Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
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You know that whole DIY, artisanal, indie, and hyper-local vibe beloved by people under 30? It's hurting the big guys, those restaurants where you can order the same dishes from your server anywhere in the United States — in your T-shirt and flip-flops. (more...)
Radishes come in many shapes and sizes. Some favorites include the "French Breakfast" radish, long and thin and often served with salted butter, the daikon (also known as a Japanese radish) which is pale white and suitable for more long-term storage, Watermelon radishes, and numerous others that are all crunchy and delicious. Radishes are best served raw and are great companions to any kind of dip or dressing. (more...)
As the constellation for twins, Geminis have embarked on an everlasting search for their equal. They are constantly seeking balance and harmony, aiming to find anything or anyone who reduces the inevitable chaos in their lives. Though the struggle may be never-ending, it's a struggle worth fighting.
Like twins, there are plenty of tried-and-true food pairings that have mastered (or closely mastered) unity. To celebrate the start of Gemini season and the overall beauty of flavor duality, we've rounded up nine recipes that highlight well-known food combos, but in new and innovative ways. Scroll down to check them out!
Poached, hard-boiled, scrambled, or sunny side up, there's no denying that egg's versatility (along with its vitamin and mineral-heavy nutritional profile) makes it the ultimate breakfast superfood. The always reliable, inexpensive protein is also quite easy to prepare, requiring little to zero kitchen experience and typically only one piece of reliable cookware (either a saucepan, skillet, or baking dish). On top of that, they're also quite safe to consume if you take proper storage precautions into consideration, both pre and post cooking.
A can of chickpeas can take you almost anywhere you want to go. These creamy garbanzo beans can carry you from propping up a flaky, halibut fillet peppered with piquant capers to a pile of moist, rich, fudge-y brownies. One of our favorite lovely legumes, chickpeas are usually pulverized into a smooth puree, losing all of their original shape and texture for hummus. While hummus became so popular for a reason — it's a healthy, delicious, filling dip — that method is tired. Overplayed. Let's give the garbanzo bean a new role. Hell, let's give it all sorts of roles. It's a multi-dimensional character. (more...)
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Be still, our chicken finger-loving hearts.
We all love a good flavor mash-up, but frankly, Oreo has dominated this scene for far too long.
As a departure from the store-bought norm, we were tickled to find that chicken giant Popeyes' has released a new cookie-crusted variety of its famous fried tenders. (Eat your heart out, Nabisco.)
Dubbed "Sweet and Crunchy Tenders," your new favorite fast food obsession is breaded and crumbled with buttery shortbread cookies; a flavor combo that makes entirely too much sense. And while many purists have voiced their concern over messing with tradition, these are simply a limited edition menu item that is available until June 25.
This may be the first of many specialty dishes that Popeyes has up its sleeve. The New Orleans-based chain was recently acquired by Burger King's Restaurants Brands International, which have been the masterminds behind such delicacies as chicken fries and black bun Whoppers.
For those interested in the dessert-inspired concoction, you can head to Popeyes for their $5 special: tenders, fries, and a biscuit. The restaurant also recommends a side of sweet and spicy Smokin' Pepper Jam sauce, but if you're bold enough to eat cookies with your chicken, feel free to pair these with whatever the hell you want.
If you want to make your own chicken fingers within the comfort of your own home, try our Baked Cracker-Crusted Chicken Finger recipe. Sure, the crackers aren't cookies and the chicken is baked instead of fried, but you'll get the satisfaction of knowing that you can cook.
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Even master grillers tend to leave the rotisserie parts that came with their grills to rust, but putting the motor and spit to use actually turns out to be easier than the grilling itself. There's no adjusting the burners, flipping the meat, or worrying about achieving expert grill marks. And to make things even easier, we've developed three simple, step-by-step rotisserie recipes that will give you enough juicy meat to feed the whole family. Plus, each recipe comes with a built-in vegetable side dish that cooks underneath the meat while it rotates, soaking up all the flavorful drippings. That means more time paying attention to Dad and less time fussing with the grill.
Scroll down to check them out, as well as three tried-and-true summer side dishes to pair with the main courses.
[/caption] Get our Watercress Salad with Manchego, Membrillo, and Almonds recipe. [caption id="attachment_184118" align="alignnone" width="620" caption="Chowhound"]
[/caption] Get our Sour Cream Mashed Potatoes recipe. [caption id="attachment_184140" align="alignnone" width="620" caption="Chowhound"]
[/caption] Get our Fresh Corn and Tomato Salad recipe. This post was originally published on June 1, 2012.
You don't have access to an outdoor space for grilling. Sad. But there's hope for that mesquite-grilled, smoky flavor — even if you live in a big city or apartment where traditional charcoal or gas grills aren't allowed (ugh). You don't want to blow up the place, do you? This sunny, warm-weather bummer can still include a crunchy char and grill marks when we show you how to grill indoors using these select grill pans and appliances. Check out the merits of each type of grill for your potential shopping pleasure. (more...)
