Grace in the Kitchen
These icky-cute mice feature three kinds of chocolate: semisweet in the
creamy, cakey center and white and bittersweet in the crisp chocolate shell.
© 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.
More than Christmas, more than 4th of July, more even than my birthday, I love Halloween! It wasn’t always this way. I think I had to have kids to fully embrace the total fun-ness of it all. Plus, license to consume more sweets in 24 hours than a person should have in an entire month doesn’t pass without great appreciation. In an effort to keep my kids from over-over-overindulging, I sometimes swipe bits here and there, but they’re so maniacal about cataloging their loot that they know exactly what’s there and what’s not. “Hey! Who took one of my Take 5 bars?” A friend of mine (more clever? or more piggy?) laid down the law with her daughter from the very beginning. “You pick half of what you collected and we give the other half to those less fortunate.” Hmmm... When I throw Halloween parties, I always include these chocolate mice along with loads of other sweets and savories. They’re so cute, and kind of gross if you put them all over other foods. When it’s not Halloween, they can be formed into balls for adorable cake-pop truffles. SEE RECIPE »
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Chefs around the country are expanding comfort-food boundaries, serving their carefully concocted dishes not on pristine white china, but in all-purpose brown paper bags.
French fries in a bag. Photo © Sean Scheidt.
At Baltimore chef Chad Gauss’s The Food Market, the steak frites includes a bag of fries topped with fresh garlic. thefoodmarketbaltimore.com.
Portland, Oregon’s Nudi Noodle Place serves spicy “devil wings” tossed with rice powder, lime and coriander. facebook.com/nudipdx.
Chef Jason Vincent offers crispy pig ears dressed with habanero-tinged maple syrup at Nightwood in Chicago. nightwoodrestaurant.com.
At Alan Wong’s newest Maui, Hawaii, spot Amasia, dinner starts with taro and potato chips in a mustard and onion seasoning. wailearesortdining.com.
“Chicharrónes Two Ways” is what chef Phillip Lopez calls his pork cracklings with chunks of roasted pig belly at Root in New Orleans. rootnola.com.
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F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
We don’t have too many staples in our house, but we always have a black-waxed block of Cabot three-year-aged cheddar, a big wedge of Stravecchio Parmigiano-Reggiano and a tub of Greek feta in the fridge—all from Costco. Big-brand supermarket cheese often gets a bad rap, but every one of these cheeses is delicious on its own, and they’re great to have on hand for any number of dishes. I use the cheddar for quickie eggs, for toasted cheese sandwiches, pimento cheese, mac and cheese, and making crisps; the parm for shaving over vegetables, tossing with bread crumbs, making pestos and adding to pastas and soups; and the feta for crumbling onto salads, turning into dips or whips, and for baking to have with olives or with honey.
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