Snackshot of the Day: Photos of All Things Food & Drink From The Daily Meal
Peppermint Cookies 'n Cream Ice Cream
Around Christmas, ice cream may not be the first dessert you crave. It's hard to imagine eating ice cream when it's below freezing outside, but some of the best ice cream flavors are only around during the cold weather months. Peppermint ice cream can only be found for a limited time during the year, so save room for after Christmas dinner for this delicious treat.
These powdered-sugar-covered cookies, called kourabiedes, are typically served around Christmas, but it's not unusual to see them year-round. These cookies are simple to make at home, with just a few basic ingredients plus almond or vanilla extracts (or brandy), almonds, cloves, and powdered sugar.
Exposure Brewing's ESB
For now, Exposure is the home brews of Adam Barhan and Ashley Myhre. They reside in San Antonio, Texas, where they experiment with various beer recipes while planning a future brewery. They describe the taste of the ESB as, "moderate caramel and toffee notes and a floral, earthy hoppiness." You can follow their adventures via Facebook and Twitter.
Fried Soft-Shell Crab Po'Boy
This sandwich comes from Little Daddy's Gumbo Bar in Galveston, Texas. Little Daddy's serves traditional seafood stews and gumbo found in the Gulf of Mexico region, as well as po'boys like this one topped with Tabasco mayonnaise. In addition to fried soft-shell crab, they offer shrimp, crawfish tail, oyster, and BBQ oyster po'boys.
A poppy seed bagel is topped with goat cheese, baby arugula, tomatoes, an egg, salt, and pepper. While this egg sandwich is a fancier version of the egg and cheese you may get at a deli, it's just as delicious, and easy to make at home. The people at Food Thinkers even tell you how to take a great photo of your sandwich along with the recipe.
No-Bake Granola Bars
You probably don't think about making granola bars at home. They're a go-to purchase at the grocery store for a quick and portable breakfast. The recipe for the granola bars seen here is almost as easy as buying a box. Just combine granola, coconut oil, brown sugar, honey, rice cereal, chocolate chips, and peanut butter chips - no need to bake.
During the winter, you might think the fresh, seasonal options will be limited. In fact, some of the best veggies are available in the colder months. Stop by your local farmers' market and you could find bok choy, cauliflower, carrots, turnips, parsnips, rutabaga, brussels sprouts, fennel, and many more options.
This fruit cheesecake is found at Borough Market in London. Borough Market is London's oldest fruit and vegetable market. It has been operating since the 13th century when traders came to London with grain and fish via the London Bridge. It now contains over 100 stalls. Local London produce and meat can be found there, as well as goods from international sources.
Beer Can Chicken
Beer can chicken is a classic. This recipe comes from the blog, Another Pint Please, who asks, "What has style? What has panache? What looks like it is having a party while its insides are cooked by 300 plus degree heat? The simple answer? Beer can chicken." Click here to see the recipe and more photos.
Lox with Capers and Red Onion
This dish is from Swan Oyster Depot in San Francisco. Located in the Nob Hill neighborhood, Swan Oyster Depot is a San Francisco classic. The restaurant, one of America's best oyster bars, has been open for over 100 years. They serve a variety of seafood, including lobster, oysters, clams, crab, shrimp, and the Bay Area staple, clam chowder. It's a necessary stop for any vacation to NorCal.
Depending on what part of the country you live in, you might call this a hero, a sub, or a hoagie. Some other names for this type of sandwich include blimpie, cosmo, Gatsby, gondola, po' boy, rocket, spuckie, torpedo, tunnel, wedge, and Zeppelin. So you can pretty much call it whatever you want and you won't be wrong.
An éclair is a tube-shaped cream-filled dessert. It's also the French word for lightning. The dessert is topped with icing, and while the classic is custard filling with chocolate icing, there are numerous flavors out there. Recipes for making éclairs at home are readily available, but if you don't want to spend the hours making your own, you can just pick one (or ten) up from your local bakery.
