Food & Dining


Chick-fil-A enters meal-kit market

Since the advent of the microwave and the frozen dinner, companies have come up with ways to help the home cook put a meal on the table in minutes. Most recently, that’s meant the rise of meal-kit services, a sector now well-stocked with names like HelloFresh, Blue Apron, Home Chef, Freshly and Plated, and local contenders such as PeachDish and Garnish & Gather. Add another name to the list...


Saladworks is making its Atlanta debut next week

Saladworks is making its Atlanta debut next week

We’re well into summer, but if you’re still trying to get your beach body ready, a salad eatery opening in Atlanta next week might be able to help.  Saladworks is officially opening its doors at 11 a.m. July 25 at 2484 Briarcliff Road in Brighten Park, and is offering guests that day one free salad, grain bowl or toast.  The Pennsylvania-based company, which was founded in 1986...
Taste test: One of these pies truly blew our minds

Taste test: One of these pies truly blew our minds

We recently tried four flavors of pie from Gainesville-based Southern Baked Pie Company (there are also locations in Atlanta and Alpharetta), and while we are lovers of all pies, there was one in this group that truly rocked our world. Find out which one in the video below:  RELATED: Get a taste of the new fusion revolution with the 2018 AJC Spring Dining Guide: Global Mashup 
4 Atlanta tiki bars that offer an exotic escape from reality

4 Atlanta tiki bars that offer an exotic escape from reality

Tiki bars are serious about not being serious. The palm-thatched divey haunts are filled with random totems of Polynesia, and offer potent, overly garnished (and mostly rum-based) drinks that help transport us to an exotic getaway that is native to nowhere. The hideaways, a mishmash of flotsam from a mythical South Seas, originated in California. Just after Prohibition ended in 1933, Donn Beach (real...
Review: Kajun Crab offers Vietnamese with an Acadian twist

Review: Kajun Crab offers Vietnamese with an Acadian twist

Among the tenants of 5000 Buford Highway, a sprawling strip mall just north of Chamblee Tucker Road, there is a grocery store with notable selections of Southeast Asian produce and Latin American snacks. There is a homey Korean joint that makes a mean budae jjigae, the Spam- and hot dog-laden stew influenced by the tastes of American GIs stationed on the Korean Peninsula. There is a hit Malaysian...
Teriyaki adds bold flavor to Brussels sprouts

Teriyaki adds bold flavor to Brussels sprouts

Learn how to make the Charred Teriyaki Brussels Sprouts from The Big Ketch: Just had a great meal at the Big Ketch in Roswell. We would love to have the recipe for their Charred Teriyaki Brussels Sprouts. Thanks. — Barbara Selby, Marietta Executive chef Derek Dollar was happy to share this recipe. It’s his creation and the sprouts are on the menu all year ‘round. We cut the...
Absinthe arrives in Atlanta

Absinthe arrives in Atlanta

If you were to believe the stories, absinthe is a wild drink, an alcoholic spirit from the heart of Europe that conjures hallucinations, inspires poets and ignites madness. Those are great stories, but they’re far from the truth. And, with the introduction of Jetty, the first absinthe distilled and bottled in Georgia, area drinkers can experience the storied spirit on a local level. Hope Springs...
What’s it like driving an ice cream truck in Atlanta?

What’s it like driving an ice cream truck in Atlanta?

You’ve seen these ice cream trucks in Atlanta — old, beat-up vans covered haphazardly in stickers that bear warning signs like “WATCH FOR CHILDREN” and “PURCHASE FROM CURB SIDE ONLY.” They often play the kiddie song “Do Your Ears Hang Low?” It’s a tune that might be associated more closely these days with “Chain Hang Low,” the 2006...
Get half price appetizers at this Inman Park hotspot every weekday

Get half price appetizers at this Inman Park hotspot every weekday

Expect good food and great times with an appetizer menu aptly named Making Friends.   Enjoy half price appetizers such as smoked trout and toast, chicken biscuit sliders, fries topped with pork verde, pretzel bites with beer mustard and more during Hampton + Hudson’s happy hour from 4-7 p.m. weekdays. There’s more! On Wednesdays, carafes of select wine are half price too...
King of Pops is opening a ‘beach bar’ in Ponce City Market

King of Pops is opening a ‘beach bar’ in Ponce City Market

King of Pops is getting “silly” with its newest venture at Ponce City Market. The omnipresent local frozen treats purveyor is slated to open its King of Pops Beach Bar at noon on Thursday, July 19. Situated in an outside courtyard container beside the rooftop entrance, the bar will be the second location in the mixed-use development for King of Pops, which also has a stall in the food...
Try this best bet at this Hapeville barbecue joint

Try this best bet at this Hapeville barbecue joint

  Lunch lines are long at Pit Boss BBQ, but worth the wait when barbecue is what you crave.  Scan the worn, handwritten menu hanging above the counter and you’ll find a dizzying array of smoked meat options. But ordering doesn’t have to be complicated if you know the best bet.  <<RELATED: Take a food tour of Hapeville The aptly named Best Bet Brisket Sandwich...
Featured food events in metro Atlanta July 17-22

