Meet The Team / Kat Kinsman
Senior Editor AOL Food & Slashfood Kat Kinsman -- the former CitySearch, Maxim and FHM online art director and freelance reviewer -- balanced pixels and prose for ten years before her full time transition to the editorial side. She's the vice chair of the James Beard Journalism Comittee, a KCBS certified BBQ judge and is exceptionally proud of her bacon bourbon brownies, cow head tacos and smoked brisket.
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Celebrity chefs -- they're just like us. Only with mega book deals, product lines, contracts with mayonnaise companies, a slew of sous chefs and a staff to clean up after them. Still, when it comes to food, most of 'em have a down-home and humble favorite that defines the holiday. Over the next few weeks, we'll share must-have festive fare from Rachael Ray, John Besh, Michael Symon and many more.
In this Slashfood exclusive, Chef Bobby Flay disses his mother's stuffing, goofs on his canned-cranberry-loving cousin and plays with a whole lotta mayo.
Buy Bobby Flay's books and read more about Bobby Flay on Slashfood.
Previously -- Marcus Samuelsson's must-have holiday dish -- which also involves vodka and red wine. Sensing a trend here...
Celebrity chefs -- they're just like us. Only with mega book deals, product lines, TV shows, a slew of sous chefs and a staff to clean up after them. Still, when it comes to food, most of 'em have a down home and humble favorite that defines the holiday. Over the next few weeks, we'll share must-have festive fare from Rachael Ray, Bobby Flay, John Besh, Michael Symon and many more.
In this Slashfood exclusive, Chef Marcus Samuelsson explains why bad red wine is essential to his holiday happiness.
Buy Marcus Samuelsson's "New American Table" and read more about Glüewhein and Glogg.
First, select and wash a plastic skull. If it seems especially non-food-safe, mummify it in plastic wrap. Set it aside and prepare a batch of red-colored Jell-O, using half the amount of water required by the recipe. Pour this into a shallow pan to a depth of 1/4 inch, chill and let it congeal to a rubbery state.
Filed under: Holidays
by Emily Miller with foreword by Padma Lakshmi
Chronicle Books -- 2009
Buy it on Amazon
It's Padma's world. The rest of us just cook in it -- just mostly without a gigantic LED countdown clock, a dozen cleaver-wielding competitors jockeying for prep space and a mandate to make haute nibbles from the contents of a 7-Eleven's snack aisle. But if that's what cremes your brulee and you haven't the tats, 'tude and temerity to audition for competitive reality TV, you can live vicariously through this book.
Or you can just go online and save the $29.95.
See what we tested and find out whether the book's worth buying after the jump.
Filed under: Cookbook Spotlight
Though an Oct. 13 Tweet by the magazine's Executive Editor John Willoughby advised followers to "Go to gourmet.com, copy Web-exclusive recipes that will disappear: strawberry dumpling, banana upside down cake, curried pork noodles, etc.", Slashfood has been told by other Condé Nast insiders that after the magazine's recent, sudden shuttering, the future of Gourmet.com content remains uncertain, save for mag-published recipes that will be migrated to sister site Epicurious.com.
We're not taking any chances. We've clicked our way through 300-plus Web-exclusive recipes from October 2005 to September 2009 to find the 25 you simply must copy, paste and collect before they're (possibly) lost to the ages.
1. Frozen Peanut Butter Pie with Candied Bacon
Recipe by Andrea Albin
2. Potted Stuffed Squab
Recipe by Edna Lewis
3. Confit Gizzard with Honey Mustard
Recipe by Ian Knauer
4. Savory Duck Fat Doughnuts
Recipe by Ian Knauer
Get more recipes -- including Dijon ice cream and zucchini whoopie pies -- after the jump.