"DeviledEggs" news and stories

I'm a self-confessed deviled-egg worshipper. Even when I'm out at tapas bar Tía Pol, in Manhattan, along with the anchovies and chorizo, I order deviled eggs (or should I say huevos rellenos al pimentón de la vera). And yes, I have a custom plate for them, a sweet, corny gift from my mom back when I was in college -- the grass-green plate with little egg-shaped indentations also holds a set of salt-and-pepper shakers shaped like chickens. Deviled eggs are not exactly about hellfire.

However, we continue to try. In a New York Times story, writer Melissa Clark put an extra dose of devil in her eggs (above, as photographed by Andrew Scrivani) by adding a bit of tomato paste and smoked paprika, which, she says, made them "gently sweet, forcefully spicy and . . . smoky." Emeril Lagasse amps up the heat in his recipe with jalapeños, chipotle and his own Southwest spice blend. The devil, it seems, is in the details.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

Zip-close bags are great for food storage, but they serve a multitude of other purposes in the kitchen, too.

'Sips and Apps: Classic and Contemporary Recipes for Cocktails and Appetizers'
By Kathy Casey
Photos by Angie Norwood Browne
Chronicle Books -- 2009
Buy it on Amazon

Kathy Casey isn't a mixologist, she's a "bar chef" -- a trained chef with mad cocktail skills. In "Sips and Apps," she ventures off the well-trod path of standard cocktail guides to explore cocktails with such seductive names as Black Feather and Clear Conscience.

But it's her appetizers that are sure to offer a new trick or two for your next cocktail soiree.

See what we tested and find out whether the book's worth buying after the jump.

Photo: Heath Fradkoff

Been seduced by "Mad Men" yet? Have Frankie Valli on repeat on the Hi-Fi? Find yourself buying dusty vintage TV trays decorated with mallards? Drinking a gin martini, up, for dinner?

OK, we're projecting. Half the Slashfood staff is enamored with the show (see New York Magazine's handy primer) that is about to plunge into its third hard-drinking, heavy-philandering, Gotham-glamorizing season this Sunday. We are over the moon about the style, the cocktail culture, and those insane retro recipes.

It's the perfect excuse for a cocktail party (especially a costumed one), so bust out the pearls and heat up the curlers -- or grab the fedora and tiepin -- because it's totally OK to drink with friends on a Sunday night. No one batted a heavily lined eye at such a thing back in the day.

Our party primer, with tune selections, deviled eggs and LeNell's perfect martini, after the jump.

I haven't made deviled eggs since I was 9 years old. My best friend Marla and I were helping her grandma make dinner and were given the task of making deviled eggs. We didn't really know what we were doing and went through three eggs just trying to figure out whether they were finished cooking or not. When they finally were done, we felt such a sense of accomplishment. As an added bonus, they were also quite tasty (oddly, that was also the first time I ever used paprika. I was very impressed by the color).

These days deviled eggs seem a little bit kitschy, but every time someone brings them to a party, they are invariably one of the first things to go. Over on Farm to Philly, Nicole has posted a recipe for deviled eggs that uses a cooked, mashed potato to enrich the yolk filling (because it does seem like there's never quite enough yolk mixture to fill all the egg halves). Her deviled eggs also have the added benefit of being made with local, free range eggs. However, you don't have to use such lofty eggs in order to make this yummy-sounding recipe.

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