Dark and Stormy's creamier cousin from Beloved in Greenpoint, Brooklyn is more complex than Gosling's tempest, but it's every bit as easy to drink. Sweetened ginger juice brings a funky spice and milky mouthfeel and bittersweet Cynar rounds it all out.
October 7, 2012 – October 13, 2012
Ultra-creamy, garlicky polenta forms a fine foundation for rich, meaty tomato ragù.
These scones are for those of us who crave something savory, but still want flaky pastry in the morning.
Chinese-style pork belly steamed in a bowl with pickles and chilies until tender.
I've had the most success with chicken sausages, like this one for roasted garlic and feta chicken sausage. It's a nod to my Greek dominated neighborhood of Astoria, New York. Garlic and feta do most of the work in flavoring this chicken sausage.
With a name like Mississippi Mud Cake, there's no doubt that this dessert deserves to be included in Southern Living: Classic Southern Desserts.. It uses simple ingredients to create a densely chocolate sheet cake lightened by marshmallows.
Marcus Samuelsson's penchant for Southern American-African-Swedish fusion cuisine always makes him an interesting chef to watch. His recipe for Mac and Greens, adapted in Ellen Brown's Mac & Cheese, fits right into his oeuvre. The recipe title is apt, as his mac contains just as much greenery as pasta. Braised collards and bok choy pair perfectly with the gooey cheddar-Gruyère-Parmesan mix, and the hints of soy and coconut lend glutamate-rich depth. But don't be fooled, this is no health food--there's bacon, heavy cream, and plenty of cheese in each and every nook and cranny.
A frozen alternative to pumpkin pie, with gingersnap cookies and candied ginger folded inside.
Aged rum, blood orange juice, and bittersweet Campari make a vivid red punch.
Bourbon and applejack are mixed with maple syrup and hard cider to make a sweet sipping cocktail that is slightly effervescent.
Sparkling apple cider, black tea steeped with cinnamon sticks and a few drops of lemon juice make up this tasty grown up version of a non-alcoholic punch.
Use a strongly flavored pumpkin ale and combine it with the tart sweetness of ginger beer and what you end up with is a spicy sweet cocktail that is perfect for some AM sipping.
Cottage pudding is neither a cottage nor a pudding. It is however, a simple cake topped with sauce. Lovely boozy sauce.
The traditional way to serve Swedish Punsch is to warm it and pair it with a bowl of pea soup. Though that didn't exactly catch on in the States, Swedish Punsch is a key ingredient in many pre-Prohibition cocktails because of its funky, spiced flavor.
As if the intense flavors of the spice rub weren't enough, this seasoning gets a toasty "blackening" as the chicken cooks in a hot skillet. Creamy smashed potatoes provide the perfect balance.
An ultra-creamy, hearty lasagna stuffed with spinach, mushrooms, and cheese. Rich enough to appease even the most hard-core meat eater.
This soufflé-like casserole is adapted from Sweet Potatoes Restaurant in Winston-Salem, and it offers much more than just macaroni, cheese, and eggs. The custard base contains sour cream in addition to heavy cream for added tang and texture; the pasta is mixed with not just mild yellow cheddar, but also blue cheese and Parmesan. Tiny morsels of country ham aren't really necessary, but can you really say no to a little extra pork?
A traditional dish from the mountainous region near Bogotá, boiled potatoes are covered in a creamy, cheesy, tomato and onion-based hogao.
If you're baking for a crowd, slab pies are a delicious and practical way to go. For this fall-forward recipe, apples and cranberries simmer in their own juices beneath a sweet and savory oatmeal crumble.
If you've ever gotten the slightest bit interested in the art of making bread, chances are you've heard of Tartine, in San Francisco; they're widely known for making some of the best in the country. But the name Tartine is actually loosely translated as open-faced sandwich, and that's the sort of recipe featured in Edible Selby, a recently published compendium of photographer Todd Selby's whimsical columns regularly published in T: The New York Times Style Magazine.
Pour yourself a tall cup of coffee or tea and sit down to enjoy browned-butter pecan shortbread from Southern Living: Classic Southern Desserts. Minimal effort stands between you and crumbly, sweet, nutty delight.
A hearty autumn salad of nutty wild rice, dried cranberries and toasted pecans in a slightly sweet orange-scented vinaigrette.
Because of their small size, sardines make for a quick and easy to prepare finger food option, and when quickly crisped over an open flame, they are great when paired with a glass of Rioja or a cold beer.
Before picking up Ellen Brown's Mac & Cheese, I assumed all fried macaroni and cheese must be breaded and deep-fried a la Paula Deen. But the Skillet-Fried Cheddar Mac and Cheese, adapted from Zingerman's Roadhouse in Ann Arbor, is a far more delicate affair. The sauce is made exclusively with raw-milk cheddar, and the final fry is in a tablespoon, rather than a couple quarts, of oil. This step exists for the sole purpose of creating large crispy pieces of cheese akin to Italian frico.
Think of a Michelada if you need help understanding this one: it's a beer cocktail made with a light lager. They add fattiness to the drink with a long, crisp slice of applewood smoked bacon.
Here's a beefy take on the Bloody Mary. Rich beef stock goes into the tomato base with a roasted shishito pepper sitting on top.
A lean tuna salad flavored with lemongrass, shallots, chilies, and fish sauce.
This concept of adding clam juice to make a brinier Bloody Mary originated, and still remains popular, in Canada. It's typically made with Clamato juice but at North End Grill they shuck cherry stone clams and mix that fresh clam juice into the drink then skewer the clam right on top of the highball glass.
In addition to vodka, this Mary gets a smoky finish from some Islay-style scotch. North End Grill uses the Laphroaig 10-year.
A basic tomato base for a Bloody Mary, seasoned with horseradish, citrus, and hot sauce.
When the leaves begin to turn brown and the evenings get darker, simple, hearty casseroles like cottage pie start to grace supper tables. Originally a way to use up scraps of meat leftover from a previous meal, cottage pie is now more commonly made with ground meat, but sometimes made with something braised.
Gingerbread cupcakes get a twist with the addition of cocoa, and it's all topped with an indulgent white chocolate cream cheese frosting.
This Indian mint chutney is deceptively complex for the quick work required to put together the fresh, sharp, and spicy sauce.
These soft, pudgy cookies have a ton of pumpkin flavor thanks to the boosting effects of orange. Tart cranberries provide occasional bursts of tartness and nutmeg, notes of fall.
I don't often have time during the week to bust out some serious banchan, but is there a way to turn a Korean scallion pancake into a quick meal? Yes, and this is it.
Rendered chorizo adds great flavor and heat to this quick dinner dish.
While pumpkin bread is wonderful in its simplicity, it is possible to heighten your seasonal eating by adding a healthy helping of chocolate chip cookie dough to the batter. It gives the bread a decadently gooey center, and the spiciness of the pumpkin bread works beautifully with the brown sugar and chocolate in the cookies. Feel like gilding the lily? Go ahead, serve it with ice cream.
Marinated in a mix of fresh green herbs and spices, this recipe is a wonderful break from a routine fried chicken.
An easy chocolate loaf made morning-friendly with lots of espresso (and crunchy walnuts too).
Highlighting the sweet freshness of autumn figs and pears, this jam is a fall favorite. Tart orange provides a touch of zip, while just a hint of cinnamon adds warmth for those shorter, cooler evenings.