As we all know, February 5th is World Nutella Day. Nutella Day is a day to be celebrated. Go forth and spread the chocolatey hazelnut spread! Whether you choose to do so on toast (with banana), on a sesame bagel (one of our favorites), or to just eat it with a spoon, today is the day for excessive Nutella consumption. But beware, it may contain more calories than you think.
Now that it's Girl Scout cookie season, you should basically be eating them all day, every day. In your morning yogurt? Yes. On your sandwich at lunch? Yes. Mid-afternoon snack? Why not? There's nothing like an afternoon pick me up of a little tea with honey and a side of Thin Mints.
Intelligentsia opened its first shop in Chicago in 1995, but they have since expanded to 11 locations in Chicago, LA, and New York. The minds behind Intelligentsia, one of America's best coffee shops, value coffee above all else. They have their hands in every step of the process, from growing to serving. You can read more about their process on their website.
Perhaps the most well known dish to come out of Canada, poutine is a messy pile of French fries, cheese curds, and gravy. If that's not enough for you, at Poutini's they offer poutine with bacon, pulled pork, sour cream and chives, or there's a vegan option if you're trying to stay healthy.
Summertime Sunshine Cocktail
While most of America is getting covered in snow, rain, and everything in between, someone somewhere is enjoying one of these cocktails in the sun. While we are extremely jealous of this person, we're also excited for when that time comes for us. All it takes is a little rum, Campari, Lillet, Batavia Arrack, Cointreau, lime juice, rhubarb bitters, ginger beer, and basil. Click here for the recipe.
This Valentine's Day, instead of buying some generic, pre-packaged chocolate for your sweetheart, try making something yourself. Cupcakes are perfect for this holiday, and there are an endless amount of flavor combinations. All you need is some red or pink icing, and some heart-shaped sprinkles.
This homemade dip is made with jalapeño and bacon. Velveeta is always a hit, but if you're looking to expand your dip horizons, try making it from scratch with cheddar cheese and any add-ins you'd like. If jalapeño is too spicy for you, try poblano. A little fresh cilantro will add a lot of flavor as well. And you can't go wrong with bacon.
In honor of its 185th birthday, today's Snackshot is of an old advertisement for Yuengling beer. On February 20th, 1829, the Eagle Brewing Company was founded in Pottsville, Pennsylvania. After changing the name of the company to the family name of Yeungling in 1873, it still stands as America's oldest brewery. While you'll most commonly find their traditional lager, they also offer Yuengling Premium, Porter, Black & Tan, Lord Chesterfield Ale, a light lager, and a light beer. Raise your glass and celebrate this legendary American brew today.
Roasted Vegetable Hash
Today's Snackshot is of roasted vegetable hash from Anella, located near the water in Greenpoint, Brooklyn, N.Y. Get there on the East River Ferry from Manhattan or Williamsburg. When you're finished with your meal, you can head down to WNYC Transmitter Park to take in the view on the Manhattan skyline. Next, stop into Redstar to have a beer and catch a game.
Elote and Esquites
Today's Snackshot is of a street cart in Mexico. A common snack in Mexico is elote (corn on the cob) and esquites (corn salad). Elote is corn on the cob topped with mayonnaise, Cojita cheese, chili powder, and fresh cilantro. Esquites is very similar, but served warm in a cup or bowl. Sometimes you'll find esquites with jalapeño or garlic. Both are always served with fresh lime.
Almond Bread Pudding
Today's Snackshot is of almond bread pudding with a salted caramel sauce. This dish comes from the St. Claren's Kitchen food blog.
"Whipping cream, half-and-half, sugar, eggs, and egg yolks galore turned into a custard and poured over white bread slathered with almond butter. Huzzah!" St. Claren's Kitchen exclaimed. "The recipe calls to carve out challah or brioche with a biscuit cutter and cook it in a cake pan but we used our heart-shaped cookie cutters, ciabatta, a pie plate, and spread it with store-bought almond butter instead of homemade." Click here for the recipe.
