5 Days of Fall: Mushrooms

Yay, it's finally Friday, which means it's the last day in our 5 Days of Fall series. So far we've featured cranberries, pumpkins, currants and gooseberries, and sweet potatoes. Today we're featuring our extra fave fall delight - mushrooms! So check out our tips and recipes below!

• Selection: Pick mushrooms that are bruise-free, aren't shriveling, and aren't slimy. The stems should be firm and the same color throughout.


• Storage: Place them in a paper bag and store in the fridge and your mushrooms will stay slime-free much longer than if you store them in plastic. Brush the dirt off or wash them right before eating (as opposed to right after bring them home) to help them last longer).


• Preparation: After brushing off any dirt, slice and add to just about anything - soups, salads, pasta, vegetable sautes, stir-fry, you name it!


• Fun Fact: Mushrooms continue to grow after they are picked.


• Fun Fact: Mushrooms have a very similar vitamin content to that of meat. Good news for vegetarians!

Grilled Portabella Sandwich

Shiitake S'ghetti

Mommy's Mushroom Pizza

Miss a post? Catch up for the week!

Monday: Cranberries
Tuesday: Pumpkin
Wednesday: Currants and Gooseberries
Thursday: Sweet Potatoes
Friday: Mushrooms (above)

5 Days of Fall: Sweet Potatoes

It's Thursday, which means it's Day 4 in our 5 Days of Fall series. So far we've featured cranberries, pumpkins, currants and gooseberries, and now today it's time for sweet potatoes. So check out our tips and recipes below!

• Selection: Look for taters that are smooth, dry, and clean. Funny shapes aren't the end of the world, especially since many recipes call for peeling and mashing.


• Storage: If stored in a cool and dry place (55-65 degrees F), they'll keep for at least a month. Don't refrigerate them unless they're cooked. Brush off dirt but don't wash until you're ready to use - washing will cause them to spoil faster.


• Cooking Tip: Keep the skin on while cooking to preserve nutrients, then peel it off right - it'll be easier this way, too! You can cook in the microwave by piercing a few times with a fork, setting on a paper towel, and microwaving for 5-9 minutes for 2 potates (increase the time a bit for more potatoes).


• Fun Fact: You can call a sweet potato a yam (it's generally accepted) but it really isn't - yams are only grown in Africa and Asia and are botanically quite different from sweet potatoes.

Mashed Sweet Potatoes

Sweet Potato Chips and Dip

Sweet Potato Gnocchi

Miss a post? Catch up for the week!

Monday: Cranberries
Tuesday: Pumpkin
Wednesday: Currants and Gooseberries
Thursday: Sweet Potatoes (above)
Friday: Mushrooms

5 Days of Fall: Currants and Gooseberries

Hope you're enjoying our 5 Days of Fall series so far and that it's getting you in the mood for the new season. Today we're featuring ribes, which are a classification of fruits that includes edible currants (black currant, red currant and white currant) and gooseberries. Who knew there was even a categorization for that?

Black and Red Currants

• Selection: Red currants should be deep red and soft when ripe. Black currants will be a deep purple, almost black.


• Storage: Refrigerate unwashed in a plastic bag for up to 4 days. Can be frozen for 1 year.


• Usage: Black currant is most commonly used in the syrup called cassis - which is great in cocktails!


• Fun Fact: Black currant became popular in the UK during World War II since they're a great source of vitamin C and oranges weren't as readily available. After the war, the popularity continued and most of the black currant crop was made into syrup and given to children for free.

Gooseberries

• Selection: Picked when at full size but before they ripen.


• Storage: Use within three days. Keep refrigerated.


• Fun fact: Gooseberries are often said (who knew?) to be one of the fruits in the Fruit of the Loom logo but in fact those are green grapes.

Kir a la Maison

Chimayo Cocktail

Liverpool Kiss

Miss a post? Catch up for the week!

Monday: Cranberries
Tuesday: Pumpkin
Wednesday: Currants and Gooseberries (above)
Thursday: Sweet Potatoes
Friday: Mushrooms

5 Days of Fall: Pumpkin

Nothing screams fall like pumpkins, right? Whether you're carving a jack o' lantern for Halloween, whipping up a pumpkin pie for Thanksgiving, or toasting pumpkin seeds, there are tons of traditional ways to enjoy pumpkins and get in the fall spirit. And there are plenty of unique ways, too! So dig in and enjoy our pumpkin tips and recipes.

