A Cupcake ATM

There's a new trend that New Yorkers are just gobbling up- the ATM that spits out cupcakes.It's a new twist on a kind of old concept, the vending machine.The difference is that the goods are freshly baked and have a constant demand. The store selling them is Sprinkles.It's mostly a California based coany with branches in LA and La Jolla.It expanded to sweets loving Manhattan where it's now a staple.It sells all sorts of flavors,and even has flavors of the month.Sprinkles also serves cookies and ice-cream although there's no talk of having an ice cream dispenser alongside the cupcake one.Cupcake lovers pay a whopping $4.25 for each cake(to be honest, there are over sized so you do get your money's worth)as they select their favorite Sprinkles offers such diverse types as banana and cinnamon sugar along with the usual, chocolate, vanilla and red velvet.There are even unsweetened ones for dogs, costing the same amount as the human treats. If this catches on, then there maybe more " food" ATMs.Imagine a pizza one that can give us piping hot slices along with whole pies to go.This could work for city branches of any fast food joint.Instead of waiting on line, you just press buttons on a menu,drop in your money or slide your credit card and voilà a burger, soda and fries.It could also work for delis too, alleviating those long lunch lines.The ATM concept would be great for ice cream parlors, especially for those wanting pre made sundaes and dishes.People could just go up and get a homemade bar or Eskimo sandwich.It's surprising that Starbucks hasn't run with this idea.It would make ordering a latte or chai tea much easier in big cities and malls. Despite the idea's cuteness,Sprinkles does have a good idea. Having food ATms outside the stores reduce long lines and increases profits.It also boosts a product's popularity and gives it new fans.

Your Spring Herb Garden

Thoughts turn to all things green when Spring arrives.This is a great time to think about planting herbs.They"'re less fuss than fruits and vegetables and yield actually more.Also it's a great way to introduce yourself to herb cooking and a chance to zip up bland dishes. One of the best aspects about growing herbs is that you can grown them on any sunny window.There's no need to grow a whole lOt to get a yield for a dinner.A a handful of any herb is more than enough.You can plant according to your tastes or how easy it is to grown them.Most herb growers usually cultivate the plants they're familiar with in their garden.Many choose basil ,planted later in the Spring because of it's versatility.It can be shredded on pizzas or pulverized into pesto.Another popular one is oregano.This is used in a variety of dishes from braises to sauces.Grow it with Rosemary if you like to cook Italian cuisine.Both are part of the backbone that give us. All sorts of dishes from foccacio to Bolognese sauce. If you like to cook Mexican or Caribbean, then definitely plant cilantro.It's what gives the two cuisines, especially Mexican their bright sunny flavor.Chives are a snap to grown and they are extremely versatile.Use chopped chives to liven up a brunch omelet or cream cheese spread.Scatter dried sliced chives on loaded baked potatoes.Dill, another easy herb ,nthat thrives in both Spring and summer suns.This herb is used in pickling but can also add zip and zing to a cucumber salad Mix a cut up sprig in half a cup of sour cream, them pour over chilled cukes. it also give grilled salmon a wonder flavor as well.Chervil, a fancy French herb, is a cinch to grow.It's delicate flavor is perfect for vinaigrettes but it also is wonderful on chicken. Rub it over the skin with salt and pepper before you put the bird in the oven. Herbsz are a great way to introduce yourself to gardening.They're easy to raise and to maintain.Having them will definitely liven up any Spring meal.