Today's Snackshot is of a White Russian. The Olympics may be over, but that doesn't mean we have to stop imbibing in our favorite themed drinks. A White Russian is made from vodka (hence the name ''Russian"), coffee liqueur, and cream or milk. The White Russian evolved from the Black Russian, a drink of the same ingredients sans cream. The White Russian has exceeded its relative in popularity because of its role as the signature drink of The Dude in The Big Lebowski.
Today's Snackshot is of a bowl of soup-e-jo. Soup-e-Jo is a traditional Persian barley soup. It's a simple soup that just needs barley, chicken, carrots, celery, onion, and various seasonings. You'll find milk in creamier recipes, and it's often seasoned with lemon juice, bay leaves, and cloves. This hearty soup is great for those on a budget.
Blueberry and Walnut Pancakes
Today's Snackshot is of a stack of blueberry and walnut pancakes. It has become a tradition for most Americans to celebrate National Pancake Day with a shortstack at IHOP. If you don't have a location near you, or you want to get creative with your pancakes fixins, or a short stack just isn't enough for you, try making these blueberry and walnut pancakes at home.
German Chocolate Cake
Today's Snackshot is of German chocolate cake. Despite its name, German chocolate cake is not actually German. The name comes from Sam German, an American who developed a type of dark baking chocolate. The cake is a layered chocolate cake with coconut and pecan frosting. Sometimes you'll find it garnished with maraschino cherries.
Blood Orange Loaf Cake
Today's Snackshot is of a blood orange loaf cake. The best part of the colder winter months is being able to enjoy winter citrus. Blood oranges and grapefruit are great for baking. This recipe comes from the blog Annie's Eats, who says, "I love this cake because of its simple elegance, and the intense orange flavor that comes from three doses of orange — in the cake itself, the soaking syrup and the glaze. Even more if you add the candied orange slices on top."
Today's Snackshot is of spices at an Indian market. These spices are on display at the Anjuna Flea Market in Anjuna Beach, Goa, India. Located on the coast of the Arabian Sea, the market is packed with tourists and locals all looking for a good deal on clothing, jewelry, and souvenirs. Take a visit to Goa and let the sights, sounds, and smells of the Anjuna market consume you.
Today's Snackshot is of berries at a farmers' market. Some warmer temperatures are finally coming to us on the East Coast, hopefully meaning that winter will soon be leaving us. With the warmer temperatures comes a new batch of seasonal fruits and vegetables at your local farmers' market. Start perfecting that pie crust recipe, because soon you'll have all the fruit you need to fill them.
Today's Snackshot is of Sazerac Rye from Buffalo Trace Distillery. The sazerac is a classic New Orleans cocktail that came from the Sazerac Coffee House that used to serve rye with Peychaud’s bitters. The Sazerac Rye has aromas of anise, vanilla, clove, and pepper. Try this rye with a little sugar, bitters, and lemon peel and pretend like you're sitting at that classic coffee house on Royal Street.
St. Patrick's Day Feast
Today's Snackshot is of a traditional St. Patrick's Day feast. Seen here is mashed potatoes with cabbage and caraway, corned beef, and a Guinness. When planning your St. Patrick's Day meals this weekend, be sure to include this classic Irish meal and lift a few pints of Guinnesses as well. Though corned beef can take a long time to cook, it's worth it in the end if done right.
Pint of Guinness
Today's Snackshot is of a pint of Guinness. This beautiful beer comes straight from the source — Gravity Bar at the Guinness Storehouse in Dublin. Gravity Bar is on the top floor of the Guinness Storehouse and offers a 360 degree view of Dublin. This St. Patrick's Day, if you can't make it to Ireland, check out our list of the best Irish pubs in America and head to one near you.
