Holidays

Happy Macaroni Day!

Nothing screams comfort like that childhood staple of macaroni and cheese, whether it came in those classic
blue and yellow boxes or fancier, casserole styles with a variety of cheeses and toppings. And while there are an infinite range of macaroni recipes, chances are you're bound to associate the word "macaroni" with a certain dish. But did you know that, according to food historian Clifford Wright, macaroni is actually "the generic term for all dried alimentary pastas cooked in broth or water, also called pasta or noodles"?

Whatever specific associations the term conjures for you -- be it macaroni salad or mac and cheese, like us -- we'd like pay tribute to our favorite macaroni and cheese recipes. Serious Eats once asked how you like your mac and cheese -- why don't you take some tips from them, or share your own family recipes in the comments.

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Happy National French Fries Day!

Amazing that four such cheap, simple ingredients -- potatoes, oil, salt and pepper -- can work together so brilliantly to form such salty slivers of deliciousness, isn't it? But it seems the entire country is sold on them. In fact, the average American eats about 29 pounds of French fries per year -- purportedly four servings of French fries a week.

There are even entire restaurants devoted to the snack, like New York eatery Pommes Frites, which serves strictly Belgian fries, enlivened by dozens of accompanying sauces, from standards mustard and barbecue sauce to exotic concoctions like pomegranate teriyaki mayo.

Although we won't judge you for hopping over to McDonald's on your lunch break for some of these salty sticks -- au contraire, we'll be doing the same thing ourselves! -- we'd also like to suggest some inspiring varieties of homecooked fries to satiate the more adventurous tater cravings...

• Duck Fat French Fries (pictured above)
• Disco Fries
• Butternut Squash French Fries
• Egg and French Fries Hash
• Poutine
• Zesty Chili Cheese Fries
• Old Bay Grilled Steak Fries

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Happy National Pecan Pie Day!

One of the most famous desserts of the American South, pecan pie is rooted deep in U.S. tradition. Although legend says that Thomas Jefferson is largely to thank for dispersing pecan trees across the country, en route to gifting some Mississippi trees to George Washington at Mount Vernon, pecans had long before been a staple in the diet of Native American Indians.

Because of their abundance throughout the American Midwest, South and Southwest, pecans were increasingly integrated into sweet desserts, most notably that of pecan pie. According to local tales, the pie was first created by the French upon their arrival in New Orleans in the early 1700s.

For a traditional pie fit for your Thanksgiving table or a sunny picnic afternoon, we'd recommend that of the Homesick Texan, a recipe passed down from her great grandmother. She swears they're divine when using local pecans.

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Happy National Pina Colada Day!

Literally meaning "strained pineapple," pina coladas have been popular in warm weather and tropical climates since their creation in the 1920s. Although their first printed reference was in 1923, the inception of the pina colada is more frequently attributed to Ramon "Monchito" Marrero Perez, a bartender at the Caribe Hilton Hotel and Casino in San Juan, Puerto Rico.

According to legend, when Ramon found himself in possession of a new product (Coco Lopez, cream of coconut), he struggled to concoct an appropriate drink for it. After months of experimenting, the bartender mixed the cream of coconut with light rum and pineapple, blending them with ice for texture and temperature, and the pina colada took off in 1954.

For a classic, getaway recipe inspired by that of the Caribe Hilton Hotel, check out chow.com.

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Happy National Sugar Cookie Day!

Although today sugar cookies are known in American kitchens for their simple, straightforward ingredient list, they actually have roots tracing back to Medieval Arab cuisine, which was famously fond of sugar. Individually sized sugar cakes -- seasoned with spices and nuts -- were transported to Spain by the Moors, after which they were popularized in Europe before eventually being imported into the New World.

The typical American sugar cookies have evolved to shed their exotic ingredients, instead favoring a more purist ingredient list, similar to that of Martha Stewart's Old-Fashioned Sugar Cookies. But as these cookies hold such a mild buttery palate, they're an ideal blank canvas for any number of additions, from chocolate to spices, nuts, essences and herbs.

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Happy National Chocolate with Almonds Day!

One might have thought that almonds had been lovingly deposited in chocolate since the dawn of the sweet treat, but it hasn't been until recent decades that chocolate has been increasingly spiked with additions. Hershey's didn't even begin producing their almond-filled Kisses until 20 years ago, in 1990. In the meantime, grocery market shelves are more and more heavily stocked with all sorts of exotic chocolate creations.

We favor the almonds, for adding a textural element to chocolate with their satisfying crunch, plus the additional depth provided by their nutty, buttery flavor. To make your own almond chocolate, gently melt your favorite type of chocolate in a double-boiler, then lay it out on a wax-papered tray to cool. Immediately drop in the desired bits of almonds and let cool until firm. Or if you're feeling particularly ambitious, you can follow the recipe from Elana's Pantry to make your own Almond Joy Chocolate Bark, pictured above.

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Happy National Fried Chicken Day!

Diets be damned: Everybody's been talking about fried chicken lately. From east coasters Time Out New York's "Cheap Eats 2010" recommendations to thriving local fast food joints across the country, to one perceptive L.A. Times reporter on the opposite side of the U.S., everyone agrees: "Nobody is more devoted to fried chicken than Americans."

The bird trend has caught on with everyone from upscale eateries perfecting the process (the Brosberg Brothers at Blue Ribbon Bakery in NYC are renowned for their matzo-crusted Northern Fried Chicken), national fast-food chains (Popeyes, Kentucky Fried Chicken), ethnic eateries (most notably the expanding Korean fried chicken purveyor, BonChon) to the eternally treasured, old-school local joints -- Snoop Dog even went as far as to bring Larry King to the classic Californian chicken restaurant, Roscoe's House of Chicken and Waffles for CNN.

What local joint would you want to share with Snoop Dog and Larry King? Share your recommendations and partake in the fried chicken frenzy in the comments below!

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Happy National Apple Turnover Day!

There's nothing quite like offerings of an apple turnover: the bubbling, cinnamon-scented contents bursting out of a buttery crust in a portable pie made for individual consumption! Fruit-filled turnovers first started making an appearance in the early 19th century, when the individually packaged pies were largely sold by street vendors to the working class.

Today, apple turnovers are more favored by crust fanatics, for the favorable crust-to-filling ratio, even if they do create a little bit more work in the baking department. For a classic recipe, we recommend Ina Garten's Apple Turnover recipe -- in addition to calling for the usual cinnamon and nutmeg, her flavorful, fruit-tastic version also includes tart apples, dried cherries and orange zest.

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Happy National Barbecued Spareribs Day!

According to one "Simpsons" episode, when served his spareribs, cranky Mr. Burns replies, "Spare ribs, eh? I've played around with ten pins a time or two in my life and, to me, the term 'spare' reeks of second best. Give me ten full frames of 'strike' ribs." But there is nothing second-rate about a good set of barbecued spareribs, and nor are they a lesser cut of meat. In fact they're thought to have taken their name from the flavorful German "rippespeer," which is a smoked pork loin.

We've rounded up some enticing barbecued spareribs recipes, supporting our theory that the best ribs attain that delectable smoky barbecue flavor with rubs and/or sauces that delicately balance the sweet and piquant. Fire up the grill and check out our richly seasoned recommendations...

• Hound's Texas-Style Barbecue Spareribs
• Spareribs with Cherry Cola Glaze
• Chinese Barbecue Spareribs
• Braised BBQ Spareribs
• Singapore BBQ Spareribs
• Ribs with Black Vinegar Sauce

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