Our favorite holiday extends far beyond our office's costume trunk, thanks to an endless array of tasty treats and spooky cocktails to whip up during the season. Impress your guests with these 20 dessert
The Christmas season may be wrapping up, but the celebration hasn’t officially ended. With the countdown for 2014 just over yonder, the hustle and bustle of party prepping can get pretty stressful. To
You'll no longer have to buy a plane ticket to get in on the cocktails at Seattle's Essex: Owners Brandon Pettit and Molly Wizenberg (a.k.a. Orangette) will be sharing their favorite recipes with us, other
The cure for the common skewer: brined chicken is wrapped in bacon, threaded on skewers with pineapple, grilled, and finished with a brush of teriyaki for a sweet, salty, fruity, smoky, and meaty treat.
12 to 16 Servings Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that. July 2013Print Ingredients 1 10–12-pound whole beef brisket, fat trimmed to 1/4-inch thickness 1/3 cup salt
The results are in -- here are the recipes our community loved from the Your Best Hors d'Oeuvre contest. Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. [Photograph: Sydney Oland] Any combination of pork and eggs
Americans have a unique flair for identifying other nations' greatest cultural touchstones and traditions, soaking them in, and spitting them back out as drinking holidays (hey, everybody needs a talent).
Things you don't want on Thanksgiving: cheap scotch, an argument with your father-in-law, a bland bird. I can't buy your scotch or help with the in-laws. But I can solve your turkey problem: Smoke the
How do we like our steaks? Burnt to a crisp? Bloody as hell? What about 250 kilometers? This man, inspired by a reader's hypothetical question and apparently a 4chan thread on the subject, seeks to answer
This weekend brought the sad news that Paul McIlhenny, the sixth McIlhenny to make Tabasco sauce on Louisiana's Avery Island, has died. As chief executive of the company until the end, we wonder what thought