Flourless Banana Peanut Butter Mini-Muffins

These are SO good and somehow even better right out of the oven!!

Ingredients

• 1 very ripe banana
• 1/2 cup creamy peanut butter
• 1 egg
• 3 tbsp honey
• 1 tbsp vanilla extract
• pinch of salt
• 1/2 cup mini-chocolate chips

Method

Preheat oven to 400. Add all ingredients except for the chocolate chips to a blender or food processor. Blend until smooth. Pour into a bowl and fold in the chocolate chips. Pour into a well-greased mini-muffin pan lined with paper liners. Bake for about 15-20 minutes, or until browned on top and done. Enjoy!

via:http://www.weeatt.com/recipes/flourless-banana-peanut-butter-mini-muffins

Lentil and Kale Soup

Perfect for a snowy day!

Ingredients

• 1 hamhock
• 2 medium onions
• 2 carrots
• 10 cloves of garlic
• 1.5 cups lentils (or dried peas)
• 1.5 cups frozen kale
• Oil for cooking

Method

In a large soup pot on medium-heat, heat your oil and then add in the garlic, oil, and carrots. (You can also add celery, but I'm not a fan of celery, so I left it out.) Cook the vegetables until the onions are translucent. Place the ham hock in the pot and cover with water. Bring to a boil and then reduce heat to a simmer. Cover and cook for about 4 hours, or until the liquid is properly infused with flavor. Remove the ham hock and cut off the meat into bite size pieces. Add in the lentils to the soup pot and cook until tender. When the lentils are completely cooked through, add in the frozen kale and ham hock pieces and cook until just warmed through. Serve and enjoy!

via:http://www.weeatt.com/recipes/lentil-and-kale-soup

Kale Egg Casserole

A great, healthy breakfast!

Ingredients

• 8 eggs
• 2.5 cups milk
• 1 cup frozen kale
• 1/2 cup onion
• 2 cloves garlic
• 1 cup cheese
• Oil for cooking
• salt and pepper to taste

Method

Preheat oven to 375.

Thaw kale and squeeze as much water out of it as possible. Set aside. Finely chop garlic and onion. In a saute pan, heat oil on medium heat. Cook onion and garlic until onion is translucent. Allow to cool fully. In a bowl, whisk together the eggs, milk, salt, pepper, kale, and cooled onion-garlic mixture.

Brush a casserole dish with oil and put 1/2 the cheese on the bottom. Pour in the egg mixture and top with the remaining cheese. Put in oven and cook until eggs are set and no longer wiggly.

via:http://www.weeatt.com/recipes/kale-egg-casserole

Jillian Michael's Blueberry Muffins

A healthy treat!

Ingredients

• 3/4 cup mashed very ripe bananas (about 2)
• 3/4 cup nonfat greek plain yogurt
• 1/2 cup honey
• 1/3 cup olive oil
• 2 teaspoons vanilla extract
• 21/2 cups white whole-wheat flour
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 generous cup fresh or frozen blueberries
• 1/2 cup chopped walnuts, toasted (optional)

Method

Place an oven rack in the center of the oven, then preheat the oven to 425°F. Lightly spray a 12- cup muffin tin with olive oil or line with paper liners.
In a large bowl, place the bananas, yogurt, honey, olive oil, and vanilla. Stir together until well mixed.
In a separate bowl, sift together the fl our, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined. Fold in the blueberries and the nuts, if using.
Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400°F. Bake for 35 to 40 minutes, or until tops spring back when lightly touched. Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack. Serve warm.
For longer storage, let cool completely and store in an airtight container at room temperature for up to three days or in the freezer for up to 2 months

via:http://www.weeatt.com/recipes/jillian-michael-s-blueberry-muffins

Stuffed Pepper Soup with Quinoa

A hearty soup! I used half ground turkey and half ground beef, but all of one or the other could be used as well.

