Ah, the Southern life. Whenever we feel the need for ultimate comfort recipes we turn to Southern Living magazine's new Feel Good Food cookbook. These cheese-stuffed bacon-wrapped okra poppers sure sound like they'll make us feel good. Chiefly, we like the part where we don't have to hollow out, stuff and deep-fry 30 jalapeños.
Reprinted with permission from Southern Living Feel Good Food
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Servings: 16 poppersThese fried okra poppers are great as an appetizer or hors d'oeuvre. You might want to make a double batch.
16 slices bacon
1 pound okra
1 8-ounce container chive cream cheese, softened
1/2 cup extra-sharp cheddar cheese, shredded
1/4 cup green onions, chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
vegetable cooking spray
1. Preheat oven to 425 degrees with oven rack 6 inches from heat. Cook bacon, in 2 batches, in a large skillet over medium-high heat 1 to 2 minutes on each side or just until bacon begins to curl; remove bacon, and drain on paper towels.
2. Cut each slice in half crosswise. Discard
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Ah, the Southern life. Whenever we feel the need for ultimate comfort recipes we turn to Southern Living magazine's new Feel Good Food cookbook. These cheese-stuffed bacon-wrapped okra poppers sure sound like they'll make us feel good. Chiefly, we like the part where we don't have to hollow out, stuff and deep-fry 30 jalapeños.Read More »from Cheese and Bacon Okra Poppers Recipe
Use pastrami and cheddar cheese in these basic yet flavorful scones for brunch this weekend.If you've ever loved a pastrami on rye with cole slaw and pickles after a bowl of matzo ball soup and before a slice of chocolate babka, you've come to the right place. Food writer Michael Zusman and Nick Zukin, co-owner of Portland deli Kenny and Zuke's, teamed up to publish this collection of the classic homestyle Jewish deli food you crave. First up, pastrami and cheddar scones via Brooklyn's famed Montreal-style Mile End Deli.Read More »from Pastrami and Cheddar Scones Recipe
These amazingly moist and full-flavored scones come to us from Mile End Deli, where they use Montreal smoked meat instead of pastrami, relying on the recipe devised by Mile End co-founder (and resident sardonic wit) Noah Bernamoff. At Mile End, they are always looking for ways to use the non-sandwich-worthy shards of smoked meat that flake off during carving, according to Mile End's co-founder and Noah's wife Rae Bernamoff. One use is MIle End's version of poutine, the Canadian one-course-weight-gain plan made with French fries, cheese curds, gravy and bits of
- Food Republic | Shine Food – Tue, Sep 17, 2013 10:39 AM EDT
Perfectly seasoned, impressively juicy taco meat is within reach as long as beer and tequila are, too.Read More »from The Trick to Making Delicious Ground Beef Taco Meat
There are some iconic foods here in New York: hot dogs on the street, giant slices of pizza, bagels with cream cheese. You know what we're not known for? Tacos. You can find tacos in NYC, but they're either (a) not very good, (b) kind of on the pricey side for what they are, or (c) located at the far nether regions of the five boroughs. Having grown up in Los Angeles (closer to Mexico), I crave tacos on a regular basis. And if you want something done right, do it yourself.
Related: The Meal Plan: It's Taco Night!
What's the first key to good taco meat? Don't dry it out. By using a little bit of beer and tequila, you not only add some flavor, but you keep it nice and juicy. Second key: don't try it out. Seriously, super-important not to cook it over too high heat or for too long. Third: season, season, season that meat. It's supposed to be the star and has to stand up to toppings. Fourth: (because the second key was a repeat) good tortillas. Bad tortillas beget bad tacos, never forget
Do you decant like a fiend? That's the first sign that you're a wine snob.A wine snob is a particularly posh type of creature and most certainly not to be confused with a wine geek. Geeks are wine lovers who seek out obscure grapes, unknown wine regions, unconventional winemaking methods. Geeks geek out over acidity levels, yeast strains, brix. Wine snobs, on the other hand, are a different type of oenophile. Pretentious, insufferable, as concerned with what's on the bottle as what's inside. If you've ever glimpsed that look in someone's eyes as you pontificate on "good years" and the correct glassware, a look that suggests that person is about to roll his or her eyes at you, we hate to break it you you, but you might be a wine snob. Here are 17 other signs:Read More »from 17 Signs You're a Wine Snob
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1. You decant like a fiend. In fact, you think nothing of calling a restaurant a day ahead of your reservation to ask them to decant the bottle you intend to drink at a prescribed hour to give it time to breathe before you arrive. You have even requested they use a
The sharp taste of gorgonzola is mellowed nicely by the cream sauce in this hearty comfort food recipe.Now here's a cookbook we're on board with. Keepers, penned by two accomplished home cooks and former food editors, is full of recipes that even the most kitchen-challenged can pull off any old night of the week. Sit down, get comfy and let the pros take you on a tour of tonight's super-easy dinner recipe. Make this ham-spiked creamy blue cheese pasta tonight. You know you want to.Read More »from Farfalle with Gorgonzola, Ham and Peas Recipe
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If you've had a rough week, something a little decadent for dinner can be a mood-changer. But while this dish is unquestionably luxurious, it is actually one of the simplest pasta preparations we know. If you're not a blue cheese person, rest assured the flavor of the gorgonzola mellows once it's combined with the cream. And if you're serving vegetarians, you can offer the ham on the side for anyone who wants it.
