What's your Food MOOD?
Sara Sara Cupcakes tops success with prime time showing
Oklahoma's Sara Sara Cupcakes and Green Goodies take turns on Food Network's “Cupcake Wars.”
Wine
Study sheds light on origins of French winemaking
Scrapings from the bottoms of 2,500-year-old pottery containers have shed new light on the origins of French winemaking.
For Father's Day, a pairing for every patriarch
Forget the tie. Think bespoke booze for Father's Day, specifically a beverage tailor-made to suit the hobbies father knows best.
Are nutritional labels coming on alcoholic drinks
Alcoholic beverages soon could have nutritional labels like those on food packaging, but only if the producers want to put them there.
The Treasury Department, which regulates alcohol, said this past week that beer, wine and spirits companies can use labels that include serving size, servings per container, calories, carbohydrates, protein and fat per serving. Such package labels have never before been approved.
More wine and beer
A Florida billionaire awarded $12 million Friday by a Manhattan jury in his dispute over phony vintage wine vowed to do more to expose wine frauds. The energy maven and yachtsman also proclaimed it his happiest day since winning the America's Cup in 1992.
"Out of sight! Over the moon!" William Koch said as he... Read More
GREENSBORO, Vt. — Everyone expects Vermonters to wow the world with their maple syrup and cheeses. But lately the buzz has been about the brews.
Not that the craft beer movement is anything new to this tiny New England state, which sports the highest number of brewers per capita — roughly 25,030 people per... Read More
For anyone who loves a leaner, more elegant style of Chardonnay, this is the one.
Liquid Farm proprietors Nikki and Jeff Nelson are going for Chardonnay with less oak influence and lower alcohol. Bingo. That’s a recipe for a food-friendly wine, and with the help of winemakers Brandon Sparks-Gillis and John... Read More
Should you be immediately skeptical of the design of Spiegelau’s new glass designed specifically for India pale ales, you may want to know that Ken Grossman was too.
The founder of Sierra Nevada Brewing Co., who sat on a panel that chose the glass from about a dozen prototypes, admitted that the glass looks,... Read More
Better than bulgur? Quinoa takes turn in tabbouleh
Though everyone seems to have a different way of spelling tabbouleh — toubouleh? tabouli? — more and more people do seem to agree that this delicious Middle Eastern salad of bulgur wheat tossed with cucumbers, tomatoes, herbs, olive oil and lemon juice is delicious. It helps that it's also healthy and quick to prepare.
Chef Rick Bayless will inspire fundraising three ways
Celebrity chef Rick Bayless will come to his Oklahoma City hometown to raise money for tornado recovery with a unique triple pop-up restaurant event.
Oklahoma City is becoming a celebrity chef magnet
Danny Bowien returns to Oklahoma City and chef Rick Bayless confirms he will do a benefit for tornado victims later this month.
More cuisine
Celebrity chef Rick Bayless will join OK Chefs Relief with a triple pop-up. Two of the events are sold out, but tickets for the third go on sale Wednesday morning. Read More
Though everyone seems to have a different way of spelling tabbouleh — toubouleh? tabouli? — more and more people do seem to agree that this delicious Middle Eastern salad of bulgur wheat tossed with cucumbers, tomatoes, herbs, olive oil and lemon juice is delicious. It helps that it's also healthy and quick to... Read More
Never had shishito peppers? You need to track them down. Right now.
First, a primer, then I'll explain why. Shishito peppers are small, thin Japanese peppers. They look a bit like a longer, thinner jalapeno. But the flavor is quite different. While jalapenos have thick flesh and an assertive heat most of us a... Read More
Oklahoma's Sara Sara Cupcakes and Green Goodies take turns on Food Network's “Cupcake Wars.” Read More
Celebrity chef Rick Bayless will come to his Oklahoma City hometown to raise money for tornado recovery with a unique triple pop-up restaurant event. Read More
When I think surf and turf, I think rich and overwrought.
It's not that I mind big and bold. It's just that I prefer them when paired with fresh and vibrant, especially as we head into summer. So for Father's Day I decided to rethink the classic surf and turf. My goal was to retain the meaty goodness of the dish,... Read More
Beef tenderized by machines before it is sold in grocery stores could soon carry labels warning customers to cook the meat thoroughly.
The Agriculture Department on Thursday proposed to require the new package labels and cooking instructions on the meat, which is poked with needles or blades to increase... Read More
Recent Posts
- Rick Bayless Wants to Feed You Lunch…but not without a ticket
- Rick Bayless to Perform Triple Pop-Up For OK Chefs Relief
- Cupcake Wars Came to Oklahoma City, and the Results Air Starting Sunday
- Danny Bowien is Back In Town And He Wants to Make You Ribs
- H & 8th Night Market Postponed due to inclement weather
Read more Food Dude
Shishito peppers: From hipster menus to your grill
Never had shishito peppers? You need to track them down. Right now.
First, a primer, then I'll explain why. Shishito peppers are small, thin Japanese peppers. They look a bit like a longer, thinner jalapeno. But the flavor is quite different. While jalapenos have thick flesh and an assertive heat most of us a familiar with, shishitos are thin skinned and generally sweeter than they are hot.
A lighter take on classic steakhouse fare for Dad
My family has been weaning itself from red meat for years. We still love it, but the portions and frequency are less than they used to be. Still, when I started planning a Father's Day menu for my husband and my dad, I thought it might be nice to bow to tradition by turning to the Batman and Robin of manly fare — steak and potatoes.
A fresh take on Father's Day surf and turf
When I think surf and turf, I think rich and overwrought.
It's not that I mind big and bold. It's just that I prefer them when paired with fresh and vibrant, especially as we head into summer. So for Father's Day I decided to rethink the classic surf and turf. My goal was to retain the meaty goodness of the dish, but make the flavors really pop and keep the dish feeling fresh.
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