Today's Snackshot is of plums. It's not quite plum season yet, but that doesn't mean we can't start dreaming about them. These plums are being used in a recipe for shrimp skewers with peppers and plums on the blog Foodies at Home. The shrimp, jalapenos, and plum skewers are soaked in a marinade of cilantro, lime juice, sesame oil, lime zest, and salt, then grilled.
Chocolate Oatmeal Moon Pie
Today's Snackshot is of homemade moon pies. These come from the food blog Annie's Eats. They're made with oatmeal cookies (with dried cherries!!), marshmallow filling, and drizzled with chocolate. Though this recipe may have a lot of steps, they're all easy for anyone with very basic baking skills. And when you're done, you can congratulate yourself by eating 20 moon pies.
Peanut Butter & Jelly Doughnut
Today's Snackshot is of a peanut butter and jelly doughnut from Doughnut Plant in New York City. The most perfect flavor combination to ever be created, peanut butter and jelly have been married in the form of a doughnut. With a jelly filling and crunchy peanuts on top, it's the perfect combination of sweet and salty, and little smooth and a little crunchy.
Today's Snackshot is of a pavlova cake. Pavlova is a meringue-based dessert named after the famous ballerina, Anna Pavlova. Cornstarch is used in pavlova, giving the cake a crispy exterior and soft interior. It is topped with whipped cream and fruit, often kiwi and strawberry. It's a delicate dessert, so it's recommended that you cool it completely in the oven and serve fresh. Click here for the recipe.
Today's Snackshot is of a vegetable omelette in the pan. An omelette is great for beginners in the kitchen, because you just need to start with a basic recipe and you can customize it how you see fit. Stop by your local farmers market and pick up some fresh spring vegetables that are just coming into season, such as asparagus, spring onions, artichokes, or fiddlehead ferns.
Banana Ice Cream
Today's Snackshot is of a bowl of banana ice cream. Using just frozen bananas, it's easy to make ice cream at home. Just cut bananas into small pieces, freeze, then puree in a food processor. Try adding ingredients like vanilla, peanut butter, frozen blueberries (or any other type of berry), or granola for a little crunch. It's a healthier alternative to traditional ice cream.
Today's Snackshot is of a Detroit Dog at One Stop Coney Shop in Grand Rapids, Mich. The rest of Detroit, however, calls this style of hot dog a Coney Island. The Detroit Dog comes with chili, onions, and mustard. At One Stop, they offer a varietyof hot dogs, burgers, and grilled cheeses. Try the Picasso Pepper dog, which comes with jalapeño and banana peppers, kraut, onion, mayo, tomato, Swiss cheese, and Frank's RedHot sauce.
Today's Snackshot is of the lime garnish on a margarita. On Cinco de Mayo, there's really only one way to celebrate — with margaritas. While you might think Cinco de Mayo is Mexico's independence day, it's not (that occurs in September). May 5th celebrates the day the Mexican army beat the French in the Battle of Puebla in 1862 during the Franco-Mexican War.
Today's Snackshot is of scallops in a pan. When shopping for scallops, always look for dry scallops, usually labeled as "chemical free" or "dry packed." Otherwise, the scallops have been soaked in a solution for whitening and absorbed a lot of liquid. As a result, the liquid will get released when cooking and you'll get steamed scallops rather than seared.
Vanilla Strawberry Jam
Today's Snackshot is of homemade strawberry vanilla jam. Fresh berries are going to start popping up at local farmers' markets soon, and with fruit, comes jam. Be careful when making jam, as all your jars and equipment must be completely sanitized. The results are endless, though. Use multiple types of fruit, and try adding flavors like vanilla, clove, or a curry powder for a little kick.
Apple Pie Ice Cream
Today's Snackshot is of apple pie ice cream on a pie crust cone. The best part about this recipe is there's no ice cream maker required. The ice cream recipe is just a basic pie filling recipe, plus milk, sugar, heavy cream, and egg yolks. It may seem complex, but this recipe just involves mixing together a few simple ingredients, and the cones are made with store-bought pie crusts. Click here for the recipe.
