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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/Eat Your Greenhttp://www.slashfood.com/2010/03/11/how-to-make-food-green/http://www.slashfood.com/2010/03/11/how-to-make-food-green/http://www.slashfood.com/2010/03/11/how-to-make-food-green/#commentsFiled under: Holidays, How To

Wheatgrass. Photo: oklo, Flickr

St. Patrick's Day cooking is easy if you're a food-coloring addict. Green milk, green oatmeal, green butter, green cottage cheese -- these and everything else can be greened up with a few flicks of that little plastic jar. But what if you don't like using artificial stuff from little plastic jars? Then you need to turn to nature. Luckily, nature seems to favor the Irish: There are tons of healthy green-ifiers out there.

To make green mashed potatoes (that taste exactly the same as regular potatoes): Stir in half a cup of green peas that you've puréed with a tablespoon of milk. If you use frozen peas, they should be defrosted but don't need to be cooked.

Green bread crumbs for chicken: In a food processor, pulse 4 slices of toast with 1/2 cup chopped parsley until you've got, yes, green crumbs. Toss this mixture together with 4 ounces grated fresh Parmesan and 1 crushed garlic clove.

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]]>green foodhow to make food greenst. patricks dayAnn HodgmanThu, 11 Mar 2010 12:00:00 ESTPicking Out Avocados - Tip of the Dayhttp://www.slashfood.com/2010/02/15/picking-out-avocados-tip-of-the-day/http://www.slashfood.com/2010/02/15/picking-out-avocados-tip-of-the-day/http://www.slashfood.com/2010/02/15/picking-out-avocados-tip-of-the-day/#commentsFiled under: Tip of the Day, How To

Avocados are at their peak right now, so take this opportunity to use them in a variety of salads, sandwiches and even baked goods.

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]]>avocadoavocado tipsavocadosAvocadoTipsguacamoleAdeena SussmanMon, 15 Feb 2010 09:00:00 ESTPerfect Hard-Boiled Eggs - Tip of the Dayhttp://www.slashfood.com/2010/02/11/perfect-hard-boiled-eggs-tip-of-the-day/http://www.slashfood.com/2010/02/11/perfect-hard-boiled-eggs-tip-of-the-day/http://www.slashfood.com/2010/02/11/perfect-hard-boiled-eggs-tip-of-the-day/#commentsFiled under: How To, Tip of the Day

A perfect hard-boiled egg is a thing of beauty, one that needs little adornment other than a sprinkling of salt and pepper before enjoying.

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]]>eggshard-boiled eggsAdeena SussmanThu, 11 Feb 2010 09:00:00 ESTRoasting Nuts - Tip of the Dayhttp://www.slashfood.com/2010/02/10/roasting-nuts-tip-of-the-day/http://www.slashfood.com/2010/02/10/roasting-nuts-tip-of-the-day/http://www.slashfood.com/2010/02/10/roasting-nuts-tip-of-the-day/#commentsFiled under: Tip of the Day, How To

Many recipes call for lightly toasted nuts, which are generally browned one of two ways: in the oven or in a skillet on the range.

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]]>roasted nutsroasting nutstoasted nutstoasting nutsAdeena SussmanWed, 10 Feb 2010 09:00:00 ESTCheese Plates and Cassoulet: The Louisville Courier-Journal in 60 Secondshttp://www.slashfood.com/2010/01/07/cornbread-cassoulet-cheese-plates-and-breakfast-strata-the-lou/http://www.slashfood.com/2010/01/07/cornbread-cassoulet-cheese-plates-and-breakfast-strata-the-lou/http://www.slashfood.com/2010/01/07/cornbread-cassoulet-cheese-plates-and-breakfast-strata-the-lou/#commentsFiled under: Newspapers, How To, In 60 Seconds

cheese Photo: Getty Images.

Frigid winter weather calls for black bean soup and cornbread cassoulet.
The secret to a well-assembled cheese board is contrasting tastes, textures and colors -- and capping the selection at six different varieties.
Tired cooks can get more shut-eye by preparing their breakfast dishes before going to bed.
Sliced beef filet on baguette rounds is a winning tapas recipe for timid eaters.

