Freezer aisle finger foods are the key to no-sweat holiday parties. With these quick, from-scratch upgrades, no one will guess you’re serving store-bought!
There’s a whole new crop of vegetables at the supermarket–invite these five to your Thanksgiving dinner.
Move over, Pumpkin Spice Latte! A whole slew of pumpkin-flavored items are hitting the grocery shelves and we promise, they won’t burn the roof of your mouth! Check out some of our favorite ways to get your pumpkin fix this fall:
Sriracha has proven itself as the spicy condiment of the moment. Seriously have you tried the sriracha flavored popcorn and potato chips lining the shelves in the grocery store? We’ve even been known to throw it into a compound butter to add a little oomph to our dinner rolls. But what’s next? The hottest trends in hot sauce are right there in the international aisle, burning to be discovered by you!
Salads get an instant upgrade with five new supermarket finds that add flavor and crunch. So long, boring croutons!
Potato chip fanatics are in for a real treat today. Today, Frito-Lay announced the four finalist flavors that’ll be hitting shelves for the second annual “Do Us a Flavor” contest. The flavors include Cappuccino, Wasabi Ginger, Cheddar Bacon Mac & Cheese and Mango Salsa, and will be available nationwide later this month until October 18th — meaning there’s plenty of time to sample all four! Then, you can vote for your favorite flavor, and the creator of the most popular pick will win $1 million.
Image courtesy of Frito-Lay
Lays hopes this contest will help them keep up with America’s changing taste perferences. There have been many Asian- and Hispanic-inspired flavors added to their offerings, including Sriracha, a finalist from last year’s contest, fajita-flavored Tostitos, and two new Lays Stax flavors of Korean Barbecue and Thai Sweet Chili. Which flavor do you want to try most?
Now that we’ve got you in the mood for chips, check out our homemade chip recipes to satisfy your cravings until the new flavors are released!
When you think of a soft pretzel, the first thing that comes to mind is probably what we see on every street corner of New York City: a classic, knotted pretzel covered in coarse salt and wrapped in paper. However, a new pretzel is taking recipes, grocery stores and menus by storm: the pretzel roll.
We first fell in love with these pillowy buns in our Oktoberfest Faves column, but now even Rach is getting on board with her new 30-Minute Meal recipe for Turkey Cheeseburgers with Beer-B-Q Sauce on Pretzel Rolls. She gives them a homemade feel by suggesting you brush the tops with water and sprinkling them with kosher salt.
Not in the mood for a burger? These rolls would probably taste good just with a slathering of mustard, like Sir Kensington’s! Now how’s that for a simple snack idea??
If you thought chips couldn’t get any better, think again: a chip made entirely of cheese has hit the supermarket, and to say we’re obsessed would be an understatement.
Kitchen Table Bakers has come out with 12 different varieties of cheese crisps, ranging from rosemary Parmesan (our personal fave) to basil pesto, and other than the added natural flavors, there is nothing in this crisp besides crispy, baked-to-perfection cheese.
Now that the Greek yogurt bandwagon is overflowing with foodies, fitness junkies and just about everyone else, we’ve decided to try a ride on a new train: the skyr train. Never heard of skyr? Neither had we.
Skyr is the traditional yogurt of Iceland, and what differentiates it from traditional yogurt is not only what it’s made of but also how it’s made. To make skyr, skim milk is incubated with live active cultures. Then, the whey, or natural water found in milk, is completely strained out, yielding an incredibly thick yogurt. To make one cup of skyr, you need 3-4 times the amount of milk as you would to make a regular cup of yogurt. If you can believe it, skyr is even thicker than Greek yogurt!
Where can you find such a luscious cup of skyr, you ask? At your local grocery store, in the form of siggi’s, a New York-based yogurt company that was launched in 2004 due to one man’s homesickness for a childhood staple snack.
Photo courtesy of siggi’s
Besides being high in protein, low in sugar and downright delicious, siggi’s is becoming one of our new favorite yogurts because of their unique flavors and dedication to simplicity. At the beginning of May, siggi’s introduced their newest flavor, Strawberry & Basil. Perfect for spring, this flavor represents two things we love about the warm weather: sun-sweet berries and intoxicatingly fresh-smelling herbs. The berries and basil are blended gently with plain skyr, and each flavor is poignant enough without being overpowering. Great on its own, the yogurt also pairs perfectly with almond granola or a sprinkling of flax or chia seeds.
Photo courtesy of siggi’s
Just like us, siggi’s is dedicated to green living, healthy tips and DIY crafts. They have purposely created a label that is easy to pull off so you can recycle or reuse each yogurt cup once you have devoured its contents. After enjoying our siggi’s breakfast, we thought, what better way to recycle our strawberry & basil yogurt cup than to plant some basil leaves in it? Talk about full circle.
You can find siggi’s in grocery stores across the country, but be sure to grab a strawberry & basil while you can! It will only be available at Whole Foods through August 2014.
This citrus-spiked soy sauce is a Japanese cooking staple. It’s a go-to ingredient because its components hit on all five flavors: sweet (mirin, or rice wine), sour (rice wine vinegar), salty (soy sauce), bitter (yuzu, a Japanese citrus fruit, or a combination of lemon, lime, grapefruit and orange) and umami (seaweed and dried bonito flakes). To really make your stir-fry sing, add a healthy dash of ponzu during the last few minutes of cooking. you can also use it as a dumpling dipper, a fish marinade or a salad dressing– whisk it with a bit of sesame oil before tossing with greens.
Try ponzu in our Shrimp & Snap Pea Stir-Fry!