Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2010 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/Smoked Salmon and Caviar Cream Cheese on a Bagel - Feast Your Eyeshttp://www.slashfood.com/2010/03/16/smoked-salmon-and-caviar-cream-cheese-on-a-bagel-feast-your-ey/http://www.slashfood.com/2010/03/16/smoked-salmon-and-caviar-cream-cheese-on-a-bagel-feast-your-ey/http://www.slashfood.com/2010/03/16/smoked-salmon-and-caviar-cream-cheese-on-a-bagel-feast-your-ey/#commentsFiled under:

Photo: gtrwndr87, Flickr


Salty, creamy, chewy, smoky --a bagel with smoked salmon, cream cheese and caviar pretty much fulfills all promises. But, and here's where a little rain falls on the brunch parade, it's a poor choice unless you select your fish with an eye on sustainability.

Salmon and sturgeon are both on the least-sustainable seafood list (they've been overfished), so, according to the Monterey Bay Aquarium's Seafood Watch, an easy-to-use buying guide, choose wild-caught Alaska salmon instead of Atlantic salmon, and caviar (roe) from U.S.-farmed sturgeon, or those that are wild-caught from Oregon and Washington.

A classic combination simply becomes a classic with a conscience.

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]]>bagelscaviarcream cheesesmoked salmonsustainableNanette MaximTue, 16 Mar 2010 10:00:00 ESTSweet Potato Salad - Feast Your Eyeshttp://www.slashfood.com/2010/03/15/sweet-potato-salad-feast-your-eyes/http://www.slashfood.com/2010/03/15/sweet-potato-salad-feast-your-eyes/http://www.slashfood.com/2010/03/15/sweet-potato-salad-feast-your-eyes/#commentsFiled under:

sweet potato saladPhoto: Sonicwalker, Flickr

It's as fruity as you want it to be. This sweet-potato salad recipe from vegalicious.org, a good resource for vegans, is loaded with bananas, apples and dried apricots, and has a sweet, citrusy dressing -- which reminds us that the sweet potato isn't fit only to be served plain and baked or, in Thanksgiving fashion, stuck in a casserole and smothered with marshmallows.

One of the most delicious ways to serve sweet potatoes is to roast them, then toss with a lime-cilantro mixture -- a Gourmet recipe that even my sweet-potato-casserole-loving mom asks me to make again and again. For the savory counterpart to the fruity salad above, try a sweet-potato salad recipe heavy on tomatoes, snap peas, onion and celery.

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]]>sweet potato saladsweet potatoesveganNanette MaximMon, 15 Mar 2010 10:00:00 ESTBaked Eggs and Mushrooms in Ham Crisps - Feast Your Eyeshttp://www.slashfood.com/2010/03/12/baked-eggs-and-mushrooms-in-ham-crisps-feast-your-eyes/http://www.slashfood.com/2010/03/12/baked-eggs-and-mushrooms-in-ham-crisps-feast-your-eyes/http://www.slashfood.com/2010/03/12/baked-eggs-and-mushrooms-in-ham-crisps-feast-your-eyes/#commentsFiled under:

baked eggs and mushrooms and hamPhoto: aims, Flickr

Go on. Fuss a little. Make breakfast in bed for somebody this weekend. Grind the best coffee you've got, bake these over-the-top eggs and mushrooms in Black Forest ham crisps, stick a flower in a vase, throw it all on a tray and it could lead to the best Saturday morning you've spent in a while.

I don't know where blogger Frim-fram-sauce served her eggs, but she added a little cheddar to the original Gourmet recipe to make it even more creamy. I do know, however, that cooking up a breakfast like this is akin to offering up a love potion, so serve it wisely and well.