• Selection: For cooking, pick a smaller pumpkin because the flesh has more flavor. Their skin shouldn't be shiny and they should be relatively blemish-free with the stem intact. If you're picking a pumpkin for carving a jack o' lantern, anything goes. Some people prefer smooth, pretty, perfectly round pumpkins but you can get creative with your designs on some odd-shaped pumpkins, too.


• Storage: Store in a cool, dry place (45-60 degrees F) for up to a month or refrigerate (if you have enough room!) for up to 3 months. Otherwise just buy right before you're ready to use - they'll last about a week at room temperature.


• While we love fresh pumpkin for many reasons, canned is also a great way to go. It's still surprisingly stocked with vitamins and nutrients and is WAY easier. And usually ends up being more economical, too. So don't be ashamed - be grateful you've got an easy shortcut!


• Fun Fact: Pumpkins used to be recommended for removing freckles and curing snake bites.


• The term "pumpkin head" in colonial times came from the fact that they would use a pumpkin half placed on a person's head to use as a guide when cutting hair. The original "bowl cut"!

Pumpkin Bowl

Pumpkin Spice Cookies

Cinnamon Crunch Pumpkin Seeds

Miss a post? Catch up for the week!

Monday: Cranberries
Tuesday: Pumpkin (above)
Wednesday: Currants and Gooseberries
Thursday: Sweet Potatoes
Friday: Mushrooms

5 Days of Fall: Cranberries

Ah, the beginning of fall. What a great time of year! To kick of the new season, we're showcasing some of our favorite fall foods this week. We're kicking off the week with cranberries, so read on for more information!

• Selection: Fresh cranberries should be firm, shiny, and plump, and bounce if you drop them. Color should range from bright red to dark red. Avoid shriveled or brown-spotted berries. Peak season is September through December.


• Storage: Dried, frozen, and canned berries are always available. Fresh cranberries can be refrigerated up to 2 months in a tightly-sealed plastic bag. Get rid of soft berries before storage as their deterioration will quickly spread to the rest. Cooked berries can last up to a month in the fridge. Fresh washed berries can be frozen for up to a year in an airtight bag.


• Cranberries are packed with antioxidants and cancer-fighting elements. Pure cranberry juice acts as a sort of human drain-o by cleansing the digestive system.


• Fun Fact: It is believed cranberries were served at the first Thanksgiving, based on their abundance at the time, but there's no way to actually know for sure.

Thanksgiving Cranberry Sauce

Cranberry Walnut Goat Cheese Pyramid

Cranberry Feta Salad

Miss a post? Catch up for the week!

Monday: Cranberries (above)
Tuesday: Pumpkin
Wednesday: Currants and Gooseberries
Thursday: Sweet Potatoes
Friday: Mushrooms

5 Days of Meat: Seafood

It's Friday and that means it's the last day of our 5 Days of Meat series. Today we're featuring seafood, and while some people might not call it meat, we still wanted to share a few quick tips and recipes about it. Dive in!

• Types: There are so many types of seafood it's impossible to name them all! From mollusks to fish, seafood is one of the most versatile options you have. Choose a white fish like sole or flounder for a lighter meal, and a heavier tuna or swordfish for a meatier dish. Scallops complement a light vegetable medley or risotto beautifully. With seafood, just choose what you like and get creative!


• How to cook: Seafood can be boiled, grilled, fried, baked, broiled, steamed - you name it! Overall, with a handful of exceptions like salmon and tuna, fish should be cooked through but still maintain its natural moistness. Raw sushi quality seafood is delicious as well, but make sure it's grade A quality!


• Wine Pairing: The cliché is to go with a white – a sweeter white for drier fish, and a drier white for meatier fish. But be rebellious and try a Malbec with a medium-rare filet of salmon and you won't be disappointed.


• Veggie pairing: Seafood goes great with everything. Try it with spinach and asparagus for a high iron kick!