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]]>cassouletcheese boardcheese selectioncornbread cassouletLouisvilletapasHanna RaskinThu, 07 Jan 2010 12:00:00 ESTHow to Host a Cookie Swaphttp://www.slashfood.com/2009/12/23/how-to-host-a-cookie-swap/http://www.slashfood.com/2009/12/23/how-to-host-a-cookie-swap/http://www.slashfood.com/2009/12/23/how-to-host-a-cookie-swap/#commentsFiled under: How To, Holidays, Entertaining

Photo: Steve Adams

by Julie M. Usher

While cookie swaps are synonymous with Christmas time, they are easy-to-plan parties year-round. The traditional cookie swap is a specialized form of potluck, where guests share in the baking and cost burden by bringing their favorite cookies to the party (they're made ahead of time). The hostess provides the space, sends out the invitations, sets up the cookies and provides the beverages. Guests bring two or three batches of their favorite recipe (5-6 dozen) and then they are swapped with other guests cookies. The advantage of a cookie swap? Multiple cookie varieties without the prep time and mess.

More recently, people have started to participate in baking exchanges, where guests bring their ingredients to the hostess's home and they bake together. With more interaction at this type of party, it's great for people less savvy in the kitchen. This concept is also a great way to get kids into the kitchen by encouraging them to help in prepping and decorating stages. Kids can get their hands dirty while learning how to cook and take pride in what they make.

The Rules of Cookie Swapping and Party Planning Tips after the jump.

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]]>christmas cookie exchangecookie swap ideascookie swapscookiesCookieSwapshost a cookie swapSlashfood EditorWed, 23 Dec 2009 11:00:00 ESTFour Wine Pairing Rules to Breakhttp://www.slashfood.com/2009/12/17/wine-pairing-rules-to-break/http://www.slashfood.com/2009/12/17/wine-pairing-rules-to-break/http://www.slashfood.com/2009/12/17/wine-pairing-rules-to-break/#commentsFiled under: How To, Recipes, Entertaining, News

wine glass Photo: Marco Veringa, Flickr

When pairing wines with edibles, there are rules. Or so we've been told.

Sometimes it's OK to snap those rules in half and come up with your own adaptation.

Here are four rules you can turn on their head during the winter holidays.

Drink white wine with fish.
Red wine goes with meat, white marries well with fish, blah blah. Yet if the sauce or spices served with the fish are bold and heavy, by all means pull out a Zinfandel or a Shiraz. These two full-bodied, luscious reds will enhance nuances in the fish.

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]]>Kristine HansenThu, 17 Dec 2009 16:00:00 ESTHomemade Vanilla Extract - Tip of the Dayhttp://www.slashfood.com/2009/12/17/homemade-vanilla-extract-tip-of-the-day/http://www.slashfood.com/2009/12/17/homemade-vanilla-extract-tip-of-the-day/http://www.slashfood.com/2009/12/17/homemade-vanilla-extract-tip-of-the-day/#commentsFiled under: Tip of the Day, How To, Features

Learn how to make your own vanilla extract -- it's as simple as set, shake and let sit.

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]]>homemade vanilla extractvanillavanilla beanvanilla extractAlexa WeibelThu, 17 Dec 2009 09:00:00 ESTFallen Leaves - LeNell It Allhttp://www.slashfood.com/2009/12/03/fallen-leaves-lenell-it-all/http://www.slashfood.com/2009/12/03/fallen-leaves-lenell-it-all/http://www.slashfood.com/2009/12/03/fallen-leaves-lenell-it-all/#commentsFiled under: Drink Recipes, How To, Recipes

fallen leaves cocktail by lenell smothers

Photo: LeNell Smothers

While packing up to move to Baja, I got rid of many winter clothes with the sweltering summer heat still fresh on my mind from closing on purchase of Casa Cóctel in the hottest part of the year.

Now the fall chill has finally hit even La Paz. This week had me scrambling for sweaters and blankets. The cool air stiffens bones while the dark spirits loosens them back up again.

Fall seems to be the perfect season for apples. Fermented apples turn into cider. Distilled apples turn into brandy.

Get my Fallen Leaves cocktail after the jump.

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]]>apple brandyAppleBrandycocktailsfallen leavesFallenLeaveslenell smothersLenellSmothersspiritsLeNell SmothersThu, 03 Dec 2009 16:00:00 ESTHomemade Broth - Tip of the Dayhttp://www.slashfood.com/2009/12/03/homemade-broth-tip-of-the-day/http://www.slashfood.com/2009/12/03/homemade-broth-tip-of-the-day/http://www.slashfood.com/2009/12/03/homemade-broth-tip-of-the-day/#commentsFiled under: Tip of the Day, How To

Making your own chicken or turkey broth is easy and cheap -- and is bound to beat any canned variety you could pick up at the store.

