Recipes, Menus, Chefs, Wine, Cooking, Holidays, Entertaining
Copyright: Copyright 2008 American Express Publishing
Halloween (Fri, 24 Oct 2008 13:25:34 EST)
Grownup Desserts for Halloween Devil’s Food Cupcakes with Espresso Meringue (left) Crispy Witches’ Hats Chocolate Spider Cake with Caramel Coffee Mousse Crunchy Milk Chocolate-Peanut Butter Layer Cake more grownup desserts » more Halloween desserts » The World's Scariest Foods Crispy-Fried Spiders (left) Mexican Ant Egg Tacos 1,000 Year-Old-Eggs Sardinian Maggot Cheese more scary foods » Orange-and-Black Foods for Halloween Mini Burgers (left) …
NFL Pigskin: David Chang and the Washington Redskins (Tue, 21 Oct 2008 17:04:56 EST)
Washington Redskins: Roast Suckling Pig How did you become a Redskins fan? I grew up in northern Virginia, so I just always watched the Redskins. A long time ago, about 20 years ago, my dad had a golf business, Tyson’s Washington Golf Center. I met just about every Redskin there; I’d regrip all their golf clubs. I did Wilber Marshall, Art Monk, Terry Orr, Ricky Sanders. I even played golf with Ricky Sanders once. And I’d teach Joe Jacoby every once in a while. Is …
NFL Pigskin: Susan Spicer and the New Orleans Saints (Tue, 21 Oct 2008 16:53:21 EST)
New Orleans Saints: Boudin Blanc How did you become Saints fans? SS: I got into it through an old boyfriend of mine. I started going to games about 1983 and went for 20 years. Then I married a man who is not interested in sports. DL: I probably shouldn’t say this, but I was originally a Dallas fan. But as soon as I moved to New Orleans, I became a Saints fan and supported the local team. Everyone in the kitchen is such a fan. Do you have any favorite foods you make while you …
NFL Pigskin: Frank Ruta and the Pittsburgh Steelers (Tue, 21 Oct 2008 16:31:21 EST)
Pittsburgh Steelers: Double-Pork, Double-Cheese Burgers How did you become a Steelers fan? In Pittsburgh, being a Steelers fan is like being weaned, or starting on solid foods; it’s just one of those things that happens. When I was growing up, the steel mills were still operating and there wasn’t a whole hell of a lot to keep people entertained. People turned to the Steelers for entertainment. They kind of seeped into everybody’s existence. Did you ever tailgate? Oh, …
Three Amazing Thanksgiving Menus (Mon, 13 Oct 2008 14:53:28 EST)
Elegant Thanksgiving for 12 Menu Texas Smoked Salmon Tartare (left) Winter Squash Soup with Porcini Cream Alsatian-Brined Turkey with Riesling Gravy Go to the full menu » Print the Menu Print the Shopping List Print the Time Planner --> Classic Thanksgiving Menu Roasted Turkey with Figs & Muscat Gravy Prosciutto Bread Stuffing with Sausage (left) Deep Dish Apple Pie with a Cheddar Crust Go to the full menu » Print the Menu Print the Shopping List Print the Time Planner --> …
Food Across America (Thu, 09 Oct 2008 17:05:47 EST)
Boise, Idaho Bozeman, Montana Cleveland, Ohio Des Moines, Iowa Durham, North Carolina Kansas City, Missouri Louisville, Kentucky Memphis, Tennessee Nashville, Tennessee Portland, Oregon Salt Lake City St. Louis, Missouri
Cost-Cutting Secrets from Star Chefs (Tue, 07 Oct 2008 16:07:26 EST)
10 Low-Cost But Luscious Recipes 1. Master basic techniques “If you’re dealing with chateaubriand, that’s a very easy thing to cook, ” says 2008 Best New Chef Michael Psilakis of Kefi, Anthos and Mia Dona. With lesser-known cuts like short ribs, lamb shanks or hanger steaks, says Psilakis, “the cost is much less, but the cooking technique really steps up. That’s really the test of a true chef, when you can use that and make something beautiful,” he …
Editor’s Letter (Mon, 06 Oct 2008 16:27:34 EST)
Why has Thanksgiving become the most important food holiday of the year? Why isn’t it Mother’s Day or Memorial Day? Is it because the pilgrims were the original locavores, and channeling them makes Americans cook some of their best food ever? I’m not entirely sure. I just know that when the F&W staff gears up for the November issue each year, we focus on transforming fantastic American ingredients into great meals. For our centerpiece Thanksgiving story , we visited …
Best Thanksgiving Web Sources (Wed, 01 Oct 2008 16:47:47 EST)
Hors d’Oeuvres Dean & DeLuca’s bite-size hors d’oeuvres (right) need only a few minutes in the oven and they’re ready to serve. The Classic sampler includes a crispy, phyllo-wrapped roasted-eggplant-and-tomato bite, and the Southwestern sampler offers a satisfyingly cheesy Chile Con Queso Tortilla Trumpet. From $60 for 48 pieces, plus shipping; deandeluca.com . Plus: More Fast Hors d’Oeuvres Cheese plate Murray’s Cheese Gift Basket. Photo …
Pairing of the Day (Wed, 01 Oct 2008 10:19:21 EST)
October October 31, 2008 — Baked Orecchiette with Pork Sugo Pairing: A rich, black-fruited Amarone Classico. Try the 2004 Masi Costasera. October 30, 2008 — Smoky Pork Pappardelle Pairing: A rich Southern Italian Negroamaro. Try the 2005 Li Veli Pezzo Morgana Salice Salentino or the 2006 La Corte Salice Salentino. October 29, 2008 — Bouillabaisse Pairing: A lime-inflected Austrian Grüner Veltliner or a minerally, medium-bodied Crozes-Hermitage blanc. Try the 2006 E. …