Ingredients

• 2 Quarts Beef Stock
• 1 Bag Frozen Pepper Strips
• 2 Small Onions, diced
• 2 Carrots, diced
• 1 8oz Can Diced Tomatoes, drained
• 6 Cloves Garlic, minced
• 1 Pack Mushrooms, sliced
• 1 Pound Ground Turkey
• 1 Pound Lean Ground Beef
• 1 Can Tomato Paste
• 1/2 Cup Cooked Quinoa
• Oil as needed

Method

In a large soup pot, brown the beef and turkey until done. Drain any grease and set aside. Heat oil in the pot and add in the minced garlic, onions, carrots, and mushrooms. Cook until onions begin to get translucent. Add in the frozen peppers and continue cooking until thawed. Stir in the tomato paste and cook for about 1 minute. Add in the beef stock. Cover and bring to a boil. Once at a boil, reduce heat to a simmer and add the cooked ground meat back into the pot. Also add in the drained diced tomatoes. Cook until everything is warmed through and the flavors have developed. At the last minute, stir in the cooked quinoa.

via:http://www.weeatt.com/recipes/stuffed-pepper-soup-with-quinoa

NAMAASTE KITCHEN

Namaaste Kitchen, based in Camden Town, puts a new spin on traditional Indian food.

There are plenty of reasons to get excited about this Indian restaurant. Chef-patron Sabbir Karim won The Best Chef Of The Year 2012 last year and Namaaste Kitchen has received an all round thumbs up from critics and customers alike. If you look at its menu you’ll practically become giddy with excitement.

For starters we had:

• Tandoori Portobello Mushroom (£4.75)
• Coriander Lime Chicken Tikka (£4.50)
• Spicy Soft Shell Crab (£5.95)
• Tandoori Aatish-e-Jingha (£5.50)
• Barwan Panir Shaslik (£4.50)
• Salmon Tikka
• via:http://www.greedygourmet.com/restaurants-2/namaaste-kitchen/

GIVEAWAY #111: TWO TICKETS FOR SUNDAY BEST WITH MARK SARGEANT AT PLUM + SPILT MILK

Greedy Gourmet has teamed up with American Express to offer one lucky person the chance to win a pair of tickets to one of London Restaurant Festival’s hottest events, Sunday Best with Mark Sargeant at Plum + Spilt Milk at the Great Northern Hotel on Sunday 20th October.

London Restaurant Festival, in partnership with American Express, is now in its fifth year and is the capital’s annual citywide celebration of eating out. The Festival showcases thousands of unique menus from London’s top chefs and over the past four years, has served over 100,000 dishes to British food-lovers.

New for 2013 is Sunday Best, exclusive for American Express Card members. Sunday Best sees renowned chefs including Mark Sargeant, Jason Atherton, Theo Randall, Angela Hartnett and Marianne Lumb all cook their unique take on a Sunday lunch; the meal that was found to be the British favourite in a recent poll by American Express*.

The Sunday lunches will be inspired by each chef’s passion for ingredients and techniques, demonstrating the fascinating influence of different chefs on the culinary tapestry of London.
London Restaurant Festival is just one example of the enriched experiences available to American Express Cardmembers at some of the UK’s most sought after entertainment events. For more information on the service offered to Cardmembers, visit amex.co.uk/potential For London Restaurant Festival visit londonrestaurantfestival.com/american-express.

For a unique look at events such as London Restaurant Festival and to see how they are put together, check out the exclusive videos on the AmericanExpressUK Facebook page.

Entering is easy, so if you want to win these two tickets, just follow the instructions below.

HOW TO ENTER THE GIVEAWAY

Please note, you can only enter each type of method once and please create a different comment for each one. Here are the details:

METHOD #1 – ANSWER THE QUESTION [MANDATORY]

Which event during the London Restaurant Festival would you most like to attend? (Click here to have a browse.)

METHOD #2 – SUBSCRIBE TO GREEDY GOURMET’S NEWSLETTER [MANDATORY]

At the bottom of this post you will locate the newsletter sign up box. Subscribe and tell me inCOMMENTS section below you have done so. If you are already subscribed (make sure you are!) just say so!