Today's Snackshot is of a fossil cake. The next time your kid has a birthday party, try this fun fossil cake for the party. It's basically an Oreo cake with a chocolate cake, whipped cream, Oreo crumbles, and a white chocolate dinosaur. You can even bake the dino into your cake but making some white cake mix and baking it in the mold, then placing that in your cake pan and pouring the chocolate batter in. Click here for the recipe.
Fried Oyster Po' Boy Slider
Today's Snackshot is of fried oyster po' boy sliders. At your next barbecue, if you want to change it up from the usual burgers and hot dogs, try these oyster po' boys. They're not grilled like your typical backyard party food, but they're handheld and easy to make. The simple sandwich is dressed with lettuce, tomato, and mayo on a roll. Serve with a side of kale chips for a healthier option.
Today's Snackshot is of a Mister Softee truck in New York City. The legendary ice cream truck is a staple on the streets in the summer. The company started in Philadelphia in 1956, but now operates in 15 states. The soft serve ice cream towers on a cone and looks best when covered in rainbow sprinkles. So this summer listen for the Mister Softee jingle in your neighborhood when the temperatures start to rise.
Today's Snackshot is of brownie bites. The recipe, found on Back to the Cutting Board blog, gives you five variations on the chewy snack. Five! In addition to the classic with chocolate chips, you can make these with peanut butter chips, peppermint chips, butterscotch chips, or cinnamon chips in the Mexican chocolate version. This recipe offers room for any kind of version you might want to try, so time to get baking!
Today's Snackshot is of a Shack-cago Dog from Shake Shack. The Chicago-style dog is topped with pickle, tomato, cucumber, onion, sport pepper, celery salt, mustard, and pickle relish. Start with one of these, paired with one of their Shake Shack-exclusive beer or wines, and finish off with one of their frozen custards (in a shake, cup, or cone) or choose from a long list of mix-ins for a concrete.
Today's Snackshot is of beignets. These puff pastries are loaded with powdered sugar. You'll find the best ones at Cafe du Monde in New Orleans. The cafe is open 24 hours a day, so instead of waiting on the line that goes down the block during the day, do as the locals do: go out for a few drinks (or a lot) and pick up some beignets on your way home at 3:00 a.m. They'll taste better that way anyway.
Root Beer Floats
Today's Snackshot is of a root beer float. This amazing drink/dessert hybrid is a throwback to childhood. To make one at home, pick up your favorite vanilla ice cream (don't worry, we did the taste test for you) and every root beer enthusiast has a favorite (cough cough Barq's cough). Get yourself a nice, tall glass and start with a scoop (or two) of ice cream, then slowly pour in your root beer. Feeling dangerous? Try this recipe that includes vodka and amaretto.
Today's Snackshot is of aneggplant panini. The eggplant is coated with breadcrumbs, and layered with tomato and provolone on focaccia bread. Then, the sandwich is grilled in a panini press until it's crisped to perfection. If you don't have a panini press at home, you can heat the sandwich on a skillet. When serving, garnish with a little tomato sauce and some parmesan cheese.
Today's Snackshot is of homemade date bars. These make a great mid-day snack. They're just slightly sweet very easy to make. The crust is made with oats, butter, and brown sugar. The filling is made with dates plus sugar and water, blended into a sweet, tart paste. The remaining dough for the crust gets sprinkled on top and they're baked for about 25 minutes.
Today's Snackshot is of a berry tart. Summertime is berry season, and with that comes everyone's favorite dessert — the berry tart. The dessert is the perfect combination of tart lemon filling with sweet berries piled on top all inside the golden crust. When making them at home, you can experiment with your toppings, like the one seen here with peaches and kiwi. Plus, it's fruit, so it's healthy, right?