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]]>bacon and eggsbreakfastbruncheggsNanette MaximFri, 12 Mar 2010 10:00:00 ESTStuffed Salmon with Grape Leaves - Feast Your Eyeshttp://www.slashfood.com/2010/03/11/stuffed-salmon-with-grape-leaves-feast-your-eyes/http://www.slashfood.com/2010/03/11/stuffed-salmon-with-grape-leaves-feast-your-eyes/http://www.slashfood.com/2010/03/11/stuffed-salmon-with-grape-leaves-feast-your-eyes/#commentsFiled under:

Photo: Another Pint Please..., Flickr

Looking for the grape leaves here? By the time this grilled salmon is served, the leaves have done their job and gone. Blogger anotherpintplease uses grape leaves -- which he soaks in water for 20 minutes -- to wrap the fish as it goes on the grill (you can see some of these little bundles in the photo's background). They help maintain the salmon's moisture and flavor when it meets the flames. Once the fish is cooked, unwrap the package, toss the charred leaves, crack a Belgian beer and eat.

The recipe, which calls for a stuffing of walnuts, garlic, dill and cilantro, with lemon juice, is adapted from Stephen Raichlen's good-humored and always instructive The Barbecue Bible. And if you actually want to eat your grape leaves, try this traditional Greek recipe for stuffing them.

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]]>grape leavesgrillingsalmonthe barbecue bibleNanette MaximThu, 11 Mar 2010 10:00:00 ESTChicory-Molasses Pork Chops - Feast Your Eyeshttp://www.slashfood.com/2010/03/10/chicory-molasses-pork-chops-feast-your-eyes/http://www.slashfood.com/2010/03/10/chicory-molasses-pork-chops-feast-your-eyes/http://www.slashfood.com/2010/03/10/chicory-molasses-pork-chops-feast-your-eyes/#commentsFiled under:

Photo: stinkkatze, Flickr

You can take your coffee after your meal, or, like photographer and cook stinkkatze, take your coffee and put it in a marinade. Based on a recipe from Good Eats host Alton Brown -- who uses good strong coffee, cider vinegar, molasses and mustard to tenderize and flavor pork -- our blogger uses chicory, which is naturally non-caffeinated. The marinade is later cooked down as a glaze for the meat. Here it's served with sweet potatoes and onions.

A terrific source for all things porcine (as well as for another killer coffee-molasses marinade) is the Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat, by Bruce Aidells.

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]]>ALTON BROWNcoffeemarinadesporkrecipesNanette MaximWed, 10 Mar 2010 10:00:00 ESTShrimp Cocktail - Feast Your Eyeshttp://www.slashfood.com/2010/03/09/shrimp-cocktail-feast-your-eyes/http://www.slashfood.com/2010/03/09/shrimp-cocktail-feast-your-eyes/http://www.slashfood.com/2010/03/09/shrimp-cocktail-feast-your-eyes/#commentsFiled under:

shrimp cocktailPhoto: SpecialKRB, Flickr


Why is it that a shrimp cocktail can instantly transport us to 1965, hostess pajamas, a martini shaker and Frank Sinatra's "In the Wee Small Hours" pouring from a Hi-Fi?

The classic appetizer still works today, but cocktail sauces have evolved from the ketchup-heavy to lighter ones using fresh tomatoes and herbs, such as the dill sprigs Special KRB captures here. If you feel like a Mexican version, try a recipe using green chiles, lime juice, cilantro and avocado. Or go Cajun with a creamy, horseradish-spiked remoulade (which also works beautifully with salmon croquettes).

Sinatra, however, is still the perfect soundtrack for shrimp cocktail and icy gin.

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]]>cocktail saucefrank sinatraremouladeshrimp cocktailNanette MaximTue, 09 Mar 2010 10:00:00 ESTBlood Orange - Feast Your Eyeshttp://www.slashfood.com/2010/03/08/blood-orange-feast-your-eyes/http://www.slashfood.com/2010/03/08/blood-orange-feast-your-eyes/http://www.slashfood.com/2010/03/08/blood-orange-feast-your-eyes/#commentsFiled under:

blood orangesPhoto: thedabble, Flickr


Blood-orange season in Sicily makes many of us long for plane tickets to Catania, where the delicate, sweet Tarocco variety grows and rarely travels beyond the Italian border. However, we have options -- Spain provides us with the tender and sweet Sanguinello and California offers the ruby-colored Moro variety. Let the juicing begin -- or just plain peeling and eating.