METHOD #3 – FOLLOW GREEDY GOURMET ON TWITTER

Follow @tweetygourmet, then tell me in COMMENTS section below you have done so. If you are already a Twitter follower just say so!

METHOD #4 – SPREAD THE LOVE ON TWITTER

Tweet the sentence below and then tell me in COMMENTS section below you have done so. Please make sure you copy the whole sentence in the inverted commas.

“{GIVEAWAY} I’d love to win 2 tickets to Sunday Best by Mark Sargeant via @tweetygourmet. Click here – http://goo.gl/uLs9vH.“

METHOD #5 – BECOME A FAN OF GREEDY GOURMET ON FACEBOOK

Go to Greedy Gourmet’s Facebook page and click on the “Like” button, then tell me in COMMENTSsection below you have done so. If you are already a Facebook fan just say so!

METHOD #6 – “LIKE” THIS GIVEAWAY IN FACEBOOK

Click on the “Like” button in the top right corner of your screen, then tell me in COMMENTS section below you have done so and leave your Facebook name.

METHOD #7 – “PIN” THIS GIVEAWAY IN PINTEREST

Click on the “Pin It” button in the top right corner of your screen, then tell me in COMMENTS section below you have done so and leave the link of your Pin Board.

METHOD #8 – FOLLOW ME ON STUMBLE UPON

Visit Michelle’s Stumble Upon profile, click on the green Follow button in the top right hand corner of the page, then you guessed it (!), tell me in COMMENTS section below you have done so. If you are already a Stumble Upon follower just say so!

Please read the T & C carefully.

The competition closes on Friday, the 18th of October 2013 at 2pm and the winner will be announced shortly afterwards. Got it? Good luck!

TERMS & CONDITIONS

• The winner is randomly selected by the Random website.
• This giveaway is open to UK residents only.
• Entrants must be 18 years or older.
• All entries will be verified. Bottom line? You lie, you lose.
• The competition promoter, Greedy Gourmet is responsible for all data collection, handling, winner selection and prize fulfilment.
• American Express Services Europe Limited is a prize provider. As the promoter, Greedy Gourmet will not share data with American Express in any circumstances other than for prize fulfillment where deemed necessary.
• £60 worth of drinks will be pre-paid in advance for the table of two. Please bring ID for purchasing alcoholic drinks

P.S. This is a sponsored post.

via:http://www.greedygourmet.com/giveaways/giveaway-111-tickets-sunday-mark-sargeant-plum-spilt-milk/

NIPA THAI

If you’re looking for authentic Thai food in London, Nipa Thai is the place to visit.

In fact, the restaurant is so serious about quality that they fly the ingredients in from Thailand themselves. You may wonder how on earth is that possible? Thai Airways owns Nipa Thai, thus giving its restaurant access to impossible to buy ingredients in the UK.

Admittedly, I don’t get excited about the standardselection of Thai starters (Ruam Mitr, £24). The impression I got in the past was that the items were dunked in hot oil straight from the freezer, and all quality and nutrition killed in the process. Not so with Nipa Thai’s. You could actually see that each item on the plate was handmade made with care. Of course, the chicken and beef satay skewers laced with coconut cream was my favourite!

via:http://www.greedygourmet.com/restaurants-2/nipa-thai/

TAMARIND TAKEAWAY

Let’s face it. If I had unlimited funds and little self-control, I would have been a walrus by now thanks to Just Eat. Looking back at the last 9 years of my life I’ll admit I’ve become a bit of a snobbish housewife. With ample time on my hands, I could select the best produce, […]
Most of the time when you think of an Indian restaurant in the UK, you think of a long narrow space where all the tables are lined up against the wall sardine-style, which makes for very cramped eating.
via:http://www.greedygourmet.com/category/restaurants-2/england-restaurants/essex/

TAMARIND TAKEAWAY

Let’s face it. If I had unlimited funds and little self-control, I would have been a walrus by now thanks to Just Eat.