Featured food events in metro Atlanta July 17-22

Enjoy food and drink deals during a special ladies night event at Avalon. Dive into crab soup, grill cheese and wine during a free pop-up tasting. There are several fun, food events happening in metro Atlanta, so add one or all four of the following activities to your calendar. Be prepared to eat, drink and have a grand ole time.    Tuesday, July 17: Avalon in Alpharetta is hosting...
Poké, burritos and salad to be part of Coda at Tech Square development

Poké, burritos and salad to be part of Coda at Tech Square development

“Chef-driven” food hall The Collective at Coda at Tech Square has attracted some popular local eateries as its first tenants. El Burro Pollo Burrito Kitchen from El Super Pan chef Hector Santiago; Poke Burri, from Ken Yu and Seven Chan; and Wildleaf from co-founders chef Randy Lewis and David Morse are the first tenants announced for The Collective. The upcoming food hall will be located...
Longtime Virginia-Highland bar Hand in Hand has closed

Longtime Virginia-Highland bar Hand in Hand has closed

A Virginia-Highland mainstay closed its doors over the weekend. July 14 was the final night of service for pub Hand in Hand, which opened at 752 N. Highland Ave. in 2000. Talk of the closure first cropped up on a Reddit thread yesterday.  Owner Steven Welch confirmed the closure via email, pointing out the changing intown environment. “After enjoying 19 years of success in what was until...
First Look: Nashville hot chicken favorite Hattie B’s debuts in Atlanta

First Look: Nashville hot chicken favorite Hattie B’s debuts in Atlanta

On July 12, Hattie B’s Hot Chicken officially made its Atlanta debut on Moreland Avenue in Little Five Points. Fans of the wildly popular Southern-style restaurants had been waiting through months of construction delays for opening day. And the immediate response was long lines, mimicking the lively scenes since the first Hattie B’s opened in 2012 in Midtown Nashville, Tenn. Family-owned...
Buy This: Cool off with three Southern frozen treats    

Buy This: Cool off with three Southern frozen treats    

Does your ice cream and gelato consumption go up as temperatures soar? Ours, too.  Keith and Nicki Schroeder founded High Road Craft Ice Cream to make premium ice cream for Keith’s professional colleagues - those pastry chefs at restaurants and resorts too time-pressed or space-confined to make their own. In eight years they’ve expanded from a three-person operation to a team...
New cafe, grocery coming to Old Fourth Ward and other metro Atlanta dining news from the week

New cafe, grocery coming to Old Fourth Ward and other metro Atlanta dining news from the week

Here are the stories that made a splash in the Atlanta food world this week.  The owner of Charleston’s Queen Street Grocery is slated to open a grocery and cafe in Atlanta later this year, Eater Atlanta reports. The market and cafe with patio -- which will be called “Everyday” and “Field Day,” respectively --  will occupy the space at 668 and 670...
Iconic California chef delivers master class on making jam

Iconic California chef delivers master class on making jam

 One of the richest and most beautiful books on preserving to come along in some time, Joyce Goldstein’s “Jam Session” arrives at the precise moment when peaches, cherries, and tomatoes are in wild, luxurious summertime abundance. Suitable for both novices and those who are old hands at stirring the jam pot, the book is tightly focused on fruit. Thus in its pages you&rsquo...
Take a look behind the scenes at the Big Green Egg headquarters

Take a look behind the scenes at the Big Green Egg headquarters

Big Green Eggs are everywhere these days -- produced in seven sizes, from mini to 2XL, and available in more than 50 countries. Watch the video above to see AJC food editor Ligaya Figueras’ behind-the-scenes tour of the company’s headquarters in Atlanta, where she get a look at the evolution of the Big Green Egg. Love your Big Green Egg? Local chefs Kevin Rathbun and Todd Mussman...
EXCLUSIVE: Take a sneak peek at Tiki Iniki, Atlanta’s newest tiki bar

EXCLUSIVE: Take a sneak peek at Tiki Iniki, Atlanta’s newest tiki bar

  Shaping a tiki bar is a multifaceted process. It is not only about opening a new restaurant, it is about transforming a space into the kitschy cultural fantasy of ersatz Polynesia. Yesterday, the players behind Supper Club Restaurant Group gave The Atlanta Journal-Constitution an early look at Tiki Iniki, opening this month at 1044 Greenwood Ave., in Virginia Highland.   The scene at Tiki...
Mexican restaurant Casi Cielo, from team behind La Parrilla, coming to Sandy Springs

Mexican restaurant Casi Cielo, from team behind La Parrilla, coming to Sandy Springs

The team behind more than a dozen Mexican restaurants in metro Atlanta is adding a different kind of eatery to its portfolio. Casi Cielo, a “chef driven Oaxacan” restaurant, is set to open later this month in the Modera Sandy Springs development at 6125 Roswell Road, Atlanta Magazine reports. The eatery comes from the team behind local chain La Parrilla, which has several...
‘I feel like I work at Google’: Atlanta chef at home at Chick-fil-A

‘I feel like I work at Google’: Atlanta chef at home at Chick-fil-A

Last fall, Stuart Tracy quietly left his post as the executive chef at Parish in Inman Park. He didn’t jump to another high-end restaurant. He joined Chick-fil-A. You won’t find Tracy poking his head out of a drive-thru window or working the line at one of the company’s 2,300 units around the country. Instead, you’ll find him at the Chick-fil-A corporate campus in Atlanta,...
National Ice Cream Day 2018: Freebies, deals and the best places to get ice cream in metro Atlanta

