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By the time you watch "Gossip Girl" on DVR, this soup is done.
Does the world really need one more food magazine? I didn’t think so until I recently got my hands on the latest Food Network magazine. I hadn’t even really thumbed through a copy until now and quickly realized that I shouldn’t have been such a Negative Nelly. Read More »
I’m going to go-ahead and blame it on the Halloween candy that’s been stacked to the rafters in my local convenience store since Labor Day. I’ve had Halloween on the brain for quite some time now. I’m at the point now where I’m actually thinking of wearing orange. Or worse, orange and black. So when I came across HGTV’s Dramatic and Sexy Black Decorating Ideas photo gallery and I fell in love with this kitchen, I thought I was just being hyper-Halloweenish. I don’t know, what do you think? Will I still be drawn to this kitchen on November 1?
The perfect slice of pizza still eludes me. I got very close on a recent trip to New York when I dined at Co., a small pizza joint owned by a former bread baker. The topping combos border on genius – saucy stracciatella cheese with arugula and crushed tomatoes or a white cheese-béchamel-bacon combo straight out of my dreams. But at Co., I did struggle with the crust, which has a chewy, bread-like texture. Ending the evening with fear of lock-jaw isn’t exactly what I had in mind. Read More »
Why doesn't anyone pass out candied bacon for Trick or Treat?
…oh, you weren’t talking about bacon? Well, then it’s time to change the subject. Sometimes, when I think of bacon, I think of Alex Guarnaschelli. (Take note of me calling her Alex, instead of Alexandra as if I am one of her very best friends.) It’s all because of her Candied Bacon recipe – so yummy. Obviously, other TV chefs have done masterful things with bacon, but somehow when Alex (check me again) prepares bacon — or anything — it’s as if she’s giving you the confidence and the okay to indulge. Read More »
Unleash the beast inside your pumpkin.
If you’re still using everyday cutlery to whittle works of art from mere gourds, then you need to step up your game. Forget the namby-pamby carving kits they sell in craft stores – those are for seasonal suckas. The gang on DIY Network recommends power tools, of course. Not saying you’ll end up with the museum-worthy jack-o-lanterns found in this Extreme Halloween Pumpkin Carving photo gallery, but you might surprise yourself. Read More »
Drunken brats get the party started.
There is something about huddling around a portable grill in a crowded parking lot on a Saturday morning that just screams fall. Crisp weather, exuberant fans and beer at ten in the morning — just completes the picture. This past Saturday, our home team played Louisiana State University and although the action on the field wasn’t stellar (we lost), the spread at our tailgate certainly was. Read More »
Dress up your mac n' cheese and take it to dinner.
I’ve been wondering where to put my bacon since outdoor burger season ended a few weeks ago. Misplaced bacon can be a truly unfortunate thing. The other day on an especially cold and damp day I was scanning the comfort food index on FoodNetwork.com and came across this happy marriage: Dressed-Up Bacon Mac and Cheese from Food Network Magazine. If this isn’t a solution, I don’t know what is. I liked this recipe instantly, mostly because… Read More »
Everyday was Halloween for Brittany.
I’m not going to sit here and quote Pink for no reason. As a matter of fact, I’ve got two reasons: 1) I’ve got my rock moves. 2) I will be channeling the pop-rock diva this year for Halloween (à la her trapeze performance at the VMA’s). Why so elaborate you wonder? Read More »
By the end of August, I get a little tired of the same old burgers and dogs coming off the grill. But I’m not giving up on summer yet. I’ve found the perfect antidote to my char-grilled boredom: homemade fried chicken. Why I love it: much like pizza, it is equally outstanding hot or cold, no utensils are required and it’s simply fun to eat. Yes, the hands do get a bit greasy, but then a post-meal run through the sprinkler doesn’t seem so crazy. I’ve also found… Read More »
Hole-y moly, these are good.
On our way back from a recent trip, we stopped at Joe’s Donut Shop in a little town in Oregon. We arrived at 5:02pm to a locked door, and sadly realized they closed at 5pm. My love of fried dough runs deep, so without hesitation, I banged on the door until they let me in to buy a dozen of whatever they had left. Read More »
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