Looking back at the last 9 years of my life I’ll admit I’ve become a bit of a snobbish housewife. With ample time on my hands, I could select the best produce, sieve through cookbooks at my leisure and cook up gourmet meals. In a matter of months this has all changed of which I’ll tell you about later. Instead, I’m now a single mother of two children who work full time and the last thing I want to do in the evening when I come home is cook. Just Eat makes it so easy to order and really, that’s all you want on a Friday night.

via:http://www.greedygourmet.com/restaurants-2/tamarind-takeaway/

Jason French with Ned Ludd Restaurant

The Food Channel's Joy Robertson interviews the chef at Ned Ludd Restaurant.

via:http://www.foodchannel.com/articles/article/jason-french-ned-ludd-restaurant/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+foodchannel%2Farticles+%28FoodChannel+Stories%29

A Baking Date for Valentine's Day

Whether your Valentine's Day is spent with a friend, a loved one, or alone, you can bake your way to a little fun with a Valentine's Baking Date! Have a broken heart? Make our Broken Heart Cookie and eat a little peanut butter, a little chocolate chip. Want to pay it forward and make someone else feel better? Fill a Valentine box with our candy, cakes and cookies. Making it for a friend? Fill a mint chocolate heart with creme fraiche and surprise them with something just for them. All of the recipes are great for emotional wellness, and give you the chance to treat yourself and anyone else. So ratchet up your Emotional Intelligence quotient and add these recipes to your Valentine's plans now!

via:http://www.foodchannel.com/articles/article/baking-date-valentines-day/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+foodchannel%2Farticles+%28FoodChannel+Stories%29

Potbelly's Secret Is Out!

Secret menu items are the stuff that food lovers hold as currency. Knowing that ordering “Animal Style” at In-N-Out Burger got you pickles, extra spread and grilled onions was just one way to lord it over your more clueless friends.

Well, now a popular Chicago-based eatery has gone public with its own underground menu thanks to Thrillist. At Potbelly Sandwich Shop you can now invoke the name of Elvis and be served a sub made up of peanut butter, bananas and Nueske’s bacon. Order the Sicilian and end up with meatballs, mushrooms, marinara, Provolone, and hot peppers all on top of the usual Italian sandwich. In other words, the underground menu is not for those who don’t mix their flavors.

There are four ice cream-based desserts, too, but to get them all you’ll have to go to the source. Check them out next time you are in Chicago, starting with the Potbelly at Chicago Midway International Airport. Or, go ahead. Take a Fireball on the plane with you. What’s a little chili and hot peppers among friends?

via:http://www.foodchannel.com/articles/article/potbellys-secret-out/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+foodchannel%2Farticles+%28FoodChannel+Stories%29

We Love Waffles!

We’ve been watching waffles for a long time. They are versatile, portable, and flavorful. You can put anything on them, in them, or beside them. They are easy to make, and are the kind of food that builds the imagination. After all, those nooks and crannies can be filled with the stuff of dreams (whipped cream, chocolate sauce, peanut butter . . . shall I go on?).

Well, we did, in our kitchens, when we made waffles of all sorts. Here are a few of our favorites.

via:http://www.foodchannel.com/articles/article/we-love-waffles/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+foodchannel%2Farticles+%28FoodChannel+Stories%29

Snickers Rockin' Nut Road

It took awhile. After all, the Snickers Rockin' Nut Road Bar was test marketed in 2008. Now it's been rolled out for at least limited time consumption. Let's just say I have a new desktop companion.