National Ice Cream Day 2018: Freebies, deals and the best places to get ice cream in metro Atlanta

It’s hot out there, but there will be plenty of ways to cool down this Sunday, July 15, for National Ice Cream Day.  (Note: Not every restaurant in a chain may be honoring the deals, so be sure to check with local ice cream shops to confirm which deals are available before you go.) Bar Margot. Pastry chef Lasheeda Perry (who makes one of our favorite Atlanta desserts) is...
Review: Public Kitchen & Bar delivers style over personality at Phipps

Review: Public Kitchen & Bar delivers style over personality at Phipps

On a recent Friday afternoon, I wandered past the perfumed glass counters of Saks Fifth Avenue and glanced at the platinum jewelry on display at Tiffany and Co. I watched for a moment as a man considered the purchase of a bright red leather Gucci handbag for his wife. The slick, cool concourse of Phipps Plaza then led me to Public Kitchen & Bar. It is a finely appointed room, a comfortable fit among...
Review: Next Door an excellent choice for Korean bossam and jokbal in Duluth

Review: Next Door an excellent choice for Korean bossam and jokbal in Duluth

It’s not very often that a staffer stops me as I enter a restaurant and asks me if I’m sure I want to be there. So I was a little taken aback by the man who confronted me as I strode into Next Door and quizzed me about what kind of food I wanted to eat. Who was this, the bouncer? Any momentary lapse of manners — on my part, I mean — was quickly assuaged when I realized my greeter...
How to celebrate National Pecan Pie Day

How to celebrate National Pecan Pie Day

If it’s true that there’s nothing more American than apple pie, then it stands to reason that there’s nothing more Georgian than pecan pie (OK, we’ll make an exception for peaches and fried chicken).  National Pecan Pie Day, a celebration of the sweet treat, is tomorrow, and we want to help you celebrate with recipes and some of the best places to enjoy a slice or two...
An all-day breakfast restaurant is coming to Ponce City Market

An all-day breakfast restaurant is coming to Ponce City Market

Breakfast all day is coming to Ponce City Market Breakfast-focused eatery Pancake Social is set to open this winter near the North Avenue entrance of the mixed-use development, next to Mountain High Outfitters and facing Historic Fourth Ward Park. The 150-seat restaurant will offer both indoor and outdoor seating. Pancake Social will feature a coffee counter for to-go orders and a full-service restaurant...
Longtime Japanese favorite to close in Old Fourth Ward this month

Longtime Japanese favorite to close in Old Fourth Ward this month

Popular Japanese restaurant Miso Izakaya will close its doors at 619 Edgewood Ave., in Old Fourth Ward, at the end of this month, according to a post on the restaurant’s Facebook page and on owner Guy Wong’s personal Instagram account. Wong cited an inability to come to an agreement with the property’s owner over a new lease as the reason for the closure. The restaurant’s...
Learn to make Century House Tavern’s sweet vegetable pickles

Learn to make Century House Tavern’s sweet vegetable pickles

Recently I had the pleasure of having lunch in Woodstock at Century House Tavern. Everything we had to eat was very good and I especially enjoyed the homemade vegetable pickles that came with our meat and cheese plate. Will they share the recipe? — Lola Craig, Atlanta Chef Daniel Porubiansky is always generous with his recipes. This is the recipe for the sweet pickles served on the restaurant&rsquo...
Restaurant Holmes now open in Alpharetta

Restaurant Holmes now open in Alpharetta

The first restaurant in the Alpharetta City Center development is now open. Described as “an eclectic neighborhood restaurant and bar,” Restaurant Holmes will feature an often-changing lunch and dinner menu of salads, small plates and entrees made with local ingredients from Levity Farms in Milton, with highlights on the dinner menu including Tepache Glazed Shishito Peppers and...
South African flavors will make you a regular at this neighborhood Atlanta pub

South African flavors will make you a regular at this neighborhood Atlanta pub

Great neighborhood pubs typically have a few things in common: reasonably priced drinks, a laid-back atmosphere, friendly staff and a dash or two of unique character.  The Whelan in Atlanta’s Blandtown neighborhood has all of the above, with its extra punch of flavor coming from a South African twist.  A few popular South African dishes are scattered among the chicken wings, burgers...
Featured food events in metro Atlanta July 12 – July 14

Featured food events in metro Atlanta July 12 – July 14

Party hearty with free food and drink in Brookhaven. Learn to make pasta from scratch. There are several fun, food events happening in metro Atlanta, so add one or all four of the following activities to your calendar. Be prepared to eat, drink and have a grand ole time.    <<RELATED: Must-do July food events in metro Atlanta Thursday July 12: Learn to make homemade pasta dough, goat...
First Look: Arnette’s Chop Shop brings new steakhouse style to Brookhaven

First Look: Arnette’s Chop Shop brings new steakhouse style to Brookhaven

Arnette’s Chop Shop opened at the end of May on Apple Valley Road in Brookhaven. It’s the fourth concept from Michel Arnette and Word of Mouth Restaurant Group — a company that has owned and operated popular restaurants in the neighborhood for some 15 years, including Haven, Valenza and Vero Pizzeria. Described by Arnette and chef/co-owner Stephen Herman as “a modern expression...
Hop City, Barleygarden to open in Pinewood Forest development

