Delancey Hollywood has it right: a tasting of four different beers to enjoy with your pizza.

If you can’t make it to Hollywood, create the concept at home. How about debuting it during the Super Bowl?

Since most people don’t want to consume four entire beers with a pizza, buy plastic tumblers for shorter pours.

The biggest challenge is what beers to offer. You can do a tasting of four different lagers or other beer types to compare brands, or mix it up: an ale, IPA, lager and stout, for example.

We’re so into this idea, we’re going to have it for lunch today.

Now, the second biggest challenge: What type of pizza to order?
 
 
> The history of pizza.

> The history of beer.

> The different types of beer: a photo glossary.

> A year of pizza holidays.
> 50 pizza recipes you’ll want to try.

If you love to snack on olives, look for ways to add them to your main courses. We enjoy everything from olive mashed potatoes to olive omelets and olives in pasta.

This classic Moroccan dish, courtesy of OlivesFromSpain.us, combines chicken with briny olives and preserved lemons, which contribute their own special pickled taste. The result: rustic flavors layered with citrus accents.

Manzanilla olives are the Spanish green olives are available in most supermarkets, often pitted and stuffed with pimento or garlic. You can substitute other green olives or even caperberries.

You can buy preserved lemons at many olive bars, or make your own with this preserved lemons recipe.

RECIPE: MOROCCAN CHICKEN & OLIVES

Ingredients For 4 Servings

How delicious does this look? Photo courtesy Olives From Spain.

1. PREHEAT oven to 400°F. Season chicken breasts with salt and pepper.

2. HEAT a large, heavy bottomed sauté pan over medium high heat. Add two tablespoons of olive oil to the pan. When hot, add the chicken breasts skin side down. Cook until skin is golden brown and the skin is crispy, about 4-5 minutes.

3. FLIP chicken breasts over, add the rosemary sprigs to the pan and place the entire pan in the oven. Cook until the chicken is just cooked through, about 10-12 minutes, or until a thermometer placed in the chicken reads 150°F.

4. REMOVE the chicken from the pan, add the olives, preserved lemons, lemon juice, parsley and about 1/4 cup extra virgin olive oil to the pan. Whisk to combine; this will be the sauce.

5. DIVIDE the chicken among four plates, heat the sauce over medium heat and spoon evenly over the chicken breasts. Serve while hot and enjoy with a vegetable side such as roasted onions or carrots, plus a optional starch—rice or other grain, or crispy roasted potatoes.

Check out what they’re up to, and adapt the ideas to your own sandwiches.

PB&J. At South Water Kitchen in Chicago, the PB&J stands for Pears, Brie and Jam. The sandwich is composed of sliced pear, Brie and blueberry jam on whole wheat bread. If you want a “real” PB&J, Chef Todd Richards of The Shed at Glenwood, Atlanta, batters and fries a conventional PB&J sandwich (see the photo).

Grilled Cheese. At Cannery Brewing Company in Monterey, California, the Short Rib Grilled Cheese combines braised short rib, oven-roasted tomatoes, goat cheese and Provolone, along with balsamic onions and pickled peppers on sourdough bread.

Dagwood. How about a piled-high Dagwood with lamb instead of cold cuts? Chef Rodney Scruggs of The Occidental in Washington, D.C. combines thinly sliced lamb shoulder with goat cheese, arugula, pickled ramps and strawberry jam. (That sounds awfully gourmet for a Dagwood!)

Panini. Italian grilled sandwiches—panini—go fusion filled with Middle Eastern and Asian ingredients such as grilled tofu. The Peanut Panini from Parish in Atlanta combines green peanut “hummus,” tomato jelly and prosciutto on ciabatta bread.

Pulled Pork. Chef Allison Leono of Goodyear, Arizona transfers classic Carolina pulled pork in mustard sauce from its classic bun into Thai rice paper wraps—with fresh mango!

You don’t have to travel the country to try these sandwiches. Here are the latest hot recipes described above:

Read the full article.
  

But in 2014, other foodie favorites were added to our lexicons: You can read the full article here.

Some of these foods have been available in the U.S. since we were in grade school, but familiar only to those who frequented say, bistros (Croque Monsieur, anyone) or Sicilian-style restaurants (arancini).

The criterion for inclusion in the dictionaries, according to the article, is how widely the term is now used. That is, has it reached mainstream America via everyday cookbooks, or mentions in broadcast cooking segments, digital and print articles?

Thanks to a proliferation of cooking shows, and of food media in general, the answer is often yes. (The article points out that few people had heard of ras el hanout, a Moroccan spice blend, before Top Chef. Thanks to its frequent use on the popular cooking show, it entered the American Heritage Dictionary in 2011.)

So grab an imaginary fork and knife and dig in!

New Food Terms In The American Heritage Dictionary

New Food Terms In The Merriam-Webster Dictionary

New Food Terms In The Oxford Dictionaries Online

 
It’s still January, and you’ve got time to make more new year’s resolutions. Resolve to try everything above that you haven’t yet had!
  

Ingredients Per Serving

 
Preparation

1. BEAT the eggs, milk, salt and pepper in microwave-safe bowl or 12-ounce coffee mug, until blended. Add cheese or herbs as desired.

2. MICROWAVE on HIGH for 45 seconds, then stop and stir. Continue to microwave until the eggs are almost set, 30 to 45 seconds longer. Serve immediately.

Variations For Any Scrambled Eggs Recipe

 
MILK VERSUS NO MILK

Always add milk (ideally whole milk) or cream to scrambled eggs. The fat in the milk/cream slows down the cooking process, and the additional water (milk is approximately 87% water) adds to the tenderness.

On the other hand, don’t add milk to omelets. They have a more compact structure; adding milk can make them harder.