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The Daily Dish: June 8, 2016

The Daily Dish: June 8, 2016

Dishing out the latest and greatest in food news

Learn more about what is hot and trending in the world of food and drink

Today's first course?

Looks like Oprah might have her own brand of lemonade before Beyoncé. Oprah Winfrey has filed paperwork for a trademark for hundreds of food products that will be collectively known as Oprah’s Kitchen. The applications “cover a supermarket’s worth of products,” including “basic staples like dairy, meat, fish, processed and preserved foods, spices, juices, water, lemonade, baked goods, [and] fresh fruit and vegetables, but also specialty items such as cut flowers, beer and energy drinks.”

A schoolteacher from Las Vegas has been hit with a felony charge over the theft of more than 20 cases of rare and expensive pinot noir from the World of Pinot Noir event in Goleta, California, on March 4. Heather Avner Ogle, has been charged with grand theft after security footage proved that she was directly responsible for the disappearance of more than $10,000 worth of wine, including bottles individually worth four figures. Ogle is also suspected of stealing wine from a separate winery event on a different date, according to the Santa Barbara County District Attorney’s office. Ogle, who is scheduled to be arraigned on July 6, faces up to three years in county jail.

New Yorkers, prepare yourselves for what is sure to be the latest viral food sensation: a birthday cake croissant. The croissant, created by chef Thiago Silva for Union Fare's Gastrohall is available now. The funfetti birthday cake croissant with a mascarpone filling will be sold for $5. Other croissant offerings include cookies and cream, crème brûlée, everything, green tea, ham and cheese, peanut butter and jelly, and red velvet.

That’s today’s Daily Dish, thanks for watching. Stop by tomorrow for another helping.


The Daily Dish: June 8, 2016 - Recipes

Do you pack a lunch for work? We’ve been in search of quick meals we can make the night before and we’re adding this to the list: Erin Pracy of Erin Made This shared her delicious carrot-and-feta recipe for our month of salads. It’s crunchy, tangy has a kick of cayenne. Here’s how to whip it up…

Sweet and Spicy Carrot Salad
by Erin Pracy of Erin Made This

The memory of Tartine Bakery‘s famous pickled carrot, which is served alongside their incredible sandwiches, stayed with me long after I left San Francisco. So, I decided to turn it into a salad that I could make at the drop of a hat.

It’s as simple as chopping carrots and then topping them with a tangy pickle dressing, feta and parsley. The vinegar/sugar/salt combo in the dressing is perfect for that quick pickle flavor, without months of preserving. Cayenne pepper packs a subtle punch, which you can adjust to your taste.

This salad is perfect to serve alongside Middle Eastern, Greek or Moroccan fare. It’s equally great on its own.

Recipe: Sweet and Spicy Carrot Salad
Serves 4 as a side dish, or 2 as a main

You’ll need:
5-6 large carrots
1 tsp salt
1 tbsp sugar
2 tbsp white wine vinegar
1/4 – 1 tsp cayenne pepper (to taste)
1 tsp pepper
1 tbsp olive oil
Crumbled feta
1 sprig of parsley, roughly chopped

Combine salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.

Peel the carrots with a regular vegetable peeler, then use a julienne peeler to julienne the carrots. You could do this by hand, but I would avoid a grater — the carrot can end up limp and watery.

Toss the pickle mixture with the julienne carrot and set aside. (You could do this a day before for a really intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.)

Drizzle with olive oil and top with feta and parsley.

Thank you so much, Erin!

(Photos and recipe by Erin Pracy. Thanks to Stella Blackmon for helping with this series.)


The Daily Dish: June 8, 2016 - Recipes

Do you pack a lunch for work? We’ve been in search of quick meals we can make the night before and we’re adding this to the list: Erin Pracy of Erin Made This shared her delicious carrot-and-feta recipe for our month of salads. It’s crunchy, tangy has a kick of cayenne. Here’s how to whip it up…

Sweet and Spicy Carrot Salad
by Erin Pracy of Erin Made This

The memory of Tartine Bakery‘s famous pickled carrot, which is served alongside their incredible sandwiches, stayed with me long after I left San Francisco. So, I decided to turn it into a salad that I could make at the drop of a hat.

