Santa’s snacks get all the attention this time of year. Cookies and milk, cookies and milk, it’s all we care about! But I think you should put out some naughty nibbles for the elves who worked to hard building toys all year long!
If my rabid collecting of vintage recipes and cookbooks has taught me anything, it is this: SHAPES MATTER. I don’t usually go in for sculpted food, but this cheese ball is so much fun to make (and easy, quick, simple, at that) that I can’t help but smile at its presence on my table.
I only ever think to make granola as a gift for houseguests and friends, which is absurd because I love it. In fact, I nibble away so defiantly at my own gift-batches, that I have to make an entire second batch to give. I’m trying to remedy that habit this year with regular Sunday granola baking this year.
Since I’m such a voracious snacker, I often have to bargain with myself: “I’ll let you eat in between meals,” I say to myself, “if you eat something healthy. Ish. Healthy-ish.” And this peanut butter dip definitely fits the bill.
I’m not normally the sort of person who thinks an apple needs much adornment. But every once in a while, I do love an apple dipped in buttery caramel. And this caramel is the best. It’s thick and luscious, it’ll coat the apple without pulling out your teeth, and it’s easy to make.
I may loathe the NFL, but I love game-day food and these tots are GIVING ME LIFE. Get ready for the crispy, chewy, salty, sweet flavor-bomb of your dreams!
Have a wedding coming up? These make great guest-favors and can be made in large batches quickly! Package them up in paper cones or cellophane bags and you're all set!
I'm a sucker for a salty snack, and this hits the spot. With the Super Bowl coming up this weekend I wanted to make sure you have something crunchy, savory, and easy to eat for hours on end!
Looking for the perfect side for a steak? Want something to eat with roasted veggies? Try these slow-cooked onions!
Drying is one of the oldest and most common forms of food preservation. Canning technology is less than 200 years old, and freezing is even more recent (less than 100 years old for households), but drying technology is simple and affordable for nearly any one in the world, which is why jerky can be found around the globe.
My sister once called fennel a snooty vegetable and I have, ever since, been on a crusade to defend its good name. In this recipe the floral bulbs spend ample time in a bath of vinegar and pepper until they are suffused with a bracing flavor. Put this out on the table while you fix cocktails for your guests, it's the perfect accompaniment for a cold drink.
Hunting for an easy appetizer to serve over the holiday season? Look no further! This cauliflower emerges from its bath painted in crimson and scented with rosemary. It's the perfect nibble to put on the table while you're puttering away in the kitchen and your guests are mingling.
Though I am a popcorn fanatic, caramel corn was not in my rotation until last year. Salty, sweet, and crunchy, this snack satisfies me in a dangerous way. I have to remove the bowl from my side after a few handfuls, otherwise I risk falling into the abyss of total consumption. And trust me, though it seems wise at the time, finishing the entire batch of caramel corn in one sitting is not pretty.
Bubble gum is practically a national treasure by now, it is so closely associated with American culture that we cannot think of high school without images of bubble-popping teens flanking the hallways. But, as with many treats, chewing gum has international roots. Check out the lesson!
Is there any other food so closely associated with teenage rebelliousness? Imagine a hallway full of gum-smacking adolescents, three or four walking toward you unaware of your presence. You quake in your oxford loafers while they pass. But while gum may be culturally connoted with the under-18 crowd, it has a long history of supplying adults with something sweet to keep their mouths occupied during long work days.
As the weather takes a turn into cooler temperatures I find myself longing for maple syrup. I want to imbue its flavor into everything I bake, be it savory or sweet. Well, if you're wondering where that sweet sap comes from and how we get it, look no further!
Looking for a new treat to spread on your morning toast? Want a wicked spoonful to stir into your cup of coffee? What if I told you there was a way to make maple syrup so thick that it wouldn't run off your waffles and pancakes? Well friends, the wait is over. With little more than some basic chemistry knowledge you'll be able to work magic in the kitchen with a bottle of maple syrup. Get ready, because this is your new addiction.
Though you may think of soft serve as something purely to be purchased at a carnival or ballpark, think again! Using dry ice in the kitchen really pays off here, a little science goes a long way when it comes to ice cream.
Want the secret to a killer party trick? Buy a pound of dry ice and make your guests instant soft serve ice cream after dinner, then toss your hair over your shoulder and say, "Oh, this? It's nothing." Dry ice is frozen carbon dioxide and reaches dangerously low temperatures (-109 degrees!), which is perfect for making icy desserts.
I'm a sucker for candy, particularly candy of the sucking variety. Though to be honest, when I'm presented with a stick of rock candy I am much more likely to crunch its crystals to smithereens than delicately decay them with saliva. There is something so terribly pleasing about the obliteration of sugar between teeth.