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Sourse:Greek Salad Recipe

Everyone is Irish on St. Patrick's Day, so in addition to the green beer and cheeky pinching, if you want to try your luck with Irish cooking between now and the 17th, recipes aren't anywhere near as hard to come by as that elusive four-leaf clover.

The classic dish of St. Patty's Day is often Corned Beef & Cabbage. We'll tell you how, and even some ancient Celtic wisdom on the subject: “The secret is to cook the corned beef in the oven, and to cook the vegetables separately. That keeps them from becoming greasy.”

And if Corned Beef & Cabbage doesn't make you do a jig–or you're looking to put on a mighty big spread, how about recipes for Irish fare like Beef Braised in Guinness, Dee's Potato Bread, Colcannon, and Almond Tartlets.

Happy cooking! And, as the Irish saying goes: “As you slide down the banister of life,
May the splinters never point in the wrong direction!”

Recipes are excellent to learn how to cook, but they lose their value when the instructions don’t make any sense. VisualRecipes solves this problem by bringing you step by step recipes with photos. It is a neat website with thousands of visual recipes ranging from appetizers and sauces to lunches and dinners. You can read the recipe step-by-step along with pictures or simply view a slideshow of the recipe.

Each recipe detail also includes the list of ingredients, a little introduction and history to the recipe, as well as the details about cooking and preparation time. Each recipe can also be rated, commented on, printed or shared on any of the major social networks with a single click. A detailed category listing of recipes let you browse the website without any hassle.

Features:

• Thousands of step by step recipes with pictures.
• View the recipe as a slideshow.
• Browse by occasion or cuisine.
• Rate, comment, print or share.
• View related recipes.
• For more similar sites check out MakeUseOf “recipes” section.

Visit VisualRecipes @ www.visualrecipes.com (by Tehseen From Ijaar.com)

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Sourse:Seafood Salad Recipe

When the American food machine turns out a new salty treat, they turn to Jeremy Selwyn for approval. Tali Yaholom on one man’s decade-long odyssey to find the perfect snack.

Jeremy Selwyn’s passion is to find every single snack in America, no matter how obscure or bizarre, and then write about his reaction. Consider this past Monday: After discovering risotto-flavored potato chips manufactured by a relatively unknown company, New York Style, Selwyn brought a bag into his office and urged his co-workers to try some. “Everybody was like, ‘What the heck is that?’” he laughed, but “as it turned out, they were pretty good.” So the chips, described as rice crackers with a Doritos-like flavor will soon become the 4,423rd on Selwyn’s 10-year-old site, Taquitos.net, a compendium of snacks that sound like salty Willie Wonka concoctions: seaweed corn crackers, octopus-flavored potato chips and peanut butter and jelly popcorn, to name a few.

Snack manufacturers will defensively tweak their recipes to satisfy Selwyn’s criticisms.

The site started as a solution to a monotonous newspaper job in central Massachusetts, where Selwyn would pass time by buying creative-sounding snacks at a local convenience store. During this time, salt and vinegar- or ketchup-flavored potato chips were “somewhat of a novelty,” and Selwyn quickly became known as the guy who eats weird junk food at 8 in the morning, which turned out well for him, as his friends and colleagues soon began bringing exotic snacks for “the chip guy” to try out. A site was born, that now attracts about 30,000 snack-happy visitors a month, according to Quantcast.

What separates Taquitos.net—named for a Trader Joe’s offering and a Simpsons joke—from most other cult food blogs is everyman appeal, its creator’s eagerness to shove a herb-roasted anchovy-flavored potato chip down his throat. “For people who are adventurous, it’s fun to try different things,” Selwyn says. “It’s fun to see something you couldn’t imagine existed and then eat it.” Selwyn, who goes by “Chief Snacks Officer” when he’s not working his day job as a Web site developer in Cambridge, Massachusetts, finds his craziest-sounding nosh when travelling abroad (England introduced him to Cajun squirrel-flavored potato chips) or visiting Asian grocery stores in Chinatown (home to all things seafood). Snack manufacturers regularly send Selwyn complimentary cases of their newest products and, occasionally, will defensively tweak their recipes to satisfy Selwyn’s criticisms—such was the case of a certain caramel popcorn, which Selwyn complained left too much sugar on his hands.

• Watch: 12 Banned Super Bowl Ads Selwyn is careful not to brand himself as any sort of culinary expert, though his site reflects the national obsession with snacking in general, and extreme snacking in particular. “Personally, I have kind of no actual background in food preparation or food science,” he says. “I’m a terrible cook. I really just eat these things as an ordinary snacker and I’m surprised by the number of people who read my reviews who say, ‘You had that one right on,' which isn’t to say everyone agrees with me or I want everyone to agree with me, but I call it as I see it and I’m just aiming at ordinary snackers.”

There is a “sub-industry trying to crusade against snacking,” he adds, but “people are going to eat what they want to eat” and, regardless, “more and more people are willing to experiment.”

Plus, there’s room for the foodie elite to participate, since snack manufacturers often try recipes incorporating gourmet trends and exotic foreign foods. “It’s whatever the flavors are of the moment tend to get integrated into snacks, whether it’s some ethnic combination or a spice or a food like bacon,” adds Ed Levine, founder of Serious Eats. “When big snack food companies are fighting for shelf space, one way you battle for shelf space is by broadening your line.”

Plus: Check out Hungry Beast, for more news on the latest restaurants, hot chefs, and tasty recipes.

Tali Yahalom has written for New York, the Atlantic, The Financial Times and USA Today.

