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Latkes: The World's Best Potatoes

Meathead | Posted 05.25.2011 | Food
Meathead

The absolute most perfect use of potatoes is to turn them into potato pancakes, which have crunchy mahogany edges, crispy golden midsections, and tender, rich, meaty interiors. They are hash browns on steroids.

The Secret to Buttery Garlic Mashed Potatoes (No Gravy or Cream Needed)

Meathead | Posted 05.25.2011 | Food
Meathead

I recently had some great garlic mashed in a restaurant, without gravy, and they were so delicate, mellow, and sweet. I immediately went to work trying to duplicate them. But I failed. READ MORE Soused Apple Sauce Better than the Jar Sweet & Savory Sweet Potato Steak Fries The Ultimate Turkey: Smoked (or Not).

Soused Apple Sauce Better than the Jar

Meathead | Posted 05.25.2011 | Food
Meathead

Fruits take to booze as eagerly as a frat boy on his 21st birthday. Depending on which type of booze you choose and how long you cook it, you can vary the flavor a lot. READ MORE No Marshmallows! Sweet & Savory Sweet Potato Steak Fries The Ultimate Turkey: Smoked (or Not)

I Wore a 40 lb Tunic Made Entirely of Jewelry

Lisa Salzer | Posted 05.25.2011 | Style
Lisa Salzer

While the dress only stayed on for a few hours due to the workout it gave me, it was a great forray into surrealism, and perhaps a potential future "jewelry-apparel" endeavor was born.

No Marshmallows! Sweet & Savory Sweet Potato Steak Fries

Meathead | Posted 05.25.2011 | Food
Meathead

This recipe produces crisp shards of deliciousness that are still sweet, but not so sweet they should be dessert. Even if you cook them indoors in an oven, they are darn tasty.

ART AWARDS: Artist's Artist Hans-Peter Feldmann Wins The 2010 Hugo Boss Prize

ARTINFO | Posted 05.25.2011 | Arts
ARTINFO

At a ceremony at the Guggenheim last night, German artist Hans-Peter Feldmann was named the winner of the 2010 Hugo Boss Prize, a $100,000 biannual aw...

The Ultimate Turkey: Smoked (or Not). Gobble 'til You Wobble!

Meathead | Posted 10.04.2011 | Food
Meathead

This is no ordinary turkey preparation, pilgrims. Follow these detailed steps and you will never have a dry, stringy, cardboardy, boring bird again.

Balsamic Vinegar: Magnificence and Deception

Meathead | Posted 05.25.2011 | Food
Meathead

There are numerous labeling conventions, numerous methods of production, numerous claims of authenticity, and a boggling range of quality and price.

WATCH: This DJ's Style Is Inspired By Aaliyah & Janet Jackson In 'Poetic Justice'

Elisa Goodkind and Lily Mandelbaum | Posted 05.25.2011 | Style
Elisa Goodkind and Lily Mandelbaum

This was originally posted on StyleLikeU.com I was drooling while listening to Lindsey's stories about her experience in Atlanta's rich, underground ...

Crispy Cornell Chicken: An Upstate New York Classic

Meathead | Posted 05.25.2011 | Food
Meathead

If you like grilled chicken with golden crispy skin, say "thank you, to Bob Baker."

Make Your Own Hot Pepper Sauce

Meathead | Posted 05.25.2011 | Food
Meathead

I call this my "Controlled Burn Hot Sauce" because it has a serious kick, but it also has strong pepper flavor, is very complex, and it works well as an ingredient in barbecue sauces or other dishes.

No-Fuss Pickled Green Tomatoes

Meathead | Posted 12.17.2011 | Food
Meathead

If you love the crunchy, thick walled, salty, sour, spicy, herbaceous treats like I do, wait til you see how easy they are to make. This technique is almost foolproof.

