Eating breakfast every morning not only jump starts your metabolism, but it also decreases your chances of overeating throughout the day. This week’s roundup shares a few brilliant breakfast recipes that will appease any appetite, while simultaneously starting your day off on the right foot.
- A Sweet Spoonful’s Slow-Roasted Rosemary Tomatoes pair well with eggs and toast for a simple and satisfying start to your day (pictured above).
- Don’t feel guilty about eating Prevention RD’s Orange Glazed Blueberry Doughnuts. At 98 calories each, you can eat two or three…or four.
- Tastes Better With Friend’s updates the classic Bloody Mary by substituting bacon for the traditional celery stick stirrer in his Bacon Swizzle Stick Bloody Mary.
- The Edible Perspective’s Quinoa Breakfast Parfait, made with Greek yogurt and peanut butter, will get you energized and keep you satisfied for the long day ahead.
- Put the “fast” in “breakfast” with Live Love Pasta’s Breakfast Burritos that are perfect for snacking on-the-go.
- Breakfast doesn’t always mean dairy has to be apart of the equation. Big Girls Small Kitchen use almond milk to increase the nutty flavor in their Sweet Almond Pancakes with Fresh Raspberries .
- Get your caffeine fix with Kiss My Spatula’s Vietnamese Iced Coffee. Made with sweetened condensed milk, this morning pick-me-up is a cool burst of flavor.
The full-length feature version of Fried and True by Lise Funderburg appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo: Lise Funderburg
Every Saturday throughout spring and summer, at least one of the Howard sisters—Martha, Mary, Carrie, or Laverne—shows up on the town square of Monticello, the county seat of Jasper County, Georgia. The Howards preside over a table in the Chamber of Commerce–sponsored farmers’ market, an enterprise that once would have seemed superfluous, back in the days when almost everyone in Jasper was a farmer.
Under the slim shade of a statue honoring the Confederate fallen, the women sell handmade lye–and–lard soap, beans and vegetables from their brothers’ garden, and homemade chow–chow that comes in four degrees of burn: hot, hot–hot, hot–hot–hot, and then “put down your plate and run.” What the Howards are best known for, however, and what I’m hoping to unlock the secret of, is their fried pies: generous crescents of flaky pastry with fillings that often come from nearby trees or fields. In other words, what heaven on earth would be like if heaven had no words for cholesterol or obesity. Continue reading
The latest issue of Gourmet Live is taking you on a summer road trip from coast to coast. Hit the highway for the ultimate New Hampshire detour, as resident recipe guru Kemp Minifie serves up a double scoop of New England’s best-kept secret at Rennell’s Ice Cream. And then it’s time to journey down South to Georgia for a sweet and sentimental souvenir: a recipe for fried pies.
With a stomach full of sweets, we head west to California for this month’s Gourmet Live & BlogHer Road Trip to San Diego, where local experts serve up the dish on the best coastal cuisine. We make a final stop to go behind the scenes of the new TV series Kimchi Chronicles and to discover how a lot of Korean barbecue can inspire the perfect American–style cookout.
Find all of these stories and more in the latest issue of Gourmet Live, and as always, stay tuned to the blog for App Exclusive content and the latest updates. And don’t forget to check out the Store for brand new menus, including our Snacks for the Road collection and more.
What do you do with those little, purple flowers that bloom atop chive stalks? Make Jax House’s Chive Flower Vinegar of course! Beyond looking pretty darn good on your kitchen table (check out the gorgeous pink hue of this concoction), the hint of oniony chive makes it perfect in vinaigrettes and great for pickling. We’re loving it as sauce for German-style potato salads.
Many fruits remind us of summer, but watermelon has to take the cake as the ultimate seasonal icon. Its bright green striped exterior and brilliant red interior are reminiscent of vibrant summer flowers and tropical paradises. Its high water content and sweet, juicy flesh make it perfect for picnics and other outdoor get-togethers. And before all these newfangled technologies emerged that made the melons available year-round, watermelons were primarily harvested during the summer months. Outside of their warm-weather affinity though, watermelons also have a fascinating history. Read on to get the full scoop on this fantastic fruit.
First and foremost, it’s called “watermelon” for a reason. This refreshing, crunchy, thirst-quenching relative of the melon family is composed of more than 90 percent water and has been prized throughout history as a drought resistant, vital source of H2O. First domesticated more than 6,000 years ago in southern and central Africa, the watermelon spread via trade routes to China, Vietnam, India, and Egypt, where its seeds and leaves were left for the dead in Egyptian tombs. Around 961 BC, Moorish conquerors introduced the watermelon to Europe, and in the 16th century, the watermelon made its way to the New World with African slaves and European colonists.
