Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/General Mills Cereals to Drop Smart Labelshttp://www.slashfood.com/2009/10/29/general-mills-cereals-to-drop-smart-labels/http://www.slashfood.com/2009/10/29/general-mills-cereals-to-drop-smart-labels/http://www.slashfood.com/2009/10/29/general-mills-cereals-to-drop-smart-labels/#commentsFiled under: , ,

general mills cereal cheerios

Photo: Colin Purrington/flickr

General Mills announced this week it would drop "Smart Choices" labels from its products, including cereals.

The company planned to put these labels on up to 67 items including General Mills cereals such as Chocolate Lucky Charms and Cheerios, but bowed to public pressure after the Food and Drug Administration said the labels misled consumers, the Minneapolis Star-Tribune reports.

Food companies created the labels as an easy way to find healthy foods in the grocery store, but drew criticism when it appeared on mayonnaise and Froot Loops, the paper said.

[Via Minneapolis Star-Tribune]
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]]>cheeriosfood and drug administrationFoodAndDrugAdministrationfroot loopsFrootLoopsgeneral mills cerealGeneralMillsCerealmayonnaisesmart choicessmart choices labelsSmartChoicesSmartChoicesLabelsSlashfood Editor2009-10-29T13:15:00+00:00The Importance of Eating Breakfast - The Hungry Bridehttp://www.slashfood.com/2009/09/24/the-importance-of-eating-breakfast-the-hungry-bride/http://www.slashfood.com/2009/09/24/the-importance-of-eating-breakfast-the-hungry-bride/http://www.slashfood.com/2009/09/24/the-importance-of-eating-breakfast-the-hungry-bride/#commentsFiled under: ,

Photo: StephenMitchell, Flickr.
I've heard of brides getting so overwhelmed and busy the day of the wedding that they actually forget to eat. I found this notion pretty hard to believe until I started participating in weddings myself. All of a sudden you're rushing to get into a car to go to your hair appointment, then there's makeup, then you have to put on your dress and be ready for photos at a certain time. Before you know it, you're sitting down to the first course and your first meal of the day; and even then, you're busy making sure the bride has everything she needs.

With that said, I couldn't let this happen to me or my bridesmaids. The solution: have breakfast catered in my hotel room where everyone will be getting ready. Platters of fruit, danishes and croissants, along with yogurt and homemade granola, should please everyone. Even if the girls don't have time to formally sit down at the table and eat, they can grab a yogurt and eat it while they're having their hair done. The wedding day is long and arduous. The more energy we all have, the less cranky and more pleasant it will be for everyone.

Did you eat the day of your wedding? If not, was it because of the lack of time or were you too nervous? For those of you who have been bridesmaids, what would your ideal wedding-day snacks be? Let me know in the comments.

Still hungry? Follow the Hungry Bride on Twitter.
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]]>breakfastbridesmaidshungry brideHungryBridethe hungry brideTheHungryBrideweddingWeddingFoodSarah Christine2009-09-24T17:00:00+00:00Is Bologna the New Bacon?http://www.slashfood.com/2009/09/10/is-bologna-the-new-bacon/http://www.slashfood.com/2009/09/10/is-bologna-the-new-bacon/http://www.slashfood.com/2009/09/10/is-bologna-the-new-bacon/#commentsFiled under: , , , ,

hardee's fried bologna biscuit
Photo: Hardee's.

Hardee's is having startling success with a humble Appalachian lunch meat long considered too provincial for nationwide tastes, and nobody's more surprised than the fast-food chain's top brass.

"We were concerned it would be too regional," Executive Vice-President of Marketing Brad Haley says of Hardee's new Oscar Mayer Fried Bologna Biscuit. "But sales have increased every week we've had it."

While bologna is a staple of lunch counters and school cafeterias across the South, Hardee's found inspiration for its menu item at a few roadside diners that sandwiched grilled bologna between biscuit halves for breakfast. For Hardee's, the preparation stood seductively close to the final meat frontier.

"We've done virtually every other meat you can think of on a biscuit," Haley concedes. "We've had country ham, chicken, pork chops, smoked sausage. We even had turkey."

Continue reading Is Bologna the New Bacon?

