Garlicky, oven-roasted pork shoulder gets drizzled with pan juices and served with cloud-like whipped cauliflower.
October 28, 2012 – November 3, 2012
Smoky, salty bacon combined with soft fried onions, sweet potatoes, and avocado cream makes a simple hash that cooks up quickly.
In grilling and barbecue, bragging rights ensures bigger is almost always better, so why not go for broke with beer-can turkey!
This perfect easy mix of fresh and store-bought combines a chunky vegetarian double-mushroom "bolognese" with rigatoni, torn fresh mozzarella, and truffle oil.
Steamed pork-stuffed tofu skin rolls.
Tofu skin cut into noodle-like strips and stir-fried with soy sauce and oyster sauce.
Gumbo makes many appearances in True Blood, so it's no surprise that the recipe is featured in the True Blood cookbook. A rich and nourishing stew, this gumbo recipe makes a pot filled to the brim with chicken, sausage, peppers, and unctuous, meaty gravy. As many of the other recipes in this book, the Gumbo Ya Ya is fairly simple, but its well-developed flavors more than make up for its short ingredient list. The only drawback to this streamlined gumbo is that I have a feeling the big pot of stew Lafayette regularly stirs on the show is filled with much more than chicken, sausage, and roux.
A rich and creamy pecan-vanilla ice cream amped up with a salty molasses-twinged gooey swirl.
Light, fluffy, and soft, these spiced pumpkin doughnuts make a perfect fall breakfast or even a non-traditional Turkey Day dessert.
Make brunch in 10 minutes or less with this easy hash of brussels sprouts and shallots flavored with fried sage and cheese, topped with a runny egg.
During fun holiday get-togethers, serve cheesy puffs of savory pastry instead of bread in big baskets down the center of the table.
There are plenty of breakfast and brunch recipes in the True Blood cookbook—perhaps from all of the late nights spent running from evil vampires, witches, and the occasional possessed doll. Ruby Jean's Hash stands out as a simple yet soul-satisfying take on a morning-after meal. Andouille sausage peppers this hash of potatoes, onions, and green peppers, and the whole mess is adorned with a voluptuous poached egg.
This version of the iconic cracker is just a little bit more solid, a little richer, and a little butterier than the grocery store option. It will stand up to but not overpower your soup.
An extra-smooth and creamy pumpkin pie. The secret ingredient is cream cheese, which gives it a smooth, rich texture, and a mild tang.
Huevos rancheros—ranch-style eggs—are one of Mexico's most instantly recognizable breakfast dishes: a pair of fried eggs topped with a thick layer of spicy tomato sauce. It sounds rather simple, and it is. However, as with all recipes made with only a handful of ingredients, the treatment of each one is important.
As a late-night snack, a light supper or even a quick snack, beans on toast make an ideal comforting meal when what you need is something warm in your stomach.
An English pub snack is re-imagined with Mexican ingredients: Devils on Horseback become Diablos a Caballo. A great snack for Halloween, or Dia de Los Muertos, or anytime a boozy beverage is in hand.
Hoecakes--aka corn pone, johnny cakes, or cornmeal pancakes--are a fairly common sight at brunch tables in the South, but are perhaps less known above the Mason-Dixon line. In their most basic form, a hoecake is simply a mixture of batter of cornmeal, water, and salt fried in lard or rendered bacon fat. (Other more modern recipes add flour, eggs, or whole corn to the batter.) The Holy Hoecakes in the True Blood cookbook fully embrace the simplicity of the original, adorning the cakes only with a (generous) drizzle of maple syrup. While as basic as you get, the crisp, porky outsides and soft, creamy insides make for hoecakes more than the sum of their parts.
I come to you today with the perfect solution to the leftover cooked veggies conundrum: revueltos. Sounds fancy, right? But they're not. Revueltos are simply creamy, barely-set Spanish-style scrambled eggs that are cooked in a warm (not hot) pan with a) good-quality olive oil; b) tons of garlic; and c) pretty much any neutrally-flavored leftovers you've got. After cooking the eggs slowly, scraping the pan constantly to break up the curds that form, you'll be left with with custardy eggs that have a velvety, super-soft texture.
Sweetly sophisticated, these carrot cupcakes can credit the touch of curry powder in the batter and brown butter in the frosting to their intriguing flavor.
The range and depth of this Mexican chili and chocolate sauce is nothing short of spectacular, leaving no doubt where the full day of time spent in the kitchen making it went.
An all-in-one pasta dish with tender eggplant and a bright tomato sauce.
Russell Edgington was (or is? Did Bill and Eric finally vanquish him?) one of my favorite characters in True Blood. Ruthless, power-hungry, and just straight-up creepy, he made for much more entertaining watching than waffling Bill or helpless Sookie. In true Russell fashion, the Beautifully Broken Bisque in the True Blood cookbook (attributed to the vampire king) is gruesomely reminiscent of deeply red coagulating blood--perfect for a cool Halloween evening.
Orange and black chocolate-pumpkin cupcakes with a cream cheese frosting for Halloween.
This spice cake gets revamped with pumpkin, bold spices, molasses, and bold fresh ginger.
These golden puff pastry pockets are filled with spinach, feta, scallions, and hard boiled eggs. They make a great savory to-go breakfast or a new spin on a classic omelet flavor.
A classic Thai stir-fry of pork belly and chinese broccoli in oyster sauce, flavored with garlic and chilies
What put me in the cherry mood? Perhaps it was finding a jar of cherry jam in the fridge and realizing that it had never been opened. Or, it could have been the bag of dried cherries in the pantry that, too, was still sealed up tight.
Ham, leeks, and a velvety layer of bubbly, broiled cheddar sauce: ham-and-cheese sandwich that's not so ho-hum.
An allusion to the former French empire's withdrawal from Mexico and all its agave splendor, Napoleon's Loss is your gain in this cocktail from New York's 1534: tequila, lemon and ginger-agave syrup with a little mezcal on top.
Sure, perhaps the Bloody Mary is a sigh-inducingly obvious choice for a Halloween event, but when drunk in celebration of True Blood, it takes on a whole new meaning.
And now for something completely delicious: sweet, nutty marzipan made from pine nuts, sandwiched between two layers of tart dough. Great for breakfast on a cold morning.
I had the most incredible idea to make the tiny bars more fun: I'd melt together about 100 of the mini bars to form a monstrous Mega Fun-Size Bar! Now that sounds like fun.
The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds.