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Best Food News on the Web: 11/9/2012

Best Food News on the Web: 11/9/2012

Sure, it's been a busy week. So you may have missed some of the great stories put out by The Daily Meal's talented editors and their fantastic special contributors. But you wouldn't want to head into the weekend having missed some of the best food stories on the Web. So here's a second serving of some of the great food and drink stories that you definitely shouldn't have missed.


Martha Stewart Producing Lifestyle Sitcom 'Tao of Martha' It's about a girl who changes her life based on the 'teachings' of Martha Stewart.

Brooklyn Residents Start Wedding Registry for Sandy Relief A team working for Hurricane Sandy relief started a wedding registry to let people know what supplies are needed.


The Top 50 Cupcakes in America From Georgetown Cupcake in Washington, D.C., to Crumbs Bake Shop in New York City and even the year-old shop around the corner, find out which cupcakery is home to the number one cupcake in America.

007 Ways to Eat Like James Bond The reservation’s under Bond — James Bond.


20 Best Restaurants in Germany The Daily Meal presents the most exemplary epicurean endeavors in Germany.

US Presidents’ Favorite Vacation Spots Hit the road with a post-election presidential-inspired vacation.


The Apex of Culinary Skills: The Salt Lick Barbecue A preview of the legendary Texan barbecue joint's first-ever cookbook, which shares stories of the land, the family behind the food, and the love that brought it to the table.

A Ridiculously Expensive Thanksgiving What budget? This menu plans out an outrageously priced Thanksgiving.


Ham and Potato Casserole Recipe A hearty one-pot meal that's sure to stick to your ribs.

Jewel Sweet Potato Ravioli with Sage Brown Butter Sauce Recipe This ravioli recipe can be helped with store-bought ingredients or made from scratch.


Snow Day Food and Drink Fun Keep cozy and warm in the middle of a snowstorm with these indoor ideas.

The Art of the Party Cracker Give your guests the gift of curiosity when they come to your table.


Shaquille O'Neal on His Diet and 'Shaq 'n Cheese' The basketball star talks about what he likes to eat.

Max and Eli Sussman on 'This Is a Cookbook' The brothers and chefs discuss their book and show a new recipe.


Yep, This Exists: Cocktails Made with Human Toes Gaining More Attention Want to join the 'Sourtoe' cocktail club?

Jefferson's Presidential Manhattan Recipe Stir up the Jefferson's Presidential Manhattan, made with the "Ridiculously Small Batch" 10-year-aged Jefferson's Rye.


Rachel Cooks brings us "Slow Cooker Brown Sugar Pork Loin with Balsamic Glaze."

Evil Shenanigans whips up their "Butterscotch Cheesecake topped with Chocolate Chip Cookie Bars."


Tyler Sullivan is the Assistant Editor at The Daily Meal. Follow her on Twitter @atylersullivan

The Absolute Best Fish to Grill, According to an Expert

It’s the grande finale of backyard BBQ season and if your goal is lighter fare, you might be wondering about the best fish to grill this Labor Day Weekend. We’ve done a bit of a deep dive (pun!) with the help of steak and seafood master Akira Back to help you hook the absolute best fish to grill.

I would never turn down a grilled burger, marinated chicken thigh, or rack of ribs during these dog days, so don’t expect me to. But if you really want to send my sweatin’ summer heart aflutter, it’s grilled fish that does it. Most fish and seafood can be grilled in some capacity but certain varieties fare a bit better than others. So then we ask: Redfish? Bluefish? Which fish is the very best fish to throw on a hot grill this summer?

Shellfishly How to Grill Lobster Tails, Shrimp, Oysters, Crabs, and Other Shellfish We turned to an expert, Michelin-starred executive chef and restaurateur Akira Back, for some guidance on grilling fish. Akira was born in Seoul, South Korea but raised here in the States and now operates 16 restaurants globally including the very seafood-focused Yellowtail inside the Bellagio, Las Vegas.

We’ll get to Akira’s picks for best fish to grill in a minute, but first some helpful tips and techniques. Akira suggests grilling your fresh fish fillet skin-side down—if indeed your fish has skin—and cooking it until the skin appears crispy. Next, flip it once more on the grates to finish cooking the fish through or to your desired doneness. To get rid of any overly fishy smell or taste, Akira advises briefly soaking the fish in cold, salt-vinegar water with lots of ice before grilling, then drying it off well before putting it over hot flames.

For seasoning grilled fish, a citrus marinade, blackened seasoning, or simple dusting of salt and pepper with a squeeze of lemon is generally plenty for a fresh fillet. If you want to add some firepower, Akira loves marinating his fish in this easy homemade Korean bulgogi sauce before grilling.

The Best Fish to Grill

When selecting a fish to grill, Back stresses looking for a meatier fish first and foremost. Some of his personal favorites include tuna, salmon, snapper, sardines, and yellowtail amberjack since they all have skin that will crisp up while the meat stays moist and tender. Finding good grilling fish can be tricky especially if you’re landlocked, but we previously vetted a few of the best places to order seafood online to help bring some fresh catch to you.

