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20 Oct

Cheesy Slice-And-Bake Crackers

"What can I bring?" A question you've asked a thousand times, only to have your host-to-be return some version of, "Oh, just a bottle of wine!" You know why they always say that? Because they don't know that you have this cheesy crackers recipe up your sleeve. If they knew that they were talking to a Capable Adult Human who is able to throw together a batch of the easiest, crispiest, most delicious cocktail hour snack known to mankind in about an hour, they'd be singing a different tune. "Oh, won't you pleeeeease make those cheesy crackers you always make," they'd plead, "they're literally addictive." But they don't know all of that yet. Which is why next time you get invited to a dinner party—or...
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20 Oct

These Boo-zy Cocktails Are Here To Upgrade Your Boring Halloween Party


Drink up, witches!

If you're looking to combine the scariest day of the year with your favorite drinks, has the perfect Halloween cocktails to take your party to the next level. Basic mimosas are fine, but adding dry ice gives them the perfectly spooky fog effect. Mimosas not your thing? Try margaritas with a splash of red wine for a perfect ~bloody~ effect.
Watch the video above to learn how to make the spookiest drinks around.
Senior Video Producer – Jason Ikeler
Shot and Edited By – Josh Archer
Recipes By – Tyna Hoang

From Cosmopolitan

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17 Oct

These Holiday-Themed Boozy Ice Creams Are The Best Early Christmas Gift


All we want for Christmas is spiked ice cream.

No matter what life throws at us, we can always count on sweet treats to cheer us up at the end of a long day, and lucky for us, the dessert world has really been stepping it up lately. Blissful, new concoctions like edible Oreo cookie dough and cookie dough marshmallow fluff seem to be popping up on the regular—but little can compete with our favorite over-the-top dessert trend: boozy ice cream. We thought the spiked scoops had peaked with the release of wine ice cream, but the latest news from NYC ice cream parlor Tipsy Scoop proves there are more amazing things to come. In preparation of Christmastime and just party season in general, the brand is...
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16 Oct

Dark Ginger Rye Cake With Yogurt And Honey


Dark Ginger Rye Cake With Yogurt And Honey

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.


Nonstick vegetable oil spray

1 cup robust-flavored (dark) molasses (not blackstrap)

1 cup stout

½ teaspoon baking soda

1½ cups rye flour

½ cup all-purpose flour

2 tablespoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

½ teaspoon freshly ground black pepper

1½ teaspoons baking powder

1 teaspoon kosher salt

3 large eggs

1 cup granulated sugar

1 cup (packed) dark brown sugar

1 teaspoon finely grated peeled ginger

1 teaspoon vanilla extract

½ cup virgin coconut oil, melted, slightly cooled

¼ cup vegetable oil

¼ cup honey

2 cups plain whole-milk yogurt

Special Equipment

A 10-inch-diameter springform pan

Preparation Preheat oven to 350°. Lightly coat...
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13 Oct

It Was Only a Matter of Time Before Someone Created Diet Avocados


Given how popular avocados are around the world, it would make sense if you thought the fruit could never be improved. But you'd be wrong, because researchers have just created a new kind of avocado. Introducing: The Avocado Light.

Created by Spanish food company Isla Bonita, these new Diet Avocados reportedly ripen faster and oxidize (turn brown) slower, but the "diet" part comes specifically from the company's claim that they have 70% of most other avocados' fat content, a claim that the Spanish Hearth Foundation’s Food Health Programme has certified. Intrigued? To be fair, avocado fat is generally considered good for you already, particularly in regards to heart health. But the manmade strain, parsed together from other avocado breed traits, will likely...
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12 Oct

Malted Walnut Pie


Malted Walnut Pie

Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.


Graham Cracker Crust

14 graham crackers (about 8 oz.)

2 tablespoons raw sugar or granulated sugar

1 tablespoon all-purpose flour

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, melted, slightly cooled

Filling And Assembly

2 cups walnuts

4 oz. white chocolate, melted

3 large eggs

¾ cup light corn syrup

⅔ cup (packed) light brown sugar

¼ cup plus 2 Tbsp. barley malt syrup

¼ cup malted milk powder

1 tablespoon malt vinegar

¾ teaspoon kosher salt

½ teaspoon vanilla extract

¼ cup (½ stick) unsalted butter

Unsweetened whipped cream (for serving; optional)

Preparation graham cracker crust Place a rack in middle of oven and preheat to 325°. Pulse graham crackers in a...
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10 Oct

Saffron, Orange, And Honey Madeleines


Saffron, Orange, And Honey Madeleines

Traditionally, madeleines are best eaten as close to coming out of the oven as possible. Here, untraditionally, we forgo all the beating and just place the ingredients in a food processor. Mixing them this way means that the resulting madeleines won’t be quite as light as those made by hand-whisking, but they’re every bit as delicate and buttery as you’d hope. We do it this way to build in a little bit of robustness, which allows them to still be eaten hours (rather than minutes) after they come out of the oven. This recipe is from Sweet, a cookbook by Yotam Ottolenghi and Helen Goh. Read their tips for making intimidating-seeming desserts at home, right this way.

Ingredients MAKES ABOUT...
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27 Sep

Crushed Ice Is The Easiest Way To Ruin a Glass Of Anything

Alba Huerta - The Common Lily
When I was in fourth grade, my family got a new refrigerator. It was a pretty big deal. Not because the handle was fully functional. Not because there was more magnetic surface area for hanging robot drawings and crumpled report cards. It was a big deal because there was a crushed-ice feature in the door of the freezer. I’d lived my entire life with cubes, and suddenly, there was another option. This crushed ice thing was incredible to my ten-year-old mind. But I was ten. My small brain was seduced, my young eyes blinded by something new and unfamiliar. Now I see crushed ice for what it is: Crushed ice is a rapidly melting mountain of bullshit. Crushed ice was born...
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26 Sep

I Ate Hundreds Of Bowls Of Queso And Somehow Lost 10 Pounds

Imagine if you could eat, research, and cook your favorite food every day without ever getting tired of it. Sounds like a dream, right? This was my life last year when writing, Queso! Regional Recipes for the World’s Favorite Chile-Cheese Dip. I became a full-time queso eater. For the uninitiated, chile con queso, also known as just queso, is a smooth and spicy hot cheese dip studded with chile peppers, hence the name. The most popular style of queso is Tex-Mex queso, which has a processed cheese (hello, Velveeta) base that’s used for its superior melting abilities. At home, you might also throw in a can of diced tomatoes and green chiles. While this is what most people think of when they think...
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25 Sep

When You Need Extreme Comfort, Make This Moussaka

Photo by Alex Lau
I had just pulled my first draft of moussaka, a creamy comforting Greek casserole, out of the oven and set it down on my station in the test kitchen to cool. The smell of roasted lamb, mint, and oregano drew Chris Morocco, fellow senior food editor, over to my station. He described the moussaka of his dreams from a small mom and pop Greek restaurant in his hometown of Newton, MA, called Farm Grill and Rotisserie. They use potatoes, eggplant, and beef (no tomato). When I told him I was using lamb, eggplant and tomatoes, he game me a little side-eye. But that’s what happens with comfort food from any culture—every person, every town, every grandmother has their own version that they love. The...
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