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The Unique 'Rules of Thomas Foolery' Bar

The Unique 'Rules of Thomas Foolery' Bar

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Would you be willing to follow these rules for discounted drinks?

Thomas Foolery is a new bar in the D.C. area offering fun, lighthearted discounts.

Thomas Foolery, a Washington, D.C. bar that opened on July 17, has a quirky menu with a “foolish” list of rules to match. Follow the rules, and you could get discounts on drinks.

For all of those nostalgic for the ‘90s, dressing up like Carlton from "Fresh Prince of Bel-Air" and doing the running man gets you 10 percent off any item. Playing a game of plinko determines the price of your Smirnoff Ice, which could range from $1 to $5. If you can rank your selection of four red or white wines in order of least to most expensive, you get $2 off. "Angry hour" is the bar’s version of happy hour, and customers only qualify if they order in angry voices. Beer and soda floats are made from any of the 40 beers or 15 specialty sodas.

These deals, plus Wii Mario Cart, hopscotch painted on the floor, stopwatches in the restroom, and more are just some of the reasons why this new venue is unique. The success of this bar will be no contest.

Exclusive: Why Chef Thomas Keller Spent Years Crafting The Perfect Chocolate Bar

When Thomas Keller says he's built a better chocolate bar, it's worth tasting the results. The multiple Michelin-starred chef (The French Laundry, Per Se, Bouchon) spent the past five years collaborating with Italian olive oil master Armando Manni to produce K+M Extravirgin Chocolate.

With fine cocoa beans sourced directly from farmers around the world, and a signature recipe using olive oil instead of traditional cocoa butter, K+M aims to be delicious but also healthy, given the significant antioxidant health benefits. And no, you don't taste the olive oil.

As an obsessive chocolate devotee (who happens to be married to a professional chocolatier), I was thrilled to learn about Chef Keller's goal to engineer great tasting chocolate. To learn more, I reached out for this exclusive interview with Keller, Manni and K+M Chocolatier Chi Bui.

The bars retail for $14.95 each or eight for $120 and can be purchased through Finesse the Store and Williams-Sonoma locations and

Here's part of our conversation:

Why chocolate and why now? Was the goal to make the world’s greatest chocolate bar?

Thomas Keller: I wouldn’t necessarily say ‘ why now’ but more ‘why chocolate?’ is the question. You have to realize this has been over five years of work. K+M speaks to opportunities and how I embrace them. For me, K+M wasn’t necessarily about chocolate so much as it was about my relationship with Armando and understanding his history and the quality of the work he’s done with his olive oil. Looking at that as an example for a new chocolate was the real reason. This was going to be something unique and different, something that hadn’t been done before –that’s really the reason why.

Olive oil isn’t common in chocolate bars. Why make it a key ingredient?

Armando Manni: In the typical chocolate-making process a percentage of cocoa butter is added to cacao, a saturated fat that is not adding to the chocolate taste or health benefits of the antioxidants. We decided to use a very small percent of Manni Oil instead of cocoa butter. You don't taste the olive oil in our chocolate but the presence of it adds extra antioxidants and creating a great synergy with the antioxidants of cocoa beans that we have been able to preserve through the chocolate-making process. The olive oil also gives the chocolate a velvety texture less brittle than normal dark chocolate.

Photography by Deborah Jones

What’s special about the beans you source and/or your methods of sourcing? The standards for chocolate sourcing vary from direct trade to absolute mystery.

Chi Bui: We have very stringent guidelines when it comes to sourcing. We are focused on finding beans with complex and aromatic flavors that are organically farmed and traceable. They must also pass our scientific tests for antioxidant potential and fermentation.

Out Peru beans are special in that no one else has access to them. We are the only buyer of these directly traded beans. We traveled to Peru to meet the farmers, our exporter and to visit the farms and facilities. We’ve been working directly with people at each step in the process to buy these beans and have them shipped to our warehouse in Napa. Additionally, we’ve been working with our local exporter to develop the area to increase production and improve the post-harvest handling. We are fully committed to the region and will be making another trip to Peru during the harvest season to see how things are progressing and to reconnect with our farmers.