It’s as simple as chopping carrots and then topping them with a tangy pickle dressing, feta and parsley. The vinegar/sugar/salt combo in the dressing is perfect for that quick pickle flavor, without months of preserving. Cayenne pepper packs a subtle punch, which you can adjust to your taste.

This salad is perfect to serve alongside Middle Eastern, Greek or Moroccan fare. It’s equally great on its own.

Recipe: Sweet and Spicy Carrot Salad
Serves 4 as a side dish, or 2 as a main

You’ll need:
5-6 large carrots
1 tsp salt
1 tbsp sugar
2 tbsp white wine vinegar
1/4 – 1 tsp cayenne pepper (to taste)
1 tsp pepper
1 tbsp olive oil
Crumbled feta
1 sprig of parsley, roughly chopped

Combine salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.

Peel the carrots with a regular vegetable peeler, then use a julienne peeler to julienne the carrots. You could do this by hand, but I would avoid a grater — the carrot can end up limp and watery.

Toss the pickle mixture with the julienne carrot and set aside. (You could do this a day before for a really intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.)

Drizzle with olive oil and top with feta and parsley.

Thank you so much, Erin!

(Photos and recipe by Erin Pracy. Thanks to Stella Blackmon for helping with this series.)


The Daily Dish: June 8, 2016 - Recipes

Do you pack a lunch for work? We’ve been in search of quick meals we can make the night before and we’re adding this to the list: Erin Pracy of Erin Made This shared her delicious carrot-and-feta recipe for our month of salads. It’s crunchy, tangy has a kick of cayenne. Here’s how to whip it up…

Sweet and Spicy Carrot Salad
by Erin Pracy of Erin Made This

The memory of Tartine Bakery‘s famous pickled carrot, which is served alongside their incredible sandwiches, stayed with me long after I left San Francisco. So, I decided to turn it into a salad that I could make at the drop of a hat.

It’s as simple as chopping carrots and then topping them with a tangy pickle dressing, feta and parsley. The vinegar/sugar/salt combo in the dressing is perfect for that quick pickle flavor, without months of preserving. Cayenne pepper packs a subtle punch, which you can adjust to your taste.

This salad is perfect to serve alongside Middle Eastern, Greek or Moroccan fare. It’s equally great on its own.

Recipe: Sweet and Spicy Carrot Salad
Serves 4 as a side dish, or 2 as a main

You’ll need:
5-6 large carrots
1 tsp salt
1 tbsp sugar
2 tbsp white wine vinegar
1/4 – 1 tsp cayenne pepper (to taste)
1 tsp pepper
1 tbsp olive oil
Crumbled feta
1 sprig of parsley, roughly chopped

Combine salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.

Peel the carrots with a regular vegetable peeler, then use a julienne peeler to julienne the carrots. You could do this by hand, but I would avoid a grater — the carrot can end up limp and watery.

Toss the pickle mixture with the julienne carrot and set aside. (You could do this a day before for a really intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.)

Drizzle with olive oil and top with feta and parsley.

Thank you so much, Erin!

(Photos and recipe by Erin Pracy. Thanks to Stella Blackmon for helping with this series.)


The Daily Dish: June 8, 2016 - Recipes

Do you pack a lunch for work? We’ve been in search of quick meals we can make the night before and we’re adding this to the list: Erin Pracy of Erin Made This shared her delicious carrot-and-feta recipe for our month of salads. It’s crunchy, tangy has a kick of cayenne. Here’s how to whip it up…

Sweet and Spicy Carrot Salad
by Erin Pracy of Erin Made This

The memory of Tartine Bakery‘s famous pickled carrot, which is served alongside their incredible sandwiches, stayed with me long after I left San Francisco. So, I decided to turn it into a salad that I could make at the drop of a hat.

It’s as simple as chopping carrots and then topping them with a tangy pickle dressing, feta and parsley. The vinegar/sugar/salt combo in the dressing is perfect for that quick pickle flavor, without months of preserving. Cayenne pepper packs a subtle punch, which you can adjust to your taste.

