This is a cute, diminutive play on Marlboro Man’s Second Favorite Sandwich. (Please enjoy that vintage post of mine! My fingers were much skinnier back then.) Anyway, this the same general sandwich—grilled chicken, chewy bacon, and gooey cheese—but in precious little slider form for precious little slider-friendly occasions such as, oh…I don’t know…the SUPER...

On Grub Street last week, writer Felix Salmon explored the current trend of restaurants listing the origin of the vegetables they’re serving on the menu, right down to the actual farm. What’s going on here is really “an attempt to get customers to value — and pay premium dollars for — basic ingredients like Brussels sprouts, shallots,...

The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead. Just before serving, spread filling over one layer, leaving a 1-inch border around the edge, then assemble the cake. When it’s time for dessert, make the meringue, frost the cake, and brown it. Ingredients 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus...

We’ve all been there: standing impatiently in front of the oven with a full cake pan, ready to pop it into the oven as soon as the preheating light clicks off. But wait, says Dorie Greenspan. There’s a good reason why you should give it another minute — or maybe ten. When a Viking oven repairman came by to tune up her oven, Greenspan picked his brain...

1. Buy produce in season. Check the food section in your newspaper to find the best buys for the week, based on fresh produce in season. Food in season is usually priced to sell. During the summer months, corn on the cob can cost as little as 10 cents an ear; at other times of the year, it may cost 10 times as much. Also, shop your local farmers’ market for...

5 Tips to Make Better Granola: 1. You Need Oil: I know there’s a tendency to want to make granola as healthy as possible, but if you’re not using oil you’re going to have a pile of dry oats. We use olive oil at Marge, and it gives the granola a toastiness that I really love. It almost straddles the line between sweet and savory. But feel free to...

Posted on Apr 3 2012 - 1:59pm by YSC
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There are hundreds of different pies in the Southern arsenal (and almost as many cookbooks on the subject), so choosing a pie to make for National Pi Day proved to be quite difficult. When I finally narrowed it down to chocolate, my decision didn’t exactly become easier. There’s chocolate fudge pie, chocolate cream pie, chocolate pudding pie, chocolate...

Posted on Apr 3 2012 - 1:52pm by YSC
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For today’s recipe, it really could not get any easier.  I start by taking a very healthy vegetable which really needs some flavor help if you ask me and that is what we do. These simple ingredients and the power of the oven translate these bland boring brussel sprouts into the star of the meal. Wanna hear how? Ingredients 2 Cups Brussels Sprouts ( left whole) 1...

Need something sweet to send along with the plethora of Thanksgiving leftovers? Look no further. These delightful free-form lollipops are infused with Thanksgiving-inspired flavors and studded with pecans and cranberries. Best of all they require no special molds — or even lollipop sticks for that matter! We used leftover summer Popsicle sticks and a heatproof measuring...

Barolo Chinato is a wine from the Piedmont region of Italy, and it is a small, somewhat rare offshoot of traditional Barolo wines. (Read more about Piedmont and Barolo wines here). Barolo Chinato is a wine flavored with herbs, spices, and other aromatics, all added to Barolo wine. The most defining addition, however, is quinine bark, the same thing you find in tonic...