Photography by Deborah Jones

Talk about the origins of this collaboration. Any interesting or surprising moments about working together? Armando Manni: I met Chef Keller the first time in 2002 at The French Laundry, where I presented our organic extra virgin olive oil. Thomas decided to use our oil in his restaurant and is still using it there and at Per Se in New York. Cut to 2010, after almost 10 years of friendship, and us having lunch together at Bouchon in Columbus Circle. I told him about my passion for chocolate and my frustration with the fact that the great quantity of antioxidants contained by cocoa beans were destroyed by the common process of chocolate making. It was clear to me that the antioxidants in cocoa beans were important not only for the health but also for the taste and smell of the chocolate. Because there was so much opportunity to vastly improve upon the 150-year-old approach to chocolate, Thomas agreed to investigate with me on this subject.

Our goal was to develop the perfect chocolate. Over the past five years, working with the University of Florence, we have embarked upon scientific trials in developing a unique process. We like to say K+M Extravirgin chocolate is good for the body and good for the soul.

What’s the taste difference between Peruvian, Madagascar and Ecuador beans in your lineup?

Chi Bui: All three origins differ greatly, not only in the location where the beans are cultivated but also in the different variety of beans being cultivated and the post-harvest handling. Taste-wise, Madagascar is lighter on the palette with some acidity. It has crisp and bright fruity notes and the slight bitterness of a grapefruit. Peru is more substantial on the palette, with the flavors being more complex and leaving a longer impression. Ecuador is the most full-bodied with a rich mouth feel. It has a noticeable lack of acidity, bitterness and astringency.

These bars are not inexpensive at $14.95 each. What is it about them that demands the price?

Thomas Keller: It shouldn’t necessarily be about price it’s about the value. The thing about The French Laundry, or any great restaurant like that, is that it’s about the experience. If the experience that you’ve had is one that’s elevated and brings value to the price - then it’s worth it.

For us, with this product, it’s about the fact that we feel this chocolate has this enormous value that no other chocolate has. For us to try and compete with the chocolates that are out there today from a price point of view is very difficult because our chocolate has never been done before. It’s a whole different process, a whole different methodology, a different formulation - everything about it is different. Is it valuable to you? Are you willing to spend three dollars more on something that has a personal health benefit to you? It’s a personal choice -- the same as coming to Per Se or The French Laundry.

Frizzled Eggs and Sausage With Sautéed Greens

Waterbury Publications, Inc.

Few styles of eggs are as fun to say (and eat) as are frizzled eggs. They have delightfully crispy edges with a center that stays soft, which you'll appreciate all the more as the runny yolk coats your homemade ground pork sausage and sautéed kale.

50 Wing Recipes

Working in batches, deep-fry 3 pounds chicken wings (split at the joints, tips removed) in 375 degrees F vegetable oil until golden, about 15 minutes. Drain on paper towels.

1. Classic Buffalo: Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter and 1/2 cup Buffalo wing hot sauce. Serve with celery sticks and blue cheese dressing.


Buffalo Supreme Wings Recipe

2. Buffalo Supreme: Make Classic Buffalo Wings (No. 1), adding 1/2 teaspoon celery salt to the wing sauce mixture. Toss with 2 tablespoons celery leaves and 1 cup crumbled blue cheese.

3. Five-Alarm: Make Classic Buffalo Wings (No. 1), adding 1 teaspoon cayenne with the butter and replacing half of the wing sauce with habanero hot sauce.

4. Jalapeno-Cheddar: Make Classic Buffalo Wings (No. 1), adding 1/2 cup chopped pickled jalapenos and 1 cup grated cheddar to the wing sauce mixture.

5. Spicy Moroccan: Make Classic Buffalo Wings (No. 1), replacing the wing sauce with 1/4 cup each harissa (hot chile paste) and cider vinegar. Serve with 1 cup Greek yogurt mixed with 2 tablespoons each olive oil and chopped mint.


