Ultra-creamy, smoky cauliflower soup gets some zing from sherry vinegar and is served with roasted wild mushrooms and crisped ham.
October 20, 2013 – October 26, 2013
Oatmeal adds hearty texture to these simple fall pancakes served with pan-roasted pears and pecans.
Smoking a lamb shoulder roast prior to braising adds a smoky flavor to the already layered earthy and spicy barbacoa sauce.
Like an Almond Joy candy bar, but better.
When I think of Korean-style chicken wings, I immediately think of deep-fried morsels dredged in a spicy, sticky sauce. But Aki Kamozawa and H. Alexander Talbot's chicken wings in their new cookbook Maximum Flavor are roasted and served with a mildly spicy soy and sesame dipping sauce that is far from bright red. Sound crazy? It did to me, at first.
This spooky chocolate treat is filled with chopped up marshmallows and comes together in a flash.
This cocktail, conceived by Audrey Saunders of Pegu Club in New York, is a tasty tipple for any fall festivity. Mix up a quart batch of this spicy-sweet sipper and forget about it while you enjoy your guests.
Far from a stodgy, cream-leaden bowl of green mush, this creamed spinach is bright and spicy thanks to homemade citrus kosho (a blend of zest, chiles, lemongrass, and salt) and a puréed mixture of onion and garlic.
Fall flavors come together in this super quick and easy vegetarian hash made with kale, brussels sprouts, and crispy Yukon gold potatoes.
Fluffy, light pumpkin spice cookies sandwiched over gooey dulce de leche.
A quick dinner of orecchiette pasta tossed in a clingy sauce made with mushrooms, shallots, thyme, and brussels sprouts leaves.
Sweet and tart with a fruity fragrance that evokes the fall apple or pear harvest, quince paste delivers a lot in a recipe that only require a few ingredients.
These little sandwiches are time consuming, but super-simple to make, with only about 30 minutes of actual work involved. The rest is all about waiting for the slow-cooked pork to fully tenderize. It's a long wait, but it's worth it.
Eccles cakes, named after the English town of Eccles, are small, round cakes made of flaky pastry and stuffed with currants. These Nose to Tail Eccles cakes are much the same, except they use buttery puff pastry to cuddle the currants.
These cookies are packed to the brim with oats, spices, pumpkin, molasses, and chocolate chips.
A quick stew of mussels with onions, peppers, and tomatoes.
For serious cheese lovers: Grilled cheese sandwiches coated with crunchy Cheerios® and an extra layer of toasted cheddar. Pre-toasting the bread keeps it crisp.
Chocolaty Cocoa Puffs® line both the bottom and the crunchy top of this decadent and easy to make chocolate no-bake cheesecake. A layer of Cocoa Puffs® inside soften to a delicious cake-like consistency.
Caramelized apples and creamy mascarpone fill this crispy coated Cinnamon Toast Crunch® cereal French Toast.
Layers of creamy spiced pumpkin cream cheese mousse and Golden Grahams put a Fall twist on the classic trifle, all topped off with a billowing layer of rum spiked whipped cream.
Crispy crushed Rice Chex® cereal and coconut coated shrimp served with an addicting tangy-hot dipping sauce.
Mild from the natural sweetness of the coconut milk and aromatic from the whole spices used, the Moilee is a delicate introduction to the distinctive flavors of the coastal Indian state of Kerala.
Moist and spicy pumpkin bread with swirls of chocolate is perfect for the Halloween season. And you just need a bowl and a whisk to make it.
The recipe for lemon-roasted potatoes in Aki Kamozawa and H. Alexander Talbot's new cookbook, Maximum Flavor, is definitely one of their easiest. Yet despite its simplicity, it still delivers on their title's promise—tender, luxurious potatoes infused with the perfume of the tangy lemons and sweet onions.
The great thing about this particular shrub is that it's ready to consume immediately, as a lot of the vinegar's intensity is cooked out. It's a lot more mild and sweet than most shrubs, and doesn't require anything but a splash of soda or a shot of your choice of booze to make a tasty beverage.
Little more than vanilla sponge cake soaked in lemon syrup, The Complete Nose to Tail bakes it in a bowl, rind and all. The result? Soft, clinging cake with a kiss of citrus.
I have something of an aversion to blended soups, mostly because the homogeneous texture gets boring after a while. Instead, I love brothy soups—ones with all kinds of things floating in the bowl for me to scoop out. But who says you can't add things into a blended soup to get the best of both worlds?
Five ingredients (plus salt and pepper), one pot, and under half an hour for this super tasty, meal-worthy salad of fingerling potatoes and smoked salmon.
Can a classic combination of vermouth and Campari be simulated without alcohol? In this drink, pomegranate juice replicates the acidity, astringency, and caramel sweetness of vermouth
A tasty, low-alcohol take on a Dark and Stormy.
If you can barrel-age cocktails, why not barrel-age a mocktail?
This drink combines traditional bar staples into a tasty non-alcoholic drink that's both tasty and elegant.
It's a well-known non-secret among my friends that I'm a deviled egg fanatic. Without fail, I will order them at any restaurant, and find reasons to serve them at dinner parties, brunches, and any social gathering in between. So I had to try Aki Kamozawa and H. Alexander Talbot's version in their new cookbook, Maximum Flavor.
These muffins are infused with a mix of citrusy Earl Grey tea and lemon.
Once a New England staple, this simple cider syrup is a versatile addition to any pantry of home-canned goodies.