The candy bar is a true treat for those who like dark chocolate, almonds and caramel. For those who regularly check the candy bar aisle for new releases, this is just one of many new candy bars that manufacturers are putting out there to excite and entice. Apparently they've all realized the short attention spans of the American public and know they can draw us back in with something new. This one's a success. Don't be afraid to spend your calories accordingly.

via:http://www.foodchannel.com/articles/article/snickers-rockin-nut-road/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+foodchannel%2Farticles+%28FoodChannel+Stories%29

stuck-pot rice with lentils and yogurt

I once read that if you ask a guy what his favorite item of clothing is, he would pick the oldest thing he owns — some t-shirt he’s had since high school or nearly threadbare sweats. And if you ask a woman, she usually picks the last thing she bought. [Nobody mentioned four year-olds but obviously: fireman hat.] Gender stereotyping copy aside,* when it comes to recipes, this has me down to a T: my favorite thing to cook is usually the last thing I made. Because of this, I fail 100% of the time at “content-planning strategies” [or as it sounds in my head when I read phrases like this: blargle-blargle blargle] because while I’m supposed to be telling you about this great dish I made last week for Valentine’s, I only want to talk about what I made for dinner on Tuesday night. Because it’s my new favorite everything.
via:http://smittenkitchen.com/blog/2014/02/stuck-pot-rice-with-lentils-and-yogurt/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29

dijon and cognac beef stew

I don’t mean to shock you, I mean, I do hope you’re sitting down for this, but it turns out that when I asked my husband to choose between a caramelized cabbage dish, mushroom tacos, or a beef stew whose ante had been upped with butter, bacon, Dijon, cognac and a splash of red wine as his ideal homemade Valentine’s meal, he chose the beef stew. I could hardly believe it either. I mean, between my delivered flowers, his cufflinks and the kid’s heart-shaped candies, I might have to mix things up next year just to rage against predictability.
via:http://smittenkitchen.com/blog/2014/02/dijon-and-cognac-beef-stew/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29

morning bread pudding with salted caramel

We should really talk about this. Promise you won’t get mad, okay? I came across this for the first time twelve years ago. I’ve been blogging here for almost eight years, which means I had ample time to tell you about and just didn’t. (I kinda feel like a kid right now who forgot to mention that they were flunking Spanish until report cards came out. I’m sooo grounded.) It gets worse. I finally made it on New Years Day forbrunch and it was promptly declared one of the best things I’ve ever made, which is kind of rude. I mean, the lasagna bolognese can hear you! I still didn’t tell you about it, reasoning that it is Not Acceptable to talk about carbs, fat and refined sugar in the time of Resolutions. And then, late in January, we had another brunch and I made it again and still I held out. Sheesh, even I think I’m kind of a jerk right now.
via:http://smittenkitchen.com/blog/2014/02/morning-bread-pudding-with-salted-caramel/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29

kale and quinoa salad with ricotta salata

It’s not my best quality, but I have a hard time talking about kale or quinoa with a straight face. When an ingredient is everywhere, when it is treated as if it were the answer to all food questions — what might feed us dinner/a kid be tricked into eating in muffins/be juiced for longevity/and possibly even save the earth — I can’t help but want to rebel against it and both of these ingredients, these darlings of the farm-to-table circuit with their ubiquity on nearly every restaurant menu in lower Manhattan and upper Brooklyn, make easy targets. I know, I know, I should grow up and stuff.

Fortunately, I took what should be clear from the preceding paragraph was probably an overdue mini-vacation this past weekend, someplace warm and sunny, someplace that involved flip-flops. Do you mind if we take a brief but gratuitous mid-article daydream break?

Right, so where were we… Besides, you knew where this is going — the joke is on me, it always is. It was really just a matter of time before I fell for a salad at a local restaurant that contained both kale and quinoa and it was so good, it became an obsession. I had to have it everyday and this quickly became expensive and so I made it at home. Everyone needs a good lunch salad (well, except maybe those people on the beach last week in string bikinis eating cheeseburgers and fries?). A good lunch salad, as my friend Tracy recently put more eloquently, is like a reset button. It also means that if you end up working late, losing momentum and having a slice of pizza for dinner, all hopes of nutritional balance for the day were not washed down the drain with it. True story: You only need to eat like a grown-up during one meal of a day to pass yourself off as one. (Fine, I just made this rule up, but I say we run run with it.)

