Need a little midday nosh? Try this for an afternoon snack: Here are the food links that our Editors are loving from around the web.
Which Action Movie Director is Cooking with a Famous Chef? Find Out, Plus More Food Headlines to Chew OnPosted by Julia Warren
Question: why is it that, as the weather gets warmer, we crave spicier food? Answer: Because we love it so much (we're sure there's some hard science at work as well, but we'll chalk it up to our own "wing theory")! The chicken wings in this recipe marinate in an intensely hot jerk rub before getting tossed in the oven to roast. They really couldn't be simpler to make (all of the ingredients in the marinade come together in a food processor) -- which means they're a perfect addition to your party menu.
Ready to spice things up? Start shopping:
- 12 scallions, tops and bottoms trimmed, chopped
- 8 garlic cloves
- 4 dried bay leaves
- 1 habanero or 2 jalapeno chiles, chopped
- 1/4 cup red-wine vinegar
- 2 tablespoons fresh thyme, leaves
- 4 teaspoons ground allspice
- Coarse salt and ground pepper
- 6 pounds chicken wings, cut in half at joint
- Lime wedges, for serving
Welcome to My Kitchen Pantry, where we glimpse inside the homes of some of our favorite chefs and serious food fans to try and uncover their can't-live-without everyday eats. Today we're peeking into the kitchen of Dominique Ansel, chef and owner of his eponymous bakery and creator of the Cronut.
It happens every summer.
The moment arrives when, against all odds, you simply can not look at another burger. Don't blame yourself -- we're right there with you! -- and we've come up with a backup plan for when you want a hearty but meatless entree. Enter the grilled ratatouille muffaletta sandwich, a giant boat of a meal that calls for freshly grilled vegetables to get tucked in between the hollowed-out insides of a big, crusty boule. Serve this dish immediately or assemble and refrigerate it for a day before offering it up to a hungry crowd.
You'll be so well fed that your burgers will be jealous.
Stop marinating this and start cooking! Here's what you'll need to get started:
- 1 medium eggplant, sliced into 1/2-inch rounds
- Coarse salt
- 1/2 cup pitted mixed olives, such as Kalamata and Cerignola
- 2 pepperoncini, stemmed
- 1/2 cup fresh parsley
- 1/4 cup mayonnaise
- 1/4 cup olive oil, plus more for grilling
- 4 small tomatoes (1 pound), sliced into 1/2-inch rounds
- 1 medium zucchini, cut lengthwise 1/4-inch-thick
- 1 jar (12 ounces) roasted red peppers, patted dry
- 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out
Typically, we think food-related holidays are ridiculously silly (National Jelly-Filled Doughnut Day? Absurd). Today brings us an exception to the rule: National Eat Your Vegetables Day.
Why do we love this healthy occurrence so much? Because downing a diet full of fresh produce is not only good for you, it's great for the environment. And while we fully support a bacon-fueled regimen, we also believe in take advantage of simple opportunities that will leave us feeling (and looking!) better than ever.
Want to celebrate along with us? Try any one of these outrageously good vegetable recipes.