Mexican Shrimp Scampi

Moroccan Spiced Salmon

Rotel Tilapia

Miss a post? Catch up for the week:
Monday: Turkey
Tuesday: Chicken
Wednesday: Beef
Thursday: Pork
Friday: Seafood (above)

Like our 5 Days of Meat series? Then check out our 5 Days of Cheese, 5 Days of Fruit and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

5 Days of Meat: Pork

And the week continues! This week we've been providing a brief overview of different kinds of meats along with a few of our favorite recipes for each. Today's featured meat is "the other white meat": pork!

• Cut: The least fatty part of the pig the pork loin, but pork is commonly bought as bacon/ham/sausage, rips, and chops. As they say, everything's better with bacon!


• How to cook: Roast a whole piece of pork in the oven or fry in a frying pan. Ribs can be boiled and then barbecued just until crispy. Pork is best eaten somewhere between medium and well done.


• Wine pairing: Choose a succulent red like Beaujolais.


• Veggie pairing: Try with roasted potatoes, carrots, and peas for a delicious medley.

Peach Pork Chops

Honey-Mustard Pork Cutlets

BBQ Spring Rolls

Miss a post? Catch up for the week:
Monday: Turkey
Tuesday: Chicken
Wednesday: Beef
Thursday: Pork (above)
Friday: Seafood

Like our 5 Days of Meat series? Then check out our 5 Days of Cheese, 5 Days of Fruit and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

5 Days of Meat: Beef

This week's theme is meat, with a quick overview and some of our favorite recipes each day. So far we've featured turkey and chicken; today's featured meat is beef. Dig in!

• Cuts: There are so many! Most common are rib eye, t-bone, filet mignon, flank, or ground. They are all good, but offer different ratios of fat to protein and tenderness and flavor.


• How to cook: On a grill! If that is not possible, opt for a frying pan or simply stick into the oven. Beef is best medium rare but can be cooked anywhere from rare to well done. Ground beef tends to be lower quality meat that steak cuts, so medium is often a better heat choice for burgers.


• Wine Pairing: Choose a fruity, full-bodied red to complement the iron-rich beef.


• Veggie Pairing: Great with roasted brussel sprouts, broccoli and mashed potatoes.

Bacon Cheeseburger Quesadillas

Beef Stroganoff

Cheeseburger on a Stick

Miss a post? Catch up for the week:
Monday: Turkey
Tuesday: Chicken
Wednesday: Beef (above)
Thursday: Pork
Friday: Seafood

Like our 5 Days of Meat series? Then check out our 5 Days of Cheese, 5 Days of Fruit and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

5 Days of Meat: Chicken

Hope you enjoyed yesterday's overview on turkey. Today in our 5 Days of Meat series we're featuring chicken. So check out our quick info below and try some of our easy chicken recipes!

• Cuts: You can buy chicken, like turkey, whole, breast, wings, legs, and ground. We love using Tyson's pre-cooked chicken strips because they make dinner time SO much easier and you never find any gnarly bits!


• How to Cook: Chicken should be cooked all the way through so there is no pink left in the middle, but still be moist.


• Wine Pairing: You can eat chicken with pretty much anything, thought white wine goes well in particular. Try a dry Riesling to complement the moistness of the chicken.


• Veggie Pairing: Chicken goes excellent with spinach, asparagus and pretty much anything green. Add to soup with carrots and celery or on top of a salad for a low calorie punch.

Boursin Chicken Wraps

Chicken Teriyaki Kebabs

Chicken Picante

Miss a post? Catch up for the week:
Monday: Turkey
Tuesday: Chicken (above)
Wednesday: Beef
Thursday: Pork
Friday: Seafood

Like our 5 Days of Meat series? Then check out our 5 Days of Cheese, 5 Days of Fruit and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

5 Days of Meat: Turkey

This week we're doing a quick overview of different kinds of meats with a few of our favorite recipes for each. We're kicking off the week with turkey, which we think is very underrated and should be celebrated year-round!

• Cuts: Turkey comes in many different packages; the entire bird, the breast, legs, or ground up. Ground turkey is our secret weapon - it's lower calorie than ground beef and still tastes great!


• How to cook: Treat turkey as you would chicken. Meat should be thoroughly cooked but still moist. Stick in the oven to roast, sizzle in a pan for stir fry, or steam.


