Nachos made in smashed-down form result in a crispy vehicle for your toppings of choice.
October 21, 2012 – October 27, 2012
An answer for leftover rice after a few too many drinks the night before.
A rainbow of vibrant veggies, tossed simply with Asian egg noodles and soy sauce. A very virtuous and super simple dinner for two.
Tender braised lamb's face meat in a crunchy salad with spiced salty-sweet-hot dressing.
The cocktail is a sweeter, less tart drink, perhaps thanks most to the rhubarb syrup that streaks across the top.
Todd Thrasher of Restaurant Eve shared this recipe for his "Dexter"-inspired cocktail as a ghoulish option for at-home Halloween entertaining.
This recipe amps up the classic mulled cider with a heck of a lot of ginger, which gives it a spicy quality perfect for cold nights.
Soft pretzels are one of the most ideal game-day snacks. They're finger-friendly, slightly savory, salty, and extra bready to soak up all that beer. Making them at home looks complicated, but it's not much more difficult than making any other yeast bread.
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!
Crisp, salty duck and bright, snappy root vegetable slaw make for the perfect fall lunch.
This super-quick, Thai-flavored chicken and noodle soup is packed with hot, sour, salty, sweet, and aromatic flavor and goes from pantry to table in about 20 minutes.
This roasted sweet potato salad, adapted from Devon Delaney, is a welcome change from all those overly sweet holiday sweet potato recipes. Serve it warm as a side dish.
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.
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.
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.
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.
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.
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.
I found a spider in my oven. Fortunately, it was a loaf of bread. If you're also in the Halloween spirit, bake up this slightly spooky but mostly adorable bread.
A parade of chili-chocolate ganache spiders have got enough kick for a serious bite.
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.
Dip, salad, or spread, there's little limit to what this cool and fresh raita can do, or ways to adapt it.
These Jack-O-Lanterns are made from thin chocolate roll-out cookies sandwiched over peanut butter. They're chocolatey-nutty, crispy-creamy, Halloween treats.
Perfectly fried cod with an ultra-crisp coating in a sandwich with a creamy slaw and a tangy tartar sauce.
A 30-minute green chili made with turkey, white beans, and green chilies.
Sweet, spicy and tangy, Prawn Patia is a dish full of flavor. It's easy to make and is a wonderful side to your main dinner course.
This play on the classic Blood & Sand cocktail from Gramercy Tavern in NYC crosses the rich flavors of rum with sweet Cherry Heering and bitter, aromatic Bonal.
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.
This cocktail from Gramercy Tavern is a take on a Boulevardier (which is like a Negroni, but with bourbon in stead of gin). Here, however, spicy rye is the star, complemented by the delicately bitter Sicilian amaro, Cynar.
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.
Tart and aromatic cider blends with sweet orange curaçao, and spicy bitters to create a warming autumn cocktail.
Spider web-decorated cupcakes with a chocolate cheesecake base.
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.
This crostata is like a morning-friendly version of apple pie. A buttery crust made from lemon-inflected pasta frolla is filled with fresh apples spiced with cinnamon.
The grassy, earthy flavor of olive oil pairs well with notes of orange. Delicately spiced honey syrup soaks an already-moist cake. It's rustic in the best sense of the word.
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.
A full-flavored pho broth in less than a quarter of the time a traditional pho takes.
Anchovies and parmesan add meaty depth to these pork and beef meatballs simmered in a rich tomato sauce.
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.
A quick stir-fry with mushrooms and crunchy snap peas flavored with fish sauce, lime, and a handful of basil.
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.