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Mouthing Off

By the Editors of Food & Wine Magazine

Drink This Now

The Crème Revival

Dixie Cocktail Courtesy of Hard Water

Dixie Cocktail Courtesy of Hard Water

Mention crème de cacao or crème de menthe to anyone who drank through the 80s and they will cringe as if they had just been offered a pair of parachute pants. Though associated with saccharine, often artificially colored cordials, true crèmes can be elegant, velvety digestifs or superb cocktail modifiers. Today, artisan producers are restoring crèmes to their respectable form, much to the delight of bartenders who use the vibrantly flavored, sweet liqueurs in revivals of long-lost cocktails and terrific new drinks. MORE >

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Hungry Crowd

Karlie Kloss and More Expert Travelers Reveal Foods That Made Them Squirm

The Hungry Crowd: Karlie Kloss

Photo © Evan Agostini - Invision - AP

Model Karlie Kloss on Adventurous Eating: “During a trip to Thailand, my friends and I were daring and tried lots of dishes at the open-air market in Phuket. I was brave enough to try various species of deep-fried insects! It was disgusting. But you only live once, right?”

Model Karlie Kloss is the host of MTV’s House of Style. She collaborated with Momofuku Milk Bar’s Christina Tosi on a line of gluten-free cookies, available at

Writer Andrew Solomon on His Strangest Meals: “There was a soup of old duck and locusts in Hangzhou, China. The fermented yak milk in Mongolia also carried some shock value. And then there’s igunaq, the rotted walrus meat that is considered a delicacy in Greenland. I can’t say that any of these was my favorite meal.”

Andrew Solomon is the author of the New York Times best seller Far From the Tree: Parents, Children and the Search for Identity.

Conductor Alan Gilbert on Being a Good Guest: “I was in Japan conducting at the Saito Kinen Festival in Matsumoto, and one of our hosts insisted that we try the local specialty, basashi, which is horse sashimi. I really couldn’t refuse. It looked like uncooked beef shabu-shabu, and we dipped it in soy sauce with ginger. All I can remember about the taste is that it was just... OK.”

Alan Gilbert is the music director of the New York Philharmonic.

Writer Daniel Handler (a.k.a. Lemony Snicket) on a Food Shock: “I was backstage at a radio show and there was a plate of things that looked like chocolate-covered strawberries. But then someone popped one in their mouth and said, ‘What the hell is this?’ They were chocolate-covered radishes, and no one would own up to bringing them. They tasted just like chocolate-covered radishes, in case you’re curious.”

The new Lemony Snicket book, The Dark, is in stores now.

Related: More Hungry Crowd Interviews
Weirdest Regional Foods
Weirdest Theme Hotels

Andrew Zimmern's Kitchen Adventures

Miss Myra's Banana Pudding

Miss Myra's Banana Pudding

Photo © Stephanie Meyer.

This recipe is not an April Fools’ prank. Why would you think it was? Because Miss Myra never shares it... but she did with me. And when I tell you, without equivocation, that it’s the most famous, most amazing, best tasting banana pudding recipe in the world, trust me, it is. Four generations have carefully guarded this recipe as the perfect finish to the barbecued chicken with white sauce dinner for which Miss Myra’s Pit Bar B-Q, near Birmingham, Alabama, has been famous for, running on three decades now. Enjoy. It’s dessert heaven. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

Grace in the Kitchen

Snack Attack

Black Pepper Kettle Corn© Quentin Bacon
© Quentin Bacon

This kettle corn is so satisfying—it’s salty, sweet and a little spicy. © Quentin Bacon

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Being a urban dweller for most of my life, I’ve never been to a state or county fair, so for a long time I was unfamiliar with such classics as corn dogs, funnelcakes or kettle corn. The first time I saw a big, copper cauldron of kettlecorn bubbling away at the flea market in Aspen, Colorado, during my first year at the F&W Classic, I was more than just a little intrigued.Popcorn is my kryptonite—it doesn't even matter what type: caramel, cheese, chocolate, movie theater, Cracker Jacks (anything but microwave).

Recently I sampled some new popcorn products from G.H. Cretors, and loved them all. But hands down, kettle corn reigns supreme in my book! It’s the perfect combination of salty and sweet and exquisitely crunchy (the sugar creates a microscopically thin coating that makes the exterior delicately crunchy). Short of getting my own copper kettle, I think my method using a nonstick saucepan is pretty good. The most important thing is to keep moving the pan and have a bowl sitting next to the pot before you get started! SEE RECIPE »

Related: Tasty Snacks
Healthy Snacks
Make-Ahead Snacks

Supermarket Sleuth

Kale Made Convenient

Courtesy of Earthbound Farm
Courtesy of Earthbound Farm

Courtesy of Earthbound Farm

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

Last year was undoubtedly the year of kale. It seemed like there were kale salads on every menu and F&W included a recipe for the greens in almost every issue. Earthbound Farms said the demand for their boxes of mixed baby kales just keeps growing: Their sales are up 220 percent this year over last.

When I’m feeling lazy, I love this mix: The greens are tender enough to eat raw (no salt-massage needed) and they wilt down when cooked almost as quickly as baby spinach. The only trick is finding a supermarket that can keep a supply of the baby kale on the shelf.

Related: More Kale Recipes
Delicious Green Salads
F&W's Best Salad Recipes Ever

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