Recipes abound. Fennel pairs well with blood oranges, in a salad with pomegranate and Pecorino. You can use it in an intensely flavorful marinade for a pork tenderloin, or try a dessert of pound cake with blood-orange glaze. Martha Stewart suggests mixing the juice with citrus-flavored vodka and simple syrup for a blood-orange martini.

If you'd like to know more about the magical blood orange, read this terrific Saveur magazine story by David Karp (a.k.a. The Fruit Detective).

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]]>blood orangeblood orange saladcakedavid karpmarinademartinisaladsNanette MaximMon, 08 Mar 2010 10:00:00 ESTCraft Burger - Feast Your Eyeshttp://www.slashfood.com/2010/03/05/craft-burger-feast-your-eyes/http://www.slashfood.com/2010/03/05/craft-burger-feast-your-eyes/http://www.slashfood.com/2010/03/05/craft-burger-feast-your-eyes/#commentsFiled under:

Photo: Vic Shum, Flickr

It's Friday night; you left your energy back on Thursday, and there's always Saturday to make the cassoulet. All you want is a good, juicy burger and a stack of crispy fries. Sometimes that's all it takes. So get the grill going.

Take a tip from Toronto's Craft Burger, where photographer Vic Shum shot this homage to beef. Instead of the same old ketchup and mustard, top your meat with herbed mayonnaise, and go heavy on the sautéed mushrooms (try porcini or hen-of-the-woods varieties for greater depth of flavor). Or you can make a portobello mushroom a burger in itself.

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]]>burgersburgers and friescraft burgerherbed mayonnaisemushroomsportobello burgerNanette MaximFri, 05 Mar 2010 10:00:00 ESTBaked Eggplant with Tomato and Pesto - Feast Your Eyeshttp://www.slashfood.com/2010/03/04/baked-eggplant-with-tomato-and-pesto-feast-your-eyes/http://www.slashfood.com/2010/03/04/baked-eggplant-with-tomato-and-pesto-feast-your-eyes/http://www.slashfood.com/2010/03/04/baked-eggplant-with-tomato-and-pesto-feast-your-eyes/#commentsFiled under:

baked eggplant with tomato and pestoPhoto: jules:stonesoup, Flickr


Food fanatics like to play the "last meal" game: What would it be? Who would cook it? Which wine would you drink with it? What would you be wearing? For me, eggplant with pesto is on the short list. (OK, that and mashed potatoes, but that's for another day.)

Jules from Stone Soup provides a simple recipe for the dish, along with some rules to cook eggplant by. She prefers not to salt hers, as some maintain that salting removes moisture and bitterness. It's your choice.

This pesto is a traditional basil-and-pine-nut mix, but she also offers a recipe for a beetroot variety that is gorgeously ruby and sounds well worth the experiment. Use the eggplant and pesto leftovers in a sandwich. That is, if it's not your last meal.

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]]>beetseggplantpestoNanette MaximThu, 04 Mar 2010 10:00:00 ESTStuffed Zucchini Flowers Over Spaghetti - Feast Your Eyeshttp://www.slashfood.com/2010/03/03/stuffed-zucchini-flowers-over-spaghetti-feast-your-eyes/http://www.slashfood.com/2010/03/03/stuffed-zucchini-flowers-over-spaghetti-feast-your-eyes/http://www.slashfood.com/2010/03/03/stuffed-zucchini-flowers-over-spaghetti-feast-your-eyes/#commentsFiled under:

Photo: Stef Noble, Flickr


For gardeners like me, the sight of zucchini blossoms on the vine is like having the official flag of summer unfurled. It's still March, but this photo of Stef Noble's pasta with zucchini blossoms stuffed with mozzarella and escarole, is making me yearn for squash season.

Zucchini blossoms are delicious on their own, dipped in a batter of flour, club soda and salt, then deep-fried for a minute or two, until golden brown (a Gourmet recipe). And, like Stef, I love to stuff them -- with goat cheese or with a combo of prosciutto, chopped zucchini, garlic and chives.

When you have a chance to pick the blossoms from a garden, choose male blossoms (with the long, straight stamens), which serve only to pollinate the female blossoms (which bear the actual vegetables). That way you'll preserve the pleasure of eating both the flowers and full-grown squash.

