Food and Wine

Right now it seems as if every chef is looking to the South for inspiration. So why not take a tip from the likes of Alton Brown and John Besh and serve a Thanksgiving meal that oozes with Southern charm? Plan a dinner that highlights simple and delicious cooking. Start with an unfussy roast turkey recipe that's seasoned with lots of salt and pepper and served with a rich turkey gravy.

Keep things uncomplicated and bake an oyster dressing with bacon and hot sauce outside of the bird. It's spicy, bready, and deliciously briny. Whip up a batch of mashed potatoes loaded with sour cream and white cheddar cheese. Finally, round out the menu with a bourbon-cranberry compote. It's the perfect sweet-tart accompaniment to succulent turkey. To be inspired by this collection of curated recipes, keep reading.

This Sunday, I'm having friends over for a delicious dinner to celebrate the Fall season. Although my guests are carnivores, I'm trying to embrace a more meat-free lifestyle and want to encourage my friends and family to do the same. Thus, I'm serving a vegetarian menu; it will be so full of rich autumnal flavors that no one will miss the beef! For starters, I'll assemble a wonderful spread with sliced apples, a huge chunk of Point Reyes blue cheese, honeycomb, and homemade spiced walnuts. When we sit down to the table, each person will get their own individual vegetable potpie with sweet potato biscuits. A mixed green salad with dijon vinaigrette rounds out the savory and scrumptious meal.

Although the vegetable pot pies are somewhat laborious, they can be made in advance. Check out the recipes I plan on using here.

The transition from Summer to Fall is always hard; I don't want to let go of the warm days and luscious fruits. But, alas, it's October and there's no use holding onto Summer anymore. It's time to embrace the new season, and there's no better way to do it than with a refreshing and delicious cocktail, like the one featured here. It's a simple mixture of rum, pineapple juice, and fresh-squeezed lime juice, but the resulting libation is perfectly balanced. Be sure to use a good-quality spiced rum; I like Cruzan's aged offering. It's the base of the drink and therefore the most prominent flavor. The original recipe called for 1/4 ounce of cinnamon syrup, but I didn't have four-plus hours to wait for the syrup to steep. Instead I threw a whole cinnamon stick in the cocktail shaker. The result is subtle, but with the true essence of Autumn. Learn how to make the drink now!

Today one of my favorite magazines, Food & Wine, launched its first-ever iPad app. The glossy's editor in chief, Dana Cowin, who was in the Bay Area earlier this week for the American Wine Awards, took some time out of her busy schedule to chat with me. For the app, Food & Wine reimagined 95 percent of the magazine's content. It plans on releasing six issues per year, starting with today's debut app, the wine issue. Right now iPad owners can download the wine issue for free; future issues will be about $3.99 each and cover the following special themes: holiday, healthy foods, travel, and chefs.

To learn more about the app and see how Cowin distinguishes it from Gourmet Live, keep reading.

Although many people hear the words "fish tacos" and immediately think of the Baja-style fried variation, I prefer fresh fish tacos. Normally I use a firm, flaky white fish, but when I found this recipe that employed salmon, I knew I had to make it. Since the salmon cooks quickly in a saute pan, it's easy enough to serve on a weeknight. Don't skip the toppings, the cabbage adds a wonderful crunch and the apple-cucumber slaw is juicy and cooling. They're both a nice counter balance to the spicy chipotle-rubbed salmon. There's nothing more to say, but this dish is a winner, so make it! Here's the preparation method.

I wish there were more dishes in my repertoire for that transitional period when warm weather's not quite ended and Autumn's yet to really begin, but thankfully I've discovered at least one cocktail. By its name alone, the Harvard Cooler sounds like the start to a crisp, cool Cambridge Fall — but its spritzy, bright appearance still sings of summertime.

This oddly named cocktail, which is apparently a staple at bars in Japan, is a combination of lemon, sugar, seltzer, and apple brandy. The recipe's quite simple, but sometimes that's what works best. See it when you read on.

If you're not a fan of salted chocolate, this recipe for salty fudge brownies will make you a convert. The salt doesn't overpower the brownies; instead, it enriches the natural chocolate flavor. I've made this easy dessert countless times and people always say, "There's something different in these. What is it?" It's the flakes of sea salt! It's an uncomplicated technique that involves no special equipment other than a hand whisk. To give them a try, get the recipe, after the jump.

Being a native to the Bay Area, I've long been a seasonal eater. This means that I enjoy peaches and corn in the Summer and pears and squash in the Fall. However, there are certain fruits and vegetables that have become season-less due to the fact that they're always available at grocery stores, such as apples, strawberries, and one that used to be only around in Spring, asparagus.Now, let me clarify something. I'll avoid these ingredients at all costs until they are in season, but if a friend or family member begs me to serve them for his or her birthday, I can't say no! That's how I came to make these uncomplicated but delectable asparagus canapes. Crispy toast, creamy cheese, and fresh asparagus: what's not to love? They're an addictive bite; you won't be able to eat just one, so make the whole recipe. Get the technique after the break.

If you saw the word daiquiri and pictured a florescent blended drink, you better think again. A traditional daiquiri consists of nothing more than simple syrup, lime juice, and rum, and it's served straight up. This delightful recipe expands on the idea by adding fresh raspberries to the mix. The resulting cocktail has a pretty color and refreshing taste. It's neither overly sweet nor too strong; it's perfectly balanced. The thing I love the most about this libation, though, is its name. Isn't it fun to say, la bomba daiquiri?! Just writing the words puts a smile on my face. To shake this up for your friends, get the recipe after the jump.

For some reason, I only make frittatas for special occasions, like a holiday brunch or a bridal shower lunch. I've got to get more into them (and so should you) because they are absolutely delicious and very versatile. A frittata can be consumed at breakfast, lunch, or dinner, and can be filled with tons of ingredients. This recipe uses mustard greens, onions, and parmesan cheese. The flavorful combination of bitter greens and sweet onions work sublimely here. Instead of cooking it over the stove, I poured the egg mixture into a nine-by-13-inch pan that was lined with parchment paper; then I baked the whole thing in the oven like a crustless quiche. It was easier to slice into bite-sized portions and serve on toothpicks. However, if it was on the menu at a leisurely brunch, it would be fun to bring the saute pan to the table and let guests slice their own piece. This frittata would pair well with smoked salmon, roasted cherry tomatoes, or sparkling wine. To add a great frittata recipe to your rotation, keep reading.