Death & Co — Off the Shelf

by in Books, Drinks, January 15th, 2015

Death & Co.When it comes to building a bar from scratch and mixing mind-blowing cocktails at home, the team from Death & Co, one of Manhattan’s elite cocktail bars, has all the tips and tricks you need. David Kaplan, Alex Day and Nick Fauchald recently released their first cookbook, titled Death & Co, which tells the story of how they opened the namesake bar in New York City and built their drink menu. With their book and their expert advice, before you know it you’ll be enjoying your own home bar and throwing the best cocktail parties in your group of friends. Start with Kaplan’s top-five rules for setting up your home bar (and maybe a Muddled Mission, recipe after the link):

1. Start with the basics: one mixable base spirit in the major categories: gin, tequila, whiskey (preferably rye if I’m around), rum and vodka — brandy as well if you’re a fan, which we all should be. Add a few frequently used modifiers (such as sweet and dry vermouth, Triple Sec, maybe a curacao of some kind).

2. Remember that “mixable” doesn’t mean “cheap,” but it should be affordable. We usually stick to a range of $15 to $30 per bottle.

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Coffee vs. Tea: Do We Have a Winner?

by in Drinks, News, January 15th, 2015

Coffee vs. TeaLadies and gentlemen, welcome to the main event.

In this corner, weighing in hot from the kettle, all the way from Asia, the aromatic beverage made from steeped leaves, enjoyed in a variety of types (black, green, white, herbal, oolong, etc.) and once memorably lampooned by Stephen Colbert … please put your hands together for … tea!

And in this corner, a brewed morning, midday and evening pick-me-up that – to lovers of lattes, cravers of cappuccinos and enjoyers of espressos, especially – likely needs no introduction … please give a fresh-ground greeting to … coffee!

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Braised Short Ribs — The Weekender

by in Recipes, January 15th, 2015

Braised Short Ribs — The WeekenderA cold front has settled down over the country and everyone is searching for ways to keep warm. Some people bundle up in many layers of down and wool. Others drink mug after mug of steaming hot tea. While I embrace both of those approaches, my favorite way to respond to days of deep freeze is to turn on the oven.

I make loaves of oatmeal bread, roast up trays of root vegetables and braise anything that I can get my hands on. In the last two weeks, I’ve tucked a whole chicken into a bed of sauteed leeks and white wine. I’ve made my grandmother’s famous onion and turkey legs (served over brown rice to soak up the juices). And I pulled my favorite orange Dutch oven off the shelf to make Jeff Mauro’s Braised Short Ribs.

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6 Newfangled Ways to Get Your Pizza Fix — Comfort Food Feast

by in Recipes, January 15th, 2015

Supreme Pizza DipWhen we talk out-of-the box pizza, we’re not about to lay down newfangled topping ideas or totally avant-garde ways to make the perfectly crispy crust. In fact, we’re scrapping the current way you take your pizza altogether. Instead of devouring it by the slice day in and day out, get your fix in alternative ways. These riffs on our favorite pie pack all of that pizza flavor in a different kind of package:

1. When you’re watching the big game or having a gathering with friends, dip is the name of the game. Ultra-cheesy Supreme Pizza Dip (pictured above) has the works, with pepperoni, onions, bell peppers and a hearty tomato sauce to boot. It’s topped with mozzarella and Parmesan cheeses that leave the oven melted and bubbly, and scooping it all up with a crusty baguette will immediately transport you to your local pizzeria.

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Cadbury Crème Egg Fans Cluck Up a Fuss Over Recipe Change

by in News, January 15th, 2015

Cadbury Creme EggsWhen you tinker with a beloved holiday-candy staple, you’ve got to figure you’ll freak a few people out. But even so, the level of outrage cracked open by Mondelez International’s admission that it had changed the recipe of the Cadbury Crème Egg, that paragon of confection perfection, has been, perhaps, a bit ova the top.

“Stop all the clocks. Cut off the telephone. Prevent the dog from barking with a juicy bone,” Adam Gabbatt wrote in The Guardian on Monday, when the change was confirmed, saying it would “go down in confectionery history as a bad day. A hurtful day.”