There are times when actors who live to eat, like "Silicon Valley" star T.J. Miller, must eat to work. For the hit HBO tech satire, on which he plays blustering, bud-smoking blowhard, Erlich Bachman, that meant binging on pizza and beer to pack on the pounds. Now that he's moving on, after four seasons, to meatier leading roles in major motion pictures: "Walden," Steven Spielberg's "Ready Player One," "Deadpool 2," and "Underwater," he's finding himself eating healthier to get in shape for the parts. (more...)
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Iced tea? Lemonade? Cucumber water? Puh-lease. These refreshing drinks have nothing on a boozy summertime slushie. While turning your favorite classic cocktails into frozen treats may seem like a bar-exclusive luxury, John Roberts, bartender and owner of The Bushwick Country Club and The Starlight, shows us how simple it is to make these hot weather cocktails within the comforts of your own home. All you really need is some ice...and lots of it.
Mom isn't the only one who enjoys a home-cooked breakfast in bed. Surprise dad this Father's Day with a hearty and filling casserole full of his favorite morning-time indulgences, including but not limited to cheese, sausage, bacon, eggs, or even ooey gooey french toast. Because nothing says "I love you" better than delicious food and, frankly, his tie collection is getting a bit excessive.
Whether or not you have an ice maker in your freezer, those classic rectangular ice cube trays can be useful for more than water. These trays, the old-fashioned stiff trays or the bendy silicone kind, are great for eliminating wasted food. Say bye-bye to rotted herbs and buttermilk. We can go on and on, and we will, to a point. Check out some of our top tips on how to use that thing to make life better. It's the little things, you know? (more...)
Fear not, our lamb-fearing friends! We've outlined the steps to get you from intimidating raw meat to something cooked and delicious, all while using simple ingredients, free of measurements and complicated techniques. It's a method that you can have in your back pocket and whip out whenever you like. (We call it recipe-free cooking).
Here’s what you’ll need:
Here’s what to do:
Once you've mastered the basics (see recipe #1), try something a bit more flavory and complex with the recipes below.
Basic Boneless Leg of Lamb
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Incorporate the steps above to get the moist and tender lamb of your dreams. Get our Basic Boneless Leg of Lamb recipe.
Mediterranean Spiced Roasted Leg of Lamb with a Yogurt Mint Feta Sauce
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If you're looking for a little mediterranean influence to jazz up your plate, try this spice-enhanced recipe with with a balancing, creamy sauce. Get the recipe.
Rosemary and Garlic Leg of Lamb
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It's a traditional ingredient combo that doesn't skimp on flavor. Get the recipe.
The article was originally published on September 11, 2008.
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Vegemite and Marmite are brown pastes made from yeast extract, popular in Australia, throughout the British diaspora, and beyond. It's hard to make them look or sound appealing, but devotees love the concentrated umami flavor. So what are the differences between these two brands? (more...)
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Long gone are the days of fine dining being solely a celebration of taste. From design and presentation to technique and locale, chefs and restaurateurs have gone above and beyond to ensure that customers not only enjoy their high-quality food, but also experience it.
Australia's Brae, a World's Best 50 Restaurant, embodies the philosophy that cuisine is so much more than what you eat. Situated on a 30-acre hillside organic farm, chef and owner Dan Hunter commits to the vision that Brae is "a place to interact with nature and eat from the land." In fact, the dishwasher turned former head chef at Mugaritz, urges his patrons to not only reside in one of the property's six luxury guest suites, but also get up during dinner to wander the grounds and appreciate its ingredient-supplying orchards and gardens.
"We really encourage guests to not only eat while they're there, but to spend time outdoors, on the property, actually getting some context for what they're eating."
We sat down the with the culinary innovator to discuss how his unique idea for fine dining came about, the newly-released Brae cookbook, as well as Hunter's deep love for Vegemite. Check out the video above for the full interview and take a stab at three of the restaurant's delicious dishes with the recipes below.
Spring Asparagus with Pea Flowers and Frozen Radish
Frozen radish is the nutritious summer treat you never knew you needed in your life. It's not ice cream, of course, but it more than suffices as part of a refreshing vegetable app. Get the recipe.
Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel
This is the summer of parsnips! Grandma's famous apple pie gets a run for its money with this deconstructed and modernized take on a dessert classic. Get the recipe.
Prawns with Nasturtium Leaves and Finger Lime
Australian finger limes are quite the splurge, but a splurge worth taking. Don't let the prawn heads scare you. Get the recipe.
Vegan burgers have suffered from a bad reputation for years. People thought they were either dry or mushy, bland or icky. But if you do it right (like Dan Barber's famed beet burger), a vegan burger can be as umami-packed and rich as your bloody beef burger. No, really. Well, OK, almost. Note the big qualifier there: If you do it right. There are many ways to mess it up, says Diane Bezanski, recipe developer, food blogger and photographer, and chef-owner of the Fogwood & Fig café coming to Port Jervis, New York, in August. (more...)
