Holidays are reason enough to fix yourself a stiff one, but Halloween concoctions are in a league all their own. Pick out a skull goblet and grab your cocktail shaker: Here are 8 grown-up treats to sip on 2014′s ultimate freaky Friday. (more…)

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Cracklin’ Cornbread From ‘Heritage’

October 21, 2014 // Uncategorized

Chef Sean Brock makes his no-flour-no-sugar cornbread with Anson Mills Antebellum Coarse Yellow Cornmeal, buttermilk for tang, and a single egg, leaving it light and corny. He also adds crisp crumbles of bacon (preferably Benton’s) to the batter, as well as some of the bacon grease, to give the bread a vague and pleasant smokiness and decidedly savory edge. It’s a very classic cornbread that would be as at home with a country supper as gracing the table at Husk.
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The Best Southern Ciders

October 21, 2014 // Uncategorized

What to look for in a Southern cider, and seven bottles you should seek out now.
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Far less popular than creamy New England clam chowder, Rhode Island’s dairy-free version deserves a lot more attention. The rich broth is brightened with white wine and loaded with the flavor of clams, chunks of tender potato, and bits of smoky bacon. It may be my new go-to chowder.
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Korean barbecue may get all the attention, but soups and stews really make up the backbone of the Korean diet. Get to know a few of my favorites.
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Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that’s what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory.
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Meet the Venezuelan Arepa King of NYC

October 21, 2014 // Uncategorized

Riccardo Romero has a dream, and arepas play a starring role. “I think arepas have a shot to become the next great American food,” he says. He should know, as he’s serving some of New York’s finest.
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27 Pumpkin Recipes We Love

October 21, 2014 // Uncategorized


Pumpkin’s in season—and not just in coffee! Fall sees an overabundance of pumpkin flavored foods that don’t do the fruit justice (I’m looking at you cinnamon flavored “pumpkin” cream cheese). From pumpkin scones to pumpkin pasta, we’ve got 27 recipes that treat it right.

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Kansas City or San Francisco: Whose regional food sweeps the series?

Baseball fans will be spending the better part of this week figuring out which wild card team, the Kansas City Royals or the San Francisco Giants, has the greater odds of winning. While we’re partaking in such scrutiny, we’d also like to explore which hometown has the leading edge when it comes to another important topic: food. Both places can boast a number of native dishes that stand the test of time. Who’s got the tastier regional fare? We’ll put both up to bat and let you be the ump.


Cioppino, a red seafood stew, has humble beginnings. It’s believed to have originated in San Francisco in the late 1800s, when Genovese fishermen tossed leftovers from the day’s catch into a bowl with wine and tomatoes to sustain themselves while still out at sea.
Photo: Kelly Sue DeConnick / Flickr


Burnt ends—the charred tips of beef brisket—are a defining element of Kansas City barbecue. These tips, which are usually composed of charred, jerky-like bits, or crusty, caramelized pieces of cubed meat, are usually served atop white bread with a generous serving of barbecue sauce.
Photo: stu_spivack / Flickr


The French arrived in San Francisco during the Gold Rush and brought sourdough bread—lévain—with them. Thanks to wild yeast starters, local bakeries learned to produce loaves with a pronounced sour flavor, some of which continue to remain in production today. As a result, San Francisco sourdough is among the most famous, often serving as an accompaniment to that other San Francisco favorite, cioppino.
Photo: Sarah and Jason / Flickr


Smokehouses in Kansas City are known for serving everything, from pulled pork to beef brisket, but it’s the ribs that are prepared in a unique manner. Pitmasters trim pork spareribs of the rib tips and skirt meat to create uniformly rectangular pieces, then smoke them very slow and low over hickory wood before dousing them in a tomato- and molasses-based barbecue sauce.
Photo: Mike Willis / Flickr


What do oysters, eggs, and bacon have in common? During the Gold Rush, all three were expensive and hard to come by in California. Rumor has it that a panhandler who struck it rich in Placerville (a.k.a. “Hangtown”) was responsible for combining all three to create a rich-tasting scramble with a legacy.
Photo: Food Republic


OK, so Kansas City didn’t invent fried chicken, but it might’ve perfected it. As early as the 1980s, humorist Calvin Trillin extolled the virtues of Kansas City’s skillet-fried chicken. Today, many a local will profess that the pan-fried chicken at Stroud’s—declared by road food historians Jane and Michael Stern as “the best fried chicken in America”—is the one to eat.
Photo: mswine / Flickr


It’s believed that crab Louie was first served in San Francisco in the early 1900s, most likely a way to highlight the local Dungeness catch. It’s still a shellfish lover’s delight today, thanks to its simple combination of crabmeat, hard-boiled eggs, iceberg lettuce, and ketchup- and mayonnaise-based Louie dressing.
Photo: Brett / Flickr


Along with pit beans, cheesy corn—a loose casserole flavored with smoked ham that’s more cheese than corn—is a favorite vegetable side for Kansas Citians.
Photo: Daniel H. / Yelp


Although Irish coffee (hot coffee, Irish whiskey, and sugar, topped with whipped cream) wasn’t invented in San Francisco, it was popularized there, thanks to San Francisco Chronicle travel writer Stanton Delaplane. He discovered it at Shannon Airport in Ireland, and upon returning to the States, passed the recipe on to San Francisco’s Buena Vista Café. It remains a bestseller there today.
Photo: Chris Rochelle /


In addition to its barbecue, Kansas City’s loved for its distinctive style of baked beans. Pit beans, as they’re often called, were traditionally cooked at the bottom of barbecue pits, which allowed the beans to infuse with smoke and soak up drippings from the ribs and briskets cooking above. They’re often studded with burnt ends.
Photo: Marshall Astor / Flickr

Susannah Chen is a San Francisco–based freelance writer. When she’s not cooking or writing, she’s on the hunt to find the world’s best chilaquiles. Follow her on Twitter and Instagram.

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Win a Copy of ‘Heritage’

October 20, 2014 // Uncategorized

Sean Brock, James Beard Award-winning chef and champion of all that is heirloom, walks the tightrope of culinary nostalgia with his modernist eyes locked on the future of Southern food. To the giddy delight of the food world, he is finally releasing his first cookbook, Heritage, this week, which he’s labored over for years and which has the potential to redefine Southern cooking for a lot of people, both in the South and out.
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