January 1, 2013 |
In the TV food show arena, bacon is the new black. California chef Todd Fisher, an unapologetic bacon buff, has declared that bacon has moved off the breakfast table and on to the unlikeliest of places: in cocktails, desserts and more traditional entrees like pizza. The growing variety of outrageous bacon creations in restaurants around the country in recent years has landed him in hog heaven. Now Fisher will get a chance to indulge his love for all things bacon in "The United States of Bacon," a new series on Discovery's Destination America that airs on Sundays and debuted this week.
December 26, 2012 |
Seattle is a beacon for travelers who dream of the Space Needle or a trip to Safeco Field or Pike Place Market, a gathering spot for coffee drinkers and cyclists and tree-huggers. It is not, however, a city that coasts on its reputation for superb lodging. Yes, you'll find a Four Seasons and a W and the high-tech Hotel 1000 , but what about rooms for the merely mortal? My husband, Steve, and I flew to Seattle at the end of November to begin a short trip through the Pacific Northwest.
December 17, 2012 |
There's a two-in-three chance that the winner of "The Next Iron Chef" will be a woman. Cause to celebrate? Chefs Amanda Freitag and Alex Guarnaschelli are now duking it out with pitbull chef Nate Appleman for the Season 5 title of "Next Iron Chef" and a shot at sweet, sweet redemption. Ousted this week was Marcel Vigneron, who no doubt earned some redemption of his own after being bounced from that other competition ("Top Chef"). Like a challenge thrown down by the chairman himself, Marcel transformed from a foam-enthralled kitchen cut-up into a thoughtful chef who no longer stands as sidekick to Spike Mendelsohn or anyone else.
December 17, 2012 |
What could be better than a Vegas buffet with all the seafood, prime rib and dessert your heart could desire? An entire bacon buffet, of course. On Sunday night's "Next Iron Chef," the remaining four chefs were asked to create a bacon Vegas buffet for the chairman's challenge of transcendence. What I would have given to be a judge! The chefs were divided into two teams: Nate Appleman and Amanda Freitag on one, and Marcel Vigneron and Alex Guarnaschelli on the other, and given two hours to cook for 30 people.
November 28, 2012 |
As the facial-hair-focused month of Movember draws to a close, we thought we'd revisit some of the beard- and mustache-themed merchandise that's come to our attention, including bacon-scented shaving cream, a stainless steel, mustache-shaped bottle opener and a book cataloging the cultural history of the 'stache. The most recent to cross our desk is J&D's Foods' Bacon Shaving Cream, touted as "the highest quality meat-scented shaving cream on the market today. " Justin Esch, a co-founder and "bacontrepreneur" at Seattle-based J&D's (the company, which launched in 2007, is responsible for a slew of bacon-flavored products such as Baconnaise and a bacon-flavored popcorn called BaconPOP)
November 21, 2012 |
Slater's 50/50 , the Orange County and San Diego bacon burger joint, is coming to Old Town Pasadena. The restaurant will begin serving up its 50/50 burger made with a 50% beef/50% bacon patty on Friday. Slater's, which took over the short-lived Vive lounge space, is a veritable bacon paradise with brick walls and flat screen TVs. Everything from the burger patty to the desserts to the bacon salt on the table has bacon in it, but the burger that reigns bacon king? The B'B'B' Bacon Burger.
November 20, 2012 |
Who said French toast was just for breakfast? This savory take on the comfort food -- stuffed with bacon, Gruyère cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. And dinner is served in less than an hour. You can find the recipe here. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
November 17, 2012
Total time: 1½ hours Servings: 4 to 6 1 tablespoon vegetable oil 1/4 pound applewood smoked bacon, cut crosswise into thin strips 1 large onion, diced ¾ inch 2 packed cups leftover turkey meat, diced ¾ inch 1 pound (about 2 medium) baked garnet yams, diced ¾ inch (candied leftover yams can be substituted) 2 cups cooked Brussels sprouts, cut into quarters 1 1/2 tablespoons minced fresh sage leaves Salt and pepper to taste 6 ounces (about 1½ cups)
November 13, 2012 |
This velvety risotto incorporates the deep flavor of applewood-smoked bacon with arborio rice cooked to perfectly creamy consistency. Fresh chopped chives and grated Parmigiano-Reggiano lend bright color and subtle tang, and a fresh egg yolk is nestled into each hot portion right before serving for added richness. Look no further, this is pure comfort in a bowl -- and it's dinner in less than an hour! For more quick-fix dinner ideas, check out our video recipe gallery . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
October 2, 2012 |
Just a handful of ingredients -- including corn, clams and bacon -- come together in a dish that's pure magic. Fresh corn is steamed with clams in a bacon-rich wine broth for a quick-fix dinner. The recipe takes less than 30 minutes to prepare. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less! ALSO: Apples 101 ... and 52 recipes Go behind the scenes at the Test Kitchen Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at email@example.com . Steamed corn with clams and bacon Total time: 30 minutes Servings: 4 Note: Adapted from "Seamus Mullen's Hero Food.