Hop City, Barleygarden to open in Pinewood Forest development

A popular beer shop and restaurant have been named as the second tenants in  high-profile mixed-use development Pinewood Forest. Kraig Torres will bring his Hop City Craft Beer & Wine and Barleygarden Kitchen & Craft Bar to the south metro Atlanta development in late 2019.  The 5,500 square-foot space will offer retail, a bar and beer garden restaurant. Hop City and Barleygarden...
How to make a perfect hamburger, from patty to pickle

How to make a perfect hamburger, from patty to pickle

I know, I know: You’re probably wondering why I’m writing about a hamburger book the week after July 4. Hold on, I can explain. Some of us, you see, eat burgers more than once a year. Some of us are crazy for good fries, clever condiments, delicious drinks. Some of us (not necessarily me) are meat geeks, eager to learn about grain-vs. grass-fed; the environmental issues of raising cattle...
Learn to make Wahoo Grill’s Orange Ginger Fizz

Learn to make Wahoo Grill’s Orange Ginger Fizz

I recently had Sunday brunch at Wahoo Grill and had a very refreshing drink that I would like to make at home. It was their Orange Ginger Fizz. I couldn’t place what made the fizz in the drink. Also, it appears it had allspice or nutmeg as a finish. Please see if you can get the recipe. Thanks. — Lynn Gamble, Columbus, Georgia The fizz comes from ginger beer and the folks at Wahoo...
Buy This: Three ways to enjoy tomatoes besides your favorite tomato sandwich   

Buy This: Three ways to enjoy tomatoes besides your favorite tomato sandwich   

July is high season for fresh tomatoes. Enjoy them in a sandwich or salad, but try these three tomato products that preserve the fresh taste of tomatoes for use all year round.  Judy Simmons, known to her friends and the customers at the Jonesboro Farmers Market as Jammin’ Judy, makes plenty of jams and jellies, but she also buys bushels of local tomatoes and turns them into salsa and...
Storico Fresco team opening new restaurant and other metro Atlanta dining news from the week

Storico Fresco team opening new restaurant and other metro Atlanta dining news from the week

Here are the stories that made a splash in the Atlanta food world this week.  The team behind popular Buckhead pasta restaurant Storico Fresco are set to open a second unnamed eatery in the Westside Provisions District, Atlanta Magazine first reported.  Owners Pietro Gianni and Michael Patrick said the menu will feature several dishes from the Storico menu along with some new dishes...
Owner of Bellina Alimentari to open two new restaurants in Atlanta

Owner of Bellina Alimentari to open two new restaurants in Atlanta

Tal Baum, who owns Italian eatery Bellina Alimentari in Ponce City Market, has plans for two new Atlanta restaurants.  Baum will open Aziza in spring 2019 in the Westside Provisions District development in the space underneath Marcel, Atlanta Magazine first reported.   The restaurant, which will focus on Israeli and Middle Eastern cuisine, will feature items including whole leg...
Bell Street Burritos is coming to Tucker

Bell Street Burritos is coming to Tucker

Popular Mexican spot Bell Street Burritos is gearing up to take its food OTP later this year.  The restaurant recently signed a lease at 4053 Lawrenceville Hwy., Decaturish first reported.  The location was previously home to El Tapatio Mexican restaurant.  The building is undergoing renovations, which will include an outdoor patio. This will be the fourth location for Bell Street,...
Glugs of olive oil, flurries of cheese and two new menus every day

Glugs of olive oil, flurries of cheese and two new menus every day

The three owners of King restaurant gathered around a ripe wedge of Crucolo on a recent summer morning in Manhattan, cutting away thick, floppy pieces from the center of the cheese and eating it as they talked. “We’ve got rabbit,” said Jess Shadbolt, one of the chefs. “Why don’t we take it off the bone, do rabbit and pappardelle for lunch?” Clare de Boer, the other...
Best Bites: Peanut Butter Chocolate Blasted Shreds

Best Bites: Peanut Butter Chocolate Blasted Shreds

Theoretically, it comes down to this: a peanut-butter cup candy bar mixed with shredded wheat. While General Mills’ Peanut Butter Chocolate Blasted Shreds cereal stumbles a little bit in the chocolate department (and isn’t that a wonderful idea? A department of chocolate) the peanut butteriness makes up for it. Not surprisingly, though, an unusually small serving of two-thirds of a cup...
Think Indian food is complicated? Meet this creamy shrimp dish.

Think Indian food is complicated? Meet this creamy shrimp dish.

4 to 5 servings This sunny, creamy dish has an Indian flavor profile, with garlic, clarified butter, a bright spice blend and yogurt. If you happen to have ghee in your pantry already, you can make this recipe that much faster.  The clarifying seems like a cheffy step, but it is, in fact, an easy one. Here's why you want to do it: By removing the milk solids (proteins) and simultaneously cooking...

