This week, we made loads of Halloween-themed food, gazed jealously at Vicky's travel pics from Rome, and welcomed a new pooch to the office. See it all in the slideshow!
These fun and easy vampire mouth cookie sandwiches take their inspiration from s'mores, with a chocolate-graham-cracker mouth, red-dyed frosting gums, mini-marshmallow teeth, and almond-sliver fangs.
Finely chopped mushrooms lend earthiness to these pan-fried Chinese dumplings, which sport a spicy mushroom-spring onion interior. After they get a quick fry in a pan coated with hot oil, a bit of water is added. They're then covered and steamed until tender-crisp. The result is comfort food to the nth degree, especially when there's a simple black vinegar, chile and soy sauce-based dipping sauce alongside.
Most would agree, the best part of fried chicken is the skin. Evil-genius chef Sean Brock decided to skip the middle man—er, chicken—and go right for the good stuff. He serves these deep-fried strips of chicken skin as a bar snack at Husk, and was benevolent enough to share the recipe for them in his new cookbook, Heritage.
What's better than spareribs? How about Filipino deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.
Halloween candy is just fine, but come fall, I crave creamy, chocolatey oatmeal stout. I asked our crew of beer experts—all Certified Cicerones—about the best of the bunch.
Pumpkin and pizza are not the most common bandmates, but I'm gonna try and convince you that they should get together and jam out a bit more often. My proof: this sweet-yet-savory pumpkin pizza with gentle warm spices, three cheeses, and a little sage.
How does presentation inform the dining experience at a restaurant? We talk to Chef Anita Lo about the plating philosophy at her restaurant, Annisa.
This farrotto—farro cooked in the style of risotto—from Sean Brock's new cookbook, Heritage, is the perfect foil to the artfully composed, modernist plates that make up most of the book: it's a warming, rustic potful of fall flavors.
The loaded baked potato is an American classic with an allure that's hard to deny. Just think about it: a fluffy potato mixed with Cheddar cheese, sour cream, bacon bits and chives. Saying those words out loud is enough to set visions of melty, steamy spuds dancing in your head. But now, what if we told you that Mrs. T's Pierogies has found a way to pack all of that explosive flavor into a pasta shell? Yep, that's right. Introducing the new Loaded Baked Potato Pierogies from Mrs. T's Pierogies.
This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors.
Rummy bears = gummy bears soaked in alcohol. But little bears with boozy bellies are just the beginning.
Cooks are often told that even the tiniest bit of yolk or fat in egg whites will prevent them from whipping properly. Is it true? We put this common piece of kitchen lore to the test.
A few years ago, Southern Living opened a recipe feature by declaring, "It doesn't get much more Southern than a plate of Fried Green Tomatoes." 25 years ago, that would have been dead wrong.
Want to eat churros every morning but don't want to deal with daily deep frying? Then these waffled churros are for you. Plus, the nooks and crannies of the waffled churros provide space for the chocolate sauce to pool.
Sugar addicts take note: Rose Levy Beranbaum, author of The Baking Bible, shares her list of favorite cookbooks, sweet and savory.
Watermelon and Red Onion Salad With Bibb Lettuce, Pickled Shrimp, and Jalapeño Vinaigrette From 'Heritage'
Chef Sean Brock's salad from his new book, Heritage, hits all the right notes: the melon is sweet and juicy, the onions are bracing, the vinaigrette is spicy and tangy, and the pickled shrimp are...all of the above.
Snickers and Milky Way bars are all well and good, but what other candies are deserving of some Halloween love? From Lion Bars and Whoppers to Airheads and Nerds, we've got our eyes on quite a few. Here's what we've been hoarding for October 31.
To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can of chopped green chilies. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching.
Scotch really is one of the most expensive drinks out there. But even if you're watching your wallet, there are some great bottles to try.
Scarred by childhood memories of dry, tasteless rice balls, I set out to create arancini the way we all want them to be: crisp on the outside with a shattering crust that breaks open to reveal tender grains of rice suspended in a rich and flavorful creamy sauce. At at the center: stretchy melted mozzarella cheese.
Though the South is home to many delicacies, a longstanding cheese-making tradition isn't among them. But that's starting to change, and while cheesemakers are following all kinds of roads to cheese, the region's particular climate makes for some interesting commonalities among its increasingly delicious cheeses.