TastyDays

What is this spectacularly messy sandwich? It's the world-renowned Roast Beef Po' Boy from Parasol's in New Orleans. After nearly everyone we asked raved about the place, we decided it was worth the 2.2 mile walk from the French Quarter in 80+ degree heat. And we're happy to report it was well worth it!To take down a sandwich like this you're going to need a fistful of napkins and a small bottle of Louisiana hot sauce. Po' Boys are to New Orleans what Cheese Steaks are to Philly - they're most dominant and delicious sandwiches in town. A Po' Boy is not a dainty sandwich - it's a giant submarine packed with fried...

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Latest Food Blogs from FoodPair

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Cooking With Garlic: 5 Handy Tips

In the world of cooking, garlic is ubiquitous. This flavorful little bulb is used in cuisines throughout the world and has a history dating back thousands of years.  Many praise the ingredient for its medicinal value.  There's enough information out there to write a book on garlic, but we're not going to do that today.  Instead, we'll share five handy tips you can use whenever you cook with this amazing ingredient.  If you're...

Posted on FoodPair on 2012-06-30 00:40:32
FoodPair

How to Make Perfect Hard Boiled Eggs Every Time

Making perfect hard boiled eggs is trickier than you might think.  While undercooking typically isn't an issue, overcooking is much more common and leads to a dry, blue yolk and a tough, rubbery white.  Yuck.  Here's a simple foolproof method that will produce perfect hard boiled eggs everytime.This method can be used to make up to a dozen eggs.InstructionsPlace eggs in a large pot and cover with an inch of cold water.  It's...

Posted on FoodPair on 2012-06-28 21:00:33
FoodPair

All Calories Arent Created Equal

Yesterday, New York Times food writer Mark Bittman published a compelling commentary titled "Which Diet Works?".  In it, the notion that all calories are created equal is challenged.  "Big food" would have you believe that your body treats 100 calories of Cheetohs is the same as 100 calories of spinach.  When consumed, highly processed carbohydrates cause dramatic spikes in blood sugar and insulin levels. A recent study from JAMA,...

Posted on FoodPair on 2012-06-27 21:50:32
FoodPair

5 New Diet Filters on FoodPair

We're adding new recipes and features to FoodPair everyday.  It's our mission to make it very easy for everyone to find recipes.  Many people have dietary restrictions or preferences, and sometimes this can make it a pain to find recipes.  We recently added five new dietary filters that we're really excited about.  FoodPair users now have the option to limit search results to show dairy-free, gluten-free, pescatarian, red...

Posted on FoodPair on 2012-06-26 22:50:38
FoodPair

Why You Should Ditch Store Bought Olive Oil

Over the last several years, olive oil has found its way into the mainstream.  Once an ingredient mostly associated with Mediterranean cooking, this healthy and tasty ingredient is now a staple in many kitchens.Rich in Omega-3 fatty acids and anti-oxidants, consumption of olive oil is linked with a reduction in the risk of coronary heart disease.  But we're not here to sell you on the health benefits of olive oil.  In fact, we're...

Posted on FoodPair on 2012-06-25 19:10:31
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How to Make Perfect Pasta in Half the Time

The folks at CHOW recently teamed up with food writer and kitchen scientist Harold McGee to show us a clever way to prepare pasta in less time.The traditional way of cooking pasta (spaghetti in this case) goes something like this:  Bring a large pot of water to a boil, add salt, add pasta, and then cook for 9 minutes.  Pretty standard stuff.  But, according to Mr. McGee, there's a better way.  By using a frying pan instead of...

Posted on FoodPair on 2012-06-24 23:20:33
FoodPair

How Thomas Keller Makes Salad

One of my favorite cookbooks is Thomas Keller's Ad Hoc Cookbook.  In case you're not familiar with the name, Thomas Keller is the proprietor of The French Laundry, which is consistently rated as one of the top restaurants in the world.  He's also the chef/owner of Per Se, Bouchon, and Ad Hoc.  While reading through the Ad Hoc Cookbook I was blown away by the attention to detail paid during the preparation of even the most basic of...

Posted on FoodPair on 2012-06-23 22:50:39
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Orange you glad you saw this?

Now that summertime is upon us, we've been snacking on lots of oranges. But, oranges can also be used in cooking entrees and side dishes. Today we're featuring recipes that make such great use of oranges you'll want to buy some extras tomorrow.Pictured at the top are Orange Crusted Salmon with Parsnip Puree from Martha Stewart. Freshly squeezed OJ and orange segments make this salmon dish a citrusy delight.If you want to kick the orange into...

Posted on FoodPair on 2012-06-21 03:50:34
FoodPair

The New York Soda Ban: Fair or Foul

As you may have heard, New York City is pushing forward with a ban on selling sugary drinks. Led by Mayor Bloomberg, the measure aims to cut down on obesity by placing a 16-ounce cap on sugary drinks (with over 25 calories per 8 ounces). Luckily, it doesn't apply to drinks that are 100% juice or those that are more than 50% milk, so our favorite smoothies are still safe.While we agree with the goals of the ban - to reduce obesity by encouraging...

Posted on FoodPair on 2012-06-20 02:40:30
FoodPair

FDA Rejects New Name for High Fructose Corn Syrup

The FDA recently decided that food producers cannot call high fructose corn syrup (HFCS) by a fancy, new name: Corn Sugar. The Corn Refiners Association pled their case to the FDA, but the agency issued a consumer-friendly decision which makes it a little easier to read labels.While cheering the decision we realized why it's so important - we don't want to scan a label to avoid high fructose corn syrup and get tricked into thinking that we're...

Posted on FoodPair on 2012-06-19 01:21:58

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