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Fan Favorites: Your Picks for the Best. BBQ. Ever.

by in Shows, January 15th, 2015

Best. BBQ. Ever.FN Dish asked fans this week to share their top picks for authentic barbecue ahead of the premiere of Best. BBQ. Ever., and if readers’ responses are any indication, allegiances to regional favorites are strong. From coast to coast, fans spoke out for the little-known and well-documented hot spots near them, including a few of the classics showcased by chefs on Best. BBQ. Ever. Read on below to check out fans’ top ‘cue joints, including Atlanta native Ty Pennington’s spot for mouthwatering ribs, then find out where you can enjoy the stars’ picks from the show.

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Restaurant Revisited: Revved Up at Shade Tree Customs and Cafe

by in Shows, January 14th, 2015

Robert Irvine on Restaurant: ImpossibleIntrigued after arriving at Shade Tree Customs & Cafe — a dual motorcycle-repair shop and restaurant — in Albuquerque, N.M., Robert Irvine told owners Ryan Green and Rich Rael, “We’re going to see a service so I can understand what you do, because I’m not sure what you do right now.” Though the food there wasn’t outlandishly poor, Robert wasn’t impressed, and designer Taniya Nayak admitted that the decor was “college dorm-ish.” Together Robert and his Restaurant: Impossible team had just two days to overhaul the interior of Shade Tree, foster a connection between the restaurant and the shop downstairs, and improve the relationship among Ryan, Rich and their fellow owners and investors. Read on below to hear from the guys to find out how their business is faring today.

The guys are wowed by what they’ve deemed the “stunning” look of the “motorcycle chic” decor now at Shade Tree Cafe. They plan to put the signs and relics that one lined the restaurant’s walls into the bike shop, and they add that they hope to begin refreshing the current wall space with artwork from locals.

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Dominique Ansel to Launch Bakery-Restaurant Hybrid — Sans Cronuts

by in News, Restaurants, January 14th, 2015

Dominique AnselAfter you’ve brought the world its most-famous hybrid pastry and followed it up with several other ultra-hyped culinary mash-ups and a best-selling book, what do you do for an encore? If you’re Dominique Ansel — he of perpetual Cronut fame — you open a new bakery that is not exactly a bakery, but rather (well, of course) a bakery-restaurant hybrid.

Yup, even as exotic snack seekers still line up around the block outside his namesake SoHo bakery, the boundary-blurring baker has been lining up a new project: Dominique Ansel Kitchen, coming to New York’s West Village this spring.

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The Competition Gets Crepe-tacular — Worst Cooks in America Preview

by in Shows, January 14th, 2015

Crepe glued to the plateIn Sunday’s upcoming episode of Worst Cooks in America, mentors Tyler Florence and Anne Burrell give the recruits free reign when it comes to coming up with their own flavor combinations to fill crepes in the Skill Drill challenge. Unfortunately that leads to some pretty unusual creations, like the one Anne is holding above. They’ll be surprised to find out whom that creation belongs to, since the tasting is blind. That also means they didn’t get to watch the recruits during the cooking challenge, which is enough to see that many of these recruits barely know what they’re doing, especially when it comes to something as spectacular as French crepes.

Click to see some of the funny moment to come (in GIFs)

Healthy Beat-the-Clock Dinners

by in Recipes, January 14th, 2015

10-Minute White Bean Soup with Toasted Cheese and TomatoWhen the easiest dinner option available seems to be greasy takeout, take a breath and give a quick click through Food Network Kitchen’s nourishing beat-the-clock dinner ideas. With a few cut-to-the-chase tricks, these wholesome and homemade meals can be ready in minutes.

10-Minute White Bean Soup with Toasted Cheese and Tomato
For a super-flavorful base, steep chicken broth with sprigs of rosemary for even just a few minutes to add depth and flavor to this creamy soup. Quick-toast the sandwich under the broiler and serve it bruschetta style with juicy chopped tomatoes. You’ll find that it’s the perfect soup dipper.

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