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The full-length feature version of The World of Barbecue by Kelly Alexander appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo: Getty Images
In the annals of street food, no dish stands as mightily weird and yet as satisfyingly delicious as the Jerusalem mixed grill (meo’rav Yerushalmi), a concoction of griddle–cooked, finely chopped chicken hearts, neck, kidneys, liver, spleen, and other “spare parts” held together with some onion and a host of aromatic Middle Eastern spices including turmeric, coriander, cloves, cardamom, sumac, curry, and garlic. Once you get over the fact that you’re eating a whole lot of offal, which is minced up in such a way that you’d really never know it anyway, you realize that the magic of this dish is in the seasonings: It’s a deeply fragrant, potent, piquant, unforgettable combination.
While most people consider barbecue to be an American, culinary art form, Gourmet Live guest columnist Kelly Alexander globe trots from Poland to Papua New Guinea to learn what other countries rake over their coals.
Download the free Gourmet Live app for the full story and more.
The full-length feature version of Kitchen Essentials: Grilling by James Briscione appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo: Andreas Brandt/Getty Images
Sometimes forgotten and often ignored, the basics of food–meets–fire can mean the difference between becoming a grill legend and going down in flames (literally). Many grilling newbies fall victim to the grill’s perceived simplicity. After all, the archaic concept of “make grill hot, put food on, take food off” seems far less intimidating than navigating burners, ovens, and sauté pans. However, you can only bask in your flame–kissed success once you make the connection between grilling and classic stovetop cooking. And it all begins with two essential tips for pre–sizzle preparations.
Can you handle the heat? Become a connoisseur of coals this summer with tips and techniques for grilling from Institute of Culinary Education chef instructor James Briscione.
For the full story and to get chef James’ recipe for Grilled Peach Sundaes with Salted Caramel Sauce, download the free Gourmet Live app.
Add fresh citrus and tangy spice to all of your flame-kissed favorites with our Grilling Sauces Seven Ways collection, now available in the Gourmet Live Store.
Become a king or queen of ‘cue as you douse grilled chicken with Tomatillo and Green Apple Sauce, or add peppery bite to sliced pork chops with Arugula Walnut Garlic Sauce. The classics get a creative twist with our Mock Ridgewood Barbecue Sauce, Chile Vinegar Dipping Sauce, and more.
Download the free Gourmet Live app then head to the Library to access the Store for our Grilling Sauces Seven Ways collection and more.
The full-length feature version of Barbecue Picks From Competitive Champs by Rachel Wharton appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo: Smokey D’s BBQ by John Gaines with Burlington Hawkeye
Smokey D’s BBQ, Des Moines
A favorite of Bar–B–Quau’s Mike Wozniak, Smokey D’s is the collaborative effort of two top–ranking Iowan competitive barbecue teams, Darren and Sherry Warth and Shad and Angie Kirton. (Shad Kirton, a trained chef who used to helm a fine–dining restaurant in nearby Perry, was a 2010 winner on BBQ Pitmasters.). All three outposts of Smokey D’s are known for ribs, sausage, brisket, and burnt ends, but the newest location also features a hungry–man style “Big D Menu” with platters like the Man Handler, a pound of your choice of smoked meat piled on half a loaf of garlic bread and covered with cheese. The place also reportedly makes one of the area’s better renditions of the Des Moines specialty sandwich called the tenderloin, perhaps because of the barbecue–spice rub the paper–thin pork cutlet gets before it’s panko–battered and fried. (5055 N.W. 2nd St., Des Moines; 515–243–2747)
guest columnist Rachel Wharton asked four champions of the barbecue contest circuit to name their favorite cue’ joints around the country. Download the free Gourmet Live app
to get all their smokin’ selections.
Ripe tomatoes are one of the wonderful perks of summer that make the heat and humidity a little more bearable. They are great on sandwiches, tasty in pasta sauces, and delicious on their own with a little salt and pepper. This week’s roundup takes a look at a few recipes that include this farmer’s market favorite.
- Girl Versus Dough keeps things simple by topping her Beer Pizza Crust with cheese and tasty tomatoes (pictured above).
- Last Night’s Dinner makes the BLT a little easier on the eyes by substituting heirlooms for regular tomatoes.
- The Wednesday Chef’s quick-fix recipe for Pamela Sherrid’s Summer Pasta will be your new go to when it’s too warm outside to slave over a hot stove.
- Simply Recipes’ Shrimp Po Boy Sandwich served with tomatoes and Cajun remoulade is succulent simplicity at its best.
- Give your kabobs an added kick with Steamy Kitchen’s Asian Steak Kabobs made with cherry tomatoes, portobellos, squash, and sirloin marinated in ginger, sesame oil, and soy sauce.
- Get a mouthful of fresh tomato flavor with Love and Olive Oil’s Heirloom Tomato Caprese Sandwiches.
- Matkonation’s Farmers Market Summer Meal combines all the best things about the hottest of seasons: sweet corn, fresh basil, local lettuces, and ripe tomatoes.
