I wish I hated Velveeta. I really do. I mean, I hardly ever eat it but, man, when I do... See, I have lots of really good memories from childhood. Growing up, we didn't consume it often, so when we did: guaranteed special occasion. Holidays...mom outta town and dad has the kids for the weekend. That sorta thing.
Here's the other thing: I really like nachos. I love Latin flavors in general, but I particularly have a problem with nachos. Probably for the same reason as above, but for me, there's no better comfort food than the crunchy-then-saturated topping-covered corn chips. And sure, you can shred your own cheese and melt it atop, but that's not anywhere near the same, now is it?
The enjoyment of coffee is a spectrum. There are those times when a crummy mug from the diner hits the spot, and those days when hanging out at warm wooden tables with your laptop and a barista crafted cup is the way to go. And then, there are the
Some argue that bacon is a trick: anything tastes that much more delicious when you put bacon on top of it.
But a bacon cheeseburger isn't just a cheeseburger with bacon on it...at least, it shouldn't be. The additional salt and smoke and texture call for changing the your whole burger strategy, finding a way to highlight the bacon rather than just waste inside all the standard toppings.
This weekend is shaping up to be another cold and blustery, snow-filled couple of days. The kinda weekend where you never manage to actually put on shoes, cause there's no way you're going outside. The kind of weekend where you take on an indoor project with all kinds of immediate rewards...like perfecting the ultimate chocolate chip cookie.
Of course Ernest Hemingway had a favorite burger recipe. Guy was pretty opinated, enjoyed the simple things, and certainly celebrated a "hands on" lifestyle. What's interesting here,
Look, on another day, I'd try to come up with some clever intro, talking about classic flavor combinations and different textures, or some other such goodness. But today, I'm just gonna dive in: this is a recipe for whiskey sriracha caramel popcorn. It's got smoky scotch whiskey, and a balance of heat and sweet, and I can't wait to make some at home this weekend.
This year, I'm forgoing all my traditional holiday cookie recipes, and making nothing but these: Triple Layer Peanut Butter Chocolate Chip Cookie Dough Cups. Try saying that three times fast.
As a kid, nothing felt more like a fall weekend than a grilled cheese sandwich for lunch. The combo of having just come in from outside with a cold, sniffly nose and the crispy/gooey/chewy sandwich with requisite tomato soup
The tradition of barrel or cask aging distilled spirits, wine, and beer goes back thousands of years. Letting the liquid mature within wood is what gives them their distinct flavors, aromas, and colors...when spirits are distilled, they're as clear as vodka; it's spending time with charred wood that develops the brown color of whiskeys, aged tequilas, brandies, and the like. The alcohol and the wood continue to interact, pulling out flavorful compounds known as vanillins and tannins, further distinguishing the product.
Over the last few years, some creative bartenders and cocktail experts have been experimenting with aging entire drinks
It's that time of year when we reach into the back of the pantry, and dust off that old standby: the slow cooker. During summer, it goes mostly untouched while we build flaming fires of charcoal or crunch fresh full-sun produce, but as the weather gets crisp and we long for something simmered, there's nothing better.
Jamaican jerk chicken is one of those regional food specialities that have been historically nearly impossible to recreate elsewhere. Sure, you can do an overnight rest in a scallion, scotch bonnet, and allspice heavy marinade, grill everything nice and slow, but you'd still be missing the signature ingredient that makes jerk chicken something truly unique:
This ManMade guest post was written by Misty Birchall, founder of PubCakes, makers of craft beer-flavored cupcakes.
I have been making craft beer cupcakes for over four years now down in San Diego with my business PubCakes. I design my cupcakes for beer lovers (and I’m talking about the kind of person who drinks beer for the taste, not chugs for the buzz), but these cupcakes are super tasty, even if you don’t crave a sudsy beverage on a hot day.
You've heard it since kindergarten...breakfast is the most important meal of the day. And, for my money, has the potential to be the most delicious. 'Cept (you knew it was coming), here's the problem with breakfast: you eat it in the morning. When you've just woken up. Before you have to go to work. When the last thing you have time for is cooking.