Tailgate Brat Tub (RECIPE)

Meathead | Posted 05.25.2011 | Food
Meathead

The Wisconsin brat tub combines two local faves: Brats & beer. In the typical brat tub the meat is simmered in beer, then grilled. But so much flavor is left behind in the beer. READ MORE How to Make Cootie-Free Jerky The Most Wonderful & Unusual Pie: Purple Passion Concord Grape Pie

Gaga's Dress Jerky? Here's How to Make Cootie-Free Jerky.

Meathead | Posted 05.25.2011 | Food
Meathead

The thought of storebought jerky and all its preservatives is almost as unappetizing as eating the well-worn gown from the Gaga collection. So here's how to make your own simple and delicious jerky.

Howl on the Red Carpet

Travis Nichols | Posted 05.25.2011 | Books
Travis Nichols

Franco captures Ginsberg's humor and kindness and generosity, mostly in the scenes where he's being interviewed. He's not some firebrand Def Poetry Jam prototype. He's nervous and empathetic and real.

The Most Wonderful & Unusual Pie: Purple Passion Concord Grape Pie

Meathead | Posted 05.25.2011 | Food
Meathead

Concords are vitis labrusca, the grape variety that was found growing wild in North America by the Native Americans. It has a powerful, distinctive flavor that we all know and love.

The DeVoto Martini

Claire Thomas | Posted 05.25.2011 | Food
Claire Thomas

The martini for the martini purists, based on the ideal from Bernard DeVoto's lyrical and facetiously toned book on America's greatest gifts to the world (hint: whiskey and the martini).

Unfuddling The Many Different Cuts Of Pork Ribs

Meathead | Posted 05.25.2011 | Food
Meathead

Here's what you need about the most popular cuts before you fire up the grill this Labor Day.

Gooey Grilled Cheese on the Grill

Meathead | Posted 05.25.2011 | Food
Meathead

Dunno why they call it "grilled" cheese 'cause most of the time it is made in a frying pan or a broiler or a griddle. Ever have one made on a grill READ MORE Grilled Eggplant Parm Recipe: Less Grease, More Flavor! BBQ Pitmasters: Week 3 of Ongoing Coverage Of TLC's Barbecue Competition Meathead To Go Meatless: Call Me Potatohead

Grilled Eggplant Parm Recipe: Less Grease, More Flavor!

Meathead | Posted 05.25.2011 | Food
Meathead

If you love "Eggplant Parmesan" as served in most Italian restaurants, you are in for a treat, because this simple grilled version just runs circles around it.

BBQ Pitmasters Finals: Whole Hog Cooked Old School On Concrete Pits, a Fitting Finish with $100,000 to a Real Chef From Iowa

Meathead | Posted 05.25.2011 | Food
Meathead

An old fashioned down home Southern barbecue for a highpoint climax to an uneven series. READ MORE Gaga's Dress Jerky? How to Make Real Beef Jerky Purple Passion Concord Grape Pie

Grilled Spaghetti? Try this Fired Up Marinara Sauce

Meathead | Posted 05.25.2011 | Food
Meathead

"Why aren't Italians famous for barbecue? The spaghetti keeps falling through the grates." Anonymous It is August and the world is awash in tomatoes....

Artlog's Top Art & Culture Picks

Artlog | Posted 05.25.2011 | New York
Artlog

Its hot and that's probably making your brain a little fuzzy, but Artlog has some great events you should not miss this week. Start of the second half of your week with a little art therapy.

Meathead To Go Meatless: Call Me Potatohead

Meathead | Posted 05.25.2011 | Food
Meathead

Will I change the world? No chance. But this meatlover's voice is one more in a growing chorus and perhaps together we can change farming in the US.

The Zen of Burger Condiments

Meathead | Posted 05.25.2011 | Food
Meathead

I'm all about perfecting the old tried and true, so I keep the condiments simple and let the beef shine through. READ MORE How to Grill Great Steakhouse Steaks The Ultimate Grilled Corn On The Cob A Taxonomy Of Regional American Barbecue Sauces & Recipes The Most Important BBQ Concept For Backyard Cooks