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The Dead Rabbit Might Have Perfected The Irish Coffee. Here Is How To Make It.

Hint: Use good whiskey and skip the Reddi-wip
Mar 5, 2015 1:00 pm

New York's acclaimed Dead Rabbit has quickly developed a reputation for its excellent Irish coffee. With good reason. Proprietors Sean Muldoon and Jack McGarry worked on the recipe hundreds of times before ever serving it to customers. Cocktail writer Naren Young gets into the specifics of how they make it great.

Toki Underground Honors Fallen Chef With Charity Dinner In Washington, D.C.

Talented young cook Thang Le died in 2012
Mar 5, 2015 12:30 pm

Popular ramen shop Toki Underground in Washington, D.C., has endured its share of tragedy, with the shocking death of its 31-year-old chef, Thang Le, in 2012. On March 11, proprietor Erik Bruner-Yang will honor his fallen comrade with a special four-course charity dinner. Full details right this way.

20 Recipes For Root Vegetables, Still Very Much In Season

Beets, carrots, parsnips, all in their prime
Mar 5, 2015 12:00 pm

Don't jump the gun — it's not quite asparagus season yet. Besides, you'll still need some of those heartier winter veggies to pull you through this last bout of wintry mess. Pick up a bunch of root vegetables and get mashing, roasting, caramelizing and frying. The warm weather will be rife with lovely produce. Give root vegetables their due in the meantime. 

Jalapeño-Stuffed Roast Chicken With Skin Chips Recipe

With a killer sticky-sweet honey glaze
Mar 5, 2015 11:00 am
Photo: Paul Harrison

There was a time in my life where I roasted a chicken basically every Sunday night, almost the same way every time: salt, pepper, butter, thyme (à la Thomas Keller). But let’s be honest, no matter how good something basic is, it’s possible to get tired of it. This time, I brined both the skin and the bird in an herbacious, fiery brine that permeates the meat (and skin). The results speak for themselves.

It's Coconut Water. And Coffee. Mixed Together In One Bottle. Brace.

Harmless Harvest energizes and hydrates at once
Mar 5, 2015 10:00 am

Gone are the days when people added just a teaspoon of sugar or a drop of milk to their coffee. Case in point: Bulletproof Coffee, a current craze that consists of mixing a cup o’ joe with unsalted butter made from grass-fed cows and coconut oil. And while we’re on the topic of crazes, how many different brands of coconut water did you see on your latest trip to the grocery store? Yes, it was only a matter of time before coffee and coconut water were mixed together in one bottle. And it tastes good. Really good.

You Can Now Get A Master's In Food Design

A one-year intensive taught in Milan, Italy
Mar 5, 2015 9:00 am

Now this is a master's program we can get down with. This month, Milan's esteemed design university, the Scuola Politecnica di Design, is launching its Master Course in Food Design program, a one-year multidisciplinary program developed to cover 11 different areas of design and culinary arts. Here are the details.

Guy Fieri's Trash Can Nachos, Elephant Feasts, Pizza Lobbyists

Some cool stories from the day in food news
Mar 4, 2015 3:30 pm

Welcome to the afternoon roundup! If it happened in food today, it's news to us. Here are a few stories that have caught our attention.

Washington, D.C. Nonprofit Healthy Corners Brings Life To Food-Desert Bodegas

What was once inaccessible, now right on the corner
Mar 4, 2015 3:00 pm

Delivering fruits and vegetables at below-market prices to 25 corner stores in some of D.C.'s poorest neighborhoods, DCCK's Healthy Corners initiative puts fresh ingredients and information on how to cook and eat them front and center, directly in reach of those who need them most. The response? Overwhelmingly positive. More peppers, please! Check out this video and see how the city's own residents are satisfying this urgent need. 

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