October 21, 2012 – October 27, 2012

Candy Bar Salad

If Candy Bar salad sounds like some sort of new fangled concoction, think again! Candy Bar Salad has been kicking around since at least 1926 as this Ladies Home Journal advertorial for Oh Henry! candy bars shows. In this adaptation I've pared it down to the basics: tart Granny Smith apple slices, Snickers pieces, caramel drizzle, and homemade whipped cream—no lettuce leaves, mayo or Cool Whip required! More

Tempura Green Beans with Tapendade Dip from 'Salty Snacks'

Vegetable tempura dipped in tapenade make for an utterly unique nibble in Cynthia Nims's Salty Snacks. To those used to dipping tempura in soy sauce and spreading tapenade on crackers, it may sound off-putting, but the two make better bedfellows than one might expect. In fact, the briny olive-caper-anchovy mixture is a perfect counterpoint to fried food, and the light grassiness of the beans takes well to delicate tempura batter. More

Peanut Butter Cup Pie

This pie is every peanut butter and chocolate lover's dream. A crumbly, chocolate cookie crust cradles smooth and dense peanut butter filling, which is covered with a generous layer of dark chocolate ganache. It's an adult version of the candy classic, and big enough to treat lots of friends. More

Martha Stewart's Chicken and Kale Casserole

Baked pasta dishes should be hearty, but sometimes they turn out heavy, too—and those two things don't necessarily need to go hand in hand. Sure, it's easy enough to load up a baking dish with pasta and cheese and meat and whatever else, but this recipe from Martha Stewart is a little more delicate. There's plenty of kale to stand in for some of the pasta, and an airy ricotta to keep things light. More

Ruby's Bones

Avid bakers, here's a recipe you can share with your canine companion. Peanut butter and bacon is a flavor combination no person or pup could turn down. Make them crunchy, or chewy. Either way, they'll get snatched up. More

Pork Schnitzel Meatballs

For this meatball version of pork schnitzel, a simple blend of thyme, lemon zest, and parsley is combined with ground pork; the mixture is then formed into balls, rolled in flour, egg, and panko and then deep-fried until crisp. The crunchy panko shell gives way to a juicy schnitzel interior—just like its cutlet counterpart. And also like its cutlet counterpart, these meatballs need no further embellishment other than a squeeze of lemon, but a bit of sauerkraut or a dip in grainy mustard work wonderfully well too. More

Caramel-Masala Popcorn and Pistachios from 'Salty Snacks'

Salted caramel corn is one of those magical snacks that manages to taste better and better the more bites you take. (That is, until you've eaten a huge bowl and suddenly realize you've got yourself a major stomach ache.) It's got salt and sweetness, it's got bitter notes from the caramel, and it's got crunchy-airy corn kernels to anchor all that goodness. In Salty Snacks, Cynthia Nims takes this seemingly perfect treat to the next level with warming garam masala and rich pistachios. More

Lamb Phall

Those familiar with this Anglo-Indian curry dish will immediately associate it with heat. Phall is widely touted as the hottest of the British curries, although its actual connection to India is limited at best. More

Gramercy Tavern's Goodfellow

This simple-looking cocktail from Gramercy Tavern's fall lineup boasts a surprisingly complex flavor profile. The elegantly layered drink mixes belly-warming Scotch with slightly sweet pear liqueur, plus nutty walnut liqueur and Oloroso sherry. More

Gramercy Tavern's Expat

Sometimes on a cold fall evening all you want to drink is a bright, sunny cocktail to remind of warmer days recently passed. This Gramercy Tavern creation draws inspiration from both the classic Hemingway Daiquiri and Audrey Saunders' Old Cuban. It's at once tart and refreshing with a touch of richness from the golden rum. More

Spicy Tortilla Crisps with Queso Fundito from 'Salty Snacks'

When it comes to game-day snacks, there are few people I know that'll turn down chips and cheese dip (I'm pretty sure all of these folks are vegan anyhow). Even my friends who scoff at the concept of queso are known to sneak bites of the gooey stuff when they think no one is looking. It's not too hard to make either snack from scratch, but homemade versions are rarely more exciting than Tostitos. Enter Cynthia Nims's new cookbook Salty Snacks. She elevates chips and queso just enough to turn heads, while still keeping the dish oozy and comforting. More

Tom Kha Udon Soup with Mushrooms

We're taking Tom Kha Gai, the famous Thai coconut chicken soup, and changing it up. We're removing the "gai" (chicken) from both the name and the dish, doubling the amount of mushrooms, adding to it the bouncy udon noodles which is very Thai (just kidding), and replacing the source of salinity from the traditional fish sauce to salt (I personally don't think Tom Kha seasoned with soy sauce is palatable, but YMMV). We're also switching from chicken broth to vegetable broth. More

Kale Chips with Lemon and Ginger from 'Salty Snacks'

Anyone else appalled at the proliferation of mass-produced kale chips? Don't get me wrong, I've eaten more than my fair share of the snack, but there's no reason to pay upwards of $6 for a small bag can be finished in 5 minutes. In Salty Snacks, Cynthia Nims offers an easy intro to making kale chips, no dehydrator necessary. She tops the chips with a bit of olive oil and a lively mixture of lemon zest, grated fresh ginger, and (of course) plenty of salt. More

Candy Corn Muffins

For those moments when the slightly gritty texture and light sweetness of a corn muffin strike you as entirely too healthy and simply won't satisfy your sweet tooth, go for the candy gold with these muffins. More