via:http://smittenkitchen.com/blog/2014/03/kale-and-quinoa-salad-with-ricotta-salata/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29

broccoli, cheddar and wild rice casserole

Although my parents claim to have loved us, there were all sorts of delicious foods that my sister and I knew our friends got to eat in their homes that we were denied in our own, glorious meal-like substances such as shake-and-bake chicken, hamburger helpers, sugar cereals with colorful marshmallows, and popcorn in that thing that unspirals itself and expands in the oven, like, whoa. Childhood was tough! Even now as (theoretically) an adult, I routinely hear about wondrous foods that I have never even once experienced, such as the broccoli-cheese casserole that someone (was it you?) requested I try my hand at earlier this year.

Unfamiliar with the dish, I asked around and it turns out, I really do seem the only person who has never had it. That said, among people I’ve interrogated, reviews are mixed. One friend gushed that it was the only way he’d eat broccoli growing up, another asked me to please bring it back in style, but the girl at the coffee shop this morning said it “smelled disgusting and was often made with Cheez-Whiz,” (sigh, another magical food on the Denied list). And it would be journalistically irresponsible for me not to mention that the dish was called out by name by Cook’s Illustrated founder Chris Kimball in a New York Times op-ed in the days after my beloved Gourmet magazine folded as an example of the web failing to live up to its promise. “Google ‘broccoli casserole’ and make the first recipe you find,” he challenged. “I guarantee it will be disappointing.”

via:http://smittenkitchen.com/blog/2014/03/broccoli-cheddar-and-wild-rice-casserole/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29

Poll: What's the Farthest You've Gone for Pizza?

I was (and still am), on a bit of a breakfast kick—dutch babies, oatmeal, hash...and lots and lots of eggs. Which is why I put forward the question: eggs on pizza, way or no way? We got 1,055 responses, with a surprisingly sequential distribution of votes; weighted from top to bottom, most to least. Basically, people are pretty okay with eggs on pizza, and 43% outright love them. The 5-11% who've either never tried the combination and never want to or have but hated it made their thoughts known in the comments.
via:http://slice.seriouseats.com/archives/2014/03/poll-whats-the-farthest-youve-gone-for-pizza.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+feedmeaslice+%28Slice%29

My Pie Monday: Braised Pig's Ear, Black Garlic, Tofu, and More!

Spring has almost-kind-of-sprung, and so has the latest edition of My Pie Monday! Peek through the slideshow for pies bold and assertive—there's not a lackluster pizza in the bunch.

As always, if you happen to whip up a pie at home, be sure to send us a shot for next week's My Pie Monday. Just take one snapshot of your homemade pizza, briefly describe your cooking method, and followthese instructions to get it to Slice HQ by 8pm EST on Thursday night. Please title your email "My Pie Monday" and make sure to include your Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations in our Pizza-Making Guide or peruse our collection of past My Pie Monday contributions.

via:http://slice.seriouseats.com/archives/2014/03/2014-03-10-mpm.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+feedmeaslice+%28Slice%29

What's Up in Pizza: Sbarro Files for Bankruptcy, Health Wars, and Heston Blumenthal's Airport Pizza

• According to the New York Times, Sbarro, founded in 1956 in Brooklyn by Naples émigrés Gennaro and Carmela Sbarro, has filed for bankruptcy protection for the second time in three years. The rise of the fast-casual dining experience has seen a decline in mall goers which, coupled with their growing debt, necessitated the closure of over 180 restaurants (and 50 more are expected to shutter imminently). Michael Whiteman—restaurant consultant and president of Baum & Whiteman—says, "Sbarro has been stuck with an outdated business model...it sells food that has been sitting out for a while and more people want food made to order." As a short-term plan, closing money-losing stores will help, but whether or not these next steps are enough to turn the business into a sustainable one remains to be seen.