The below full-length feature version of The Great Danes of Barbecue by Michael Y. Park appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo: Tuffy Stone/Edward Jett
There’s something smoking in the state of Denmark—and it’s not herring. In fact, the Danish are enjoying their discovery of a most American cuisine: barbecue. And leading the way is Denmark’s own national barbecue team, which won two medals at the annual World Championship Barbecue Cooking Contest, Memphis in May, including third place for exotic meat and, to everyone’s surprise, first place for tomato–based sauce. No small feat, considering the fact that it’s considered by many to be the crowning achievement in the barbecue arts in (arguably) the capital of barbecue, with hundreds of competing teams and some $110,000 in prize money. Continue reading
We’re getting all fired up in the latest issue of Gourmet Live with your ultimate guide to grilling. Meet Denmark’s own national barbecue team as we take a tour of the international ‘cue circuit, and get ready to chow down with the champs’ picks for the best barbecue restaurants from coast to coast.
Then it’s time to become a connoisseur of hot coals as Institute of Culinary Education chef instructor James Briscione shares his professional tips and timeless tricks for getting the perfect sear on your steaks. The tips will come in handy for preparing our brand new recipe for Sesame-Soy Flank Steak paired with charred scallions and garlicky sauce.
With a belly full of barbecue, you’ll then be whisked far away to discover what other countries rake over the coals. And to top of your flame-kissed fare, indulge in a smoky-sweet finale in the form of Grilled Peach Sundaes with Salted Caramel Sauce.
Find all of these stories and more in the latest issue of Gourmet Live, and as always, stay tuned to the blog for App Exclusive content and the latest updates. And don’t forget to check out the Store for brand new menus and more.
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The name of this sandwich perfectly encapsulates how we feel about it: It’s darn good. The toasted creation, via Seven Spoons, combines grilled bread, egg, thick bacon, overnight tomatoes, Manchego cheese, and crème fraîche vinaigrette for a unique and sassy sensation. Serve it with an ice cold Pilsner and a side of home made fries to create one epic trifecta.
The full-length feature version of Is Bleach a Solution for Safer Salads?
by Kemp Minifie
appears in the current issue of Gourmet Live
. Download the free Gourmet Live app
for this story and more.
Photo: Kimberly Sentner
The recent outbreak of a new and nasty strain of toxic E. coli 0104:H4 in Europe—a reminder of the 2006 E. coli 0157:H7 scourge in the United States—got me wondering whether our habit of soaking produce could provide some measure of protection against these fierce pathogens. Then came Elisabeth Rosenthal’s June 11 article in The New York Times, E. Coli Fallout: My Salad, My Health. Rosenthal wrote that while living on assignment in China, her family soaked the produce they planned to eat raw in a diluted solution of dish detergent or bleach for 20 minutes before rinsing. Rosenthal told me that friends in Beijing had taught her the trick, but no one she knew had ever checked the science behind it. Anecdotally, though, she noted that “in six years (with two little kids), we happily ate fruits and vegetables. And no one ever got sick.”
Gourmet Live’s Kemp Minifie reports from the front lines of healthy food handling to find out if dipping your produce in bleach is bad for your health.
Download the free Gourmet Live app for the full story and more.
We are still working diligently to address crashing issues that have been happening for the past several weeks, and we plan to submit a new build to Apple this week. Once the new build is available to you we will post a message here on the blog, send an email to all users who have registered with their email address, and send a push notification.
We appreciate your patience as we work through this issue in order to make Gourmet Live the best possible experience. As always, continue to send us your comments via Facebook, Twitter, and the comments field below. For customer service questions, please email firstname.lastname@example.org.
The full-length feature version of 10 Questions for Earthbound Farm
appears in the current issue of Gourmet Live
. Download the free Gourmet Live app
for this story and more.
Photo: Earthbound Farm
Gourmet Live caught up with Myra Goodman, who is co-founder of Earthbound Farm, the nation’s largest grower of organic produce. Goodman dished about salad, food safety, and the impact of the E. coli scare.
GL: What is the time line like from seed to table with regards to your organic salads (spinach, romaine, arugula, etc.)?
Myra Goodman: The time line from seed to table will vary depending on the season. When it’s colder, the baby greens may take up to 45 days from seed to harvest. When it’s very warm, that period can be as short as 20 days. Either way, from harvest to your local store can take anywhere from two to seven days, depending on the distance. All of our greens have a 17–day shelf life as long as they are kept at the appropriate temperature, and part of that time accounts for our “test and hold” food–safety program. We test all lots of greens for pathogens, and then hold them for up to 16 hours while we await results of the testing. It takes a little extra time, but it’s an investment in selling only the healthiest food possible.
For the full story and more, download the free Gourmet Live app.