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]]>pastazucchinizucchini blossomsNanette MaximWed, 03 Mar 2010 10:00:00 ESTRaw Apple Pie - Feast Your Eyeshttp://www.slashfood.com/2010/03/02/raw-apple-pie-feast-your-eyes/http://www.slashfood.com/2010/03/02/raw-apple-pie-feast-your-eyes/http://www.slashfood.com/2010/03/02/raw-apple-pie-feast-your-eyes/#commentsFiled under:

raw apple piePhoto: Christaface, Flickr

With chewy, uncooked dough, raw pie is, at first sight, no one's dream dessert. But if you radically rethink how it's made (no flour, no eggs, no butter), as raw-food guru Ani Phyo did in her Raw Food Desserts, it can be delicious. So says photographer Christaface, who submitted the image of her very own apple pie, above, and Phyo's recipe on her Flickr page (where the bonus is a recipe for raw ice cream).

So what's in that crust? Dates, ground almonds, sea salt. And the filling? Apples, cinnamon, raisins, date purée and an orange. The secret to giving it a softer, less than crunchy texture is to let it sit overnight.

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]]>apple piedessertsraw apple pieraw dessertsraw foodNanette MaximTue, 02 Mar 2010 10:00:00 ESTSesame Drumsticks with Balsamic Glaze - Feast Your Eyeshttp://www.slashfood.com/2010/03/01/sesame-drumsticks-with-balsamic-glaze-feast-your-eyes/http://www.slashfood.com/2010/03/01/sesame-drumsticks-with-balsamic-glaze-feast-your-eyes/http://www.slashfood.com/2010/03/01/sesame-drumsticks-with-balsamic-glaze-feast-your-eyes/#commentsFiled under:


sesame chicken drumsticksPhoto: jpellgen, Flickr


Marinated and then glazed with a sweet and savory mix of balsamic vinegar, honey, soy sauce and brown sugar, these chicken drumsticks are über-moist finger food.

Although we often think of Asian cuisine when we hear sesame chicken, this recipe, from Everyday Italian's Giada De Laurentiis (and photographed by jpellgen, who cooked it up himself), pays tribute to Italian flavors not only with the balsamic but also the rosemary and parsley. A scattering of sesame seeds adds nutty flavor, and gives the tender meat a nice crunch.

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]]>everyday italianEverydayItaliangiada de laurentiisGiadaDeLaurentiisitalian foodmarinadessesame chickenNanette MaximMon, 01 Mar 2010 10:00:00 ESTPan-Browned Brussels Sprouts - Feast Your Eyeshttp://www.slashfood.com/2010/02/26/pan-browned-brussels-sprouts-feast-your-eyes/http://www.slashfood.com/2010/02/26/pan-browned-brussels-sprouts-feast-your-eyes/http://www.slashfood.com/2010/02/26/pan-browned-brussels-sprouts-feast-your-eyes/#commentsFiled under:

brussels sprouts with pine nutsPhoto: thedabble, Flickr


These caramelized beauties thankfully bear little resemblance to the watery, tasteless Brussels sprouts of my youth. Now, along with broccoli and cauliflower, I enthusiastically include these vitamin-packed veggies into my weekly dinner routine.

Here, blogger thedabble was inspired by a recipe from the late, beloved Gourmet. She fine-tuned the recipe to include more sprouts; she reduced the amount of olive oil, butter and pine nuts, and she added a sprinkling of Parmesan cheese to garnish. The sprouts turned out beautifully and look like they would make the perfect savory side dish to any grilled or roasted fish or meat.

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]]>Brussels sproutsBrussels sprouts recipesgourmet magazineLisa SchweitzerFri, 26 Feb 2010 10:00:00 ESTChocolate Cupcakes with Raspberry Buttercream - Feast Your Eyeshttp://www.slashfood.com/2010/02/25/chocolate-cupcakes-with-raspberry-buttercream-feast-your-eyes/http://www.slashfood.com/2010/02/25/chocolate-cupcakes-with-raspberry-buttercream-feast-your-eyes/http://www.slashfood.com/2010/02/25/chocolate-cupcakes-with-raspberry-buttercream-feast-your-eyes/#commentsFiled under:

chocolate raspberry cupcakePhoto: whitneyinchicago, Flickr


Beyond trends, a cupcake is much more than a mini version of grander, more showy cousins -- we're talking to you, Lady Baltimore cake. It's sweet and self-contained and invites you to experiment with what sits on a cloud of buttercream or cream cheese frosting -- a raspberry, a curl of chocolate, a sculpture in marzipan. Cupcakes ask only that you use your imagination.