6. Vietnamese: Dredge the wings in flour and deep-fry. Purée 1 1/2 cups cilantro, 1 garlic clove and 2 tablespoons each fish sauce, lime juice and chopped jalapenos. Toss the wings with the cilantro sauce and 6 tablespoons melted butter.


Beer Battered Wings Recipe

7. Beer-Battered: Whisk 1 1/2 cups each flour and lager beer with 1 teaspoon each kosher salt and smoked paprika. Dredge the wings in flour and dip in the batter. Deep-fry until crisp and golden, about 10 minutes.

8. Buttermilk-Battered: Soak the wings in 1 1/2 cups buttermilk with 1/2 teaspoon kosher salt, 30 minutes. Mix 1 1/2 cups flour, 1 teaspoon paprika and 1/2 teaspoon kosher salt drain the wings, then dredge in the flour mixture. Deep-fry in 350 degrees F oil until dark golden, about 10 minutes.

9. Cajun Buttermilk: Make Buttermilk-Battered Wings (No. 8), adding 1/4 cup hot sauce to the buttermilk and 2 tablespoons Cajun seasoning to the flour.

10. Chili-Ranch: Toss the wings with 2 tablespoons each flour and chili powder and deep-fry. Serve with ranch dressing.

11. Old Bay: Toss the wings with the juice of 1 lemon and 1 teaspoon Old Bay Seasoning. Dredge in 1 cup flour mixed with 2 tablespoons Old Bay and deep-fry. Serve with lemon wedges.

12. Italian Breaded: Mix 3/4 cup each Italian breadcrumbs and grated Parmesan with 1/4 cup chopped parsley. Dredge the wings in flour, dip in 3 beaten eggs and coat in the breadcrumb mixture. Deep-fry in 350 degrees F oil until crisp and golden, about 12 minutes.


Chicken Parmesan Wings Recipe

13. Chicken Parmesan: Make Italian Breaded Wings (No. 12). Top with marinara sauce, grated mozzarella and Parmesan and broil until the cheese melts, 1 minute. Serve with warm marinara sauce.

14. Ancho-Peach: Dredge the wings in flour and deep-fry. Toss with 1/2 cup peach preserves, 1 1/2 tablespoons each lemon juice and soy sauce, and 1 teaspoon ancho chile powder.

15. Soy-Honey: Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter, 1/4 cup honey and 2 tablespoons soy sauce.

16. Sesame-Pecan: Finely grind 1/3 cup each sesame seeds and pecans in a food processor. Toss with 2 cups panko breadcrumbs, 2 tablespoons chopped chives, 1 teaspoon kosher salt, and pepper to taste. Dredge the wings in flour, dip in 3 beaten eggs and coat in the panko mixture. Deep-fry in 325 degrees F oil until golden, about 12 minutes. Serve with honey mustard.

17. Falafel: Dredge the wings in 1 cup dry falafel mix dip in 3 beaten eggs and coat in 1 1/2 cups falafel mix tossed with 1/4 cup chopped parsley. Deep-fry in 350 degrees F oil until golden, about 10 minutes.


Curry-Chutney Wings Recipe

18. Curry-Chutney: Dredge the wings in flour and deep-fry. Pulse 1/3 cup each mango chutney and lime juice in a food processor with 1 chopped red jalapeno, 6 tablespoons melted butter and 2 teaspoons curry powder. Toss with the wings and sprinkle with chopped cilantro.

19. Chipotle: Dredge the wings in flour and deep-fry. Purée 3 tablespoons chopped chipotle chiles in adobo sauce, 1/4 cup each cider vinegar and honey, 3 tablespoons melted butter and 1/2 teaspoon ground cumin. Toss with the wings.

20. Kimchi: Dredge the wings in flour and deep-fry. Toss with 1/2 cup chopped kimchi (Korean pickled vegetables), 1/4 cup kimchi brine and 3 tablespoons each melted butter and chopped scallions.

21. Basic Boneless: Dredge 1 pound chicken tenders or boneless chicken breast strips in flour, dip in 2 beaten eggs and coat in 2 cups panko breadcrumbs. Deep-fry in 365 degrees F oil until golden, about 5 minutes.

