Video: Macaroni and Cheese – A Recipe from 1784

“Mc and Cheese,” as it appears to be called nowadays, has been fetishized beyond on all reason. Nevertheless, it is a great winter or comfort food that many people like a lot.

So it was fun to share this video of a macaroni and cheese recipe from 1784.

Watch video at You Tube (5:51 minutes) . . . . .

Read also:

38 Of The Best Macaroni And Cheese Recipes On Planet Earth . . . . .


Easy Chicken Wing Recipes for Super Bowl, From Momofuku, Blue Ribbon

Kate Krader wrote . . . . . . .

On any given Super Bowl Sunday, chicken wing consumption goes through the roof. This year, the National Chicken Council projects that Americans will eat 1.35 billion wings for Super Bowl Lll in Minneapolis on Feb. 4. That’s an all-time high, up 1.5 percent, or a 20-million-wing increase from 2017. To equal 1.35 billion wings, someone with the time and the energy could feed 625 wings to every person in every seat of the 32 NFL stadiums across the country.

This new high is a surprise, because chicken wing sales took a hit late last year, according to Bloomberg. Tom Super, spokesperson for the National Chicken Council, says the decline is related to the peak price wings hit in the fall. “Wing prices were at their highest ever in September; they’ve come down since then. Chicken wing demand has proven more and more inelastic though; it just doesn’t change much with the price,” says Super. He also promises that, in spite of earlier reports of a cataclysmic scarcity, there will be no wing shortage this year.

The question, then, isn’t whether there will be chicken wings; it’s where you’ll get them. Two of New York’s top wing purveyors gave us their recipes to share with readers: From David Chang, founder of the Korean-accented Momofuku empire, comes well-glazed spicy and sweet wings. Bruce and Eric Bromberg, co-founders of the comfort food destination Blue Ribbon, supplied a Buffalo-style classic. What you’ll learn from these recipes is that wings are surprisingly simple to prepare and so much better when you do them yourself. Each recipe is made with fewer than 10 ingredients, and cooking requires little more than arranging the wings on a baking sheet and mixing sauce ingredients together; no deep fryers required. The result is phenomenal, whether you want a sticky, Asian-style wing or a more traditional, still spicy snack.

Chang who just opened Majordomo in Los Angeles, has offered wings on the menu at his iconic Noodle Bar in Manhattan in some form or other for more than a decade. The recipe below is based on a special, off-the-menu dish, made with the restaurant’s addictive Ssam sauce condiment (available at Momofuku restaurants and select Whole Foods; you can substitute Korean chile sauce instead). “We kept this recipe super-simple since everyone wants to be focused on the game and not in the kitchen,” says Chang.

Bruce Bromberg agrees: “Wings are the ultimate Game Day food, easy to make, so they’re great for the hosts.”

And if you can’t break the Super Bowl-ordering-food-in habit, both Momofuku and Blue Ribbon have Super Bowl packages for New Yorkers. The specialty in both? Wings.

Blue Ribbon’s Hot Sauce Chicken Wings with Blue Cheese

This recipe is adapted from the wings served at Blue Ribbon Brasserie, which are, in my opinion, among the best versions in New York. Blue Ribbon makes its own hot sauce, which its also sells at its Las Vegas locations; you can use your favorite to glaze the wings, but they’re best with a vinegar-based sauce such as Tabasco.

Serves 6-8

2 tbsp fine kosher salt
1 tbsp ground pepper
1 tsp thyme
16 chicken wings, cut into drumettes and wings (about 3 1/2 pounds)
1/2 cup favorite hot sauce, preferably a vinegar based one
1 stick (8 tbsp) unsalted butter, melted
2 tbsp light brown sugar
1 cup sour cream mixed with 1 cup crumbled blue cheese (or your favorite blue cheese dressing)
Carrot and celery sticks, for serving

In a bowl, mix the salt, pepper and thyme. Arrange the wings on a rack on a baking sheet and sprinkle with the seasoning. Let stand at room temperature for 20 minutes. In a medium bowl, mix together the hot sauce, butter, and brown sugar.

Preheat a broiler or grill. Broil or grill the wings, turning once, for 15 minutes, until well-browned. Brush the wings with half of the hot sauce, coating both sides. Continue broiling or grilling until glazed and crispy, 10 to 15 minutes longer; turn once. Brush or toss the wings with additional hot sauce. Arrange the wings on a large plate and serve with the blue cheese dressing, carrots and celery and any remaining hot sauce.