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]]>bolognabologna biscuitBolognaBiscuithardeeslunch meatLunchMeatrecessionHanna Raskin2009-09-10T14:00:00+00:00Cafecito with the CoffeeMeisterhttp://www.slashfood.com/2009/08/25/cafecito-with-the-coffeemeister/http://www.slashfood.com/2009/08/25/cafecito-with-the-coffeemeister/http://www.slashfood.com/2009/08/25/cafecito-with-the-coffeemeister/#commentsFiled under: , , , ,

cafecito, cafe Cubano, Cuban coffee, coffee
A cafecito (with a Hemingway Special chaser). Photo: Erin Meister
Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is part of a series of tips for the caffeine-addicted.

Doesn't the heat make you daydream about being someplace else?

Someplace tropical and friendly, where the heat is part of the romance -- bellying up to a Havana lunch counter, enjoying the languid spinning of a lazy ceiling fan, the cool droplets crawling down the side of a sweating glass, the tinny tenor of cantador Beny Moré. And, naturally, a coffee.

You're thinking, "Coffee?! Who daydreams about coffee while sweat is making tracks down your spine?"

Me, that's who.

Brutal summer days are made for cafecito -- the thick, strong Cuban-style espresso brewed with sugar that's best when belted first thing in the morning. It may look like a regular ol' espresso, but the extra sweet kick might just jump-start your day a little quicker.

A muy tropical cafecito video, after the jump.

Continue reading Cafecito with the CoffeeMeister

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]]>cafecafe cubanocafecitocoffeecoffeemeistererin meisterErinMeistervideoErin Meister2009-08-25T14:00:00+00:00Cool Coffee Ice Cubes - Feast Your Eyes http://www.slashfood.com/2009/08/14/cool-coffee-ice-cubes-feast-your-eyes/http://www.slashfood.com/2009/08/14/cool-coffee-ice-cubes-feast-your-eyes/http://www.slashfood.com/2009/08/14/cool-coffee-ice-cubes-feast-your-eyes/#commentsFiled under: , , ,

coffee
Coffee ice cubes. Photo: Joanne Choi, Week of Menus.
Whoever came up with the idea to put coffee over ice is an unsung hero to caffeine addicts everywhere, who, as a result, can snag their coffee fixes on 100-degree days without chugging 100-degree beverages.

The only drawback, of course, is when the ice melts and that much-beloved morning treat becomes an unappetizing coffee-water hybrid. Here's a twist on the coffee ice cubes we reminded you to make earlier this summer: Joanne Choi from Week of Menus busted out her cubes and plopped them into a glass of milk.

Both clever and appetizing, each chilly caffeinated cube looks good enough to savor on its own -- a coffee Popsicle, if you will -- but, when lounging in a glass of ice-cold milk, they create a sort of inverse iced coffee. Genius.

[Via Week of Menus]
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]]>coffeecoffee ice cubesiced coffeejoanne choiJoanneChoimilkweek of menusEmily Farris2009-08-14T10:00:00+00:00Strawberry Short Stack -- Feast Your Eyeshttp://www.slashfood.com/2009/07/30/pancake-porn-feast-your-eyes/http://www.slashfood.com/2009/07/30/pancake-porn-feast-your-eyes/http://www.slashfood.com/2009/07/30/pancake-porn-feast-your-eyes/#commentsFiled under: , ,

berries
Ricotta Pancakes. Photo: Blog Chef
In all our years as enthusiastic food consumers (read: big eaters) we have never encountered a pancake we didn't like. While some of that can surely be credited to the whole "cake" part, much of our fascination with the breakfast stems from the fact that people are constantly finding creative ways to take what is basically just a simple bread and turn it into a work of art -- and a delicious work of art at that.

Case in point: these ricotta pancakes from Blog Chef. As if luscious whipped cream generously spread on each of the three cakes wasn't enticing enough, the creamy Italian cheese was added to the batter. Perfectly ripe strawberries provide bright contrast with the otherwise colorless stack and serve as a sweet, palate-pleasing antidote to another of the pancake's hidden ingredients: lemon zest. Luckily, "hidden" doesn't mean "secret," since the recipe is available online.