Puff pastry can be used in countless sweet and savory ways

Back in the days when I was cooking and baking my way through Julia Child’s “Mastering the Art of French Cooking,” puff pastry was both a challenge and a joy to make. With its crispy, flaky layers and endless versatility, puff pastry is a treasure to have in the freezer. Originating in France, puff pastry dough is often referred to as Pate Feuilletée or leafed pastry because...
How to cook for one in a group house where everyone is cooking for one

How to cook for one in a group house where everyone is cooking for one

Your housemate uses two burners on the right side of the stove to boil spaghetti and saute vegetables, while you commandeer the left side for enchilada sauce and filling. All is well, until she needs to grab dried basil from the spice cabinet behind you. You bow your head, continuing to stir as she reaches over you to swing open the cabinet door. As this happens, you realize you need to grab a teaspoon...
There’s a reason you’re drinking so much Aperol Spritz

There’s a reason you’re drinking so much Aperol Spritz

If you think you have seen more Aperol spritzes this year, you are not wrong. And if you have been drinking more of those sparkling red-orange drinks in pretty stemmed glasses, you are doing exactly what the makers of Aperol at Campari hoped for. “We saw there was a growing interest in Aperol in the U.S., especially at summer events and destinations,” said Melanie Batchelor, the vice president...
Caprese salad meets grilled bread in this easy summer appetizer

Caprese salad meets grilled bread in this easy summer appetizer

It’s summertime, and caprese salad dishes are ever-present on restaurant menus and at outdoor parties. They’re a great choice for this time of year because they embrace fresh summer tomatoes and herbs. Caprese insalata (salad from Capri) is traditionally made of mozzarella, basil and sliced tomatoes. The ingredients are often drizzled with olive oil and seasoned with salt and freshly ground...
At an American escargot farm, growth proceeds at a snail's pace

At an American escargot farm, growth proceeds at a snail's pace

Life on the nation's only USDA-certified snail farm is, as one might imagine, pretty slow. And quiet. And small, with the entire farm contained within one 300-square-foot greenhouse in the middle of Long Island's wine country. At Peconic Escargot, 30,000 to 50,000 petit gris snails coexist in large plastic bins of dirt, munching on wild greens, living a life mostly free of drama. "A snail farm...
Where to eat breakfast, lunch and dinner in Chicago's West Loop 

Where to eat breakfast, lunch and dinner in Chicago's West Loop 

Just on the other side of the river from downtown Chicago is West Loop, which was and remains an active industrial district. The city wears its blue collar proudly, and it was in this neighborhood that organized labor staged a rally in 1886 advocating for the eight-hour work day, an event that devolved into a deadly riot. In recent years, the area has transformed to also house some of the country's...
7 Atlanta places where you can comfortably enjoy the rain

7 Atlanta places where you can comfortably enjoy the rain

When there’s a lot of rain in the forecast, sometimes it’s tempting to just curl up at home with a good movie without even looking outside. However, there are plenty of places around Atlanta where you can watch the rain yet stay comfortably warm and dry. Dancing Goats Coffee Bar: With plenty of chairs and ceiling-to-floor windows, it’s easy to recline, sip some coffee...
Paying top dollar for scraps of meat — and bones

Paying top dollar for scraps of meat — and bones

The other night, I grilled a flank steak. It weighed a little less than two pounds. It cost 20 bucks. The meat was delicious, thank you. I marinated it for eight hours in a balsamic vinaigrette and served it on flour tortillas with grilled onions and red peppers. But … but … it cost more than 20 bucks. For flank steak. Flank steak, as the name indicates, comes from the cow’s flank...
A simple treatment for stunning scallops

A simple treatment for stunning scallops

Sea scallops, with their beautiful fan-shaped shells, are prized among the luxury seafoods, along with lobsters and crabs. As with many such things, the simplest preparations are usually the best: My go-to approach with scallops is to pan-sear or grill them, which concentrates their flavor and gives them a crisp exterior. Though very fresh scallops may be eaten raw, sliced thinly as for an Italian...
Old recipes, new format: Spain puts historic dishes on video

Old recipes, new format: Spain puts historic dishes on video

When Spanish conquerors brought home a tomato from the Americas in the 16th century, its red color caused a sensation at the royal court. But because of its resemblance to a poisonous fruit found around the Mediterranean, the tomato was long used only as a table decoration. Not until 1755 did it appear in a savory sauce recipe in a Spanish pastry cookbook written by Juan de la Mata, the pastry chef...
What to do with a perfect avocado

What to do with a perfect avocado

A perfect avocado is a lucky find. Neither granite-hard nor squishably soft, it should yield only slightly when pressed, maintain its integrity when sliced, and feel like butter on the tongue when eaten. Sadly, most of the avocados I bring home fall short in all kinds of fibrous, mushy, black-speckled ways. The mediocre ones get trimmed to salvage the good parts, and then smashed into guacamole, other...
Adorable Dallas-area 7-year-old shares her favorite kid-friendly popsicle recipes

Adorable Dallas-area 7-year-old shares her favorite kid-friendly popsicle recipes

Ellington Young, 7, of Cedar Hill, Texas, loves to help out in the kitchen, making ice pops, pizza and even homemade apple dumplings. For summer, ice pops are her go-to treat. Here she shows us how to make a few recipes and gives other kids tips on how to get started in the kitchen. Fill ice pop container with lemon-lime soda and add about 10 gummy bears or other gummy candy. Freeze overnight. Fill...
How a small-town pitmaster turned a dying cuisine into the stuff of celebrity

