Faith Durand’s Favorite Cookbooks

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October 30, 2014 // Uncategorized



Perks of Faith Durand’s job at The Kitchn include a nonstop flow of new cookbooks to check out—more volumes than most of us can find space for. But how do you cull the keepers from the pack?
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Eating & driving is a delicate balancing act. Messy foods turn into a science experiment under your car seat, hot foods can burn the crap out of you, and that rogue crouton that pulls your attention away from the road means you’ll need a better insurance policy than you can afford. Avoid those pitfalls with one of our seven best foods to eat while driving: (more…)

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Salmon in a Sea of Coconut From ‘Marcus Off Duty’

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October 29, 2014 // Uncategorized



Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl.
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9 Great Food-Friendly Imperial Beers

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October 29, 2014 // Uncategorized



As the weather chills, and what you eat becomes more indulgent, so can what you drink. These beers can bring out harmonies in food flavors, tame spice, cut through richness, and cleanse your palate, all matching the intensity of anything on your plate.
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For years I used to do it the way you’re probably doing it now: by painstakingly trying to cut big chunks of meat into smaller pieces with the aid of a wooden spoon. It’s tedious, time consuming work that doesn’t even deliver the best end results. These days, I turn to a different tool: the potato masher.
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On the one hand, this is a cream of broccoli soup—because it’s creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced roasted pepitas plays off the roasted broccoli flavor.
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Perhaps you buy your candy in bulk and have far too much leftover after the holiday. Maybe you’re throwing a Halloween bash and need a showstopper to feed a crowd. Or you’re just feeling gluttonous. No judgments here. Be warned, though: this is the ice cream cake to end all ice cream cakes.
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While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn’t it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That’s precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.

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In the Lehigh Valley, which forms a right angle north of Philly and west of New York City by about 60 miles, the question isn’t Pat’s or Geno’s, or even “wiz wit?” (as in, Cheese Whiz with onions). It’s about a sauce you won’t find anywhere else and its confounding origins. I’m not talking about a sauce comprised of that processed cheese-related product. I’m talking about the default inclusion of a tangy red, tomato-based sauce in cheesesteaks everywhere you go.
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Brownies are hard to mess up, but the truly great ones combine a generous helping of chocolate with a dense, satisfying bite. These brownies from Baked Occasions have both, with a sweetly spiced pumpkin cheesecake swirl that makes them even more satisfying, and seasonally appropriate.
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