Tom Robbins wrote a whole novel about the beet, or, at least, the root vegetable played a crucial role in the narrative. Robbins made the claim that the beet is the ancient ancestor of the autumn moon. That seems like a bit much to us (plus a serious underestimation of the moon), but the beet does make us feel poetic: it tastes like the underground where it grew up, and it bleeds the color of what runs through our own veins. And have you ever baked beets? Their skins turn black and crack open, sizzling with their blood-red juice. Peeling them post-oven, your kitchen looks like a crime scene. The beet is definitely the vegetable of carnage, in other words, and[…]

Servings: 1Prep: 15 minutesTotal: 20 minutes Ingredients 1 pound slab bacon, roughly chopped1 medium onion, small dice2 garlic cloves, minced1-inch knob of ginger, peeled and minced1 1/2 cups chopped kimchi2 cups cooked rice, preferably day-old1 tablespoon gochujang2 tablespoons unsalted butter, softened2 scallions, thinly sliced2 eggs, fried sunny side up Directions 1. In a large skillet, wok or cast iron pan over high heat, add bacon and cook, stirring, until fat is fully rendered and the bacon is barely starting to crisp. Pour out all fat but 2 tablespoons. 2. Add onions, garlic, and ginger and sauté for 1 minute, or until very aromatic. Add chopped kimchi and rice and sauté, stirring frequently, for 4-5 minutes, or until very hot. Drop the heat[…]

Servings: 4 Prep: 5 minutes Total: 20 minutes Ingredients 1 mature coconut Directions 1. Crack open the coconut by using the back of a heavy knife or cleaver right down the center to split it in half. 2. Discard the coconut water, which spills out once cracked, you can drink it although drinking coconuts are usually from the young fruit, which are much sweeter and more nutritious. 3. Using a coconut scraper (these are found in you local Asian super market) scrape the white flesh out of the coconut. Stop when you reach the brown membrane. 4. Place the grated coconut flesh into a bowl with 1/4 cup of warm water and mix. Then, place into some cheesecloth and squeeze[…]

Photo by Natalie Compton. When Count Camillo Negroni (allegedly) invented the negroni cocktail, he created the perfect drink. It’s pretty, it’s sophisticated, and it’s perfectly balanced. While we have no problem with the motto, “If it ain’t broke, don’t fix it,” the negroni has been fucked with more than any cocktail in history, and the results are all delicious: the boulevardier, the negroni sbagliato, the old pal. The list goes on, and Jacques Bezuidenhout just created a version you’ll go cuckoo for. San Francisco cocktail bar Wildhawk figured the bitter orange flavor of Campari was just begging for a little chocolate, which is why they decided to infuse the negroni with Cocoa Puffs—because everything tastes better with a little childhood[…]

Tender thighs, crispy chicken skin, Coca-Cola, and spicy chipotle-ginger caramel sauce—all brilliant on their own, but why stop there? Why not make something that is greater than the sum of its parts, like Tom Adams’ Caramel Chicken Thighs from tonight’s episode of Fuck That’s Delicious on VICELAND? While on tour in London, Fuck, That’s Delicious host Action Bronson and our buddy Lee Tiernan visit Tom Adams over at Pitt Cue, where Tom prepares them a huge, meaty feast. But it’s these sweet and smoky chicken thighs that completely blow Action’s mind. In fact, the dish evokes such strong feelings in Mr. Wonderful that he proclaims Tom to be a “pork and chicken freak” and “mad scientist”—high praise indeed. RECIPE: Caramel[…]