How a small-town pitmaster turned a dying cuisine into the stuff of celebrity

The pit room at Rodney Scott's Whole Hog BBQ feels like a sauna without the steam. An open furnace on the back wall blazes with split logs of red oak and hickory, slowly burning down into coals, which the staff will shovel into five custom-made smokers.  There's no thermometer in the building, which squats behind the airy, sun-dappled restaurant, so Scott can only guess at the temperature. But...
Revealed: The secret to all cooking

Revealed: The secret to all cooking

The single most important secret in all of cooking is just three words: mise en place. It is apparently one of the first things you are taught in culinary school, and the structure on which all other cooking stands. Mise en place is French for “put in place,” and on a very basic level it means to have all of your ingredients ready and measured out before you begin cooking. If a recipe...
Let this glorious ingredient simply shine

Let this glorious ingredient simply shine

My father, who was born in Italy and left it at the age of 5, never shook off the nation’s famous minimalism in the kitchen. When I was growing up, he cooked zucchini blossoms for me by doing very little to them: He lightly dipped them in beaten egg and Parmesan and then shallow-fried them in olive oil. That’s it. This restraint is a beautiful thing. It creates a rich golden-yellow when...
This simple sauce is summer's best burger hack, and other tips

This simple sauce is summer's best burger hack, and other tips

The beginning of the summer isn't the only time to get creative with your burgers. I appreciate the home cooks who hold back a trick or two to keep the rest of grilling season interesting. If you're like me, here's a secret weapon to upgrade midsummer burgers, courtesy of chef Chris Kronner: a cheese mayonnaise, which combines the rich creaminess of the condiment with the sharp kick of aged cheddar...
Central State’s Table lives up to the easy-drinking style

Central State’s Table lives up to the easy-drinking style

The beer: Table by Central State Brewing (Indianapolis). What it is: Central State calls Table a “rustic blonde ale,” though in beer speak it is a “table beer” — a bright, earthy, low-alcohol ale popular in the Belgian and French traditions meant to appeal to a broad swath of drinkers and pair well with a meal. It’s a wonderful, though sadly unappreciated style...
Cal Ripken Jr.: MLB should supplement the Home Run Derby with a skills challenge

Cal Ripken Jr.: MLB should supplement the Home Run Derby with a skills challenge

Orioles legend Cal Ripken Jr. has some thoughts on how to spice up baseball's All-Star Game and they include MLB borrowing a page from the NBA and NHL. "I always liked the skills challenge concept and idea," said Ripken, who played in 19 Midsummer Classics during his Hall of Fame career. "I know I participated in a few of them early, when we had the relay-throwing contest, and I think...
Sangria starters

Sangria starters

EASY ENTERTAINING   MAKE THIS CENTURIES-OLD SPANISH PUNCH EVEN MORE FESTIVE WITH A MIX-YOUR-OWN BAR. FRIENDS CAN LADLE SOME SPIRIT-INFUSED FRUIT INTO A GLASS, ADD SOME WINE AND FINISH WITH A SPLASH OF SODA. SALUD!  SIPPING TIPS   Just-ripe produce means firm bites with a kick at the bottom of your glass. (Yes, the fruit is meant to be eaten.) Pick one of the suggested pairings...
The smartest no-cook dessert you can make is a fool

The smartest no-cook dessert you can make is a fool

"Fool" might be an odd name for dessert, but it has been served for centuries, and no one is quite sure why it is called that. Making it, though, is a pretty smart thing to do considering how easy it is and the reward of doing so: a delightfully creamy whip, infused with the essence of fresh berries. A traditional British fool is made with a custard or an all-whipped cream base, but this...
Grits cakes make crispy cushion for spicy shrimp

Grits cakes make crispy cushion for spicy shrimp

Grit is grainy and annoying, as in: What’s that grit on the countertop? It’s grating, as in: Scrubbing the countertop makes me grit my teeth. It honors pluck: That girl’s got grit. Perhaps it could also pinpoint one speck of the breakfast mash and Southern side ground from white corn: grits. But there is no scenario that calls for a single grit. Grits are served in stunning heaps...
Julia Child Foundation honors Susan Feniger and Mary Sue Milliken

Julia Child Foundation honors Susan Feniger and Mary Sue Milliken

In 1995 Julia Child created a foundation to bestow grants in the culinary field, and in 2015 the Julia Child Foundation for Gastronomy and the Culinary Arts began giving awards to those who have made a difference in the American food scene. This year’s winners, who will receive $50,000 for a charity of their choosing, are Susan Feniger and Mary Sue Milliken of Border Grill, who have been a restaurant...
When Eton mess gives you extra yolks, whip them up into ice cream

When Eton mess gives you extra yolks, whip them up into ice cream

I make ice cream when I crave Eton mess — that lovely pile of broken meringue, whipped cream and strawberries so beloved in the U.K. This convoluted cooking happens to me often — an ingredient left from one project prompts another. Egg yolks left over from making the meringues for the Eton mess mean custard or eggnog or, in this case, ice cream. First, let’s talk about Eton mess...
Can craft brewers make good light beer? Our tasting pits them against Bud, Miller, Coors, more

