait to see what you cook up next!
Wanna make a delicious marble cake of your own? Download our FREE Instant Expert! Mix & Match Cake booklet here.
This week, instead of taco Tuesday make it a meatless taco night Monday!
Roasted poblano peppers and charred corn tortillas give this grown-up 30-minute meal its crazy-delicious smokey flavor. Save this recipe for nights when no kids are around though, because you’ll use a cup of beer to deglaze the pan. Find out how to easily roast peppers under the broiler here.
Sliced caramelized onions ad pickled jalapenos give these veggie tacos a sweet and spicy flavor profile. Make an extra large batch of caramelized onions and keep them on hand in the fridge to try out one of our six tasty suggestions.
Got a couple of extra potatoes around? Then whip them up into spicy veggie potato tacos! Although you can use any type of all-purpose, we love using low-calorie and high-fiber sweet potatoes.
Sure, beer is great to drink, but it’s also an amazing cooking ingredient too! Don’t believe me? Check out 10 of my favorite beer recipes below in honor of International Beer Day.
The first time I heard of steaming a whole chicken on the grill with the aid of a beer can, all I could think was “That’s Genius!” If you’ve never tried this before, then I urge you to try it ASAP. It’ll be one of your new favorite summertime grilling techniques. I promise.
This easy 7-ingredient recipe is perfect when you have extra cans of Guinness hanging around the house, say after St. Patrick’s Day.
What’s not to love about this hearty soup that brings together two wonderful foods: beer and cheese? Keep this recipe on hand for Oktoberfest and as an easy staple when the cooler months start kicking in.
One of our most popular margarita recipes of all time, this large-batch beer margarita is made in a pitcher and easily serves four people. Bottoms up!
Braising is a super easy technique that infuses chicken with moisture and flavor. In this easy braising recipe, tangy mustard and hoppy beer come together to give this dish an unforgettable flavor.
The Chew host Carla Hall shared this amazing Maryland Crab Boil recipe with us in our September issue (on sale tomorrow). While any light beer will work, we especially love this recipe with a pale ale or IPA (India pale ale).
I’m usually not very impressed by food served in mugs–I’m thinking of you cup-a-soup–but this Buffalo Chicken Chili with Blue Cheese-Corn Mug Toppers is an exception. For this recipe, feel free to use whatever type of beer is your favorite.
When I’m not pairing margaritas with my Tex-Mex food, beer is always my next choice. While the recipe recommends using a light beer, I’m sure the steak would be delicious marinated in a more robust darker beer or even a spicy michelada (which is now sold in cans by Tecate).
Beer-battered and fried? You can dress up any ingredient–onion rings, jalalpeno poppers or cheese sticks–like this and I will be a fan, but beer-battered fried chicken might just be the best. While no specific type of beer is listed, I would recommend going with a light-colored beer to ensure that the end result will have a light, brown and golden fried crust. (A darker beer may make the batter appear dark and may turn even darker when fried.)
This 30-Minute Meal from Rachael Ray was created for her dad who’s from Louisiana. “This is a combination of jambalaya–a local dish–and pasta, which he developed a love for with all of us Italians in the house!” says Rach. I think an amber ale or lager tastes best when combined with the andouille sausage and tomatoes, but feel free to use whatever you have on hand.
The chocolate chip cookie has been an American favorite since its serendipitous invention in 1937, when Ruth Graves Wakefield of the Toll House Inn–ring a bell, anyone?–added pieces of a chopped chocolate bar to her cookies. In honor of National Chocolate Chip Day, we present you with some of our favorite recipes inspired by Ruth’s fabulous invention and delicious tiny morsel, the chocolate chip.
Get the recipes:
CHEF MARICEL PRESILLA
Maricel Presilla’s Top 5 Favorite Burgers in the Mid-Atlantic
1. SUR BURGER Cucharamama, Hoboken, NJ
A Portuguese roll soaks up the spicy juice from this chorizo-studded burger.
2. CHEESEBURGER SLIDER White Manna, Hackensack, NJ
Okay, it’s not a restaurant. It’s a tiny diner specializing in sirloin patties topped with griddled onions and molten cheese on a potato bun.
3. “THE ONE” Next Door, Montclair, NJ
Duck fat–enriched beef, caramelized onions and white cheddar on a fluffy brioche bun.
4. BRAISED SHORT RIB BURGER Christopher’s at the Heldrich Hotel, New Brunswick, NJ
A short-rib patty with roasted-tomato mayo served on a Texas toast bun.
5. PALENA CHEESEBURGER Palena Cafe, Washington, DC
Melted Italian cheese infused with truffles and garlic mayo.