New Recipes This Week: Smashed Shumai, Puffy Grits, Cranberry Mustard
Nov 2, 2012 3:31 pm
Cook your way through our newest recipe additions
I think everyone's instinct in the face of danger outside is to eat as much as possible. I will admit, I usually cook at least a couple of the week's recipes while they're fresh in my memory but due to inclement weather this week I simply admired from afar and happily ate out of the freezer. But no longer.
Halloween is over, so it's officially Thanksgiving pre-season. Get the gravy, bread and one of hopefully many sauces out of the way and prepare for many more to come. Check out what we added to the Recipes section this week.
Food Republic Newsletter
A look at the struggling sugary soft drink world
Why the NY Times review of Sushi Nakazawa matters
Gold-plated food and critter statement jewelry
Chef Tadashi Ono offers his master recipe
A simple pressed sandwich with a lot of flavors
Little need for words with this artsy cookbook
Cookies, champagne, clementines, wings: hacked.