Combining cocoa, sweet ancho, spicy, smoky chipotle and toasty, fried almonds results in an earthy, slightly sweet flavor palette. This salsa is a bit on the thick side, which makes it perfect as a chip dip, or to slather onto tacos or quesadillas. I would probably even eat it on toast topped with a gooey fried egg.
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I grew up with grits. Whether they were instant with extra salt, slow-cooked with chunks of cheddar, or tented with a Kraft Single and a puddle of Tabasco (a la Waffle House), I'd eat them every which way. And I'd still eat them every morning if I didn't have to mail-order a good bag. Even though menus today are replete with Southern-inflected versions of the Bible Belt breakfast staple, it is still surprisingly difficult to find a bag of white ground corn labeled "grits" above the Mason-Dixon line. It's a good thing Sarah Simmons's recipe for Creamy Parmesan Grits from Food and Wine's new book America's Greatest New Cooks still works with "polenta."
Crisp-shelled, marshmallow-chewy meringues are layered with lightly sweetened butter into a cloudy white cake that's an unexpected surprise.
See which menu items from familiar Mexican, or Mexican-leaning, chains—including Taco Bell, Rubio's, Qdoba, Baja Fresh, Chipotle, Wahoo's, Del Taco, Green Burrito, and El Pollo Loco—are actually worth ordering.
As much as we love PB&Js, it's time to think outside the sandwich. There are so many interesting and creative ways to enjoy peanut butter. Here are 18 to get us started: PB cinnamon rolls, PB sushi, PB hummus, and plenty more.
How many times have you read that in a book or heard a TV chef say it? "It squeezes the juices out!" they cry. "It turns your lunch into a hockey puck!"they scream. Sometimes they'll try and appeal to your compassionate side. "Certainly there are some things that deserve crushing. Evil grapes. T-800 model Terminators. Rebel scum trapped in trash disposals. But what has that poor, defenseless little burger ever done to you to deserve such a fate?"
You've heard it so many times you can't help but believe it's true, right? Not so fast—some of my favorite burgers are smashed, and smashed hard. What gives?
A recent trip to Albuquerque presented plenty of opportunities to eat green chile. In addition to the oldies, like chile relleno and enchiladas, you'll find green chile mac and cheese, green chile BLTs, green chile apple pie, and more!
Let's look past the bean & cheese. Obama may not have mentioned this in his DNC speech, but as a nation it is imperative that we move past the bean & cheese as the only available option for vegetarians at our taco chains. The B&C has its place, of course, but we were looking for more than just sloppy pinto beans and greasy cheese in this tasting. Taco Bell, Del Taco, Chipotle, Baja Fresh, Rubios and Wahoos battle it out for the title of best vegetarian burrito.
Can Robyn somehow be food-related? "Ja" (that's "yes" in Swedish) is the answer. Here's a menu to fuel your next dance party with the Swedish pop star: We Dance to the Beet Salad, Gravlax, and a Stars 4-Ever Sangria.
If you're like me, tasting a Lay's BLT for the first time left you reeling from a mix of raw emotions. I had questions. Should I be angry? Was it something I said? Wait, is Lay's mad at me? When my head finally stopped spinning, I took pause and reflected on all of the times that I'd hit a bump in the road or a low point and Lay's chips had been there for me. So I decided to fix them.
Like the entire state of Idaho, Boise too often flies so far below the radar that it's practically skimming the ground. But a great fast food-style burger and a sampling of six different varieties of fries at the Boise Fry Company made me realize I haven't been giving the Gem State a fair shake. BFC advertises their fries first and foremost, as evidenced by their motto: "Burgers on the side."
Smokey, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn't hurt.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her...
When the hot summer days roll around, we've got one thing on our minds when it comes to drinks: fresh lemonade. If store-bought is your thing (and frankly, on hot, lazy, summer days, a good fresh store-bought lemonade made from real lemons can be a life saver), then check out our Guide to the Best Ready-To-Drink Lemonade. But if you've got a good juicer and 15 minutes, adding a bit of elbow grease to making your own fresh homemade lemonade will make it taste all the sweeter.
This recipe has easy written all over it. The noodles cook in a pot of boiling water and are then drained in a colander. Meanwhile, the sauce is mixed together in less than a minute in the food processor. Combine the two, along with a some sliced cucumbers, and you're done.
The first time around, we ventured from the original Rummy Bear with Negroni Bears and even Old-Fashioned Penguins. But it's time to delve deeper into the gummi menagerie and we're wondering: what other boozy gummies would you like to see?
Creamy, cheesy polenta is delicious, but in the summer it can be a bit heavy. Instead, satisfy your polenta craving with these fluffy yet crispy polenta cakes.
Do you remember hearing last year about the kids getting drunk in class on vodka-soaked Gummi Bears? It was a real problem in some schools, especially in parts of California, where bear-boozled kids were sent home. We're not endorsing this illicit activity; kids, stay in school. But if you're of age, want to eat Gummi Bears and drink alcohol at the same time, then keep reading. Bring these to a party and you'll be everyone's hero.
I have a love affair with icebox cakes. A tower of cookies layered with whipped cream or custard sits overnight in the fridge. After the stint, the cookies have absorbed the moisture, turning into a cakey consistency. Hands down, it's one of the simplest ways to create a cake, which comes in handy after a holiday season full of frenzied baking. And since I add a blast of heat to everything, the whipped cream for this chocolate icebox cake is flavored with cocoa powder, New Mexican chile powder and cayenne. The result is a chocolate-chile slice of heaven that has never been easier to create.
Whether it's a lazy afternoon at the park or a backyard barbeque, this strawberry basil lemonade is sure to please everyone.
No ice cream maker? No problem! This frozen chocolate granita is the perfect dessert to cool you down and settle that chocolate fix.
[Photographs: J. Kenji Lopez-Alt] Note: Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets or specialty grocers. About the author: J. Kenji Lopez-Alt is the Chief Creative...
Ambrosia is a recipe that pops up in most of my Southern cookbooks as well as in my grandmother's chicken-scratched notebooks. A Southern staple since the late 19th century, the term ambrosia means—according to Greek mythology—"food of the gods." Its avatar is a bit more pedestrian: though variations exist, at its most basic the dessert is made up of fresh fruits (often sliced oranges) sprinkled with sugar, topped with grated coconut, and sometimes, splashed with a little booze.
Planning on whipping up some hummus but don't have any tahini on hand? Let peanut butter come to your rescue!
There are people in this world who eat their oatmeal with brown sugar and raisins on top, then carry on about their lives, and that's fine. The fact that they're eating oatmeal is a good thing, but how sad for them. What a missed opportunity! Oatmeal can, and should, be treated as a canvas for all sorts of inventive toppings, both savory and sweet.