This salad is perfect to serve alongside Middle Eastern, Greek or Moroccan fare. It’s equally great on its own.

Recipe: Sweet and Spicy Carrot Salad
Serves 4 as a side dish, or 2 as a main

You’ll need:
5-6 large carrots
1 tsp salt
1 tbsp sugar
2 tbsp white wine vinegar
1/4 – 1 tsp cayenne pepper (to taste)
1 tsp pepper
1 tbsp olive oil
Crumbled feta
1 sprig of parsley, roughly chopped

Combine salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.

Peel the carrots with a regular vegetable peeler, then use a julienne peeler to julienne the carrots. You could do this by hand, but I would avoid a grater — the carrot can end up limp and watery.

Toss the pickle mixture with the julienne carrot and set aside. (You could do this a day before for a really intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.)

Drizzle with olive oil and top with feta and parsley.

Thank you so much, Erin!

(Photos and recipe by Erin Pracy. Thanks to Stella Blackmon for helping with this series.)


The Daily Dish: June 8, 2016 - Recipes

Do you pack a lunch for work? We’ve been in search of quick meals we can make the night before and we’re adding this to the list: Erin Pracy of Erin Made This shared her delicious carrot-and-feta recipe for our month of salads. It’s crunchy, tangy has a kick of cayenne. Here’s how to whip it up…

Sweet and Spicy Carrot Salad
by Erin Pracy of Erin Made This

The memory of Tartine Bakery‘s famous pickled carrot, which is served alongside their incredible sandwiches, stayed with me long after I left San Francisco. So, I decided to turn it into a salad that I could make at the drop of a hat.

It’s as simple as chopping carrots and then topping them with a tangy pickle dressing, feta and parsley. The vinegar/sugar/salt combo in the dressing is perfect for that quick pickle flavor, without months of preserving. Cayenne pepper packs a subtle punch, which you can adjust to your taste.

This salad is perfect to serve alongside Middle Eastern, Greek or Moroccan fare. It’s equally great on its own.

Recipe: Sweet and Spicy Carrot Salad
Serves 4 as a side dish, or 2 as a main

You’ll need:
5-6 large carrots
1 tsp salt
1 tbsp sugar
2 tbsp white wine vinegar
1/4 – 1 tsp cayenne pepper (to taste)
1 tsp pepper
1 tbsp olive oil
Crumbled feta
1 sprig of parsley, roughly chopped

Combine salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.

Peel the carrots with a regular vegetable peeler, then use a julienne peeler to julienne the carrots. You could do this by hand, but I would avoid a grater — the carrot can end up limp and watery.

Toss the pickle mixture with the julienne carrot and set aside. (You could do this a day before for a really intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.)

Drizzle with olive oil and top with feta and parsley.

Thank you so much, Erin!

(Photos and recipe by Erin Pracy. Thanks to Stella Blackmon for helping with this series.)


The Daily Dish: June 8, 2016 - Recipes

Do you pack a lunch for work? We’ve been in search of quick meals we can make the night before and we’re adding this to the list: Erin Pracy of Erin Made This shared her delicious carrot-and-feta recipe for our month of salads. It’s crunchy, tangy has a kick of cayenne. Here’s how to whip it up…

Sweet and Spicy Carrot Salad
by Erin Pracy of Erin Made This

The memory of Tartine Bakery‘s famous pickled carrot, which is served alongside their incredible sandwiches, stayed with me long after I left San Francisco. So, I decided to turn it into a salad that I could make at the drop of a hat.

It’s as simple as chopping carrots and then topping them with a tangy pickle dressing, feta and parsley. The vinegar/sugar/salt combo in the dressing is perfect for that quick pickle flavor, without months of preserving. Cayenne pepper packs a subtle punch, which you can adjust to your taste.

This salad is perfect to serve alongside Middle Eastern, Greek or Moroccan fare. It’s equally great on its own.