Can craft brewers make good light beer? Our tasting pits them against Bud, Miller, Coors, more

It’s official. Craft beer is better. Or, at least craft beer is often more nuanced and interesting than Big Beer and made with better ingredients that extract superior results. There was no other conclusion after reassembling our panel of brewers from last summer’s macro beer tasting to taste 15 light lagers blind. Five of the 15 could be considered craft beers; four of them finished in...
‘I swear I’m an adult.’ Starbucks banning plastic straws — but you can have a sippy cup

‘I swear I’m an adult.’ Starbucks banning plastic straws — but you can have a sippy cup

If you were like many other kids, you probably stopped drinking from a sippy cup when you were 3 or 4 years old — and you probably never had coffee in your spill-proof cup. But times have changed. Now years later, it’s time to accept that you may need to start drinking from a sippy-cup-like lid again, even while drinking coffee and tea. As part of a global movement to reduce the amount...
One man’s journey from Iranian sailor to candy store poet

One man’s journey from Iranian sailor to candy store poet

A young filmmaker named Arya Ghavamian recently visited Ray’s Candy Store in the East Village neighborhood of New York with his camera. Behind a worn blue counter, a teenage girl slathered melted cheese onto a hot dog for a customer. The narrow fluorescent-lit shop opened on Avenue A in 1974, and it is cluttered with old radios, ice cream machines and hand-drawn signs advertising treats like...
How to transform a bakery croissant into something marvelous

How to transform a bakery croissant into something marvelous

Somehow, I got it in my head that almond croissants were for kids; that grown-up connoisseurs would stick to the plain buttery crescents. And so I put away those sweeter childish things. But we all have moments of weakness. Pilates strengthens my core, but it does little for my willpower. A while back, on my way home from class, I stopped at a bakery and found myself ogling a croissant generously...
In Mexican town, Coke is everywhere. So is diabetes.

In Mexican town, Coke is everywhere. So is diabetes.

Maria del Carmen Abadía lives in one of Mexico’s rainiest regions, but she has running water only once every two days. When it does trickle from her tap, the water is so heavily chlorinated, she said, it’s undrinkable. Potable water is increasingly scarce in San Cristóbal de las Casas, a picturesque mountain town in the southeastern state of Chiapas where some neighborhoods...
Ceviche is the refreshing, no-cook fish dish you need this summer

Ceviche is the refreshing, no-cook fish dish you need this summer

Raw fish is a hard sell for some people, and I'll admit it had been for me at one point. That aversion can be a turnoff when it comes to something like sushi. Ceviche, however, is a good intermediate step for the raw fish skeptic, because of its preparation. Like its Japanese cousin, this South American specialty consists of unheated seafood that is allowed to shine. I say unheated, because it is...
Healthy Cooking: Making the best out of the best berries of the season

Healthy Cooking: Making the best out of the best berries of the season

It’s like the berries are showing off. Farmers market blueberries, produce aisle strawberries and backyard blackberries are all an abundance of superlatives right now. The berries are so ripe, so sweet, so colorful and so reasonably priced that I’ve forgiven them for costing $6 per half-pint back in February. This weekend, I gathered a bag full of berries in anticipation of making cobblers...
Here's what we learned about buying and cooking beef after spending time with Niman Ranch

Here's what we learned about buying and cooking beef after spending time with Niman Ranch

Not everyone would be clicking their heels at the invitation, but I was over the moon. It was a personal invite to join the Niman Ranch Senior Executive Angus Beef Education Conference and Tour in Sabetha and Manhattan, Kan., in May.  I had been included the year prior in their Hog Farmer Appreciation Dinner Weekend in Iowa, where I had taken a crash course in naturally raised pork. The idea...
How to take your fruit salad from boring to brilliant

How to take your fruit salad from boring to brilliant

Admittedly, fruit salad might not be something your friends and family would swoon over. After all, some of us remember the syrupy canned concoctions of our youth. Maybe the mere mention of it conjures a bunch of random fruit thrown into a bowl. There is room for improvement. Here are a few tips on how to upgrade the flavor and appearance of your next fruit salad, without a tremendous amount of effort...
This spicy Middle Eastern condiment is finally getting the attention it deserves

This spicy Middle Eastern condiment is finally getting the attention it deserves

The sauce might be red, or green. It might have mint, or jalapeño, or fenugreek, or parsley. It might be called zhug, or zhough, or s'hug, or sahawiq, or daqqus. But it's all the same thing: a spicy Middle Eastern condiment that, at long last, is getting its due in the United States. Zhug, the Hebrew word for the sauce, and sahawiq, one of the Arabic words for it, originated in Yemen, but it...
Could you make it through dinner without checking your phone?

Could you make it through dinner without checking your phone?

