In Honor Of This Holiday, A Beer That Evokes The Mighty Pretzel
Saturday is National Pretzel Day, so pencil that in. I love pretzels. You probably do too. Soft, yeasty pretzels, hard, salty pretzels, they're all amazing. Better yet, they all go great with beer....
View ArticleWe Hit The “Butter Wall” At Lobster Rumble, Not Exactly A Bad Thing
Last night I went to Tasting Table's 5th Annual Lobster Rumble, which benefited national anti-hunger organization Share Our Strength. For a true lobster fan like myself, that's about as close to heaven...
View ArticleChivas Regal Masters Grand Final: The Quest For The Cocktail Gold
Tuesday night was the Chivas Regal Masters Grand Final at Manhattan's NoMad Hotel, where 13 of the world's best bartenders competed against each other in the battle of Chivas Regal whisky. I tasted all...
View ArticleSouth Africa’s Jerky Game: Less Slim Jim, More Naturally Dried Beef. We’re...
Ever heard of biltong? I didn't think so, but as a general dried and cured meat enthusiast, I'm happy to report that South Africa has the global beef jerky game nailed down. As far as I know, there's...
View ArticleLike Ceviche? Sashimi? Awesome, Meet Tiradito
Ceviche: a classic Central and South American dish of fresh seafood that's been "cooked" by citrus juice. We all know it, and I'm pretty sure we all love it. If you don't love ceviche, what are you...
View ArticleWhy Your Homemade Fried Mac And Cheese Sucks, And 5 Ways To Make It Great
Do you remember the first time you truly understood that fried mac and cheese was a thing? I do. It was at this awesome diner in Los Feliz, California. It was definitely after midnight and I was elated...
View ArticleSitting Down? Breakfast Arrives At The Grand Central Station Shake Shack.
Potato buns. Sausage. Bacon. American cheese. Eggs. Are you hungry yet? That's too bad, you'll have to wait for tomorrow morning, when you can get one of Shake Shack's new breakfast sandwiches at their...
View ArticleMeet Dr. Don Livermore, The Mad Scientist Of Whisky
Thankfully for fans of brown liquor worldwide, there are gentlemen like the esteemed Dr. Don Livermore, Master Blender for J.P. Wiser’s, a literal expert in whiskey-making and aging with a Bachelor’s...
View Article5 Tips For Cooking With All That Good, And Possibly Sketchy, Beer In Your Fridge
Cooking with wine is pretty common, and a lot of recipes you come across will call for some. But did you know you can cook with beer just as easily? You can! Beer can and totally should become a part...
View ArticleHow To Make Deep-Fried Garlic Bombs. Here’s A Recipe And A How-To Video.
You know the smell instantly when it hits you: ballpark garlic fries. Hell, you can smell them from the parking lot. And no matter what, they always smell so damn good. But let’s get real — they never...
View ArticleJalapeño-Stuffed Roast Chicken With Skin Chips Recipe
There was a time in my life when I roasted a chicken basically every Sunday night, almost the same way every time: salt, pepper, butter, thyme (à la Thomas Keller). That way I could use leftovers later...
View ArticleHow to Chop a Jalapeño without Burning Yourself
When a recipe calls for fresh jalapeños, grab a sharp knife and prep them right. No self-inflicted capsaicin burn, no mangled peppers, just pure, tidy, spicy goodness.
View ArticleDouble Down With This Schnitzel Verdoppeln Sliders Recipe
When I think of baseball, I think of beer. When I think of beer, I think of German food. When I think of German food, I mostly think of schnitzel. Anyways, I don’t know about you, but I’ve yet to see...
View ArticleWe’re So Smart: Gluten-Free Pao De Queijo Burger Buns
I’m not gluten-free, and for that I thank Science every day. That being said, I know some people who can’t handle their wheat, and I sympathize with them. They can’t eat cheeseburgers, and...
View ArticleHow To Roast And Peel Poblano Peppers
This kitchen technique is both simple and fun. You’re going to burn some peppers, really charred and blistered and blackened, then slide the skins off to reveal the delicious, smoky, tender flesh...
View ArticleThe Only Mustard Sauce Recipe You’ll Ever Need
Good mustard makes me happy. I usually have at least a few on hand at home — whole grain, Dijon, spicy brown and Coleman’s are staples, but I usually have some other random ones, too. When it comes to...
View ArticleNext-Level Party Food: Pretzel Rolls Stuffed With Bratwurst
There’s something about a sandwich loaded with meat and mustard and cheese on a warm, soft pretzel roll that really gets me going. But I hate when the parts of my mustardy sandwich start sliding...
View ArticleHow To Make Cheesy Garlic Bombs
WARNING: the following recipe is for serious garlic lovers. We’re going to roast some whole cloves of garlic, wrap them in a cheesy garlic dough, and then deep-fry them. It’s some serious...
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What I Tasted At The 2015 Summer Fancy Food Show: The Good, The Bad, The...
This past weekend I went to the 2015 Summer Fancy Food Show, the twice-a-year trade show for all things edible and notable, and tried so many new products my head was spinning. I probably sampled 50...
View ArticleBake This Dish: Fennel And Beet Gratin
When confronted with multiple pounds of beets from my CSA, I tried to think of something to do that wasn’t a beet salad or a roasted-beet sandwich. I made some pickled beets, but I only needed so many...
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