February 24, 2013 – March 2, 2013

DIY Grapefruit Bitters

Grapefruit bitters do double duty, giving a cocktail a little citrus lift along with the bitterness. These bitters go especially well with effervescent drinks or tequila and gin cocktails. More

Homemade "Shamrock Shakes"

This homemade recipe uses few ingredients and comes together without the corn syrup (high fructose or otherwise) and additives and preservatives included in the real deal. Pleasantly minty and thick enough for quality slurping/straw cloggage, this is a shake that goes down easy. More

Strawberry Fruit Roll-Ups from 'Classic Snacks Made from Scratch'

I was rarely given Fruit Roll-Ups as a kid. Instead, my siblings and I were stuck with the healthier, thicker fruit leathers from the natural foods aisle. We often yearned for the pliable texture, bright color, and saccharine flavor of the decidedly fruit-less roll-ups in our friends lunch boxes. Now that I make my own food choices, I honestly prefer the more wholesome choice. Luckily, Casey Barber's recipe for Strawberry Fruit Roll-Ups in Classic Snacks Made from Scratch bridges the divide. More

Roasted Mushrooms with Rosemary and Garlic

Meaty crimini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well. More

Pretzel Rods from 'Classic Snacks Made from Scratch'

Is there any snacker on earth who doesn't like pretzels? Their malty, subtle sweetness, generous crunch, and potent salt coating make for an easy-to-love snack that never really grows old. In Casey Barber's Classic Snacks Made from Scratch, the hard pretzels are a classic take on the form. No sourdough starter or fancy flours here, just good old yeast, brown sugar, and baking soda. More

Buttery Rowies

Buttery rowies are native to Aberdeen, and are typically made with lard and served with butter and jam. This is a version of the crisp, layered rolls that uses salted butter to achieve the fatty layers and adds a tablespoon of brown sugar to the last layer of butter. Adding a thin layer of brown sugar gives the rolls a bit of sweetness that complements the salty butter perfectly. More

Vegan Dan Dan Noodles

Classic Dan Dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy. More

Cheetos from 'Classic Snacks Made from Scratch'

Cheetos are one of those mysterious processed snacks whose final texture and flavor does little to explain their manufacturing process. A few years ago, Wired magazine did a little research and shared pictures of a cornmeal mixture passing through an extruder into a fryer and then getting coated with cheese powder. Informative? Yes. Useful for home experiments? Not really. In Classic Snacks Made from Scratch, Casey Barber presents her own interpretation of the Cheeto. More

Banana Oatmeal Bread

Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas. More

Sambuca Kisses

"Baci" is Italian for "kiss". And these kisses are as light as air. Flavored with anise liqueur, these fried delights should flutter into your mouth as fast as you can turn them out. Nigellissima has the recipe. More

Upgraded Cosmopolitan

Whatever your feelings are regarding the Cosmopolitan, it is arguably one of the most influential cocktails to come along in the past 25 years. Now, it's time for an upgrade, a re-imagined Cosmo for today's tastes. More