For recipes for the cupcake and frosting above, blogger Whitney in Chicago was inspired by fellow bloggers Bella Eats and Love and Olive Oil to up the ante, taking their recipes one step further, one step fruitier, one step more pink, one step closer to her perfect bite.

Get inspired yourself by other recipes for chocolate cupcakes and buttercream frosting.

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]]>buttercream frostingchocolate cupcakescream cheese frostingcupcakesraspberry frostingNanette MaximThu, 25 Feb 2010 10:00:00 ESTIndian Paneer Over Rice - Feast Your Eyeshttp://www.slashfood.com/2010/02/24/indian-paneer-cheese-feast-your-eyes/http://www.slashfood.com/2010/02/24/indian-paneer-cheese-feast-your-eyes/http://www.slashfood.com/2010/02/24/indian-paneer-cheese-feast-your-eyes/#commentsFiled under:

indian paneer cheesePhoto: Thedabble, Flickr


Cheesemaking is an exacting art -- a balance of the right milk, the right bacteria and the right temperature. There are a million ways it can go wrong, and, for most home cooks, it's best left to the pros. Not so with fresh, unaged cheeses like ricotta or the mild Indian paneer, which, in its simplest form, is a mixture of milk and lemon juice. It's easy to whip up for the classic silky spinach dish saag paneer, or, as the paneer-making blogger at the Dabble did for the photo above, fry it in a bit of butter until it caramelizes then sprinkle it with salt.

Trusted paneer maker and doyenne of the Indian kitchen Julie Sahni adds cider vinegar and yogurt to the standard ingredients in a recipe from her Classic Indian Vegetarian and Grain Cooking, a volume well worth having on your bookshelf.

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]]>indian cookingjulie sahnipaneersaag paneerNanette MaximWed, 24 Feb 2010 10:00:00 ESTLentil Salad with Grilled Zucchini - Feast Your Eyeshttp://www.slashfood.com/2010/02/23/lentil-salad-with-grilled-zucchini-feast-your-eyes/http://www.slashfood.com/2010/02/23/lentil-salad-with-grilled-zucchini-feast-your-eyes/http://www.slashfood.com/2010/02/23/lentil-salad-with-grilled-zucchini-feast-your-eyes/#commentsFiled under:

lentil salad with grilled zucchiniPhoto: jules:stonesoup, Flickr


Sure, there are brown lentils and pink ones, black and golden, but you can find few more delicately flavored lentils than the petite green variety from Le Puy, France. This is probably the reason the Le Puy lentil has been protected with the designation A.O.C. (Appellation d'Origine Contrôlée). Don't even think about trying to pass off your homegrown lentil as a Le Puy!

Jules of Stone Soup uses them to great effect in this salad, which, combined with parsley and grilled zucchini ribbons, rides the spectrum of green. Served with goat cheese or a few slices of prosciutto, a gorgeous lunch is born. Also try a zesty take on the French lentil in a salad of roasted beets and preserved lemon.

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]]>french lentilsgreen lentilsle puy lentilslentil saladlentilssaladsNanette MaximTue, 23 Feb 2010 10:00:00 ESTCranberries and Orange Zest - Feast Your Eyeshttp://www.slashfood.com/2010/02/22/cranberries-and-orange-zest-feast-your-eyes/http://www.slashfood.com/2010/02/22/cranberries-and-orange-zest-feast-your-eyes/http://www.slashfood.com/2010/02/22/cranberries-and-orange-zest-feast-your-eyes/#commentsFiled under:

cranberries and orange zestPhoto: tlboyd05, Flickr


Thanksgiving or not, cranberries are invited to our table anytime, lending tartness to just about any relish, compote, jelly or chutney.