Momofuku’s Ssäm Sauce Wings

Ssäm sauce—a mix of gochujang, miso, sake, soy sauce, and rice vinegar—adds additional tang and depth to the wings. If you use bottled gouchujang sauce instead of this blend, add a little more vinegar.

Serves 6-8

16 chicken wings, cut into drumettes and wings (about 3 1/2 pounds)
2 tbsp fine kosher salt
1 tsp cayenne pepper
1/4 cup peanut oil
1/4 cup unsalted butter, melted
1 cup Ssäm sauce or gochujang Korean chile sauce
1/4 cup apple cider vinegar
Fried onions (optional)
White sesame seeds (optional)

In a large bowl, toss the wings with salt and cayenne until evenly coated. Arrange the wings in an even layer on a wire rack on a baking sheet and refrigerate uncovered in the refrigerate overnight, at least 12 hours.

Preheat the oven to 425°F. In a large bowl, toss the wings in the peanut oil until evenly coated. Arrange wings on the rack on the baking sheet and roast for 25 to 30 minutes, turning once, until crisp and browned. If desired, finish the wings under a preheated broiler so they’re well browned.

Meanwhile, mix the butter with the ssäm sauce and vinegar. Toss the wings in the sauce until coated. Transfer to a plate, garnish with fried onions and sesame seeds and serve with leftover sauce.

Source: Bloomberg

Easy Recipes with Hot Chocolate

Deena Shanker wrote . . . . . . .

Few winter-time pleasures are more basic (in a good way) than a cup of hot cocoa — although if you’re sipping on something that started as a powder, you are missing out. Making hot chocolate from actual chocolate is neither difficult nor ingredient intensive, but the rich, luxurious results will shame every last packet of Swiss Miss sitting in your pantry.

Below are four recipes for at-home, made-from-scratch hot chocolate. The key for each is to start off with high-quality chocolate. Do that, and you’ll never use a powder again.

Water-Based Drinking Chocolate

Despite having only two ingredients—just dark chocolate and water—this recipe is not for the faint of heart. The purity of the combination makes for an intense, decadent experience that those accustomed to traditional cocoas might find too rich. Cookbook author Megan Giller got this recipe from Aubrey Lindley, co-owner of cult chocolate shop Cacao in Portland, Ore. She recommends it as a way to try different kinds of single-origin or blended chocolates, because the water base won’t distract from their flavors the way a milk or cream base would.

From Bean to Bar Chocolate: America’s Craft Chocolate Revolution by Megan Giller

Makes 2 servings

1-1/2 cups water
8-1/2 ounces dark chocolate (68 percent to 75 percent cocoa), chopped

Bring the water to a boil in a small pan. Remove from the heat and add the chocolate. Cover and let sit for 30 to 45 seconds.

Whisk gently and scrape the bottom of the pan with a rubber spatula to make sure the chocolate isn’t stuck to it. Put the pan back on the burner (keep it turned off) and let it rest until the chocolate is completely melted, 2 to 3 minutes.

Whisk vigorously for a minute or two to emulsify completely. Check the consistency by seeing if it sticks to the back of a clean spoon. If it is lumpy, keep mixing. If it sticks and is smooth, you are finished. Don’t confuse bubbles for clumps; small air bubbles are OK. Some bits of chocolate will stubbornly remain at the bottom of the pan, but don’t worry about them.

Serve warm. The flavors and texture will evolve as it gradually cools and rests.

Simple Chocolate Sauce for Hot Chocolate on the Go

For those looking to make easy hot cocoa again and again, or who just like a milder beverage with a milky base, this recipe is the one for you. Make the sauce once, stick it in your fridge, and use it over the next few weeks at your leisure. Nate Hodge, co-founder of Brooklyn’s luxe bean-to-bar Raaka Chocolate, recommends 2 tablespoons of sauce per cup of warm milk or milk alternative, although you’re free to add more (but probably not less, let’s be honest) as you like.

From The Art and Craft of Chocolate by Nate Hodge, forthcoming in 2018.

Makes 2 cups of sauce

1 cup of purified water
1 cup of sugar
7 ounces of dark chocolate

To make sauce:

Put the water and sugar into a small saucepan and put on medium high heat. Allow the liquid to come to a boil. Keep it at a boil for 5 minutes. Cut the heat on the stove, move the pan to a cool burner, and slowly mix in the chocolate with a whisk. Mix until the chocolate is fully melted and the mixture is smooth.