Recipe: Sweet and Spicy Carrot Salad
Serves 4 as a side dish, or 2 as a main

You’ll need:
5-6 large carrots
1 tsp salt
1 tbsp sugar
2 tbsp white wine vinegar
1/4 – 1 tsp cayenne pepper (to taste)
1 tsp pepper
1 tbsp olive oil
Crumbled feta
1 sprig of parsley, roughly chopped

Combine salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.

Peel the carrots with a regular vegetable peeler, then use a julienne peeler to julienne the carrots. You could do this by hand, but I would avoid a grater — the carrot can end up limp and watery.

Toss the pickle mixture with the julienne carrot and set aside. (You could do this a day before for a really intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.)

Drizzle with olive oil and top with feta and parsley.

Thank you so much, Erin!

(Photos and recipe by Erin Pracy. Thanks to Stella Blackmon for helping with this series.)


The Daily Dish: June 8, 2016 - Recipes

Do you pack a lunch for work? We’ve been in search of quick meals we can make the night before and we’re adding this to the list: Erin Pracy of Erin Made This shared her delicious carrot-and-feta recipe for our month of salads. It’s crunchy, tangy has a kick of cayenne. Here’s how to whip it up…

Sweet and Spicy Carrot Salad
by Erin Pracy of Erin Made This

The memory of Tartine Bakery‘s famous pickled carrot, which is served alongside their incredible sandwiches, stayed with me long after I left San Francisco. So, I decided to turn it into a salad that I could make at the drop of a hat.

It’s as simple as chopping carrots and then topping them with a tangy pickle dressing, feta and parsley. The vinegar/sugar/salt combo in the dressing is perfect for that quick pickle flavor, without months of preserving. Cayenne pepper packs a subtle punch, which you can adjust to your taste.

This salad is perfect to serve alongside Middle Eastern, Greek or Moroccan fare. It’s equally great on its own.

Recipe: Sweet and Spicy Carrot Salad
Serves 4 as a side dish, or 2 as a main

You’ll need:
5-6 large carrots
1 tsp salt
1 tbsp sugar
2 tbsp white wine vinegar
1/4 – 1 tsp cayenne pepper (to taste)
1 tsp pepper
1 tbsp olive oil
Crumbled feta
1 sprig of parsley, roughly chopped

Combine salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.

Peel the carrots with a regular vegetable peeler, then use a julienne peeler to julienne the carrots. You could do this by hand, but I would avoid a grater — the carrot can end up limp and watery.

Toss the pickle mixture with the julienne carrot and set aside. (You could do this a day before for a really intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.)

Drizzle with olive oil and top with feta and parsley.

Thank you so much, Erin!

(Photos and recipe by Erin Pracy. Thanks to Stella Blackmon for helping with this series.)


The Daily Dish: June 8, 2016 - Recipes

Do you pack a lunch for work? We’ve been in search of quick meals we can make the night before and we’re adding this to the list: Erin Pracy of Erin Made This shared her delicious carrot-and-feta recipe for our month of salads. It’s crunchy, tangy has a kick of cayenne. Here’s how to whip it up…

Sweet and Spicy Carrot Salad
by Erin Pracy of Erin Made This

The memory of Tartine Bakery‘s famous pickled carrot, which is served alongside their incredible sandwiches, stayed with me long after I left San Francisco. So, I decided to turn it into a salad that I could make at the drop of a hat.

It’s as simple as chopping carrots and then topping them with a tangy pickle dressing, feta and parsley. The vinegar/sugar/salt combo in the dressing is perfect for that quick pickle flavor, without months of preserving. Cayenne pepper packs a subtle punch, which you can adjust to your taste.

This salad is perfect to serve alongside Middle Eastern, Greek or Moroccan fare. It’s equally great on its own.

Recipe: Sweet and Spicy Carrot Salad
Serves 4 as a side dish, or 2 as a main

You’ll need:
5-6 large carrots
1 tsp salt
1 tbsp sugar
2 tbsp white wine vinegar
1/4 – 1 tsp cayenne pepper (to taste)
1 tsp pepper
1 tbsp olive oil
Crumbled feta
1 sprig of parsley, roughly chopped

Combine salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.

Peel the carrots with a regular vegetable peeler, then use a julienne peeler to julienne the carrots. You could do this by hand, but I would avoid a grater — the carrot can end up limp and watery.

