Slated to have a theatrical and video-on-demand release on October 13, the 90-minute film is directed by Anna Chai (The Mind of a Chef and The Layover) and Nari Kye (The Mind of a Chef and No Reservations), and produced by the team behind Bourdain’s popular CNN series Parts Unknown.
An art installation in New York City’s Times Square is making a statement about the sugar consumption of American children. It’s conceptualized and executed by KIND Snacks, and reportedly went up Tuesday morning before 5 a.m.
Experiencing food is a multi-sensory affair. It’s not just about taste and flavor profile, you know. Equally important are aroma, visual aesthetic, and the auditory experience. If you’re skeptical on the latter, then know that there’s an entire world for individuals with Autonomous Sensory Meridian Response (or ASMR) who enjoy specific food sounds, and there are tons of videos to prove it.
Cauliflower crusts are all the rage these days. They’re made from vegetables, after all, and are a low-carb option for those looking to cut back or who can’t eat gluten. Trader Joe’s brought a pre-made cauliflower pizza crust to its supermarkets earlier this summer, which quickly gained cult-favorite status, and now they’re going the extra mile. The grocer is back with a ready-to-bake gluten-free cheese pizza featuring a cauliflower crust.
When the internet revolts against a “healthy” recipe, things can get ugly pretty fast. So when Glow by PopSugar created a video for a “low-cal” avocado mac and cheese recipe back in November 2016, it quickly went viral, but not necessarily for a good reason. You see, the brand suggested subbing in avocado for traditional cheese, but then added goat cheese to the mix and topped it with low-cal mozzarella. They also topped the mac and cheese with gluten-free bread crumbs (almonds!) but then failed to say they were using gluten-free pasta. So what was the point of this recipe?
Ina Garten is the author of 10 cookbooks (and counting) and has served up recipes for 15 years on the Food Network, so it might come as a surprise to you that the queen of cooking has the same thing for breakfast every day. Yes, the same thing! While she might like to change things up for her dinner parties, Ina says she starts her day the same way every morning.
On a recent interview on Vice’s podcast “Munchies,” Ina dives into her simple but satisfying breakfast with the editor-in-chief of Munchies, Helen Hollyman.
In an ideal world, the after-school snacks you set out for your kids would fit the following criteria: your kids look forward to eating them, and you feel good about serving them. I’m here to tell you that it’s totally possible to achieve this. Here are my five simple tips to make it happen.
I evicted a longtime resident of my To Cook list this week with this corn chowder. I have no argument with traditional corn chowder — it has cream, bacon, and potatoes and thus would be impossible not to love as soup or salad — but I adore to the point of boring everyone around me with my gushing, Mexican-style corn either elote-style (on the the cob rolled in butter, mayo, lime juice and coated with salty crumbled cotija cheese and chile powder or a chile-lime seasoning blend) or esquites-style (all of the above, but in a cup). This corn chowder attempts to celebrate the best of both.
I started with a classic corn chowder using whole and blended fresh kernels, onion, garlic, milk, and cream but added some jalapeño and chili powder for flavor and used cooked black and small red beans instead of potatoes for bulk. Then, right before you eat it, because I am fully of the conviction that finishes are what make a soup, you make a rich street corn-like dressing with mayo, sour cream, cheese, and lime and dollop it right into the center of the soup. Squeeze more lime all over, shake on some chili powder and finish it with fresh cilantro and, if you’re not sure you’ve gilded the lily enough (or, perhaps, have children still viewing this meal skeptically), bake some corn tortilla wedges into chips.
Chia seeds are packed with protein, fiber, and omega-3 fatty acids and, with just liquid and time to sit, they turn the consistency of pudding. It’s pretty magical and very versatile — and excellent for lunch.
If your regular salad order skews toward a bowl of greens tossed with shrimp and a medley of chili-spiced ingredients for punchy Southwestern flare, this is the DIY salad kit to keep in your lunch rotation. And we’ve got a couple smart grocery store shortcuts help it come together fast.