A Healthy Spring Garden

Now that Spring is here, it's time for serious health foodie's to start planning a garden.It could be full of fruit and veggies.Planting depends on your tastes and how you cook. However a diet full of home grown organic stuff can only be good.It's a great way of eating better as well as creating your owm locavore diet. For beginner farmers think about growing strawberries.These are an easy cropbwith tremendous results.Try to plant on virgin ground, don"t plant the seeds or seedlings where tomatoes,potatoes or even eggplant have been previously planted..They should be planted in the spring as soon as the earth is dry.Plant in full sun.A strawberry crop is invaluable.They can go into everything, from pies to dressings. also the berries are a great snack or dessert just plain or with honey.If you have a lot of land then think about melons.Both watermelon and cantaloupe are delicious and perfect late summer eating.They do require warm sunny days and a lot of care.They have to planted well after the last frost of the season when the ground is warm to the touch.Then they do require fertilizer treatments every three to four weeks.It is hard work but the results are well worth it.If you're a gardening pro,then think about having a few plots dedicated to blueberries and raspberries.Both require much work along with constant trimming and pruning.Treat them right and you will get a phenomenal yield.Blue berries mad raspberries are high in antioxidants as well as flavor.You can create everything from homey cobblers to hand dipped chocolate bonbons. Most people usually start off with vegetables, with tomatoes being their first choice.There are so many varieties to choose from,from beefsteak to plum.The plants require some work(especially if you wind up with an aphid infestation) but the results are so worth it.Nothing beats a fresh picked tomato with just a sprinkling of sea salt.Also bumper crops are perfect for making home made tomato sauce.Their health benefits are tenfold and the more you harvest ,the better your diet.Gardeners are also big fans of carrots and radishes.They are easy togrow and perfect in a summer salad.They also require the least amount of sweat and worry..If you're more adventurous then move on to zucchini.Again this is for more experienced and patient green thumbs.They require constantly misted soil and have to be checked for viruses and blights.Yet ,this squash can be used in all sorts of dishes from ratatouille to being stuffed with chopped meat and breadcrumbs. Now that the season has turned ,it 's time to start planning your garden.Plant what you'll eat the most along with ones that suit your gardening experience.You'll have a cornucopia of just good for you foods to look forward to and enjoy.

The Incredible Shrinking Treats

It looks like our favorite foods are shrinking.More and more snacks and treats are becoming bite sized, and easy to bring with us everywhere.Is this a good thing or a bad?It depends on the product. Miniatures are nothing New.There were Chiklets, those dust mote sized pieces of fruit flavored gum along with the tiny snaps from Pepperidge Farms.Smaller versions are back now with a vengeance and it includes foods you normally wouldn't think of as miniature.Pop Tarts have come out with a tiny version.These come ten to a bag and are stamp sized.They're too teeny to be toasted so you can eat them cold(not always a good choice when it comes to Pop Tarts). Entemann's has come out with a smaller version of their classic fudge doughnuts which sadly can make it a cinch to finish the whole box.Even ice cream brands like Blue Bunny are also selling nibble size treats.There are also smaller versions of some of the Nabisco crackers such as Wheat Thins too. It is fun to have this bite sized yummies every now and then however think about munching some of nature's own mini' to enjoy.For a great snack ,think grape tomatoes. Add a sprinkle of sea salt and they makes a nice treat for anywhere, from the office to the beach.Another mini are the cuties.These are tasty Clementine oranges that are packed with nutrients .Freeze these for a respite from ice ream and ices when the hot weather comes.Another healthy minis the classic Saltine(although not naturally made, made with healthy ingredients )many have shrunken in size but they are big on the healthy ways to be served.You can add peanut butter to them for a nice school snack or even add grape halves or peach slices for fun bites while you watch TV. Miniature anything are fun to eat.However don't go too wild with the smaller versions of junk foodEat the more healthier mini fruits and veggies .Vary the two types for quick bites and fun snack times.

A Better Brunch

Brunches are supposed to be sophisticated affairs yet it seems both home chefs and restaurants still are stuck in the 1950s or 1960s.There are the same old dishes, namely gooey Eggs Benedict and omelets stuffed with soggy veggies and gummy cheeses.It's time to actually serve sophisticated foods made with ingredients suited more for lunch and dinner. David Tanis tackled this problem in his column in yesterday's A City Kitchen column in The Wednesday New York Times Dining section. Brunches both in and out have become pallid affairs.There's no imagination anymore.People ,brunch lovers and even foodie's aren't craving change or any new ideas.This is sad..Mr.Tanis tries to remedy this with spins on classic dishes, even throwing in a variation of a classic Italian dessert.The meal should also be pushed up half an hour to better be classified as more of a weekend lunch.It should also reflect the season.Summer lunches may mean grilled fish with a side of fresh herbs gracing a freshly picked salad . Fall and winter lunches should have a long simmered braised along with featuring the produce of the season. Mr Tanis gives us a truly Spring like lunch.It's great for now or for later on in the season ,perfect for an outdoor gathering.He starts off with a bright and sunny citrus salad , spiked with bubbly Prosecco.(think of this as an homage to that classic brunch libation the mimosa)It is graced with grapefruit ,and Meyer lemon sang with three kinds of oranges, blood, navel and the new Cara Cara.Sugar and almonds are added for sweetness and crunch with a dressing of Prosecco.The main dish is egg free, with it being a crab linguine with creme fraiche.It has mustard and green chile to shake things up.For dessert, it,s a play on the frothy zabaglione.This time it's frozen and espresso flavored. It also has a dash of Cognac along with cocoa powder.It's a great and surprisingly light end for a light meal.Prosecco should be served from beginning to end of the meal instead of mixed drinks. A weekend brunch or lunch should not be weighed down with heaviness.Indulge in good but different than the norm ingredients for something special as well as unique.It will make for a memorable weekend lunch for family or friends.