• Health wars seem to rage eternal, ebbing and waning in one direction or the other—only eat meat, only eat seafood, only eat avocadoes, only eat chia seeds. Pizza too, has fallen victim to the fight; it's good for you, it's terrible for you, some of it is good and/or bad for you, and so on and so forth. Well, the folks over at The Daily Beast decided to get in on the action, with doctor Daniela Drake musing on the potential pitfalls, noting that the excessive quantity and simultaneous lack of quality in nutritional research makes answering questions like these almost impossible. Some potential "health threat" suspects: gluten, dairy, tomatoes, anchovies, mushrooms, and onions, with side effects ranging from digestion issues to behavioral problems to arthritis. I think, as with all the other nutritional advice we're constantly bombarded with, it should be taken with a grain of salt—something to consider but not necessarily live or die by. The upshot of the piece is that perhaps as a society we overprescribe medicines for issues that could be alleviated by dietary change, which I'm generally in agreement with, but the sort of alarmist click-bait tone to the piece as a whole kind of rubs me the wrong way—what about you?

• Finally, The Telegraph reports that Heston Blumenthal (of The Fat Duck) is opening the Perfectionists' Café in Heathrow Terminal 2, aiming to deliver fun, familiar, and stimulating food. Classic fish and chips and other "nostalgic British favourites" will feature on the menu, and the overall vibe will key to the 60s heyday of air travel.Canoe notes that pizza also makes an appearance. The final recipe was a product of trial and error. Blumenthal and his team traveled to Naples to test the optimal oven temperatures for achieving that perfect Neapolitan crust, and ended up constructing the first ever wood-burning oven to be built inside an airport. To the jetsetters among us—let us know how it tastes!
• via:http://slice.seriouseats.com/archives/2014/03/whats-up-in-pizza-sbarro-files-for-bankruptcy-health-wars-and-heston-blumenthals-airport-pizza.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+feedmeaslice+%28Slice%29

What's Up in Pizza: Arctic Deliveries, Pizza Hut New Zealand's Chee-Zee Marmite, and More!

• According to Fox News, Pizza Hut New Zealand is releasing a new variety of its infamous stuffed crust: Chee-Zee Marmite. Pumped full of the standard gooey mozzarella, it also features a thick layer of Marmite, the salty yeast spread beloved in the United Kingdom, Australia—where the similar Vegemite reigns supreme—and, of course, New Zealand. I doubt we can expect to see this making it stateside any time soon, so for now we'll just have to rely on our friends down under to report back.

• Remember when pizza tour guide and veteran Slice contributor Scott Wiener published this book showcasing his very extensive pizza box collection? Well, now you can check some of them out in person—that is if you live in NYC and make the trek over to the Melville House Gallery in DUMBO by the end of the month. Scott told DNAInfo, "I just love the generic pizza box so much because it is not trying to sell anything. It's a box that just celebrates pizza...Once you look at a pizza box that is not what you are used to it makes you reconsider all the other mundane things that you have seen."

• And speaking of pizza boxes, check out this guy! Victoria Beckham's mom was apparently digging around in her freezer when she found a battered box at the very back. What had she uncovered? A frozen pizza unlike any other. This particular freezer pie was a forgotten piece of Spice Girls memorabilia, a pizza that actually formed the word "Spice", with a different topping for each letter. Victoria snapped a picture of the un-boxed "slices" over on Twitter.

• Ever hear of Barrow? Apparently it's the northernmost town in the U.S., located in Alaska above the Arctic Circle. Kind of surprisingly, it has three pizzerias, but only one of them—East Coast Pizzeria—specializes in delivery. Yesterday, The Wall Street Journal shared a look inside the world of delivery man Aleksandar Joksic. Winter, Joksic explains, is their busiest season (for understandable reasons...who wants to go out in minus-40 Fahrenheit?), and the pies get delivered in a gas-efficient Hyundai, with special bags to keep them warm. Basically, everything is astronomically harder when it's freezing out: the car takes an hour to come to temperature, the delivery men need to wear like a million pounds of clothes, and an extra heater is needed inside the car to prevent the glass from breaking. I can only hope the Barrow residents are generous tippers.
• via:http://slice.seriouseats.com/archives/2014/03/whats-up-in-pizza-marmite-stuffed-crust-pizza-box-exhibit-arctic-deliveries-and-more.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+feedmeaslice+%28Slice%29