Pour into a jar and allow to cool. If kept in an airtight jar in the refrigerator, the sauce should keep fresh for 3-4 weeks.

To make hot chocolate:

Add 2 tablespoons of chocolate sauce to a cup of warm milk or milk alternative. To jazz it up, grate an ounce of dark chocolate on top using a microplane.

Mission Hot Chocolate

This more advanced recipe from Dandelion Chocolate is an homage to San Francisco’s Mission District, where Dandelion has its cafe and whose Mexican American population has made the neighborhood a center of food, culture, music, and murals. Spicy and rich, it could be its own dessert course and adapts particularly well for vegans. Simply replace the nonfat and whole milks with unsweetened almond milk. Dried pasilla chiles can be found in the Latin food section of your supermarket or in specialty shops.

From Making Chocolate: From Bean to Bar to S’more by Todd Masonis, Greg D’Alesandre, Lisa Vega, and Molly Gore

Makes 5 servings

1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1 teaspoon ground pasilla
1 cup nonfat milk or unsweetened almond milk
1-1/4 cups 70-percent chocolate chips
1 vanilla bean
4 cups whole milk

Combine brown sugar, cinnamon, allspice, cayenne, and pasilla in a small bowl, whisking to combine. Set aside.

Using a paring knife, gently slice the vanilla bean in half lengthwise and scrape the beans from the inside of the pod using the back of the knife blade. Set seeds aside.

Heat the nonfat milk in a very large heatproof bowl set over a pot of simmering water. When milk is steaming (hot to the touch), add the chocolate to the bowl. Whisk chocolate and milk mixture together until the chocolate is fully combined and the ganache is thick and shiny.

Add the brown sugar spice mixture and vanilla bean seeds to the ganache and whisk until incorporated, continuing to heat the mixture over the pot.

Add whole milk to the ganache, whisking to combine. Heat hot chocolate for another 5 minutes, whisking occasionally, until steaming. Remove bowl from pot and serve immediately.

Molten Chocolate Cookies

Just in case you or your loved ones are not the hot chocolate types (gasp!), this cookie serves a similar purpose. It’s rich, it’s delicious, and it’s best savored slowly (good book optional). Thanks to their large size—only 8 cookies on each baking sheet—and their dramatic, gooey centers, think of it as a cup of hot chocolate in cookie form. Just be careful not to overcook, which will ruin that fudgy center.

From Guittard Chocolate Cookbook by Amy Guittard

Makes 16 cookies

2-1/4 cups Guittard Semisweet Chocolate Baking Wafers
3 tablespoon unsalted butter, at room temperature
1 cup all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
2 large eggs
1/2 cup sugar
1 teaspoon vanilla extract

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

Melt the chocolate wafers and butter together using a hot water bath or the microwave oven (see Note: Melting Chocolate, page 51). Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool.

In a small bowl, combine the flour, baking powder, and salt. Set aside.

In a large bowl, with a hand mixer, beat together the eggs, sugar, and vanilla until pale yellow and slightly thickened, 2 to 3 minutes. Stir in the cooled melted chocolate mixture. Gradually stir in the flour mixture until just incorporated. Cover the dough with plastic wrap and refrigerate for at least 15 minutes, or up to overnight.

Scoop 2‑inch (5‑cm) mounds onto the prepared baking sheets, leaving 2 inches (5 cm) between the cookies; the cookies will spread as they bake.

Bake for 12 minutes, or until crusty on the outside but soft in the center. Leave the cookies on the baking sheet for 3 to 5 minutes to firm up, then serve immediately.

Store cookies in an airtight container at room temperature for up to 1 week. Reheat to achieve the molten chocolate gooeyness by microwaving them for 10 seconds.

Source: Bloomberg

In Pictures: Recipes of Classic Christmas Drinks Around the World

Germany – Feuerzangenbowle

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Italy – Bombardino

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Ireland – Irish Cream

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See more recipes at FoodBeast . . . . .

The Easy to Make Ultra-rich Tomato Sauce from A Michelin-starred Chef Works with Any Pasta

Kate Krader wrote . . . . .

Missy Robbins is New York’s reigning queen of pasta.

She presides over the kitchen at Lilia in Brooklyn, a place that’s become an obsession with a huge swath of the city, including Trumps and multiple Goldman Sachs executives. One of its best-sellers is rigatoni diavola with San Marzanos (tomatoes), chiles, oregano, and pecorino.

