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