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If These Finnish Death Metal Cough Drops Don't Fix You Right Up...

Then this bizarre TV commercial didn't do its job
Oct 22, 2014 4:00 pm

You might need a throat lozenge or two during Finland's famous endless winter, so try Zyx. This commercial is basically any commercial for Ricola cough drops, but written instead by an edgy 23-year-old at a trendy Scandinavian production company with one syllable and a cool accent. The cough drops are probably made with foraged medicinal greens, rare turquoise berries and fermented skate placenta, so pick up a box and get right back to business. 

French Onion Soup With Paneer Croutons Recipe

An exotic twist on French onion soup. Sign us up!
Oct 22, 2014 3:30 pm
Photo: Matt Armendariz

Who's everyone's favorite Next Food Network Star? Aarti, of course! And best of all: she's actually awesome. Make her delicious everyday recipes from her new cookbook, Aarti Paarti, streaked with Indian and Middle Eastern influence, and enjoy her stories while you're at it. Sub our Gruyère for paneer in her updated French onion soup recipe. 

The Vegas Beef Battle: Which New Steak Is The King Of The Strip?

Two newcomers highlight an impressive field of beef
Oct 22, 2014 3:00 pm

There are cities all over America with great steakhouses, yet nobody comes close to matching the beef in Las Vegas.With so many beefy selections to choose from, how does a Vegas restaurant stand out? By being new, being unique or both. There are two new contenders to the Vegas Beef Crown and they each offer exceptional steaks that set them apart from the rest of the herd. So, who's the pound-for-pound champ? Let's get ready to cattle.

5 Bottles Ripe for Drinking: Hard Apple Cider's Moment is Now

Craft hard cider has us all juiced up for fall
Oct 22, 2014 2:00 pm

Late October is peak apple season, when the last of the apples are ripe for picking. You may already know that when given time to ferment, apples also make awesome booze. Cider has experienced a boost in popularity in recent years, thanks in part to rising enthusiasm for craft beer. Make no mistake: cider is not beer, but there’s something about the taste of boozy, warming cider that makes it the perfect drink for fall.

The Guy With The Mohawk Is Madrid Chef David Muñoz. Kind Of A Big Deal.

He's visiting NYC with a Spanish Armada of chefs
Oct 22, 2014 1:00 pm

While the restaurants of Northern Spain get SO MUCH ATTENTION thanks to Ferran Adria, Juan Mari Arzak and their many kitchen disciples opening restaurants throughout the region, the country's central, landlocked capital, Madrid, has quickly (also quietly) establish its own kitchen identity. A number of Madrid chefs are visiting New York City as a sort of coming out party.

Chef Diego Oka Leads The Way To Fine Peruvian Dining In America. Follow Him.

Miami La Mar chef is spreading the tiradito gospel
Oct 22, 2014 12:00 pm

Lima-born chef Diego Oka is of the most delicious school of Evangelism there is: travel the world, live everywhere, bring your cuisine to the hungry masses wherever you go and spread the word of delicious Peruvian food. A protege of renowned chef Gastón Acurio, Oka has been cooking during the uprising of a vibrant, fast-growing cuisine for nearly a decade, so don't let the baby face fool you. He's also got some music, restaurant recommendations and general advice you should take.

Salty-Sweet Poppy Onion Crackers Recipe

Crunchy, savory crackers for snacking, cheese, soup
Oct 22, 2014 11:00 am
Photo: Evan Sung

Deeply crispy, crunchy snacks are a vice I’m simply unwilling to resist, and I like to make them myself whenever possible. That’s why I’m currently obsessed with this recipe for sweet-salty, crispy-crunchy crackers updated from of a Sussman family classic, tzibbeleh kuchen (onion cookies). It’s passed down from my late grandmother, who often had a plate of them on the kitchen table at her house in Queens, NY. 

It's Like A Piña Colada, But With Pig's Blood

Chicago bartender so went there
Oct 22, 2014 10:00 am

Greater collaboration between the kitchen and bar has resulted in all sorts of interesting food-booze mashups in recent years. But, at Chicago’s Kinmont, bartender Jason Brown has taken the culinary-cocktail crossover to another level with one ingredient, in particular: pig’s blood. You can thank Warren Zevon and San Francisco's Chinatown for inspiring Brown's bloody concoction. More this way.

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