Valentine's Day Recipe: Chocolate–Rosemary Bombolini


Given the recent remaking of the doughnut from a greasy junk-food symbol to a well-crafted artisanal treat, it's high time that anyone on the hunt for a special Valentine's Day gift should consider the various forms of the fritter. We think that dainty, sugar-dusted bombolini, the Italian analogue of the doughnut hole, are the perfect candidate, and we'd be thrilled to receive a box from Washington-based pastry chef Matthew Kelley; his elegant, pillow-soft bombolini are filled with a silky chocolate ganache that's brightened with the lush scent and flavor of rosemary. Get the recipe here.

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Food Trends to Watch for in 2012

Andy Ricker and Sean Brock


Predicting food trends is an inexact science (though some people are actually paid to do it). At any rate, here’s our stab at what we suspect will be crossing our plates in 2012.

Locavorism, Redefined
Taking his lead from the Cook it Raw crew, Charleston’s Sean Brock is striving to revive the cooking of the South's antebellum period, teaming up with foragers and historians to rescue heirlooms from obscurity or extinction. We’re hopeful... Read more >

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Recipes: Doughnut Roundup

sweet potato churrosPaul Kulik's sweet potato churros

While nobody needs a nudge to eat a doughnut—especially with the plethora of creative options popping up—making them at home can feel daunting. We’re here with four tempting recipes to help you get over your fear of frying. You’ll be a seasoned doughmaster in no time. Bourbon-Glazed Doughnuts Why just spike your coffee when you can spike your doughnut, too? These bourbon-laced delights from Anthony David’s in Hoboken, NJ, taste best straight from the fryer. They’re also small, so no need to feel guilty about eating two or three (or four).

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Recipe: Tipsy Parson's Peanut Butter and Jelly Doughnuts

Tipsy Parson's Peanut Butter and Jelly Doughnuts A childhood favorite for generations, the perfect union of peanut butter and jelly is best left alone. But who says we can only let them meet between two slices of bread? Why not, say, in the middle of a warm, sugar-dusted doughnut? Pastry chef Mary Cancel of New York City’s Tipsy Parson has done just that with this ingenious recipe. Whether you serve these gooey delights as a breakfast treat or as a finishing touch to a stick-to-your-ribs meal, you’ll be glad you let old PB&J shine outside of the lunchroom.

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