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]]>chicken brothhomemade brothhomemade chicken brothhomemade chicken stockhow to make brothturkey brothAlexa WeibelThu, 03 Dec 2009 09:00:00 ESTPoppy Seed Rollhttp://www.slashfood.com/2009/11/30/poppy-seed-roll/http://www.slashfood.com/2009/11/30/poppy-seed-roll/http://www.slashfood.com/2009/11/30/poppy-seed-roll/#commentsFiled under: The Skinny Chef, How To

poppy seed roll

Photo: Jennifer Iserloh

Dessert rolls, also called "Swiss rolls," are cakes or pastries of yeast bread with one or more fillings, either poppy seed or fruit. While still delicious and satisfying, these desserts rely more on texture, flavors and aromas rather than on high amounts of fat and sugar.

My Hungarian family serves this dessert at every winter and spring holiday, but my neighbors in Hoboken, N.J., claim that it's originally from medieval Slovenia since their relatives passed down a recipe from that origin to them.

Beigli is the Hungarian version of the dessert roll I grew up with, and we make it with ground walnuts and fragrant cinnamon or with dark, luscious poppy seeds boiled with spices and sugar to form a thick, sweet, spreadable paste. The filling is lower in calories and fat than chocolate spreads and doesn't contain preservatives. It has only 60 calories for one tablespoon and 1 1/2 grams of fat, but still has a rich, satisfying taste.

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]]>jennifer iserlohJenniferIserlohpoppy seedsPoppySeedsskinny chefSkinnyChefswiss rollSwissRollJennifer IserlohMon, 30 Nov 2009 13:00:00 ESTThanksgiving Treats - A Pumpkin Made of Cakehttp://www.slashfood.com/2009/11/25/thanksgiving-treats-a-pumpkin-made-of-cake/http://www.slashfood.com/2009/11/25/thanksgiving-treats-a-pumpkin-made-of-cake/http://www.slashfood.com/2009/11/25/thanksgiving-treats-a-pumpkin-made-of-cake/#commentsFiled under: Holidays, How To

pumpkin cake

Photo: Monika Bartyzel

We're now in the last push before Thanksgiving. There's no time to carefully make marzipan treats or tasty maple concoctions. But there is still the possibility of sweetness without resorting to the old-school pie baking. Simply put down the pie shell, find a pumpkin-shaped pan and whip up a delicious, show-stopping cake.

The orange squash is one of the most undervalued delicacies in the world of food. By adding it to a cake, you get all the rich and spicy flavor contrasted with vanilla or chocolate. Since this is a cake, it can be made ahead of time -- freeing up the oven for the last-minute fare -- and adds some three-dimensional whimsy to your holiday table.

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]]>fallpumpkinpumpkin cakepumpkin cake panPumpkinCakePumpkinCakePanthanksgivingThanksgiving recipesThanksgiving TreatsThanksgivingRecipesThanksgivingTreatsMonika BartyzelWed, 25 Nov 2009 15:00:00 ESTSpicy Miso Souphttp://www.slashfood.com/2009/11/23/spicy-miso-soup/http://www.slashfood.com/2009/11/23/spicy-miso-soup/http://www.slashfood.com/2009/11/23/spicy-miso-soup/#commentsFiled under: The Skinny Chef, Ingredients, How To

spicy miso soup

Photo: Jennifer Iserloh.

I love savory hot foods and miso soup is the perfect rainy day dish to fill the tummy and help you shake off the chill. Even if you aren't in the mood for visiting your local sushi bar, you can still make miso at home.

Miso soup is one of those mysterious dishes that might look hard to prepare, but in fact is the easiest thing in the world -- and it just happens to be low in fat and calories. You can find the paste in your local health-food store and as long as you store it in an airtight zipper-lock bag, it will store well for months in the meat drawer of your fridge.

The only downside to miso is the sodium content. Health professionals say to stay under 2,300 milligrams of salt a day, that's 1 teaspoon. In most packaged miso pastes, one tablespoon can contain up to 750 milligrams alone. So, look for the reduced-sodium or light version that still has the rich flavor with a lot less salt. Get my recipe for spicy miso soup after the jump.

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]]>comfort foodjennifer iserlohMisomiso soupmiso soup recipesaladsskinny chefsoupspicy misoJennifer IserlohMon, 23 Nov 2009 13:00:00 ESTHot Mexican Cocoa with Stone-Ground Chocolatehttp://www.slashfood.com/2009/11/20/hot-mexican-cocoa-with-stone-ground-chocolate/http://www.slashfood.com/2009/11/20/hot-mexican-cocoa-with-stone-ground-chocolate/http://www.slashfood.com/2009/11/20/hot-mexican-cocoa-with-stone-ground-chocolate/#commentsFiled under: The Skinny Chef, Ingredients, How To

mexican hot chocolate

Photo: Jennifer Iserloh

What makes chocolate so addictive?

