Drink This Now
F&W's executive wine editor is truly a good sport. He broke out his weekend gear (left) and popped by the Today Show this morning to drink Green Goblin Cider and The Velvet Devil Merlot with Kathie Lee Gifford and Hoda Kotb. Here, some of his top bottles to buy this Halloween.
Angry Orchard Crisp Apple: Cider has exploded in popularity over the past couple of years. Angry Orchard is from the same people who make Sam Adams. Widely available, it's an American type cider—that is, lightly sweet and crisp. Plus it's got spooky trees blowing in the wind on the label ($9 suggested retail for a six-pack).
Green Goblin Cider: How can you argue with a goblin-labeled cider for Halloween? He's a creepy looking creature, but the cider's great, in a classic English dry style ($5 for a 500ml bottle).
Charles Smith The Velvet Devil Merlot: A perfect Halloween wine, because (a) it's got a big black pitchfork on the label and (b) it's really rich and silky (or velvety), with lots of dark fruit flavor. It's from Washington State ($12).
Watch Ray bob for cider with Today's Kathie Lee and Hoda, here.
Related: Halloween Cocktails
F&W asked chefs around the country how they would prepare for an apocalyptic situation, a la The Road. Some went for luxury goods—others focused on survival.
To snack on during the apocalypse, Salt Lake City chef Ryan Lowder would whip up a batch of Crack Fritos: “Take a bag of Fritos, put a little Sriracha in there and shake it up. It’s delicious. Fritos are just oil and corn, too, so they’re not necessarily that bad for you. They’re light and will last.” Also in his pack: house-canned tomatoes, dried macaroni, salt and pepper. “I can live on that,” he says. He would also bring his dog along. “I’d pack him dehydrated bull penises, which are like rawhide,” Lowder says. “They keep him busy for days.”
Related: Sriracha Recipes
Fast Snacks from Star Chefs
Editors' Top Snacks
Cookbook Recipe of the Week
With chef Edward Lee at the helm of 610 Magnolia, the people of Louisville, Kentucky, are some lucky eaters. This is how he describes his food: “Farm to table, field to fork, soil to mouth, local-global, new Asian, new Southern, new anything.” Blending his Korean-American heritage with French training and Southern influences, you end up with a hodgepodge of eclectic, appealing recipes in this great book, Smoke & Pickles, like a giant, meaty T-bone, which has a fiery, fresh Asian marinade that’s killer (and only takes 20 minutes). Good luck resisting the crusty bits that fall off the meat. Read more >