The great thing about Oktoberfest is that it gives you a month-long excuse to have a bier in hand at all times. And to remedy the effects of the annual 31-day bender, we found a hearty sausage & potato stew that will keep you upright between stein refills.
We’ll admit, the greasy, frozen-then-deep fried Jalapeño Poppers found at restaurants where the menus feature pictures of the food are pretty hard to resist, especially after 3 or 4 pitchers. But try making your own at home—don’t skimp on the bacon—and we’re pretty sure yours will be better.
Sure, your Vitamix is amazing but what can you do with a waffle iron? Steak? Pizza? Apple Pie? Yup. These and 50 other recipes are just waiting to be discovered in this quirky new cookbook from food freak Daniel Shumski.
Headlines about factory-farmed meat recalls & stats on bGH. No bueno. If you consider yourself a conscientious carnivore, try this instead: AgLocal sends pasture-raised meats from local farms fresh to your mailbox every month & with it provide animal sourcing info to give you peace of mind.
For the creation of this book, food photographer, fetishist, and founder of culinary art magazine Fool, Per-Anders Jorgensen dined at some of the world’s best restaurants with the chefs themselves: The French Laundry, Roberta’s, Attica, Noma, and so on. Combining mouthwatering photography and 50 recipes, it is both a visual treat and practical cookbook.
Restaurateur & super-chef Jennifer Scism beat the Iron Chef on TV then decided that the dehydrated camping meals she found in the stores were not cutting it. She began dehydrating her own gourmet ingredients & preparing better backcountry meals. All of her Good To-Go products are made in Maine using fresh, simple ingredients.
Let the ladies have their mimosas, you and the boys can get your brunch buzz from a healthy drizzle of this Jim Beam pancake syrup. Honestly, it’s not gonna give you a buzz, it’s infused with just enough Beam to give it a mild whiskey flavor.