• Wine pairing: Turkey goes nicely with a light red, like a pinot noir, or a dry white, like Chardonnay.


• Veggie pairing: People always think of Thanksgiving when it comes to turkey so why break up a winning combo? Pair your turkey with sweet peas and sweet potatoes!

Turkey Tortellini Soup

Turkey Nachos

FunnySpoon's Turkey Chili

Miss a post? Catch up for the week:
Monday: Turkey (above)
Tuesday: Chicken
Wednesday: Beef
Thursday: Pork
Friday: Seafood

Like our 5 Days of Meat series? Then check out our 5 Days of Cheese, 5 Days of Fruit, and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

5 Days of Cheese: Goat Cheese

It's, sniff, the last day of our "5 Days of Cheese" series. You might be cheesed out already but we sure aren't! Check out our tips and recipes for today's featured cheese: Goat Cheese!

• Origins: Has been around for thousands of years, debatably one of the first dairy products.


• Aging: Brined for several months.


• Texture: Can be soft and spreadable with no rind, or firmer with a rind.


• Fun fact: Goat milk is more similar to human milk than cow milk, and is served to young children who have a limited tolerance to cow milk. It is lower in fat and higher in vitamin A and postassium. Goat cheese is common in the Middle East, Africa, and Mediterranean countries because goats can survive in harsher conditions whereas cows cannot.


• Wine Pairing: Goat cheese goes best with a dry white from the Loire River Valley, like a Sancerre or Vouvray, or Gewurztraminer. Also pair it with champagne.


• Serving: Goat cheese is delicious crumbled into salads, spread over tartines, or stuffed into omelets. It is fairly versatile and can even be used in pasta dishes to add tangy flavor.

Goat Cheese Quick Dip

Baby Spinach and Goat Cheese Salad

Goat Cheese Fettucine

Miss a post? Catch up for the week:
Monday: Cheddar
Tuesday: Parmesan
Wednesday: Brie
Thursday: Blue Cheese
Friday: Goat Cheese (above)

Like our 5 Days of Cheese series? Then check out our 5 Days of Fruit and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

5 Days of Cheese: Blue Cheese

It's Day 4 of "5 Days of Cheese" and we're not cheesed-out yet! Today we're featuring the family of Blue Cheese. Check out our tips and recipes below!

• Origins: Blue cheese is actually a general classification referring to any cheese that has had the Penicillium cultures added, resulting in blueish spots or veins throughout. It can be made from cow's milk, sheep's milk, or goat's milk and can originate from any country. Unsurprisingly, it is believed blue cheese was created by accident.


• Aging: 3-4 months


• Texture: Soft and crumbly (with Roquefort being slightly harder)


• Cheeses in the family: Roquefort (France), Stilton (England), Gorgonzola (Italy)


• Fun fact: Oregonzola is a modern cheese modeled after the famed Italian Gorgonzola but produced in the state of Oregon.


• Wine pairing: Any sweet white, a strong red, or port wine


• Serving: Blue cheese is great by itself (just serve with wine and bread), mixed into salad dressings or thrown on top of a salad, or melted in certain dishes.

Blue Cheese and Onion Dip

Chez Papa Salad

Sweet Potato Chips and Dip

Miss a post? Catch up for the week:
Monday: Cheddar
Tuesday: Parmesan
Wednesday: Brie
Thursday: Blue Cheese (above)
Friday: Goat Cheese

Like our 5 Days of Cheese series? Then check out our 5 Days of Fruit and 5 Days of Veggies series too!

5 Days of Cheese: Brie

It's Day 3 of "5 Days of Cheese" and we're in heaven. Hope you're enjoying this as much as we are! Today's featured cheese is Brie.

• Origins: The province of Brie in France (now roughly the area called Seine-et-Marne). It is made from cow's milk.


• Aging: 4-5 weeks. It is not pasteurized in most of Europe but is required to be pasteurized in the US and Australia.


• Texture: Soft ripened. The rind can be eaten and helps contribute to the flavor.


• Similar cheese: Camembert (from the Normandy region of France)


• Fun fact: Salvador Dali's famous painting, "The Persistence of Memory" (more commonly referred to as "Melting Clocks"), was inspired by melting Camembert on a hot summer's day.