ROASTED WINGS (Nos. 22 to 43)
Spread 3 pounds chicken wings (split at the joints, tips removed) on 2 oiled rimmed baking sheets and roast at 425 degrees F until very crisp, about 45 minutes.

22. Steakhouse: Toss the wings with salt to taste and 2 tablespoons coarsely ground pepper roast. Toss with 1/3 cup steak sauce.

23. Rosemary-Lemon: Toss the wings with 1/4 cup lemon-pepper seasoning and 2 teaspoons chopped rosemary roast.

24. Horseradish-Crusted: Toss the wings with 1/2 cup dijon mustard and 1/4 cup horseradish. Mix 1 1/2 cups panko breadcrumbs, 1/2 cup grated Parmesan and 1 teaspoon paprika add the wings and toss to coat. Roast until browned, about 35 minutes.

25. Maple-Bacon: Season the wings with salt and pepper and roast. Meanwhile, cook 8 slices bacon in a skillet until crisp drain and crumble. Whisk 1 tablespoon bacon drippings with 1/4 cup maple syrup and 2 tablespoons each cider vinegar and bourbon. Toss the wings with the syrup mixture and bacon.

26. Sweet Mango Barbecue: Season the wings with salt and pepper and roast. Meanwhile, simmer 1 cup mango nectar and 3 tablespoons barbecue sauce until reduced to 1/2 cup, about 20 minutes. Toss with the wings.

27. Teriyaki-Orange: Roast the wings. Meanwhile, simmer 3/4 cup orange juice and 1/4 cup teriyaki sauce until reduced by half, about 15 minutes. Toss with the wings.


Honey Mustard Wings Recipe

28. Honey-Mustard: Season the wings with salt and pepper and roast. Whisk 1 tablespoon melted butter with 1/3 cup Dijon mustard and 1/4 cup honey toss with the wings. Sprinkle with paprika.

29. Honey Mustard–Pretzel: Toss the wings with 1/2 cup honey mustard and 1/2 teaspoon each kosher salt and pepper. Grind 4 cups pretzels in a food processor transfer to a bowl. Add the wings and toss to coat. Roast until crisp, about 40 minutes. Serve with honey mustard.

30. Ginger-Scallion: Roast the wings. Heat 1/2 cup minced scallions with 2 tablespoons each butter, grated ginger, soy sauce and mirin (or sake), and 3/4 teaspoon each kosher salt and sesame oil. Toss with the wings.


Chinese Barbecue Wings Recipe

31. Chinese Barbecue: Roast the wings. Heat 1/2 cup minced scallions, 1/3 cup hoisin sauce, 2 tablespoons each butter, honey and grated ginger, and 3/4 teaspoon sesame oil. Toss with the wings.

32. Thai Chili: Marinate the wings in 1 cup Thai sweet chili sauce, 1 shredded carrot, 2 tablespoons each olive oil, lime juice and grated ginger, and 2 teaspoons kosher salt, 2 hours. Drain, reserving the marinade. Roast at 475 degrees F, 15 minutes, then brush with the marinade and roast until slightly charred, 25 more minutes. Serve with lime wedges.

33. Taco-Spiced: Toss the wings with 3 tablespoons taco seasoning and roast. Serve with salsa.

34. Bacon-Taco: Make Taco-Spiced Wings (No. 33), wrapping a half strip of bacon around each wing before roasting.

35. Mole: Season the wings with salt and pepper and roast. Heat 1/3 cup mole sauce, the juice of 2 oranges, 2 tablespoons honey and 1/4 cup water. Toss with the wings.

36. Jamaican: Toss the wings with 3 tablespoons jerk seasoning and roast. Microwave 3 tablespoons each orange marmalade and water brush on the wings and roast 5 more minutes.

37. Lemon-Garlic: Toss the wings with salt and 1 1/2 teaspoons paprika and roast 35 minutes. Sprinkle with 3 tablespoons each lemon juice and sliced garlic, and 1 teaspoon lemon zest roast 10 more minutes.