Reprinted with permission from Keepers
1 pound farfalle or orecchiette
1 cup heavy cream
1/4 pound gorgonzola
This breakfast taco recipe embraces a new holy breakfast trinity of eggs, potatoes and brisket. Spare no cheese or hot sauce.Read More »from Breakfast Taco Recipe with Brisket
We're currently obsessed with the Austin Breakfast Tacos cookbook, having enjoyed more than one on a field trip down South. All the famous egg tacos are in there, but this one is a particular favorite: Torchy's.
Owner Mike Rypka says of their famous breakfast tacos:
"The tortilla is a powerful thing. Potatoes, eggs and bacon are good, but put it in a portable wrap that can be carried to the park with build-your-own mimosas? C'mon, that has Austin written all over it."
Yeah, swap in smoked brisket for the bacon, à la The Wrangler here, and you might make a few friends while you're at it! Expert tip: This is exactly how you use leftover smoked/barbecued meat.
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Servings: 1 taco
1/2 cup cooked breakfast potatoes, seasoned to taste
2 eggs, beaten
1 thick slice smoked beef brisket, chopped
2 tablespoons jack cheese, shredded
1 flour tortilla
2 tablespoons salsa
1. Sauté seasoned breakfast potatoes in a pan until warm
20 years ago, NASA declared quinoa the perfect inflight snack for astronauts.Read More »from 10 Things You Didn't Know About Quinoa
Let's start with what we do know. Quinoa is a versatile, protein-filled superfood. While similar staples like bulgur and barley tend to be relegated to health food aisles and your hippie aunt's vegetarian casserole, quinoa is a crowd-pleaser with enormous global appeal.
But with great power comes great responsibility. Controversy clings to the crop - from Pizarro's 16th Century Andean adventures, to modern-day agricultural analysis spanning Los Angeles to London, quinoa consumption and cultivation is a hot topic. That's why we are taking a closer look at this newer culinary obsession. Nevermind the bombast, here's the truth about quinoa.
Use quinoa! Grilled Avocado With Quinoa Salad Recipe
1. A rose by any other name: Though it is often called a whole grain, quinoa isn't a grain at all. True grains like wheat and maize are derived from grasses, whereas quinoa is part of a protein-rich plant family that includes fellow iron maidens like spinach and beets.
2. Can't stop won't stop: A
Did you plan your vacation around the mixing of the world's largest Negroni?Read More »from 17 Signs You're a Cocktail Snob
Oh, foodies. You're so cute. But compared to us drinkies (new term alert!), you haven't got a clue. You think slapping bacon on chocolate is progressive. We use science to chemically alter the cellular composition of alcohol to infuse it with the very essence of bacon. It's called fatwashing and it's just one of the many things you're well versed in if you're a cocktail snob. Here are a few more.
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1. There is no debate in the jigger-versus-free-pour debate. Jiggers are, of course, the only way to go and you would never actually patronize a bar that free-poured its booze, but you believe it's important for a bartender to know how to free-pour - you know, in case of emergency.
2. You are serious about ice. So much that you have a guy for it. As in, someone who delivers cubes to your door shaped like oversized jewels, hand-carved from wild ice illicitly harvested off the coast of Newfoundland. Each cube is graded, like a diamond, for cut, clarity
We're finding it difficult to come up with a richer, more decadent dessert than this.It's a good thing we stock up on peanut butter, because we're going to need it. Averie Sunshine's new cookbook, Peanut Butter Comfort, has over 100 innovative, delicious and yes, totally comforting peanut butter recipes. Next up, a brownie recipe with a delicious identity crisis.Read More »from Peanut Butter Cheesecake Brownies Recipe
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This recipe is a two-fer. You know, a two-for-one special. There's a layer of rich peanut butter cheesecake on top and a dense fudgy brownie layer on the bottom. It's like hitting the blue light special of desserts and now you don't have to decide if you want brownies or cheesecake for dessert; you can have both with this two-fer.
Reprinted with permission from Peanut Butter Comfort
Servings: 18 to 24 thick brownies
3/4 cup (1 1/2 sticks) butter, melted
6 ounces dark or semi-sweet chocolate, melted
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons brewed coffee (optional)
1 1/2 teaspoons vanilla extract
A perfect cortado from Copenhagen's Coffee Collective, made on a Kees Ven Der Westen espresso machine. If you know what we're talking about, chances are you are a coffee snob.Snobs come in all shapes and sizes. In the food world you'll find some of the biggest snobs around, those who only eat the most hand-foraged or urban-farmed, artisanally crafted, truffled morsels. Even worse are the cocktail snobs who deliberate late into the night over proper jigger usage and whose rye whiskey is smaller-batch. (That one distilled under the Williamsburg Bridge from grains grown on a rooftop in Greenpoint and cut down to proof using fresh water from the Gowanus is in the running. You know, BQEskey.) But not snob is more outrageously self-righteous than the coffee snob. You want in on this select class of caffeinators? You better have the beans for it.Read More »from 13 Signs That You Are a Coffee Snob
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So, how do you know you're a true-blue coffee snob?
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1. You not only have a regular coffee bar, but a regular barista. He or she knows your usual order, which is whatever happens to be the single-origin