[Via Blog Chef]
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]]>blog chefBlogChefpancackesricotta pancackesstrawberriesEmily Farris2009-07-30T10:00:00+00:00Just a Bloody Mary Monday - Feast Your Eyeshttp://www.slashfood.com/2009/07/27/just-a-bloody-mary-monday-feast-your-eyes/http://www.slashfood.com/2009/07/27/just-a-bloody-mary-monday-feast-your-eyes/http://www.slashfood.com/2009/07/27/just-a-bloody-mary-monday-feast-your-eyes/#commentsFiled under: , ,

bloodymary
Photo: Bionicgrrrl, Flickr
The weekend may be over, but the snapshot of this spicy, saucy elixir from New York City eatery Smith & Mills lets us hold on to that lackadaisical Sunday morning mood just a little bit longer.

It almost makes us forget we're sitting in front of a computer, transporting us instead to a lively brunch table crowded with beverages: coffee mugs, water glasses, orange juice and that ubiquitous and beloved brunch standby -- the Bloody Mary.

A meal in its own right, a proper Bloody Mary is refreshing yet savory, sometimes piquant and often full of surprises. Lurking within the tomato juice and vodka potion might be a crisp stalk of celery, a pickled green bean or a plump olive (as shown here). Best of all, it's one of the few cocktails that's regularly served in a pint glass, giving new meaning to "the more the merrier."

[Via Flickr]

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.
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]]>bloody maryBloodyMarybrunchcocktailcocktailssmith millsEmily Farris2009-07-27T10:00:00+00:00Beautiful Biscotti - Feast Your Eyeshttp://www.slashfood.com/2009/07/24/beautiful-biscotti-feast-your-eyes/http://www.slashfood.com/2009/07/24/beautiful-biscotti-feast-your-eyes/http://www.slashfood.com/2009/07/24/beautiful-biscotti-feast-your-eyes/#commentsFiled under: , ,

biscotti
Anise-almond biscotti. Photo: The Brown Eyed Baker
It's not Saturday morning .. yet. But just looking at this picture of anise-almond biscotti from The Brown Eyed Baker makes us forget that we still have an entire work day ahead of us.

That's probably because biscotti can't be enjoyed on a weekday like it can on a lazy weekend: dipped into rich coffee before it's slowly nibbled away at, only to be dunked again before taking a few more tiny bites, and on and on. And if biscotti like this is on the table, Saturday can't come soon enough!

[Via The Brown Eyed Baker]
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]]>almondanisebiscotticoffeethe brown eyed bakerweekendsEmily Farris2009-07-24T10:00:00+00:00'Brunch!' - Cookbook Spotlighthttp://www.slashfood.com/2009/07/13/brunch-cookbook-spotlight/http://www.slashfood.com/2009/07/13/brunch-cookbook-spotlight/http://www.slashfood.com/2009/07/13/brunch-cookbook-spotlight/#commentsFiled under: , ,

brunch!

'Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal'
Recipes by Gale Gand with Christie Matheson
Photographs by Ben Fink
Clarkson Potter -- 2009
Buy it on Amazon

Ah, brunch, that most indecisive and superfluous of meals: it's certainly not necessary, and probably wouldn't even exist if people weren't inclined to sleep in on the weekends.

But where French toast and eggs Benedict are concerned, necessity has never been the point. So it follows that of course brunch should have its own cookbook: any meal that can gouge so much time and effort out of an otherwise unremarkable weekend naturally requires a repertoire of recipes.

Gale Gand, a James Beard Award-winning pastry chef and the owner of Chicago's renowned Tru, has stepped up to the plate, and then some, with 'Brunch!' If the title's exclamation point tells you all you need to know about Gand's enthusiasm for the subejct, then her recipes -- from beverages like White Hot Chocolate and Gale's 3-Alarm Bloody Mary, to caloric delights like Corn and Parmesan Fritters and Chocolate Waffles -- should give you a generous hint of her serious dedication to the cause. Whether you prefer to drink your brunch or be put into a sugar coma by it, there's pretty much something for everyone here.

See what we tested and whether the book's worth buying after the jump.

