Try a new parsnip latke to spice up your holiday season, via Smitten Kitchen.

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Winter is the season for cheesy fun fondue, a classic and truly delicious, via Huffington Post.

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Homesick Texan shares a recipe for a bacon jalapeno cheese ball, via Homesick Texan.

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One of hard things about writing books is that they are in constant flux and then they are permanent. Thanks to the organic nature of blogs, I can make amends. When I was at the Culinary Institute of America, one of my best and favorite teachers was Eve Felder, who taught Garde Manger. She was the Cheshire Cat of chefs, perched high on stacked stools, who taught us that “Cooking is alchemy, cooking is magic!” And she was right. Righter than I knew, in fact. I’m heading to her native city, Charleston, South Carolina, and so she’s been on my mind. When I wanted to do a butter-poached shrimp for Ruhlman’s Twenty, I naturally wanted to pair it with grits. Who did I call for grits finesse points? Chef Felder. In the editing process of Read On »

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Find out more about winter food classics starting from A to Z, via Guardian UK.

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