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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

Gnarly

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Spicy Cheddar Witch Fingers // © David Malosh

Come Halloween, shape cheesy crackers into creepy witch fingers,
pressing a sliced almond into each one to make the nail. // © David Malosh

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.

Practically any recipe can be adapted for Halloween with just a few changes. Of course, changing the name is purely conceptual unless you make physical changes to match the name. I turned my favorite cheese coin recipe into perfectly ghoulish Halloween tidbits by rolling the dough into long cylinders, putting an almond “fingernail” at one end and calling them Spicy Cheddar Witch Fingers. SEE RECIPE »


Related: Spooky Halloween Recipes
Ghoulish Halloween Cocktails
Frightening Halloween Desserts

Food & Wine Friends

Andrew Zimmern's New Book Teaches Tolerance, Unsettles Hot Dog Lovers

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Andrew Zimmern's Field Guide

 

In his new book, Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods, out on October 30, the Bizarre Foods host and F&W contributing editor shares interesting facts and kid-friendly anecdotes on edibles that range from bats and wildebeests to familiar foods like foie gras and hot dogs. This exclusive excerpt, for example, explains why most of us have eaten buttholes. Read more >

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Supermarket Sleuth

What to Do with Sunchokes, No Peeling Necessary

Sunchokes (a.k.a. Jerusalem artichokes)

F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

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Test Kitchen Tease

Crazy-Good Chicken-Fried Rabbit

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Crazy-Good Chicken-Fried Rabbit

Justin Chapple


Despite cuteness concerns, rabbit is one of the most sustainable meats available today. It’s surprisingly healthy and leaner than chicken, but still exceptionally flavorful and just as versatile. If you're still thinking rabbit isn’t your thing, just imagine it fried. This week, F&W’s Test Kitchen made this crazy-good chicken-fried rabbit. Like traditional recipes, the rabbit pieces were tenderized in buttermilk, then coated with a combination of all-purpose flour, stone-ground cornmeal, sage, cayenne pepper and salt. The pieces cooked to a golden brown with an extremely crunchy crust in less than ten minutes. A sprinkle of salt and a dash of Tabasco made them even better. This recipe will be revealed in our January issue, but in the meantime, practice with this Crispy Buttermilk Fried Chicken from F&W’s Grace Parisi.

Related: Fried Chicken Recipes

Drink This Now

Perfect Fall Pairing: Apples and Booze

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Apple Cocktails: The Hudson

The Hudson cocktail. Courtesy of Northeast Kingdom.

In fall, when overzealous apple-picking excursions and trips to the farmers’ market end with piles of the crunchy fruit overflowing from kitchen bowls, most people make pies, slice them for salads and do lots of fiber-rich snacking. Here’s a tip: Use fresh apples to create fantastic of-the-moment cocktails. More >

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