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Monday's Leftovers: Lamb and Polenta "Lasagne"
With a little leftover ground lamb and even less time, you can make a layered lamb and polenta dish that rivals anything you could order at a restaurant.
The key to speedy success is to take smart shortcuts. Use already-stewed tomatoes, grated mozzarella, and ready-made polenta for easy layering.
Come Party With Me: Potluck Thanksgiving — Drinks
If your house is the location of a Thanksgiving potluck, you're hosting duties not only include making the turkey, but also preparing a cocktail. When guests arrive offer them a glass to get things started. Since the meal is a big one, serve an apéritif — something not too sweet that will stimulate the palate like these campari triple-sec concoctions.
Glazed Carrots Two Ways — Beginner and Expert
It isn't a true Thanksgiving meal without loads of sides, scattered around the table like banchan at a Korean barbecue. And one side (other than creamed spinach) that I can't do without is a bowl of candied carrots.
The premise behind glazed carrots couldn't be more basic: you simmer the root vegetables in some form of sweetener (sugar, maple syrup, honey, etc.) until the sauce has thickened and coats the carrots.
Come Party With Me: Vampire Party — Menu
Halloween happens to fall on a Saturday this year which makes it an ideal night for hosting a party. But don't just throw any party, select a theme, like vampires, and use this to inspire a ghoulish bash.
Start by sending our free vampire invitations specially designed for the online invitation service, Pingg.
Cheese-Stuffed Mushrooms Two Ways — Beginner and Expert
Rustic, woodsy cremini mushrooms are the perfect flavor this time of year, and they make a killer app for gatherings big and small — especially when combined with the nuttiness of aged, hard Italian cheeses such as Parmigiano-Reggiano or Pecorino Romano.
Whether you're new to cooking or a seasoned expert, stuffed mushrooms are an ideal start to any meal, and many versions are vegetarian! Keep it simple by baking 'shroom caps with a cold cheese mixture, or opt for a more sophisticated variation by making your own breadcrumbs, then adding sautéed vegetables into the stuffing before sticking the bites into the oven.
Do You Like Processed Cheese?
As someone who loves the lowbrow as much as the highbrow, I eat processed American cheese more times a week than I care to admit. I'll never turn down a creamy Robiola, but I'll also never stray far from processed cheese, especially if it's on a burger or in cheese dip. I had been embarrassed about it, but recently I discovered I'm not alone in the food world.
Yummy Links: From Steering Wheel Tables to Preggatinis
- Just what the world needs! A steering wheel dining table. — Eat Me Daily
- Michael Symon has plans to open a burger joint.
Come Party With Me: Harvest Party — Drinks
During the main meal at my harvest-themed dinner party, I'll pair the chicken and risotto with wine. However, before we sit down to the table, I want to treat guests to a luxurious champagne cocktail.
Since a punch easily quenches the thirst of a crowd, I'll be mixing a large bowl of classic champagne punch.
Did You Read Gourmet Magazine?
Did You Read Gourmet Magazine?
Yes. I have a subscription and was sad to learn about it folding.
Yummy Links: The Food World Mourns Gourmet
- Looking back at 68 years of covers. — Eater
- Go inside the first magazine ever, 1941's holiday issue.— Serious Eats
- Alice Waters remembers the first time she read it. — Grub Street SF
- What's next for Ruth Reichl?
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