Commercial sports and recovery drinks get an universally bad wrap: they're full of sugar, unnatural dyes, extra preservatives, and are overpriced. Some critiques are fair, though if you're doing extended cardiovascular exercise, you do need additional carbohydrates in your blood so you don't hit "the bonk."
When most of us think of tequila, a huge headache and a bad hangover come to mind. But this spirit is one of our faves, and has a lot more going for it than shots and salty wrists. So, here are a few ideas to use tequila in different recipes, all headache and hangover-free...kinda.
Okay...maybe not change your life, but certainly motivate you to mix up some glazes and take on the fry at home. With creamy fillings to crunchy textures, this roundup will blow the ones from the grocery store out of the batter.
Ce·vi·che: A Latin American dish of marinated raw fish or seafood, typically garnished and served as an appetizer, or, in my mind: the best summer dish one can make at home!
Ceviche has this rep of being a complicated dish, and it's "raw" preparation can be intimidating. Except: It's not complicated, and it's not raw, just unheated. So, follow this guide to master the basics, and you can adapt and rock it like a pro. Let's get (not) cookin'!
"Sear the meat to lock in the juices." "Only flip your steak one time." And so goes a list of steak-cooking commandments... And, as you might guess, a whole bunch of them are just wrong.
Studies have shown that a well-stocked liquor cabinet increases the chance of feeling awesome (studies conducted by ourselves over the weekend). This includes having several custom, home-infused spirits: one bottle suddenly has multiple options and flavor profiles.
Each Wednesday, I post some of my favorite can't-miss links, images, and otherwise mindblowing goodies from across the web.
Inside the archives of the John F. Kennedy Library in Boston, includes this interesting sheet of paper: a personal recipe for JFK's favorite dish:
For centuries, burning wood and tinder were basically the only means of cooking food (and heating one's home, and boiling water, and all sorts of other stuff.) The wood served as fuel, generating heat, thereby turning raw ingredients into completed dishes.
When you think about it, the idea of beer ice cream really does make sense. The malt flavors cut through the richness of eggs and cream, and the sweetness of the custard base provides a canvas for the
Artist and designer Maya Weinstein engages both the industrial food complex and the artisanal handmade food movement with her "DIY High Fructose Corn Syrup" kit.
By now, I'm sure you've seen several products being funded through the popular crowd-funding platform Kickstarter, and perhaps even bought a few. Here are five of my favorite food and drink related projects that are live this month:
Those of us in the U.S. will be celebrating the three-day Memorial Day weekend this week, the cultural beginning of summer: the swimming pools open, people are allowed to wear white (that's a thing, right?), and most importantly, the grilling season is officially underway.
Were there ever a contest for greatest sandwich of all time, this guy would have to be a contender. The recipe comes from chef/owners of the LA restaurant Son of a Gun, Vinny Dotolo and Jon Shook, who also run the award-winning Animal.
On first glance, this recipe might seem a little too on the nose. Like, crafted just so people on the internet will go "oooooo" and re-pin it and keep talking about bacon and whiskey like they're the first person to ever realize that delicious things are tasty. But, if you look a little closer,
Ahh...salsas. From quick and fresh to spicy and smoky, they're packed with lots of flavor and I love every version. Whether you want to celebrate Cinco de Mayo with traditional Mexican flavors, or just want to up the ante on a weeknight meal, we've create five go-to recipes that can work for all kinds of occasions. So grab your chiles, and a knife, and join us in the kitchen.