Continue reading 'Brunch!' - Cookbook Spotlight

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]]>brunchcookbook spotlightCookbookSpotlightgale gandGaleGandRebecca Flint Marx2009-07-13T14:00:00+00:00Tortilla Españolahttp://www.slashfood.com/2009/06/22/tortilla-espanola/http://www.slashfood.com/2009/06/22/tortilla-espanola/http://www.slashfood.com/2009/06/22/tortilla-espanola/#commentsFiled under: , , , ,

Tortilla. Photo: formalfallcy @ Dublin (Victor)/Flickr
Like paella, tortilla española is a quintessential Spanish dish. Ubiquitous on tapas bar menus, the circular potato and onion omelet is also versatile. Add peppers (as above) or chorizo for color and texture, or follow the lead of Michael Fiorello, chef de cuisine at Chicago tapas bar Mercat a la Planxa, who loves tossing in jamón Ibérico or seasonal mushrooms.

While labor intensive, basic tortilla española (an original recipe is after the jump) is well worth the effort for its inimitable flavor and flexibility. Adapt this recipe to suit your own needs -- perhaps finish it on the stove top, perhaps in the oven, as done at Mercat a la Planxa. Fiorello agrees: "You can cook tortilla using many different techniques." No matter how you slice it, tortilla española is addictive. If you can wait this long -- and you ought not -- it will keep for a couple of days.

Recipe after the jump.

Continue reading Tortilla Española

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]]>recipespanish foodSpanishFoodtortillatortilla espanolaTortillaEspanolaJose Ralat Maldonado2009-06-22T16:00:00+00:00Marvelous Morelshttp://www.slashfood.com/2009/06/03/marvelous-morels/http://www.slashfood.com/2009/06/03/marvelous-morels/http://www.slashfood.com/2009/06/03/marvelous-morels/#commentsFiled under: , , , ,

morels
Like ramps and asparagus, morels are synonymous with spring, and an edible reminder of the season's brevity. It feels less like morels have a season than a quick, annual engagement: catching them at the farmers market is like catching a solar eclipse, or Tom Jones at the MGM Grand in Vegas.

Morels are wild mushrooms that grow in forested areas throughout many parts of the country, and generally begin appearing sometime in April. They're usually available until the early summer, but their season can vary by a week or two depending on the region and the amount of rainfall. They're slender, knobby things with intricately ridged and wrinkled skin, and look like they sprouted from the pages of the Brothers Grimm. Their homely appearance belies their heavenly flavor, which is expressed to spectacular effect in the company of dairy, fat and and asparagus. Scrambled eggs are thus an ideal way to enjoy morels -- think of it as less an egg dish than a vehicle for delivering the best of the season to your very happy stomach.

Read the recipe for scrambled eggs with morels, asparagus and spring onions after the jump.

Continue reading Marvelous Morels

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]]>asparagusbreakfastbrunchmorelsrecipescrambled eggsScrambledEggsspringspring onionsSpringOnionsRebecca Flint Marx2009-06-03T13:00:00+00:00Beauteous Bacony Bruncheshttp://www.slashfood.com/2009/05/20/beauteous-bacony-brunches/http://www.slashfood.com/2009/05/20/beauteous-bacony-brunches/http://www.slashfood.com/2009/05/20/beauteous-bacony-brunches/#commentsFiled under: , , ,

bacon cup
Not Martha set the foodie world on fire -- uh, 378 commenters and a bunch of blogs, at least -- with her BLT-themed, freestanding bacon cups. But they required three hours of effort and resulted in a house full of smoke.

Then Merriment Design came along and introduced a microwave to the process. Voila! Cups large and small whipped up in as little as five fire-free minutes. All they required were a few pieces of kitchen paraphernalia, some paper towels and a whole lot of bacon. Click through for the particulars of how it's done, and be in bacon cups all summer long.

Continue reading Beauteous Bacony Brunches

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]]>baconbacon bowlsbacon cupsBaconBowlsBaconCupsbruncheggsMonika Bartyzel2009-05-20T11:00:00+00:00Crazy for Casseroles - Green Eggs and Ham http://www.slashfood.com/2009/05/13/crazy-for-casseroles-green-eggs-and-ham/http://www.slashfood.com/2009/05/13/crazy-for-casseroles-green-eggs-and-ham/http://www.slashfood.com/2009/05/13/crazy-for-casseroles-green-eggs-and-ham/#commentsFiled under: , , , , , ,

casserole
They're cheesy, cheap and classic. What are talking about? Casseroles, of course! In this brand-new series food writer and blogger Emily Farris, author of "Casserole Crazy: Hot Stuff for Your Oven" crafts tasty new casseroles exclusively for Slashfood readers. Green Eggs and Ham is her premier dish -- just in time for Easter.

