The countdown is on. Though Florida's own Bonefish Grill will debut its new menu July 29, this past Saturday, Short Order was invited on a boat with a bunch of Bravo-lebrities and Mario Lopez to taste-test new menu items.
The new menu has a handful of new items sprinkled into every section, with the introduction of some new categories including bowls, deluxe sides, and dessert flatbread. Some highlights are the wild orchid Hawaiian and fresh pineapple martini, the spicy tuna bowl, the porcini mushroom ravioli, and the s'mores flatbread.
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: We're re-running one of our all-time favorite kitchen hacks -- now with snazzy new photos!
While these kitchen hacks are now second-nature to me, I’m always reminded that they seem downright bizarre to a visiting houseguest or friend.“Why do you keep ginger and coconut flour in your freezer?” Or “Why do you store onions in lunch bags?” I’ve been frequently asked. Well, friends and family, here are the methods to my madness!
In 2011, the Montana-based Garcia, personal chef and founder of Montana Mex, was accidentally electrocuted during a hike, and subsequently lost part of his left arm. Since then, he has experimented with a variety of both digital and mechanical prostheses.
The mechanics must match the medium: when it comes to cooking, Garcia needs something that is hyper-responsive, adaptable, and can be both strong and sensitive. He needs something that can pluck a succulent berry without smashing it, for example, and then seamlessly switch to cutting up, say, a tough steak. Simply put, he requires a piece of technology that doesn't quite exist yet.
Garcia discusses the ideal wearable for a master of herbs and spices like himself: "If I were going to dream something up, it would be a non-harnessed, self-fastening prosthetic that has total sensitivity to touch, and total temperature sensitivity." He wants a faster, more adaptable tool, that offers him the ability to multi-task and to feel everything that's going on in the process. On top of those adaptations, Garcia imagines a prosthetic limb that has an LED screen that could display pH readings and instant-bacteria warnings. Fingers equipped with suction cups would also ensure that even the slipperiest foods wouldn't be a threat.
This is a post written for food bloggers and recipe developers. It is also for home-cooks who are hoping to submit a recipe to a contest. Here are 5 ways to write better recipes. And I am betting some of these will be new to you.
Yum! Brands Inc. is set to open a new restaurant concept in Arlington, Texas, on Wednesday called Super Chix, a self-proclaimed purveyor of “the last true chicken sandwich.”
Yum spokeswoman Virginia Ferguson confirmed in an email to Nation’s Restaurant News that Super Chix is a one-off restaurant that is being tested as a possible growth vehicle abroad. There are no plans to open more locations in the United States or to transfer any menu items to KFC, one of Yum’s three flagship global brands.
A step by step tutorial on how to roast garlic to make any dish the bomb diggity.
This post is dedicated to all you garlic lovers out there. If your anything like me, you can’t imagine cooking any dish without garlic. It is the base of almost every recipe because it adds so much flavor to a meal.
First off, let’s look at what can go wrong — forewarned is forearmed, right? With pie pastry, there are two main problems: tough crust and dust crust. The former requires a knife — or, in extreme cases, a jackhammer — to get through the bottom crust. The latter is so dry it is more of a choky pile of crumbs than the tender, flaky crust it is meant to be.
The most germ-infested room in the house is not the bathroom – it is the kitchen. Every year, millions of Americans get sick from foodborne illnesses and thousands are hospitalized. It is vital that the kitchen and everything used in it be kept clean and sanitized. Here are some tips to help you keep your kitchen sanitary and the food you prepare safe.
You're preparing a cake or getting ready to scramble some eggs and it happens: you spot a teeny, tiny piece of shell floating around in the eggs. Before you reach in and start picking at it, be sure to wet your fingers first.
While the heat of summer days can leave us feeling wilted and exhausted, warm summer nights energize us. When they stretch out into long, balmy hours, we want to soak it all in -- with cocktails, friends, and outdoor parties.
Can't find a measuring cup? If you've got a clean, dry yogurt cup lying around (this may take some digging in the recycling bin), you're in luck. Use a 4-ounce size for a 1/2-cup measure, a 6-ounce size for a 3/4-cup measure, and a 8-ounce size for a 1-cup measure.
Butchering a chicken may seem like a daunting task. Do you start with the wings? How do you remove the breast bone? What’s a chicken oyster? And what does one do with a spare chicken back? Find answers to all of these questions and more in my latest feature on KitchenAid’s blog, The Kitchenthusiast, where I’m breaking down (food pun count: 1) the simple steps to go from whole bird to eight perfect parts.
In a move that would no doubt delight Humbert Humbert, and also people who are not confirmed perverts, Porn Burger has dropped the Lolita Burger. This burger's beef patty is housed in a potato chip-encrusted bun, with ample foie gras, bacon peanut butter, and port wine-onion jam on top.
Raise your hand if this has ever happened to you – you head to the market and are completely won over by all the gorgeous, seasonal produce. Pretty soon your cart is brimming with yummy fruits and veggies. You get home, stash everything in the fridge and then forget about half of what you bought. Before long most of it isn’t fit for human consumption, and your garbage or compost pile is full of wasted produce. Anyone? Yeah, me too.
Brunoise is a precise French cutting technique — more specifically, it means cutting something into 1/16-inch dice. If you see a recipe calling for something to be “finely diced“, this is what they mean.