Short ribs in rich porcini-port wine sauce are a luxurious, company-worthy affair.
December 30, 2012 – January 5, 2013
A simple parfait combining good-natured Greek yogurt and granola with some sweet booze-soaked berries.
A warm pita stuffed with a tender, garlicky lamb burger and a chunky tzatziki full of fresh mint, chives, and oregano.
The book presents this as more of an autumn treat, but there's no reason to confine the flavors of cinnamon, fleur de sel, and a kick of cayenne to one season. Liven up winter's monotony with the sweetly spicy crunch of this brittle.
Deep fried pork rinds get simmered in a tomatillo and tomato-based sauce.
It took some convincing to get me to admit buffalo chicken sausage is a good idea, then a few tries to make them really awesome.
A plush, creamy sorbet full of honeyed sweetness that's cut by a touch of malty astringency.
Jell-O molds can be as clever and sophisticated as you can imagine. This mold shuns dyes and artificial flavorings to focus on booze and fruit, geling prosecco with white cranberry juice, a bit of sugar and raspberries for a light and refreshing treat. And honestly, what better way to kick off the New Year than with booze & fruit?
This simple baked scallop and endive dinner takes four ingredients (plus salt, pepper, and a lemon to serve it with) with no extra dishes to clean.
Pounded chicken cutlets are pan-fried and then smothered in a rich marsala mushroom pan sauce, with sage butter pasta and a light spinach salad on the side.
Don't ask for "Singapore Noodles" inside Singapore unless you want to be tagged as a tourist. Here's an authentic version of the dish.
This take on the classic buttermilk pie features the addition of a top crust, for those of you who like extra crispy textures with your creamy, nutmeg-scented, buttermilk filling.
Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds.
Little, buttery, savory rounds flecked with black pepper and flavored heartily with pecorino cheese are excellent before dinner or by themselves. Wrapped in paper and tucked in a decorative box, they're a charming host or hostess gift.
With these chicken-fried steak nuggets, you still satisfy your chicken-fried cravings, but without all the fuss or worry of what you'll be eating alongside the battered steak. Instead, just crack open a beer and enjoy everything you love about chicken-fried steak (the crispy and tender meat, and the creamy gravy)—but in nugget form.
Based on the large version of this classic pie, these savory pasties make a great light lunch, or even a hearty snack. The combination of beef and stilton is perfect for this time of year—salty and savory and great for colder weather. This recipe calls for just 1/4 cup of stout, which adds a light malty quality to the filling. But you can try another sort of beer, or even substitute stock if you'd rather drink your beer.
Crunchy and delicate, these refined cookies will gobbled up in a flash.
Pepper gravy—essentially a heavily peppered bechamel that subs bacon grease for butter—is a simple base that serves as a building block to a whole host of other Southern gravies.
These light and airy cookies are a perfect sweet for when you want a bite that won't weigh you down. In fact the rich coffee flavor might just spur you on.