As a kid, I never understood why Easter dinner was called "dinner" if it happened at noon. Luckily, one of the great things about being an adult is that we can make our own rules and name our own meals. And because I still can't bring myself to call a meal that happens that early "dinner," this year I'm hosting Easter brunch.

Am I making a 10-pound ham and scrambling three-dozen eggs while my guests drink free-flowing mimosas? Nope, this thing is happening potluck style. Like most people I know, I can't afford to host lavish brunches (not to mention dinners!), but wanted my meal to incorporate the different elements of Easter and, well, be a little brunch-y. So green eggs and ham it was, with eggs, ham, spinach, biscuits and my favorite thing in the world: cheese.

After a bit of experimentation, I wound up with a sort-of upside-down quiche with a biscuit crust, and who wouldn't go crazy for that? Although it'd be a wonderful meal for Easter brunch or supper, it's also a great way to use up that leftover Easter ham. Regardless, it's the sort of thing that would make Dr. Seuss -- or the Easter Bunny -- proud.

Continue reading Crazy for Casseroles - Green Eggs and Ham

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]]>casserolecasserole recipesCasseroleRecipescasseroleseastereaster eggsEasterEggseggshamEmily Farris2009-05-13T16:00:00+00:00Mother's Day Brunch Cocktails - Wine of the Weekhttp://www.slashfood.com/2009/05/04/brunch-cocktails-wine-of-the-week/http://www.slashfood.com/2009/05/04/brunch-cocktails-wine-of-the-week/http://www.slashfood.com/2009/05/04/brunch-cocktails-wine-of-the-week/#commentsFiled under: , , , ,

mimosa
Gretchen Roberts has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

Attention doting husbands and children: Mother's Day is right around the corner. As the mom of two small children whose energy levels are inversely proportionate to their ages, I'm here to speak up for mothers of the world and give you a hint about proper Mother's Day celebratory etiquette.

It's simple, really. We want to observe Mother's Day by shirking our motherly duties and being bona fide adults.

Preferably with our feet up and a cocktail in hand.

This brings me to some easy sparkling wine recipes, in case you're planning to whip up a nice brunch for your lovely wife or mother. For mix-in drinks, don't bother spending megabucks on real Champagne; go with an inexpensive Prosecco from Italy (such as Fantinel) or Cava from Spain (Friexenet and Segura Viudas are good bets).

Three basic but beloved Mom-friendly elixirs after the jump.

Continue reading Mother's Day Brunch Cocktails - Wine of the Week

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]]>bellinibrunchcocktailmimosamothers daysparkling winewinewine of the weekGretchen Roberts2009-05-04T11:00:00+00:00A Good (Ostrich) Egghttp://www.slashfood.com/2009/04/28/a-good-egg/http://www.slashfood.com/2009/04/28/a-good-egg/http://www.slashfood.com/2009/04/28/a-good-egg/#commentsFiled under: , ,


Every spring, ostrich eggs appear at Whole Foods, where they nestle in beds of straw alongside the more diminutive and mundane quail and duck eggs. Glimpsing one is a little like watching that video of a pig suckling some tiger cubs: a novel and slightly surreal display of the animal kingdom's quirkier side.

Most shoppers pause to look at them quizzically, perhaps remembering the "Top Chef" contestant whose doom was sealed by an ostrich egg quiche. Others pick them up, marveling at their weight (about 3 pounds) and size. Very few people actually seem to buy them -- aside from the "What on earth do I do with this thing?" factor, there's the additional deterrent of the price tag: each egg, which is the equivalent of about 18-24 chicken eggs, costs $39.99. That's is a lot to pay for breakfast, even if it will feed 10 of your closest friends. But according to one Whole Foods manager, the eggs are oddly popular, particularly among those cooking for office parties. Apparently hummus and carrot sticks just aren't what they used to be.

Though their size may be intimidating, ostrich eggs are surprisingly easy to cook. Their shell is literally their biggest barrier, and that can be easily breached with the help of a hammer. Once you're in, you're pretty much free to do as you please. The watery consistency of the yolk and albumen lends itself to easy blending, and combined with a couple tablespoons of olive oil, some good cheese and whatever other fillings you prefer (the one here employed one bunch of kale, chopped up and sautéed in olive oil, and half a pound of Zingerman's Cheshire), the egg is perfect for scrambling. Its texture is lighter and fluffier than that of a chicken egg, and it has a milder, faintly sweeter taste that's incredibly delicious. It's little wonder that places like The Rooster Cogburn Ostrich Ranch, which sells the eggs for $15 apiece, are trying to increase their popularity. With a little bit of PR savvy, these beauties could be the next breakfast of champions -- or at least the toast of office parties nationwide.

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]]>ostrich eggostrich eggsOstrichEggOstrichEggsrecipetop chefTopChefzingermansRebecca Flint Marx2009-04-28T11:00:00+00:00One Fine Cuppa Joe - Feast Your Eyeshttp://www.slashfood.com/2009/04/28/one-fine-cuppa-joe-feast-your-eyes/http://www.slashfood.com/2009/04/28/one-fine-cuppa-joe-feast-your-eyes/http://www.slashfood.com/2009/04/28/one-fine-cuppa-joe-feast-your-eyes/#commentsFiled under: , , ,

coffee
If anything says "good day, sunshine," it's this cup of coffee. How could you not want to wake up to something like this?

This is what the softer side of caffeine dependency looks like. It's hope and promise and love in a mug, perfectly brewed -- you can almost smell how good it is. And while foam art is too often both cloyingly cute and a sign of obsessive compulsion, this lovely little heart melts our own.

It's the design of Lara Ferroni, the food and photography maven behind Cook & Eat, and we love how she contrasts the white of the foam with the dark orange of the mug. It's coffee as still life, though we hope Ferroni didn't have to sacrifice her morning brew for her art. Because as good as this looks, we're going out on a limb and guessing that it tasted even better.

[Via Cook & Eat]
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]]>coffeeRebecca Flint Marx2009-04-28T10:00:00+00:00Slashfood vs. the Volcanohttp://www.slashfood.com/2009/04/08/slashfood-vs-the-volcano/http://www.slashfood.com/2009/04/08/slashfood-vs-the-volcano/http://www.slashfood.com/2009/04/08/slashfood-vs-the-volcano/#commentsFiled under: , , , , , ,



We can't swear to it, but we suspect that this Momofuku Milk Bar Volcano was sent here from Planet Chang either to teach us or to enslave us. We can't be certain of its purpose, but what we do know is that all the breakfast food bravado we've flaunted up to this point -- Brooklyn deli egg and cheese bombs, full-on Irish black and white pudding spreads, Meatnormous(R) BK sammies and half-sow Bellagio Buffet crepes laid waste to in short order -- meant diddly squat as we stood at the Volcano's lip and by God, were afraid.

Chef David Chang's co-conspiritor Christina Tosi works the sweet end of the Momofuku Ssam Bar's East Village space at Milk Bar, turning out scrumdiddilyumtious sun-dense cornflake-chocolate chip cookies, dentist-scoffing Crack Pie and soft-serve cereal milk ice creams by the bucketload. We thought we had her all figured out, and there she had to go tossing out double-dog-dare words like "savory" and "volcano." Dang.

Turns out the steaming, softball-sized item is essentially a knish stuffed to rumbling with potato gratin, Gruyere, Benton's bacon, caramelized onions and a good 20 or so minutes off the average human's lifespan. No worries -- contrary to today's New York Times' $25 and Under assessment, we found its hefty, tangy slather of Mornay sauce to be more than adequate compensation for the latter.

We're not ashamed to admit that we were bested and could not conquer the Volcano in one sitting, or even without assistance from concerned colleagues, but we learned and we grew as people (or perhaps that last part was just our thighs.)

No matter. What we'd like to know is this -- how much can you manage to chow down in the morning? Are you after daybreak fare that sticks to your ribs or does coffee alone keep you fueled until lunchtime? Take the poll, and as always, comment away.

