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Food News

Why Raw Sprouts Cause E. Coli

Meathead | Posted 08.11.2011 | Home
Meathead

How could innocent crunchy, delicious sprouts, full of nutrients and beneficial compounds, be dangerous? Because they are grown differently than any other vegetable, in an environment practically ideal for bacteria.

Watch: Health Department Bugs Out Over Grasshopper Tacos

Posted 08.10.2011 | Home

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Say Goodbye To Raw Sprouts?

Meathead | Posted 08.06.2011 | Home
Meathead

I predict that within weeks raw sprouts will disappear from grocery shelves in the US and around the world, perhaps to never appear again.

BBQ & Grilling Cookbooks For Dad

Meathead | Posted 08.03.2011 | Home
Meathead

It's the time of the year for Dad to go out and immolate his paycheck, turning succulent pieces of meat and crunchy fresh veggies into hockey pucks and piles of ash.

Red Velvet Cake For My Brother

Jamie Schler | Posted 08.03.2011 | Home
Jamie Schler

I miss him. It's as simple as that. No long, rambling stories recounted, no wisps of nostalgia or idle memories rekindled. I simply miss my brother.

The Continental Divide On Food Trends & A Recipe For Far Breton

Jamie Schler | Posted 07.09.2011 | Home
Jamie Schler

The longer I live in Europe, the more I am aware that whereas Americans view food and cooking as a lifestyle choice, food and cooking in Europe is just a way of life.

Gâteau Nantais: A Secret Worth Knowing

Jamie Schler | Posted 05.27.2011 | Home
Jamie Schler

Mention France to anyone outside of the country and Paris will immediately jump to mind: the Louvre and the Eiffel Tower, her panoply of restaurants, ...

All About Beans

Meathead | Posted 05.25.2011 | Home
Meathead

Beans are a great source of nutrition, and they play an important part in American regional cooking and culture. Here are the basics a cook needs to know about beans.

Bottereaux Nantais: Beignets for Carnival

Jamie Schler | Posted 05.25.2011 | Home
Jamie Schler

Anyone who reads these food pages knows about Mardi Gras and Lent, Carnival and all of her traditions, so I won't give you yet another history lesson....

Oscars Recipe: The Social Network Salted Red Bull Granita

Tori Haschka | Posted 05.25.2011 | Home
Tori Haschka

Through next week, Victoria Haschka will be rolling out a menu for an Oscars feast on HuffPost Food, offering an original recipe inspired by each of t...

Valentine's Day Flourless Chocolate Truffle Torte

Jamie Schler | Posted 05.25.2011 | Home
Jamie Schler

The month of February, cold and harsh, a blanket of white if we are so lucky, a breath of spring occasionally whispering in our ear, stuck unforgiving...

Winter Mussels: A Super Bowl for the Super Bowl

Meathead | Posted 05.25.2011 | Home
Meathead

The secret, and it is not much of a secret anymore, is to eat what is fresh and in season. Mussels are in season at Superbowl time and a super bowl of them is sure to be a hit at your party.

Pimento Cheese, AKA Carolina Caviar

Meathead | Posted 05.25.2011 | Home
Meathead

Maybe some are just discovering this Southern staple, but this down home traditional folkways cheese spread has always been big. Especially on Ritz Crackers at game time.

Starbucks 'Trenta': How The New Size Compares To Your Stomach

The Huffington Post | Dean Praetorius | Posted 05.25.2011 | Home

Just how big is Starbucks' new Trenta size? The Trenta, available only for iced drinks, will be in every U.S. Starbucks by May 3. The 31oz additio...

How To Make Macarons

Jamie Schler | Posted 05.25.2011 | Home
Jamie Schler

I know that the French macaron is as controversial and divisive as the cupcake; people either love them or hate them, are fascinated by them or scoff at their inexplicable popularity.

Elaine Kaufman: Spread My Ashes Over Second Avenue

nypost.com | Posted 05.25.2011 | New York

Restaurant legend Elaine Kaufman directed in her will that her ashes be scattered on Second Avenue, the location of her famous uptown eatery. Kaufm...

Food Fads: What's In And What's Out In 2011

EatingWell | Posted 05.25.2011 | Home
EatingWell

As the editorial director of EatingWell Magazine and EatingWell.com, it always amazes me to see how a trend starts in a restaurant kitchen, a nutritio...

La Galette des Rois: A Cake Fit For A King

Jamie Schler | Posted 05.25.2011 | Home
Jamie Schler

The plate is set before me, the aroma of warm pastry and almonds whirls up around my head. I inhale deeply and breath in all the goodness, the scent o...

The Top 5 Food Stories Of 2010

EatingWell | Posted 05.25.2011 | Home
EatingWell

It's been a big year in food news. Here's a look, in no particular order, at 5 of the food trends of 2010, the stories that propelled them to the top ...

Chocolate Chestnut Charlotte For The Holidays

Jamie Schler | Posted 05.25.2011 | Home
Jamie Schler

Barely sweet, feather light chestnut mousse filling, its nuttiness perfectly matched to the sweet chocolate buttercream cradled in tender, moist vanilla sponge.

Barbecue & Grilling Holiday Gift Guide

Meathead | Posted 05.25.2011 | Home
Meathead

Here are some of the coolest tools I've tested over the past year. If there's an outdoor cook in your family, put any of these under the tree and you will eat better as a result.

Farewell McFake Ribs, Hello Amazing Ribs Sandwich

Meathead | Posted 05.25.2011 | Home
Meathead

On Sunday the McRib sandwich vanished until who knows when. A culinary sleight of hand mixed with marketing magic and millions of adoring fans, hotcakes wish they sold this well.

Latkes: The World's Best Potatoes

Meathead | Posted 05.25.2011 | Home
Meathead

The absolute most perfect use of potatoes is to turn them into potato pancakes, which have crunchy mahogany edges, crispy golden midsections, and tender, rich, meaty interiors. They are hash browns on steroids.

Tea for Relaxation

Charlotte Safavi | Posted 05.25.2011 | Home
Charlotte Safavi

When I was eighteen, my Parisian aunt arranged for me to share an apartment with her niece Lucile on the Rue Mouffetard, a bustling Paris market stree...

'Tis the Season to be Doubly Jolly!

Jamie Schler | Posted 05.25.2011 | Home
Jamie Schler

Warm, buttery cookies for both Hanukkah and Christmas and whether in the shape of Old Saint Nick and his fleet of reindeer or dreidls, menorahs and six-pointed stars, they are appreciated by the young and the not-so young alike.