"deviled eggs" news and stories

'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.

• The wonders of poke.
• How about making pizza on the grill this summer?
• Summertime means a trip to the clam shack.
• Behind the scenes of the Future Chefs competition.
• Eat more fish, just for the halibut.
• Restaurant reviews: Steve's Diner and Shiraz Cuisine.
• This week's recipes: Roasted Onions with Thyme, Deviled Eggs, and Beef and Pork Chili (though I think it's a little warm for chili myself!)

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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Truffle oil demystified - Frank Bruni divulges the truth behind the flavor. Yes, it is chemically-enhanced.

Serving lunch or looking for a unique appetizer? Creamed Morels on Chive Butter Toast will be ready to serve in under thirty minutes.

Do you really want to wait until Friday to eat fish? Black Cod on Wilted Radicchio

In the mood for some Cephalopod Stew? No, I really can't make it sound any better, but with fresh octopus and new potatoes rounding out this hearty dish, I'm sure it is delicious anyways.

The perfect meal, perhaps? Whether you are serving breakfast or brunch, lunch or dinner, Asparagus Frittata suits them all.

Double dose of Bruni: Frank B reviews Chef Tom Colicchio's Craftsteak and Craftbar

NY Times food columnist Mark Bittman, also known as 'The Minimalist', shows us his take on Deviled Eggs which you can watch on video.

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