View Poll

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]]>breakfastchristina tosiChristinaTosidavid changDavidChangkat kinsmanKatKinsmanmilk barMilkBarmomofukumomofuku milk barMomofukuMilkBarKat Kinsman2009-04-08T10:30:00+00:00Veggie-Egg Cups Make Quick Work of Breakfasthttp://www.slashfood.com/2009/03/09/veggie-egg-cups-make-quick-work-of-breakfast/http://www.slashfood.com/2009/03/09/veggie-egg-cups-make-quick-work-of-breakfast/http://www.slashfood.com/2009/03/09/veggie-egg-cups-make-quick-work-of-breakfast/#commentsFiled under: ,

mosaic of egg bake pictures
Recently, Scott and I have been trying to eat a bit more healthfully and shed a few of those winter pounds that crept on over the last few months. We've found that doing Phase 1 of the South Beach Diet helps us both get our eating habits in check and forces us to think a bit more carefully about the food we eat. While I'm looking forward to switching back to oatmeal and other whole grains for my morning meal once this very limited carb phase is over, I've also been enjoying making egg cups for our breakfasts.

These muffin-sized egg bakes (even when not following South Beach, I've made similar recipes in a larger baking dish for brunch potlucks and holiday morning buffets) are essentially portable omelettes that, once cooked, make breakfast prep a snap in the morning. Just grab one and reheat it for a morning meal that contains lots of protein and one healthy serving of vegetables.

The recipe I'm following this week is after the jump.

Continue reading Veggie-Egg Cups Make Quick Work of Breakfast

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]]>egg cupsEggCupslow carbLowCarbsouth beach dietSouthBeachDietveggie egg cupsVeggieEggCupsMarisa McClellan2009-03-09T11:00:00+00:00No More Breakfasthttp://www.slashfood.com/2009/03/04/no-more-breakfast/http://www.slashfood.com/2009/03/04/no-more-breakfast/http://www.slashfood.com/2009/03/04/no-more-breakfast/#commentsFiled under: ,

Starving artists tend to write about food, and they've done it well.

Remember Cab Calloway's "Everybody Eats When They Come to My House," the Andrews Sisters' "Rum and Coca-Cola" and Louis Prima's "Angelina"? Or how about Andre Williams' "Bacon Fat" and my favorite organy version of the song by Larry Bright?

Most food songs give you some satisfaction. Not so with this undated gem from a local morning program in Tupelo, Miss. The gospel singers envision a heaven without orange juice, biscuits, maple syrup and sadly, bacon. I'd like to think foodie heaven has all that and more.

What food-song favorites do you have on your kitchen playlist?

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]]>food songsSara Bonisteel2009-03-04T15:00:00+00:00Bagel Shop Cuisine - Kippers and Onionshttp://www.slashfood.com/2009/02/25/bagel-shop-cuisine-kippers-and-onions/http://www.slashfood.com/2009/02/25/bagel-shop-cuisine-kippers-and-onions/http://www.slashfood.com/2009/02/25/bagel-shop-cuisine-kippers-and-onions/#commentsFiled under: ,

kippers ready to be smokedPut me in a good bagel shop, and my normally adventuresome spirit will take its leave and wait outside for me to finish my perennial order of an everything or egg bagel, lox, and scallion cream cheese. This salty breakfast leaves nothing to be desired, and very rarely do I pass it up for more novel but potentially less reliable fare.

This morning, though, curiosity got the better of me as I studied the menu of Goldberg's Deli and Bagels, by a long shot the best bagelry in Atlanta and probably the best one south of the Mason-Dixon line. The cinnamon-sugar matzoh brei almost tempted me, but I wanted savory, so I decided to try kippers and onions for the first time. I'm so glad I did.

Think of kippers and onions as a more hardcore cousin to lox and scallions - similar flavors, but more concentrated. A kipper is a herring that has been split down the back, brined, and hot or cold smoked (in the photo, the kippers are about to be smoked). At Goldberg's, a few kippers are grilled (probably more like griddled) alongside some diced onions. This is nothing like Scandinavian-style pickled or mustard herring. It's definitely still fishy and briney, but for me, that's hardly a deal breaker.

If you like anchovies on your pizza or your salade nicoise, you ought to give kippers and onions a sporting try. Also, the word "kipper" is pretty fun to say.
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]]>kippers and onionsKippersAndOnionsAmy McDaniel2009-02-25T10:06:00+00:00