Chocolate contains a variety of substances, which definitely have an effect on the mind or body chemistry. These include compounds like theobromine, the primary alkaloid in cocoa and chocolate also stimulates the heart and has many therapeutic uses.

People associate the "chocolate high" with the theobromine content, which oddly enough has a stronger biochemical effect for horses and is normally banned in horse racing since it's considered to give them a competitive edge.

Tryptophane, an essential amino acid and precursor to serotonin, that most people associate with turkey, can also be found in chocolate. Tryptophane can help to calm and relax the body, but I like chocolate simply for the fact that it's an easy way to spoil yourself! Get my recipe for Mexican hot chocolate after the jump.

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]]>chocolatehot chocolateHotChocolatejennifer iserlohJenniferIserlohmexican hot chocolateMexicanHotChocolatemexicoskinny chefSkinnyChefJennifer IserlohFri, 20 Nov 2009 13:00:00 ESTLeNell It All - Playboy Bourbon Coolerhttp://www.slashfood.com/2009/11/19/lenell-it-all-playboy-bourbon-cooler/http://www.slashfood.com/2009/11/19/lenell-it-all-playboy-bourbon-cooler/http://www.slashfood.com/2009/11/19/lenell-it-all-playboy-bourbon-cooler/#commentsFiled under: Drink Recipes, How To

playboy bourbon cooler

Photo: LeNell Smothers

My first truck load of household goods has arrived at Casa Cóctel, my new home in Baja, Mexico. As I am unpacking my vintage Playboy collection and eagerly awaiting the arrival of my bourbon collection, I am reminded of one of my favorite drinks of all time.

Several years ago for my birthday, Miss Flighty Alberta Straub combined both her jamaica and her famous "Spa Mix" with other delicious ingredients in what she calls her Playboy Bourbon Cooler.

When she first sent me the instructions to prepare this drink for my birthday party, I was so nervous about getting every detail perfect. I was a bit intimidated about finally meeting this famous bar personality who had made plans to come to my former shop LeNell's in Brooklyn to host not only my birthday, but the store's anniversary.

As we assembled all the ingredients in some of my beautiful antique punch bowls and got to know each other better, I realized there was no need for the fear of not getting it all "perfect." It's not always about having an exact recipe, but understanding flavor and pleasing guests. Important lesson, indeed.

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]]>cocktailsLenell It Alllenell smothersLenellItAllLenellSmothersplayboyplayboy bourbon coolerPlayboyBourbonCoolerLeNell SmothersThu, 19 Nov 2009 17:00:00 ESTThanksgiving Treats - Marzipan Biteshttp://www.slashfood.com/2009/11/19/thanksgiving-treats-marzipan-bites/http://www.slashfood.com/2009/11/19/thanksgiving-treats-marzipan-bites/http://www.slashfood.com/2009/11/19/thanksgiving-treats-marzipan-bites/#commentsFiled under: Ingredients, Holidays, How To

Marzipan pumpkins. Photo: Monika Bartyzel

One of the biggest secrets of the baking world is that some of the most impressive treats are often quite easy to make -- especially when marzipan is involved. That thick and nutty almond paste offers a flavor perfect for Thanksgiving treats, and can easily be molded into any number of holiday-specific nibbles, whether you're an old sculpture pro or feel that you have two left hands.

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]]>almond pasteAlmondPastecandymarzipanmarzipan doughMarzipanDoughThanksgivingThanksgiving candyThanksgiving recipesThanksgiving treatsThanksgivingCandyThanksgivingDinnerThanksgivingRecipesThanksgivingTreatsMonika BartyzelThu, 19 Nov 2009 16:00:00 ESTBaked Jalapeno Poppershttp://www.slashfood.com/2009/11/16/baked-jalapeno-poppers/http://www.slashfood.com/2009/11/16/baked-jalapeno-poppers/http://www.slashfood.com/2009/11/16/baked-jalapeno-poppers/#commentsFiled under: The Skinny Chef, How To

baked jalapeno poppers

Photo: Jennifer Iserloh.

Eating with your fingers is fun -- I'm not embarrassed to do it, even in public. That's one of the reasons why bar food, along with the spicy, crunchy salt coating, is so darn satisfying.

