This is a skewered, simpler version of Thai-style turmeric-scented grilled chicken that greatly reduces the time it would take you to grill a whole chicken as traditionally done. The flavor is not compromised, however.
'foods on a stick' on Serious Eats
For the past few growing seasons, I've been thrilled to see more and more varieties of summer apples popping up at my farmers' market. Though many people, at least in the northeast, associate apples with autumn, plenty of heirloom varieties are ready to eat in mid-summer. That makes me happy for lots of reasons, not least of all because now I get to make caramel apples for my Labor Day barbecue and feel totally legit about it.
These skewers come via Jean-Georges Vongerichten, and as you'd expect with his recipes, the flavors are complex but expertly blended. The bright sweetness of lemongrass leads, followed by all kinds of complex pungency from the fish and oyster sauces, rounded out with a little sugar, shallot, and toasted sesame seeds.
[Photographs and original illustrations: Cakespy]...
Did you know that yesterday was National Fig Newton Day? If you dropped the ball on this little-known holiday, don't despair. Here's an easy (and delicious) way to create a belated celebration: dress up your Newtons by putting them on a stick and coating them in chocolate.
Riddle me this: what doesn't taste better on a stick? While you ponder that epic question, let me introduce you to a pint-sized pop of flavor guaranteed to delight your dining companions this Thanksgiving: the Pumpkin Pie Pop.