• Wine pairing: Cabernet or Burgundy


• Serving: While Brie can be used in heated dishes, it is best enjoyed in its full glorious round. Check out the recipes below or simply set out a round with some crackers at your next party. To help your guests avoid a social faux pas, guide them by slicing the first slice - cut a triangle from the middle outward, which will encourage partakers to follow the trend and cut their own wedges. And remember - the longer it sits out the more it stinks but the better it tastes and the creamier it gets!

Fruit and Almond Topped Brie

Fruit and Cheese Bites

Melted Brie and Pesto Appetizer

Miss a post? Catch up for the week:
Monday: Cheddar
Tuesday: Parmesan
Wednesday: Brie (above)
Thursday: Blue Cheese
Friday: Goat Cheese

Like our 5 Days of Cheese series? Then check out our 5 Days of Fruit and 5 Days of Veggies series too!

5 Days of Cheese: Parmesan

It's Day 2 of our "5 Days of Cheese" series and today we're featuring Parmigiano-Reggiano, or Parmesan as we usually call it. Check out our tips and recipes below!

• Origins: Created in the Middle Ages, it is named after the producing areas in Emilia-Romagna and Lombardia. Under Italian law only cheese produced in these two provinces can be labeled Parmigiano-Reggiano. Parmigiano is named after the Parma, and Reggiano comes from the Italian adjective for Reggio Emilia.


• Aging: Considered to be at its best between 24-30 months, but can be as young as 6 months and as old as 6 years.


• Texture: Hard granular cheese, cooked but not pressed. Made from raw cow's milk.


• Fun fact: Boccaccio praised parmesan in the Decameron where he refers to "a mountain, all of grated Parmesan cheese." Parmesan is made from the milk of cows that have only been fed grass and hay.


• Wine pairing: Parmesan goes well with mostly anything. Try pairing it with a fuller red like a Cabernet Sauvignon or dry white like a Chardonnay.


• Serving: Most commonly grated over pasta, soup, and risotto, or eaten in chunks paired with balsamic vinegar. It is a key ingredient in pesto. Parmesan crust can be added to soups for additional flavor or gnawed on until soft.

Parmesan Crips

Risotto Microwavo

Spicy Parmesan Chicken

Miss a post? Catch up for the week:
Monday: Cheddar
Tuesday: Parmesan (above)
Wednesday: Brie
Thursday: Blue Cheese
Friday: Goat Cheese

Like our 5 Days of Cheese series? Then check out our 5 Days of Fruit and 5 Days of Veggies series too!

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

5 Days of Cheese: Cheddar

If you're a fan of cheese, and if you've been following our "5 Days of ..." series, you're gonna love this week's theme: 5 Days of Cheese! It hardly seems fair to restrict such fabulousness to only five days, but we'll do the best we can to cover some tips, fun facts, and recipes throughout the week. Today we're kicking off the week with cheddar.

• Origins: The village of Cheddar in Somerset, England. It has been made since at least 1170. It possibly derived from Cantal cheese, from France, and you can detect similarities in the flavors even today. It is made from cow's milk.


• Aging: 3 months to 5 years, depending on the variety. In general, the longer cheddar ages, the sharper it tastes.


• Texture: Semi-hard to hard


• Similar cheeses: Cantal, Red Leicester, Colby


• Fun fact: Normally cheddar is white or pale yellow, but many cheesemakers color the cheese to the orange hue that is familiar to most cheddar-lovers. It is done now because that's what most people prefer, but the reason they started in the first place is unclear.


• Wine pairing: A strong red like a Cabernet Sauvignon or Syrah, or a white like Sauvignon Blanc.


• Serving: Cheddar melts easily and is great in Mexican food, soups, or any other dish that uses melted cheese. It's also great cold, such as on sandwiches or served with crackers and apples.

Striped Cheese Triangles

Cheesy Potato (& Beer!) Soup

Bacon Cheeseburger Quesadillas

Miss a post? Catch up for the week:
Monday: Cheddar (above)
Tuesday: Parmesan
Wednesday: Brie
Thursday: Blue Cheese
Friday: Goat Cheese

Like our 5 Days of Cheese series? Then check out our 5 Days of Fruit and 5 Days of Veggies series too!