When Marc and Kara Lyons take their family out for a nice dinner, they typically hand their two sons cellphones to play games and watch YouTube videos. Sometimes, the parents grab the devices back to check their own email and text messages. But on a recent night at Hearth, an Italian-inspired restaurant in the East Village, the boys, 5 and 7, colored on blank white paper with crayons. Their parents...
Explore Michigan’s diverse wine scene, one of the country’s most exciting developing regions

Explore Michigan’s diverse wine scene, one of the country’s most exciting developing regions

Michiganders have a way of showing their hand. They have a technique — a tradition, really — of lifting their right hand and pressing their left index finger into a spot on their palm to give you, the Michigan-geography-challenged, a lesson in what’s where. The state looks like a mitten (thus the palm, with closed fingers and a slightly extended thumb), sitting solidly in the Midwest...
Greece is the word: Food for the immortals

Greece is the word: Food for the immortals

Yes, the recipe for moussaka has 25 ingredients. No, I never run recipes that long, because who has the time? — To be honest, when I decided to write about the food of Greece I wasn’t even thinking of including a recipe for moussaka, because it is too obvious a choice. Most everyone who wants to make moussaka already has a recipe for it. — But then I saw that the recipe came from...

Veiga da Princesa’s Albarino is a Spanish white worth savoring

I’ve got another gem for your treasure chest. It’s an Albarino, from Spain, and one of my three favorite white varietals. Veiga da Princesa Albarino might be the best one I’ve had in years. Even though I had this Spanish gem with an ITALIAN seafood salad, they both played nicey nice together. Albarino is a exceptional wine to pair with seafood, especially shellfish. So the pasta...
With 9,000 bottles of dirty ‘spring water,’ a Chinese artist gets results

With 9,000 bottles of dirty ‘spring water,’ a Chinese artist gets results

The 9,000 bottles of water on display at an art gallery in Beijing last month appeared identical to those of Nongfu Spring, one of China’s most popular spring water brands, with one jarring difference. Inside each bottle was brown, murky groundwater collected from a Chinese village. The water from the village, Xiaohaotu, in the central province of Shaanxi, is polluted with heavy metals, the...
This Life with Gracie: One man’s home becomes another man’s Restaurant Holmes

This Life with Gracie: One man’s home becomes another man’s Restaurant Holmes

The last time George Jones stepped foot into this old Southern bungalow, someone had bought it and transformed it into a real estate office, and before that, it was a school for children. A few days ago, he returned and it was bustling with men and women eating plates of coal-roasted beets, seafood crudo, hand-cut pasta, and wood-fired fish entrees executed by owner and chef Taylor Neary on opening...
It’s mango season. Try this quick fruity summer salad

It’s mango season. Try this quick fruity summer salad

Here’s a quick summer salad. Sweet mangoes, roasted chicken and a tangy dressing provide contrasting flavors. Lush, ripe mangoes are hanging from the trees in Florida. It’s the best time of year to buy mangoes throughout the United States. Buy roasted chicken breast in the cooked meat case or deli for the salad. No cooking is needed for this dinner. Cucumbers cut into cubes mixed with...
A tasty summer salad that’s throw-together simple

A tasty summer salad that’s throw-together simple

Sometimes, I’m up for anything in the kitchen: ready to experiment, excited by recipes that require multiple processes. Most weeknights, though, my pressing question is: What can I throw together quickly — I mean, immediately — that will still taste good? And as the days and nights get warmer, my desire for effortlessness increases. That’s why I love a recipe that says, in...
A super-easy chilled soup that’s a hot-day lifesaver: Vichyssoise

A super-easy chilled soup that’s a hot-day lifesaver: Vichyssoise

The name is the fanciest thing about this summertime soup, and you don’t even say it the fanciest way. Vee-she-swah, the pronunciation that’s most divorced from actual letters — usually the way to go when it comes to French — is, in this case, incorrect. It’s vee-she-swaazz, an even more hilarious hey-I’m-wearing-a-beret mouthful. After I said it recently, a friend...
The aligoté defense rests

The aligoté defense rests

We believe in the virtues of an open mind here at Wine School. Yet we would be less than honest if we did not concede our own struggles with practicing what we preach. Certain styles have proved difficult for me to appreciate with meals. Big, fruity reds, for example, that are high in alcohol and give the impression of sweetness, tend to overpower most foods. They are better for people who enjoy wine...
Full of healthful fat, salmon is one of the easiest fish to grill

Full of healthful fat, salmon is one of the easiest fish to grill

If you’re new to grilling fish, salmon is one of the best to try first. For starters, salmon can take the heat. It’s a dense fish with firm flesh that holds up well to grilling directly on a hot grate. Choosing salmon means you’re also getting a dose of healthful fat. Think about the Mediterranean diet recommendations of eating healthful fats, fish twice a week, plenty of plant-based...
Flavored vodka is moving on from its whipped cream, PB&J past

Flavored vodka is moving on from its whipped cream, PB&J past

Though they may never grace an award-winning bar menu or be spoken of in the hushed tones used for rare single malts, flavored vodkas are coming of age. “What’s tarnished their reputation is that a lot of brands put out flavors that were not naturally grown,” says Grey Goose global ambassador Joe McCanta, referring to flavors such as peanut butter and jelly and whipped cream. &ldquo...
Grilling burgers? Up your game with these homemade bun recipes

Grilling burgers? Up your game with these homemade bun recipes

To any real fan, a hamburger is never just a burger. Rather, it’s a work of art, passionately thought out and painstakingly executed. A great burger is the very extension of the grill master’s identity, the perfect blend of meat for flavor and just enough fat to keep it juicy and rich, flavored with the right mix of spices. Top that beauty with colorful veggies, a slathering of homemade...
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