We love the way they form red carpets over New England bogs, the way they plump up and burst when they're cooked and, as the blogger who combined them with orange zest, honey, cinnamon and cardamom rhapsodizes in the caption to this photo, the way they "make the kitchen smell heavenly."

That cranberries are loaded with antioxidants and help fight infections are just two more good reasons to find yet another way to serve them, such as in a tart-and-creamy cranberry-horseradish dip.

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]]>antioxidantschutneycranberriesdipsrelishNanette MaximMon, 22 Feb 2010 10:00:00 ESTRainbow Pancakes - Feast Your Eyeshttp://www.slashfood.com/2010/02/19/rainbow-pancakes-feast-your-eyes/http://www.slashfood.com/2010/02/19/rainbow-pancakes-feast-your-eyes/http://www.slashfood.com/2010/02/19/rainbow-pancakes-feast-your-eyes/#commentsFiled under:

Photo: i am mommy


Roy G. Biv is coming to breakfast.

Feeding off the fact that kids enjoy brightly colored foods, now your kids can literally taste the rainbow with these Technicolored creations. Blogger i am mommy creates an excellent start to an active day for the droopy-eyed tots, vowing "if you want to start out your day with the most gloriously happy children, just try these yummy rainbow pancakes."

With a raving endorsement like that, who could resist? All that's needed is the standard pancake recipe and food coloring -- lots of it.

End verdict? These flashy flapjacks are certainly worth waking up for. For more rainbow foods, visit cafemom.com.

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]]>food coloringpancake mixrainbow foodsrainbow pancakesSlashfood EditorFri, 19 Feb 2010 10:00:00 ESTNutella Ice Cream - Feast Your Eyeshttp://www.slashfood.com/2010/02/18/nutella-ice-cream-feast-your-eyes/http://www.slashfood.com/2010/02/18/nutella-ice-cream-feast-your-eyes/http://www.slashfood.com/2010/02/18/nutella-ice-cream-feast-your-eyes/#commentsFiled under:

nutellaPhoto: stickygooeychef, Flickr


Peer into the cupboards of even those cooks that claim they never eat anything they didn't make from scratch and you'll probably find a jar of Nutella. There's something about this creamy hazelnut-chocolate spread that sparks an adoration usually reserved for the family dog, or maybe even one's children.

Sadly, it's almost a whole year until the next World Nutella Day (February 5) -- its founders claim Nutella is "a way of life" -- but blogger Sticky, Gooey, Creamy, Chewy keeps the love going by sharing a simple ice cream recipe from Frenchwoman, blogger, and fellow Nutella devotee, Clotilde Dusoulier. Nutella plus milk plus an ice-cream maker, it seems, is a very quick ticket to paradise.

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]]>clotilde dusoulierice creamnutellanutella ice creamsticky gooey creamy chewyNanette MaximThu, 18 Feb 2010 10:00:00 ESTMisoyaki Salmon - Feast Your Eyeshttp://www.slashfood.com/2010/02/17/misoyaki-salmon-feast-your-eyes/http://www.slashfood.com/2010/02/17/misoyaki-salmon-feast-your-eyes/http://www.slashfood.com/2010/02/17/misoyaki-salmon-feast-your-eyes/#commentsFiled under:

Photo: stickygooeychef, Flickr


For melt-in-your-mouth fish (with "a golden, caramelized crust, buttery flavor, and a delicate flaky texture"), start with a miso-based marinade, says the Florida blogger who shared this photo. Inspired after tasting Hawaiian star chef Roy Yamaguchi's misoyaki butterfish, she switched it up at home and marinated wild-caught salmon in a mixture of miso, sake (Japanese rice wine), mirin (Japanese sweet rice wine), sugar and a mix of sweet white Shiro and red Aka miso pastes.

Japanese staple miso (fermented grains such as rice, barley and/or soybeans) adds depth to dishes, from simple soups to marinades like this one, and has seemingly endless variations, from light to smoky and dark. If you don't have the time to marinate, try salmon with miso glaze.

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]]>marinademisomiso salmonroy yamaguchisalmonNanette MaximWed, 17 Feb 2010 10:00:00 EST