A few years ago, Southern Living opened a recipe feature by declaring, "It doesn't get much more Southern than a plate of Fried Green Tomatoes." 25 years ago, that would have been dead wrong.
Want to eat churros every morning but don't want to deal with daily deep frying? Then these waffled churros are for you. Plus, the nooks and crannies of the waffled churros provide space for the chocolate sauce to pool.
Finely chopped mushrooms lend earthiness to these pan-fried Chinese dumplings, which sport a spicy mushroom-spring onion interior. After they get a quick fry in a pan coated with hot oil, a bit of water is added. They're then covered and steamed until tender-crisp. The result is comfort food to the nth degree, especially when there's a simple black vinegar, chile and soy sauce-based dipping sauce alongside.
Sugar addicts take note: Rose Levy Beranbaum, author of The Baking Bible, shares her list of favorite cookbooks, sweet and savory.
Watermelon and Red Onion Salad With Bibb Lettuce, Pickled Shrimp, and Jalapeño Vinaigrette From 'Heritage'
Chef Sean Brock's salad from his new book, Heritage, hits all the right notes: the melon is sweet and juicy, the onions are bracing, the vinaigrette is spicy and tangy, and the pickled shrimp are...all of the above.
Snickers and Milky Way bars are all well and good, but what other candies are deserving of some Halloween love? From Lion Bars and Whoppers to Airheads and Nerds, we've got our eyes on quite a few. Here's what we've been hoarding for October 31.
To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can of chopped green chilies. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching.
Scotch really is one of the most expensive drinks out there. But even if you're watching your wallet, there are some great bottles to try.
Scarred by childhood memories of dry, tasteless rice balls, I set out to create arancini the way we all want them to be: crisp on the outside with a shattering crust that breaks open to reveal tender grains of rice suspended in a rich and flavorful creamy sauce. At at the center: stretchy melted mozzarella cheese.
The loaded baked potato is an American classic with an allure that's hard to deny. Just think about it: a fluffy potato mixed with Cheddar cheese, sour cream, bacon bits and chives. Saying those words out loud is enough to set visions of melty, steamy spuds dancing in your head. But now, what if we told you that Mrs. T's Pierogies has found a way to pack all of that explosive flavor into a pasta shell? Yep, that's right. Introducing the new Loaded Baked Potato Pierogies from Mrs. T's Pierogies.
Though the South is home to many delicacies, a longstanding cheese-making tradition isn't among them. But that's starting to change, and while cheesemakers are following all kinds of roads to cheese, the region's particular climate makes for some interesting commonalities among its increasingly delicious cheeses.
Crafted for the late, great Julia Child, this salty-sweet soufflé from Baked Occasions celebrates the life of a woman who found her calling at fifty, and who taught her audience the secrets of French cooking in the comfort of their own kitchens. Make this to celebrate a great woman in your life, or anyone who has achieved lofty heights and sweet success (much like a caramel soufflé).
Baked Occasions, the latest volume from Matt Lewis and Renato Poliafito, cements their position as modern-day baking authorities with a celebratory year of desserts.
Chef Sean Brock makes his no-flour-no-sugar cornbread with Anson Mills Antebellum Coarse Yellow Cornmeal, buttermilk for tang, and a single egg, leaving it light and corny. He also adds crisp crumbles of bacon (preferably Benton's) to the batter, as well as some of the bacon grease, to give the bread a vague and pleasant smokiness and decidedly savory edge. It's a very classic cornbread that would be as at home with a country supper as gracing the table at Husk.
What to look for in a Southern cider, and seven bottles you should seek out now.
Far less popular than creamy New England clam chowder, Rhode Island's dairy-free version deserves a lot more attention. The rich broth is brightened with white wine and loaded with the flavor of clams, chunks of tender potato, and bits of smoky bacon. It may be my new go-to chowder.
Korean barbecue may get all the attention, but soups and stews really make up the backbone of the Korean diet. Get to know a few of my favorites.
Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that's what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory.
Riccardo Romero has a dream, and arepas play a starring role. "I think arepas have a shot to become the next great American food," he says. He should know, as he's serving some of New York's finest.
Pumpkin's in season—and not just in coffee! Fall sees an overabundance of pumpkin flavored foods that don't do the fruit justice (I'm looking at you cinnamon flavored "pumpkin" cream cheese). From pumpkin scones to pumpkin pasta, we've got 27 recipes that treat it right.
Sean Brock, James Beard Award-winning chef and champion of all that is heirloom, walks the tightrope of culinary nostalgia with his modernist eyes locked on the future of Southern food. To the giddy delight of the food world, he is finally releasing his first cookbook, Heritage, this week, which he's labored over for years and which has the potential to redefine Southern cooking for a lot of people, both in the South and out.
Michael Laiskonis, formerly the pastry chef of Le Bernardin in New York and now the creative director of the Institute of Culinary Education, is one of the pastry world's most gifted thinkers, teachers, and scientific tinkerers. We stepped into his kitchen to see what makes him tick.