Toss the pickle mixture with the julienne carrot and set aside. (You could do this a day before for a really intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.)

Drizzle with olive oil and top with feta and parsley.

Thank you so much, Erin!

(Photos and recipe by Erin Pracy. Thanks to Stella Blackmon for helping with this series.)


The Daily Dish: June 8, 2016 - Recipes

Do you pack a lunch for work? We’ve been in search of quick meals we can make the night before and we’re adding this to the list: Erin Pracy of Erin Made This shared her delicious carrot-and-feta recipe for our month of salads. It’s crunchy, tangy has a kick of cayenne. Here’s how to whip it up…

Sweet and Spicy Carrot Salad
by Erin Pracy of Erin Made This

The memory of Tartine Bakery‘s famous pickled carrot, which is served alongside their incredible sandwiches, stayed with me long after I left San Francisco. So, I decided to turn it into a salad that I could make at the drop of a hat.

It’s as simple as chopping carrots and then topping them with a tangy pickle dressing, feta and parsley. The vinegar/sugar/salt combo in the dressing is perfect for that quick pickle flavor, without months of preserving. Cayenne pepper packs a subtle punch, which you can adjust to your taste.

This salad is perfect to serve alongside Middle Eastern, Greek or Moroccan fare. It’s equally great on its own.

Recipe: Sweet and Spicy Carrot Salad
Serves 4 as a side dish, or 2 as a main

You’ll need:
5-6 large carrots
1 tsp salt
1 tbsp sugar
2 tbsp white wine vinegar
1/4 – 1 tsp cayenne pepper (to taste)
1 tsp pepper
1 tbsp olive oil
Crumbled feta
1 sprig of parsley, roughly chopped

Combine salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.

Peel the carrots with a regular vegetable peeler, then use a julienne peeler to julienne the carrots. You could do this by hand, but I would avoid a grater — the carrot can end up limp and watery.

Toss the pickle mixture with the julienne carrot and set aside. (You could do this a day before for a really intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.)

Drizzle with olive oil and top with feta and parsley.

Thank you so much, Erin!

(Photos and recipe by Erin Pracy. Thanks to Stella Blackmon for helping with this series.)


The Daily Dish: June 8, 2016 - Recipes

Do you pack a lunch for work? We’ve been in search of quick meals we can make the night before and we’re adding this to the list: Erin Pracy of Erin Made This shared her delicious carrot-and-feta recipe for our month of salads. It’s crunchy, tangy has a kick of cayenne. Here’s how to whip it up…

Sweet and Spicy Carrot Salad
by Erin Pracy of Erin Made This

The memory of Tartine Bakery‘s famous pickled carrot, which is served alongside their incredible sandwiches, stayed with me long after I left San Francisco. So, I decided to turn it into a salad that I could make at the drop of a hat.

It’s as simple as chopping carrots and then topping them with a tangy pickle dressing, feta and parsley. The vinegar/sugar/salt combo in the dressing is perfect for that quick pickle flavor, without months of preserving. Cayenne pepper packs a subtle punch, which you can adjust to your taste.

This salad is perfect to serve alongside Middle Eastern, Greek or Moroccan fare. It’s equally great on its own.

Recipe: Sweet and Spicy Carrot Salad
Serves 4 as a side dish, or 2 as a main

You’ll need:
5-6 large carrots
1 tsp salt
1 tbsp sugar
2 tbsp white wine vinegar
1/4 – 1 tsp cayenne pepper (to taste)
1 tsp pepper
1 tbsp olive oil
Crumbled feta
1 sprig of parsley, roughly chopped

Combine salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.

Peel the carrots with a regular vegetable peeler, then use a julienne peeler to julienne the carrots. You could do this by hand, but I would avoid a grater — the carrot can end up limp and watery.

Toss the pickle mixture with the julienne carrot and set aside. (You could do this a day before for a really intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.)

Drizzle with olive oil and top with feta and parsley.

Thank you so much, Erin!

(Photos and recipe by Erin Pracy. Thanks to Stella Blackmon for helping with this series.)


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