It’s based on a recipe Robbins only recently mastered: a luxurious tomato sauce, rich with oil and loaded with sweet caramelized garlic and a hit of heat.

For a long time, Robbins didn’t even serve tomato sauce. It wasn’t on the menu when she cooked at Spiaggia in Chicago (where she was a favorite of the Obamas)—the upscale Northern Italian restaurant didn’t serve red sauces. Nor was it offered at A Voce in New York, where she won Michelin stars. It wasn’t until Robbins took a few years off to get a respite from the intensity of restaurant life that she began perfecting tomato sauces in her home kitchen. When she opened Lilia, in early 2016, one of the first dishes on the menu was the rigatoni in spicy tomato sauce.

“This is one of the most satisfying sauces to make,” she continues. “Everyone loves it because it has that extra hit of flavor from the toasty garlic. If you’re having a dinner party, there’s no one that will not be thrilled with it.” It’s also one of the most versatile sauces to make, she asserts, ticking off the options: “You can make it spicier. You can make it into a fake Bolognese by adding browned meat. You can make it heartier vegetarian with mushrooms.” It also goes with almost any pasta, though Robbins favors it with shorter shapes such as rigatoni, ziti, and radiatore.

It also improves on classic tomato sauces by featuring sumptuous pieces of tender garlic that are first cooked in a generous olive oil bath, which simultaneously tenderizes the garlic and flavors the oil before the tomatoes are added. In most tomato sauces the garlic is finely chopped; if it’s not, it’s discarded. Robbins believes in the allure of garlic that’s tender and sweet and perfumes the sauce. “Why throw out the garlic? Why not celebrate it?” she asks. And for those who plan ahead, the sauce can be frozen for as long as six weeks. If you don’t want to count out all those garlic cloves one by one, she says, just use “what would normally be an outrageous amount of garlic, and you should be covered.”

Asked if she would ever sub in a jarred sauce in an emergency—after all, there are several good options out now, like Rao’s—Robbins laughs. “I never, ever buy jarred tomato sauce. Why would you, when you can make something so satisfying so quickly. You instantly become an Italian grandma when you make this luscious sauce. There’s nothing that compares to it.”

Cooking cloves whole, and slowly, is definitely not conventional. In Italy, cooks frequently remove the garlic after sweating it, so it’s not physically in the sauce. The version below celebrates the garlic. But don’t worry: The olive oil poaching softens the stinky edge, so the next day, your breath won’t betray that.

40-Minute, 20-Garlic Clove Tomato Sauce With Pasta

This recipe is adapted from Missy Robbins’s new cookbook, Breakfast, Lunch, Dinner … Life: Recipes and Adventures from My Home Kitchen. It’s good for just about any shape of pasta you can find.

Serves four, plus leftover sauce.


2/3 cup olive oil
20 garlic cloves (about 1-1/2 heads of garlic), peeled (see tip below)
Two 28-oz cans of whole peeled tomatoes, preferably San Marzano
1 tbsp fennel seeds
1 tsp crushed red chile flakes
2 basil sprigs
Kosher salt
1 lb dried pasta (Robbins prefers short shapes, like rigatoni)


In a large, heavy saucepan, warm the olive oil over moderately low heat. Add the garlic cloves, and gently simmer until softened and just beginning to caramelize, about 10 minutes.

Meanwhile, drain the canned tomatoes in a colander. Transfer the tomatoes and any purée in the colander into a food processor and pulse two or three times until the tomatoes are very roughly chopped. (Tester’s note: If you like using your hands, squeeze the tomatoes to break them up into large chunks.)

Using a fork or the back of a spoon, crush half the garlic cloves in the oil; leave the remaining cloves whole. Add the tomatoes, fennel, and chile flakes to the saucepan and simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the basil, season well with salt, and simmer for about five more minutes, until the sauce is richly flavored.

Meanwhile, in a large pot of boiling water, cook the pasta until just al dente. Drain, reserving some of the pasta cooking liquid. Cook the pasta in about 2 cups of the sauce, basting the pasta, until al dente; add a little pasta cooking water if necessary. Refrigerate or freeze the remaining sauce for another use.

Garlic tip: To quickly peel garlic, put the separated cloves in a large bowl. Invert another large bowl on top and shake hard for several seconds. This will release the skins from the cloves. Discard the skins.

Source: Bloomberg