For more of The Daily Beast, become a fan on Facebook and follow us on Twitter.

For inquiries, please contact The Daily Beast at editorial@thedailybeast.com.

For the Super Bowl, The Daily Beast’s taster sorts through 4,423 snacks to find the 44 craziest. From General Tso’s Chips to Giant Cheetos to Dill Pickle Popcorn, VIEW OUR FAVORITES.

I. General Tso Kettle Chips

Manufacturer: Hain Celestial Group, Inc.

Review: “The chips were dark, wiggly and fairly large. They had a great crispness and nice crunch. And the flavor was great, a very nice spicy taste that didn't precisely remind me of General chicken, but nonetheless was quite delicious.”

II. Dill Pickle Popcorn

Manufacturer: Mom & Popcorn

Review: “I crunched in to find that the popcorn had a great crispness and a very nice taste. There was maybe a subtle pickle flavor, definitely not anything like the strength or taste on any of the pickle-flavored potato chips.”

III. Herb Roasted Chicken Crinkle Cut Potato Chips

Manufacturer: Arnottís Snackfoods

Review: The herbs seemed to be more prominent in the flavor than the chicken, but you could still taste lots of chicken.

IV. Lamb Curry Potato Crisps

Manufacturer: Walkers Snack Foods

Review: “The flavoring was tasty, and it did indeed taste like curry, but it wasn't nearly as strong as some other curry chips I've eaten. There was a mild heat and a lingering hot aftertaste.”

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Sourse:Seafood Salad Recipe

If you have pancake fever roused by all this National Pancake Day talk, but trekking out to your area IHOP for Free Pancake Day isn't your thing, especially because it's the week of eating in, which recommends you not do that anyway (or you did and you still can't shake the craving), read on.

To make perfect pancakes from scratch at home, you hardly need a recipe. Chef, author, and all-around food authority Michael Ruhlman explains the basics of pancake batter — and other related batters too (emphasis ours):

The quickbread ratio is 2 parts flour and liquid, 1 part egg and butter. That will give you a perfect muffin or, baked in a loaf pan, a quickbread. Now, you also need to have a little technique and common sense. A teaspoon of baking powder for every 5 ounces (cup) of flour is needed for leavening, a pinch of salt for flavor, but that's it. If you want a lemon-lime cake, add lemon and lime juice and zest; vanilla is always good, or add lemon and poppyseeds, add cranberry and orange, blueberries, bananas. Make a savory quick bread with cumin coriander and ginger to accompany a dal. (Secret: If you season the batter with a little sugar and vanilla and pour it on a griddle, you have perfect pancakes. That savory quickbread suggestion? Pour it over corn or peas, just enough to bind them, spoon the mixture into hot oil for amazing fritters).

Ruhlman recently published Ratio, an handy manual on cooking using just formulas exactly like the one above (and a great iPhone app, conveniently also called Ratio).

Food expert Alton Brown has some valuable tips for cooking pancakes at home, including recommendations to weight out the dry ingredients (especially flour, which ideally would be a combination of both all-purpose and cake flours), adding something acidic like buttermilk to batters using baking soda, and a reminder that pancake batter should be lumpy and not overbeaten. The recipe for his “Instant Pancake Mix” is here.

Want a cool pancake dispenser like the cooks use at your neighborhood greasy spoon? Go with something much cooler, and greener too: a cleaned-out Heinz ketchup squeeze bottle.

Some pancake recipes to try on for size:

• Jason Kottke's “World's Best Pancake Recipe,” which “taste best with the best buttermilk you can get your mitts on.”
• The Kitchn's “light and fluffy pancakes” home hacks edition.




Leigh Beisch / Stockfood

Dig that fondue set out from the back of the closet and try five new recipes that take the dish way beyond melted cheese and bread.

Every once in a while, a food comes along that—no matter how over the top or cookware-specific—becomes ingrained in American cuisine and imagination. Fondue is just one of those foods. Originally from Switzerland, this dish of melted cheese is served in a ceramic pot, called a caquelon, over a burner, called a rechaud, with pieces of bread or vegetables speared on long forks for dipping. In the 1950s, fondue became popular as an American party food, both for its novelty and its communal nature. More recently, however, the dish has languished a bit—many have received fondue sets as wedding gifts, and many have relegated those gifts to the back of the closet. But when you’re getting a group of people together and looking to kick it old school, as it were, this retro dish is really a lot of fun. The best part: Fondue has come out of the closet, and is no longer limited to melted cheese and bread.

To get the fondue party started, here are five recipes:

Authentic Swiss Fondue by Victoria Blashford-Snell and Brigitte Hafner
This is the classic fondue made with Gruyère and Emmental cheeses.

Tomato Fondue by Darina Allen and Rosemary Kearney
Infinitely versatile, tomato fondue is a great alternative to the heavier cheese version.

Hot Crab Fondue Outre by Rick Rodgers
Rich and creamy, this fondue is spiked with Old Bay for an unmistakable Chesapeake Bay flavor.

Filet Mignon and Shrimp Fondue by Lou Seibert Pappas
This is a classic Christmas Eve dinner fondue.

Caramelized Pineapple with Hot Chocolate Sauce by Nigella Lawson
Dessert fondue? You bet. This is sweet and chocolately, with a hint of rum.

Click here for more fondue recipes from Cookstr.com.

Plus: Check out Hungry Beast, for more news on the latest restaurants, hot chefs, and tasty recipes.

For more of The Daily Beast, become a fan on Facebook and follow us on Twitter.

For inquiries, please contact The Daily Beast at editorial@thedailybeast.com.






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