This week, we paid behind-the-scenes visits to restaurants and butcher shops, whipped up some Halloween recipes (including a massive, four-tier ice cream cake), played with dry ice, and dressed the doggies up in costume. See it all in the slideshow!
Recently, I posted about a kale gratin made with an obscene three cups of heavy cream. Well, gratin, this mac 'n' cheese from Marcus Samuelsson's new cookbook, Marcus Off Duty, will see you those three cups of cream and raise you coconut milk, bacon, crème fraîche, a stick of butter, and pasta. Oh, and over a pound of cheese.
Having the girls over for a weekend dinner, or a long catch-up session, or a Bachelor marathon? (Hey, no judgement.) Have a dinner on-hand that's as simple as it is indulgent.
Let's talk about how October went. The bad news: rainy weather, a chill in the air, and the sense that you really need to walk around wrapped in a fuzzy blanket to make it through. On the plus side: hot toddies! And excellent tea, and good coffee, and a nip of Scotch when nothing else will do the trick.
Inspired by my recent trip to Northeastern Thailand, this steak salad combines ingredients readily available in the average supermarket with distinct Issan flavors. Sliced steak, onions, and tomatoes are tossed in a fiery dressing made with pounded garlic and chilies flavored with lime juice and fish sauce. Fried lemongrass adds crunch and lemongrass flavor without the fibrous strands raw lemongrass leaves behind.
Halloween-themed dinner doesn't get much easier than this ghost- and spider-topped pan pizza. Of course, it doesn't hurt that it tastes really good.
You don't have to give up that crisp, brown, Southern-style crust to enjoy sweet and moist Northern-style cornbread. We tweaked our Northern cornbread recipe until we finally arrived on a version that delivers both, with plenty of golden corn flavor to boot.
A couple months back I got a message from a longtime Serious Eater with an intriguing idea. We all know that copper is the king of cookware with even better conductivity than steel, right? So what would happen if we were to bake pizzas on a slab of solid copper?
There's a reason why these meatballs have a permanent place on the menu at Marcus Samuelsson's Harlem hotspot, Red Rooster, and why they get mentioned in nearly every review of the place: his grandmother was on to something. In an act of kindness, he shares the recipe—her recipe—in his new cookbook, Marcus Off Duty, and it's a winner.
This year, throw a Halloween cocktail party. We've got some spooky recipe ideas for you, but all you really need to get the party started is something to drink, like a bottle of crisp, refreshing Casal Garcia Vinho Verde.
Curry paste is good for plenty more than making curry. Chefs around the country tell us how they use it for Mexican sauces, steamed fish, a coconut dessert, and more.
This month, we ate ridiculously good gelato in Rome, fresh scallops in Oslo, and a stellar apple tart in New Jersey.
Today, candy corn is Halloween's Rodney Dangerfield. But as someone who earnestly loves the stuff, I think it's worth taking a moment to consider just how much we owe those humble kernels.
For the most part, the best way to proceed in the kitchen is carefully and deliberately. But there are times when you need to get a big job done, and fast. Or maybe you just want to show off a little pro-style flair to impress your friends (we don't judge). Regardless of your reason, here's a technique for just such occasions: cracking eggs one-handed. We break it (and plenty of eggs) down.
Loosely based on Middle Eastern tabbouleh salad, this easy make-ahead salad combines grape tomatoes (sweet and ripe any time of year) with cucumber, parsley, mint, and quinoa for a bright and refreshing make-ahead salad that's hearty enough to serve as a light meal.
Perks of Faith Durand's job at The Kitchn include a nonstop flow of new cookbooks to check out—more volumes than most of us can find space for. But how do you cull the keepers from the pack?
Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl.
As the weather chills, and what you eat becomes more indulgent, so can what you drink. These beers can bring out harmonies in food flavors, tame spice, cut through richness, and cleanse your palate, all matching the intensity of anything on your plate.
For years I used to do it the way you're probably doing it now: by painstakingly trying to cut big chunks of meat into smaller pieces with the aid of a wooden spoon. It's tedious, time consuming work that doesn't even deliver the best end results. These days, I turn to a different tool: the potato masher.
On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced roasted pepitas plays off the roasted broccoli flavor.
Perhaps you buy your candy in bulk and have far too much leftover after the holiday. Maybe you're throwing a Halloween bash and need a showstopper to feed a crowd. Or you're just feeling gluttonous. No judgments here. Be warned, though: this is the ice cream cake to end all ice cream cakes.
While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.