Video: Comedy Duo Kills it With Dramatic Reading of Domino's Pizza Facebook Complaints

Stuntbear is the comedy brainchild of Jay K and James Woods, whoseYouTube channel includes films with names like "Don't Let Tetanus Wreck You: A PSA From Miley Cyrus," and "St. Patrick's Day [through Google Glass]." Their most recent video is succinctly titled "Domino's Pizza Complaints." The ludicrousness of certain first world problems is thrown into sharp, hilarious relief when the duo takes real complaints from the Domino's Pizza Australia Facebook page and lays them over footage of actual problems.
via:http://slice.seriouseats.com/archives/2014/03/video-dominos-pizza-australia-complaints.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+feedmeaslice+%28Slice%29

This Week on Serious Eats: New York

1. Does Mission Cantina Make the Best Burritos in NYC?
2. The Great Manhattan Tater Tot Crawl
3. How Num Pang Makes Their Pork Belly Sandwich
4. Can't Get Into Roberta's? Where to Eat Instead
5. BentOn, BentOff
6. 6 NYC Flat Breads You Should Be Eating
7. The Secrets of Immigrant Cuisines Revealed at League of Kitchens Cooking Classes
8. Step Into the Beef Butchering Operation at Takashi
9. All'onda Makes Dining in Union Square Fun Again
10. Ask the Critic: The Best Bars for Birthday Parties
via:http://newyork.seriouseats.com/2014/03/this-week-on-serious-eats-new-york-67.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29

This Week on Serious Eats Chicago

1. First Look: Leghorn Chicken Brings 'Socially Conscious' Fried Chicken Sandwiches to Ukrainian Village
2. The Brunch Dish: Rodan is a Pleasant Asian Surprise in the a.m.
3. Simplicity is Key at Sing's Hand-Pulled Noodles in Chinatown
4. Popcorn Asylum Takes Popcorn Seriously in Lakeview
5. Eat This Now: Tonkotsu Ramen from Strings Ramen in Chinatown
6. Heartwarming Italian at Fiore's Delicatessen in West Town
7. The Brunch Dish: The Rocking Horse Rocks the Brunch Boat
8. A Sandwich a Day: Tenderloin Steak Sandwich at Wildfire
9. A Sandwich a Day: Italian Beef at Pop's Italian Beef & Sausage
10. South Side Eats: Satisfying Jambalaya at Sizzlin' Skillets in Chatham
11. via:http://chicago.seriouseats.com/2014/03/this-week-on-serious-eats-chicago-75.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29

Weekend Baking Project: Irish Brown Bread

Editor's Note: Weekend Baking Project serves up popular existing recipes from our arch

[Photograph: Carrie Vasios Mullins]

I love all breads, from airy ciabattas to elegant French baguettes. But sometimes I want a hearty, rustic, craggy bread. You know, a big old slice of nubbly, oaty bread that just begs to be spread with a layer of thick jam or a melting pat of butter.

This is that bread.

The Irish call it brown bread and they make it with a special coarse wheat flour that you can order online. The unrefined grains lend this bread a vaguely sweet, honey flavor as well as a hint of toasted oats. I like it cut into thick, soft wedges or even made into toast.

I know it's a little late to be ordering special flour if you're making it as a St. Patrick's Day treat (though some readers have had good results with the easier to find spelt flour), so consider this my attempt to get your attention. You don't have to make this bread just for St. Patrick's Day—it's the kind of bread I want year round and you will too. In the winter, pair it with soup, and in the summer, layer it with some slices of sharp cheddar, a drizzle of honey, and slices of fresh fruit.

via:http://sweets.seriouseats.com/2014/03/weekend-baking-project-irish-brown-bread.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29