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Win at Halloween With These Vampire Mouth Sandwich Cookies

These fun and easy vampire mouth cookie sandwiches take their inspiration from s'mores, with a chocolate-graham-cracker mouth, red-dyed frosting gums, mini-marshmallow teeth, and almond-sliver fangs.

Fried Chicken Skin With Hot Sauce and Honey From 'Heritage'

Most would agree, the best part of fried chicken is the skin. Evil-genius chef Sean Brock decided to skip the middle man—er, chicken—and go right for the good stuff. He serves these deep-fried strips of chicken skin as a bar snack at Husk, and was benevolent enough to share the recipe for them in his new cookbook, Heritage.

How to Make my Mother-in-Law's Ultra-Crispy Fillipino Fried Spareribs

What's better than spareribs? How about Filipino deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.

5 Must-Drink Oatmeal Stouts

Halloween candy is just fine, but come fall, I crave creamy, chocolatey oatmeal stout. I asked our crew of beer experts—all Certified Cicerones—about the best of the bunch.

The Food Lab: How to Make the Best Pumpkin Pizza

Pumpkin and pizza are not the most common bandmates, but I'm gonna try and convince you that they should get together and jam out a bit more often. My proof: this sweet-yet-savory pumpkin pizza with gentle warm spices, three cheeses, and a little sage.

Spiced Nuts

Kent cob nuts, ready for cracking   A few weeks ago, my neighbour and I did a swap of our garden goodies - I gave her pears and she gave me a bag of large cob nuts. I spent an enjoyable afternoon in the late summer sunshine crackingShow More Summary

The Chaos Theory Behind Anita Lo's Perfect Plating

How does presentation inform the dining experience at a restaurant? We talk to Chef Anita Lo about the plating philosophy at her restaurant, Annisa.

Farrotto With Acorn Squash and Red Russian Kale From 'Heritage'

This farrotto—farro cooked in the style of risotto—from Sean Brock's new cookbook, Heritage, is the perfect foil to the artfully composed, modernist plates that make up most of the book: it's a warming, rustic potful of fall flavors...

Make These Black Eyed Peas With Kale and Andouille for a Simple One-Pot Dinner

This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors.

The Return of Rummy Bears: Cocktail-Inspired Drunken Gummies

Rummy bears = gummy bears soaked in alcohol. But little bears with boozy bellies are just the beginning.

Do Yolk and Grease Really Ruin Egg Whites for Beating?

Cooks are often told that even the tiniest bit of yolk or fat in egg whites will prevent them from whipping properly. Is it true? We put this common piece of kitchen lore to the test.

The Hollywood Effect: How Fried Green Tomatoes Became a Southern 'Classic'

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.

Use Your Waffle Iron to Make Extra-Crispy Churros Without a Deep Fryer

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.

Rose Levy Beranbaum's Favorite Cookbooks

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.

21 Halloween Candies We're Hoarding

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.

The Food Lab: How to Make the Best Creamy White Chili With Chicken

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. Show More Summary

The Best Scotch to Buy on a Budget

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.

Cheese 101: Southern Cheese Worth Seeking Out

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.

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