I don't believe in giving up anything when it comes to food, but I don't want my nibbles to take up my whole allotment of fat for the day. I created this version of jalapeño poppers that are baked but still have the yummy contrast of creamy filling with crunchy breadcrumb coating.

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]]>baked jalapeno poppersBakedJalapenoPoppersjalapenoJalapenoPoppersjennifer iserlohJenniferIserlohskinny chefSkinnyChefJennifer IserlohMon, 16 Nov 2009 13:00:00 ESTPerfectly Poached Eggs - Tip of the Dayhttp://www.slashfood.com/2009/11/13/perfectly-poached-eggs-tip-of-the-day/http://www.slashfood.com/2009/11/13/perfectly-poached-eggs-tip-of-the-day/http://www.slashfood.com/2009/11/13/perfectly-poached-eggs-tip-of-the-day/#commentsFiled under: Tip of the Day, Ingredients, How To

Say goodbye to overcooked yolks or disintegrating egg whites -- perfectly poached eggs are easy with these useful tips.

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]]>bruncheggeggsperfectly poached eggperfectly poached eggsPerfectlyPoachedEggPerfectlyPoachedEggspoached egg recipepoached eggsPoachedEggRecipePoachedEggspoaching eggsPoachingEggsAlexa WeibelFri, 13 Nov 2009 09:00:00 ESTThanksgiving Treats: Hard Maple Syrup Candyhttp://www.slashfood.com/2009/11/11/thanksgiving-treats-hard-maple-syrup-candy/http://www.slashfood.com/2009/11/11/thanksgiving-treats-hard-maple-syrup-candy/http://www.slashfood.com/2009/11/11/thanksgiving-treats-hard-maple-syrup-candy/#commentsFiled under: Ingredients, Holidays, How To

hard maple syrup candy

Photo: Monika Bartyzel

When we think of Thanksgiving, thoughts usually turn to lavish feasts and a celebration of all things savory. But just as much as this November holiday is a time to come together for massive meals, it's also the perfect time to infuse fall flavor with a dollop of sweetness. Over the next few weeks, I'll be dipping into some fun and easy ways to sweeten up your Thanksgiving, and first up: Hard Maple Syrup Candy.

Maple syrup is the perfect ingredient for Thanksgiving. The turning maple leaves are a staple of fall decorating, the flavor of the syrup is sweet, natural and divine, and the dark and rich brown hue is perfect for the holiday table.

Yet most recipes out there insist on turning that syrup into a crystallized Maple Sugar Candy. Of course, those are great nibbles, but simplifying the recipe and letting that syrup harden offers an equally sinful snack that melts on the tongue and is as decorative as it is tasty.

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]]>candyhard maple syrup candymaple candymaple syrup candyMapleSyrupCandyThanksgivingthanksgiving foodThanksgiving treatsThanksgivingFoodMonika BartyzelWed, 11 Nov 2009 17:00:00 ESTLeNell It All - Spa Mixhttp://www.slashfood.com/2009/11/11/lenell-it-all-spa-mix/http://www.slashfood.com/2009/11/11/lenell-it-all-spa-mix/http://www.slashfood.com/2009/11/11/lenell-it-all-spa-mix/#commentsFiled under: Drink Recipes, How To

lenell's spa mix

Photo: LeNell Smothers

Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things -- most recently, the proprietress of LeNell's liquor store. She's owned her own whiskey label, called Red Hook Rye, and has been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.

While unpacking into my new home in Mexico, my drink making options remain limited. We still await the delivery of my wine and spirits collection. No drinks possible with original Amer Picon, Red Hook Rye or Old Schiedam genever just yet.

I have grown accustomed to having hundreds of bottles of liquor and wine on hand to experiment with every day. When faced with limited supplies, our creativity can often open up combinations we normally would not consider. However, I've just honestly been too exhausted from this move to get very creative these past few weeks. Having easy yet delicious old favorites on hand gets us through hard times.

All the stress from this major over-the-border move from New York to Baja, Mexico, has taken its toll on my body. I cannot afford a real spa visit, but I have a spa-mix recipe. Bartender Alberta Straub's famous "Spa Mix" is one of those easy standby's that's healthy and so versatile when you don't have a pantry full of esoteric liqueurs and bitters on hand.

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]]>cocktailslenell it alllenell smothersLenellItAllLenellSmothersspa mixSpaMixspiritsLeNell SmothersWed, 11 Nov 2009 16:00:00 EST