A Lesser Type Of Truffle

Truffle lovers should rejoice.There is a lesser form of the fungi,called the Burgundy Is it as good as the ones found inPiedmontese"s foothills? that depends on how they're made and who you talk to. New York Times Dining contributor,Elaine Sciolino explored them in today"s Letter From Paris.She interviewed Didier Chabert ,the man behind this fungi.According to him the Burgundy truffle is just as flavorful and rich as what you"d find in Northern Italy. in looks there is resemblance.Both have the same pebbly black color along with the same range of sizes from golfball to baseball.As it matures, however the Burgundy's flesh turns black just like that of the black truffle. It is also one fourth the cost? The low price makes it affordable,good for truffle lovers and especially restaurants.Even French home chefs can take advantage of this cheaper version, yet many do not. Why won't the French take to this Economy model? Two reasons, the aroma and the taste.Truffles have a mix of different scents, from soil ,garlic and sweat.They can also smell like onions , hazelnuts and even pheromones.The Burgundy has a sweeter aroma, and less pungent.It also loses it's" taste in cooking.The best way to eat them is freshly harvested and raw, according to Monsieur Chabert.It may just need a little fleur du sel to bring out the flavor.Yet they are better than what the Chinese are importing to France.The newly imported to France Asian variety have been chemically treated and leave a burning sensation in the stomach for two days afterwards. What is the best truffle.The original from Piedmomte! Yet if you can't afford it then go for the Burgundy version.Is a lesser form of luxury.

The Return Of The Sandwich

It seems a classic is returning to lunch boxes and menus across the land.What is it? The basic sandwich.It could be that people are tired of all those salads or are just sick of wraps.The stuff of a good midday meal has returned and with a tasty vengeance. The marriage of filling and bread ,originated with the Earl o Sandwich who asked for two roast beef slices between bread slices during a gambling spree.From then on it's graced tables, making a quick and easy lunch.Unfortunately i has been vilified in previous years because. It was deemed not nutritious because of the cold cuts used along with the condiments.?However.Nothing beats a well made sandwich whether hot or cold.Thanks to chains like Jake's WayBack and Red Robin, hot sandwiches are coming back.These are not just burger joints.They do have fun burgers that have slices of , rich cheddar,avocado and tomato on them, along with flavored mayo and apple wood smoked bacon.If you do want a fat free sandwich ,then nix the bacon and cheese.A grilled chicken sandwich is another good choice and again both places can customize it to suit your needs. Even homemade sandwiches are becoming on trend again.Thanks to Boar's Head, sandwich lovers and foodie's can create a really good sandwich.The company has low sodium versions of some of their most popular meats.This is perfect for ham lovers who just won't give up a good old fashioned ham on rye.Italian cold cuts are the best for heroes.If you're worried about the nitrates, then just treat yourself to a homemade everything hero once or twice amont.Another idea is sticking with one kind of meat like mortadella or sopressata and layering sliced tomatoes and arugula on it.Add low sodium cheeses too if you want.If you still want a hearty sandwich but love the sandwich ,then think about soy meat.Granted, they're not as flavorful as the real thing but they can sub in nicely,for ham, turkey and roast beef.You can also just have a.simple tomato sandwich.Toast the bread ,slather on the mayo and add thickly sliced vine ripe tomatoes. The sandwich is back.Celebrate with a burger from a chain or one you made yourself.Savor it, enjoy the meshing of a good filling with a tasty bread , bun or roll.Welcome this old friend back into your life.