Posted by RachelMonday, October 14, 2013
This time of year, there is an abundance of fall-flavored treats, and I’m guilty of giving into them too. After going apple picking for the first time in my life, I immediately thought of making either an apple pie or an apple crisp (in case you couldn’t tell from my two last posts about doughnuts and crepes, I have a huge sweet tooth!). While I definitely want to make at least one dessert with all of my crisp and juicy Macoun apples, I also thought it’d be fun to try using them for some savory appetizers. The fact that most of my friends are foodies with fall birthdays coming up was just an added bonus!
Although I love cooking, I normally stick to simple meals, like chicken with rice and vegetables, or spaghetti, which never fails. However, Michael Natkin’s recipe for Caramelized Apple and Blue Cheese Crostini (from Herbivoracious) immediately caught my...
Posted by AugustThursday, October 10, 2013
Please welcome our third Fall 2013 HCP Intern and blog contributor, August!
Sandwiches are on my mind.
I don’t usually give more than a passing thought to sandwiches. However, working as a social media intern in the cookbook industry, this past month has made it impossible to miss all the controversy that has sprung up over this seemingly innocent lunch staple.
“‘Make me a sandwich.’ That’s what my boyfriend, E, asks without fail every morning,” states Stephanie Smith as an introduction to her blog, 300 Sandwiches. If you missed all of the noise at the end of September, Stephanie started the blog when she first conceded to Eric (E)’s request and made him a simple turkey sandwich. He was apparently so thrilled with the result that he uttered the powder-keg phrase, “You’re, like, 300 sandwiches away from an engagement ring.”
Stephanie accepted this challenge, bought a domain name, and started experimenting with sandwiches. However,...
Posted by EmilyThursday, October 10, 2013
“Here’s [a] cookbook I’m very, very, very, very excited about. Kathy Strahs has tackled the subject of panini in the most delicious way. I absolutely died at every page. I couldn’t believe the incredibly delectable panini variations she came up with…and I couldn’t believe how ravenous I was when I finished flipping through the pages.”
—Ree Drummond, ThePioneerWoman.com
To celebrate, we have rounded up some fantastic food bloggers to test the book and share their favorite recipes (plus a number of giveaway copies!). As each review goes live, we’ll post the link here, but in the meantime, check out all of our hosts!
The Pioneer Woman: Book and Breville Smart Grill Panini Maker Giveaway!
Barbara Bakes: Caprese Panini
Heather Christo: Banh Mi Sandwich
Very Culinary: Roasted Apples, Brie, and Pecan Panini
This Week For Dinner: A week’s menu all on the panini press!
Shockingly Delicious: Pepperoni...
Posted by AshleyTuesday, October 8, 2013
Lately, the breakfast world has been abuzz with talk of the hot new doughnut gracing the streets of NYC: the Cronut. But what is this treat causing 3-hour lines out the door and down the block anyway?!
The Cronut is the invention of French pastry chef Dominique Ansel, of Dominique Ansel Bakery in New York. It can be best described as a croissant-doughnut hybrid, and it took Ansel over two months and ten recipes to perfect. The dough he uses is not actually croissant dough, but a laminated dough of his own design, in which the dough is rolled out to different thicknesses and folded differently from standard croissants. Ansel fries his Cronuts in grapeseed oil, fills them with cream, rolls them in sugar, and tops them off with a glaze.
Since their debut in May, the Cronuts have become quite the instant hit— the line for the bakery starts about 2 1/2 hours...