To keep your seafood summer in full swing, here are a few of chef Akira Back’s top picks for the best fish to grill this summer.

The Two Things Martha Stewart Always Keeps In Her Freezer

For last minute entertaining, Martha knows a good cocktail solves most things.

As the days grow warmer and longer and vaccination rates steadily climb, outdoor entertaining becomes more of a possibility. Picnics, casual gatherings in the backyard, and socializing with less fear of COVID-19 seem to be in our future once again. But, well, after so long maintaining social distance, I&aposm pretty unused to the idea of having people over. So when I got a chance to talk with Martha Stewart, queen of entertaining, I asked for her tips and tricks. 

The first: what&aposs something she always keeps in the freezer? "I always keep my two favorite kinds of vodka," Stewart told me. "Belvedere and Zubrowka. So that&aposs always in my freezer. I don&apost drink alone, just when I have a friend here or guests for dinner or cocktails. That&aposs the only time I drink, but I always have that in the freezer."

How best to drink that cold vodka? Don&apost worry, Stewart has that covered, too. "Fresh squeezed pink grapefruit juice, vodka, a bit of lime, and lots of ice," she told me. 

Recently, Stewart and her friend and collaborator Snoop Dogg teamed up with BIC EZ Reach lighters, a model that&aposs a hybrid between the traditional lighter and a longer barreled one typically used for lighting candles and grills. The versatility of the lighter means that it&aposs great for entertaining, outdoors and otherwise. "Finding the matches is always a problem," Stewart said. "There&aposs always that moment when you open a pack of matches that you got in some fabulous restaurant, and then you see that there&aposs only one match left and you have eight candles to light. It is not going to work. This is so much easier."

Stewart uses the lighters to light the pilot lights of her ovens, which she keeps off until she starts cooking. "I do that because I was told by the gas company how much gas, natural gas, those pilots use on a monthly basis." Stewart said. "And I said, no, never again. So I keep all my pilots off on my stoves and use a lighter rather than waste natural resources."

They are also, of course, useful for grilling𠅊n excellent way to begin entertaining again. If you&aposre nervous about wading into the waters of having people over, outside is a good place to start. That&aposs not all Stewart had to offer.

"Do it slowly, that&aposs what I suggest," she said. "Make something that you feel very comfortable making, maybe something that you learned during the last year and two months. And entertain! People are dying to go to other people&aposs houses. They really are."

Vlasic Is Making Chips Out of Actual Pickles Because There's Still Some Good in the World

This was a normal day. Fine, even! The kind of unremarkable day that fills most of our lives. But then Vlasic came through and gave us a rare bit of news that's actually good&mdashthe brand is developing pickle chips. Chips made of actual pickles, sold in a bag, presumably to be eaten in one fell swoop. What a time to be alive.

According to an initial report from Food Business News, the Conagra Foods brand is currently putting the finishing touches on the new snack, made entirely from vacuum-fried pickles. Welcome to the future. Instead of getting that industrial, pickle-esque flavor that's been added to everything from potato chips to sunflower seeds, the chip, with "essentially no calories or carbs" is just a fully dried out version of that transformed cucumber we already know and love.

Conagra's co-chief operating officer said, "eating pickles out of a conventional jar is inconvenient and messy, and pickle snacks are actually becoming a thing." Listen. It's not that deep. I'd push my grubby paws into an inconvenient jar for the rest of my life if it meant that I get pickles in return, but if you want to put those bad boys in a bag, then yeah, I'll meet you halfway.

The pickle chips are just one in a new line of snack products, including Slim Jim Fire Fries and Slim Jim Fried Pork Rinds. Though the products do not have an official launch date, the snack food giant is hoping that the new products will become a staple in the convenient store community soon enough. Here's to all those future late night munchie cravings quenched by the sour, vacuum-fried goodness that is pickle chips.

What’s the Best Cooking Oil?

POUR CHOICES You might grab a peanut oil for a stir-fry and use sesame oil to finish a dish. This lineup of bottles will tackle a range of different dishes and cooking methods.

TURNS OUT even an ingredient that seems pretty basic can lead you down a rabbit hole. Take cooking oil. Some types are better for high-heat cooking others are ruined by high temperatures, losing their delicate flavors and even turning rancid. What should you use and when? Here’s your guide.

The smoke point is the temperature at which oil will smoke and break down into free fatty acids. Refined oils, stripped of impurities and volatile compounds, have higher smoke points while virgin or raw oils burn more easily, said Harold McGee, author of the seminal “On Food and Cooking: The Science and Lore of the Kitchen.” A refined olive oil (often labeled “light”) has a smoke point of 485 degrees, while extra virgin’s is 410 degrees.

Oil heated past its smoke point may give food a bitter flavor, and some studies suggest it can be unhealthy. Still, these dangers are often overstated for home cooks: You’d have to inhale a lot of smoke and ingest a lot of oil to suffer toxic consequences. So consider smoke points but, for most cooking, let flavor and price be your guide. And no matter which oil you choose, store it in a cool, dark place.