As much of a sweet tooth as I have, I’m not always a fan of pecan pie. I feel the same way about it as I do meatloaf: Sure I’ve had it, but except for Mom’s, never the same way twice. The folks at Sugaree’s Bakery in New Albany, Mississippi, though, know their way around a dessert, and I’m pretty sure theirs is the best pecan pie I’ve ever had. Butter, lard and pounds of pecans in one epic pie
Every now and then, I like to indulge my inner deconstructionist by focusing on a specific ingredient and indulging in its most pure form. This past year I got granular with New York City-based Urban Sproule’s handcrafted salts during my annual all-out holiday feast. I figured that topping a carefully curated meal that’s been weeks in the making with regular old table salt would be like wearing work boots with a party dress, so I began hunting for the perfect saline topper.
A Japanese condiment made from shio, or salt, and rice inoculated by koji, the mold used to make miso and sake, shio koji transforms fish, meat, and vegetables into sweet-salty, umami-packed vehicles of flavor.
We love a good homemade pie crust—but when you're short on time and juggling a long list of holiday kitchen tasks, ready-made, frozen pie shells can be a huge timesaver. Fortunately, there are plenty of great frozen pie crusts on the market, for every taste and application. See our top 5 picks »
I've eaten Allan Benton's extraordinary pork products before—it's hard to eat dinner at a certain type of restaurant in New York (or Chicago, San Francisco, Charleston, or New Orleans, for that matter) without ordering something deepened by his smoky, silky, funky bacon. Nevertheless, it wasn't until I paid a visit to Benton's smokehouse and storefront in Madisonville, Tennessee—not too far of a drive on Highway 411 southwest of Knoxville—that the character of this meat really worked its way under my skin. I mean that figuratively as well as literally: for days afterward, my skin and hair bore the lingering aroma of the rich, beautifully greasy smoke that permeates this small operation. The experience was overwhelmingly olfactory, but the visual compoment of a visit to Benton's Smoky Mountain Country Hams is no less remarkable. —Helen RosnerRead the rest of "Smoke and Glory" »
Chocolate may be the traditional pick for Valentine's Day, but there's a whole world of festive sweets out there beyond truffles and ganache-filled hearts. This year, we decided to put together an alternative list. Here are our favorite non-chocolate edible gifts, from champagne-flavored marshmallows to handmade frozen yogurt.