Since one of them has a sweet tooth, and the other is a total cheesehead, I'll be making two different types. The first, a traditional scone, will be slightly saccharine and studded with raisins; the second, cheesy-chivey goodness, topped off with a sprinkling of sesame seeds. Both will be spectacularly crumbly, and insanely scrumptious with imported Irish butter. Interested in the recipes? Get them here.
Every Summer I like to experiment with different homemade barbecue sauces. While I've made sauces that require hours to simmer and others that call for finely minced vegetables, I've never come across a barbecue sauce as easy and delicious as this one. The recipe says it's a Kansas City barbecue sauce, but being as I'm a California girl, I really know nothing about the regional differences of barbecue sauces (if you do, please share with me below!).
What I do know is this sauce is really easy to make and absolutely scrumptious slathered on ribs and chicken. There's no chopping or heating involved, all you have to do is measure a bunch of spices into a bowl, stir in the liquids, and you've got homemade barbecue sauce. I love the addition of curry powder, it provides a subtle exotic-ness to the sauce. Want to learn how it's prepared? Just keep reading.
While one of my fellow editors enjoys a leisurely meal on her front patio this Mother's Day, I'll be celebrating with classic breakfast food: waffles. Since I hate choosing between sweet and savory dishes when out to brunch, I'm going to eliminate the choice on Sunday and serve breakfast options that satisfy a penchant for both sugar and salt.
We'll begin with waffles served the traditional Belgian way, sprinkled with confectioner's sugar. To up the ante, I'm also including freshly whipped cream and strawberries to top them off. And before any palates suffer from sweet fatigue, I'll bring in a savory version, studded with chives, rosemary, and grated Parmigiano-Reggiano, then topped with irresistible bacon and poached eggs. Envious? Stun your mom with the same choices when you read more.
Add a side of asparagus, orzo pilaf, and you've got a complete Easter feast in less than 60 minutes. For the recipe, read more.
- Here's 11 amazing ways to make jalapeño poppers.
- Here's 11 amazing ways to make jalapeño poppers. — Chow
- Would you eat this pizza cone? — Slice
- Marco Pierre White is the latest chef to get his own live cooking television show. — Eater
- How to host a jungle-themed baby shower. — Hostess Blog
- Mario Batali reveals his plans to open a NYC brewpub. — Grub Street NY
- Calling all aspiring food photographers: enter the Saveur cover contest. — Saveur
- Rocco Dispirito still knows how to make good pizza. — Feast
- Everything you need to know about cocoa powder. — David Lebovitz
When the revelry of New Year's Eve has come and gone, it'll be time for me to draw up that list of New Year's resolutions. I don't know about you, but with the list of changes I'm vowing to make this year, I'm going to need any good fortune I can get. That's why I'm enlisting the help of hoppin' John.
A New Year's fixture on every Southern table, this mélange of black-eyed peas, ham, onions, and rice is said to bring prosperity to anyone who eats it. Blackeyeds, as they're called in the South, are symbolic of coins and affluence; collard greens, with their leaves the color of currency, are another. Supposedly, more pork also means more luck — but that might just be an excuse to enjoy more of the pig.
When New Year's arrives this time around, consider passing the day with a comforting pot of hoppin' John soup. It makes a ton, which means, presumably, that you'll have plenty of luck to go around in the next dozen months. See the recipe when you read more.
- Martha Stewart likes her In-N-Out animal style. — Eat Me Daily
- A conversation with the editor of Saveur. — Eater
- The top 10 Jersey Shore foods.— Endless Simmer
- Learn how to make grenadine with fresh pomegranates. — The Paupered Chef
- When basil is not in season, try pesto with kale. — The Epi-Log
- Celebrate Hanukkah with homemade gelt. — Serious Eats
- Is LA invading Chicago? — Grub Street Chicago
- What to do with children who are picky eaters.— Chow