38. Aïoli: Season the wings with salt and pepper and roast. Whisk 1/2 cup mayonnaise, 1 finely grated garlic clove, and 1 tablespoon each olive oil and lemon juice serve with the wings.

39. Pesto: Season the wings with salt and pepper and roast. Toss with 1/2 cup pesto and 1/4 cup grated Parmesan.

40. Pizza: Toss the wings with salt and 2 teaspoons dried oregano roast 30 minutes. Divide 1/4 cup sliced pepperoni and 1/2 cup sliced onion between the 2 baking sheets roast 15 more minutes. Toss with shredded mozzarella and serve with warm marinara sauce.

41. Fra Diavolo: Season the wings with salt and pepper and roast. Cook 1 tablespoon red pepper flakes in 2 tablespoons olive oil, 1 minute, then add 2 cups marinara sauce and simmer 5 minutes. Toss with the wings.

42. Garlic-Chorizo: Season the wings with salt and pepper and roast. Cook 1/4 cup sliced dried chorizo in 1 tablespoon olive oil until crisp add 3 sliced garlic cloves and cook until golden. Toss with the wings.

The Best Lamb Recipes from Around the World

Thomas Payne

Lamb is an essential—even revered—ingredient all over the globe, probably because it’s not only good when it’s simply grilled, but also when it’s skewered into kebabs, formed into burgers, rolled into spiced meatballs, braised with chiles, and cooked into a ragù with sweet peppers and spooned over spaghetti. And that’s only the start. Find these dishes and more in our best recipes for global lamb inspiration.

Cazini with Lamb Ragù

Cazini with Lamb Ragù

Grilled Rack of Lamb with Garlic and Herbs

Get the recipe for Grilled Rack of Lamb with Garlic and Herbs » At the Marketplace at Emerald Valley in Washington, Pennsylvania, lemon zest and fresh mint go into every lamb burger patty. A tangle of sweet balsamic onions, a hint of chile, and briny feta balance the charred meat and brioche bun. Ground lamb falls on the fattier side if using a grill, watch out for flare-ups. Lamb Burger with Mint, Feta, and Balsamic Onions Chunks of lamb shoulder are rubbed with spices and marinated with aromatics before hitting the grill in this easy kebab recipe. Get the recipe for Grilled Marinated Lamb Kebabs

Lamb Ribs with Spicy Harissa Barbecue Sauce

Fatty lamb ribs are rubbed with spices and glazed with harissa-laced barbecue sauce, yielding an irresistible sticky-sweet crust. Get the recipe for Lamb Ribs with Spicy Harissa Barbecue Sauce »

Seaweed-Crusted Rack of Lamb with Red Wine Sauce

Seaweed-Crusted Rack of Lamb with Red Wine Sauce

Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint

“Spices have always fascinated me. I collect them from all over the world,” says Giorgia Goggi, who accents this soup with Middle Eastern sumac and Indian garam masala. If you can’t find fresh yellow tomatoes, red will work just as well. Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint » This recipe comes from Sam Smith, Of Tusk in Portland, Oregon. Smith notes: “I like to eat it with a steak knife, keep some texture.” Serve this with lots of bread for soaking up the juices a simple mixed green salad with champagne vinegar, black pepper, and edible flowers if available and a super cold rose or white wine. Get the recipe for Braised Lamb Shoulder with Rose, Turnips, and Pistachios »

Lamb-Stuffed Cabbage Rolls with Green Tahini

At Mokonuts in Paris, cabbage leaves are stuffed with lamb and herbs and and drizzled with lemony tahini sauce. Get the recipe for Lamb-Stuffed Cabbage Rolls with Green Tahini » Get the recipe for Kubdari »

Rack of Lamb with Rosemary and Thyme (December 2009)

This herb-adorned rack of lamb is seared then roasted at high heat for a crispy brown crust. Get the recipe for Herbed Lamb Stew (Sabzi Govurma) »

Turkish Yogurt and Brown Butter Tomato Sauce

Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest. This sauce is a main component to manti, a Turkish spiced lamb dumpling dish. Get the recipe for Turkish Yogurt and Brown Butter Tomato Sauce »

Lamb Soup With Sour Cream (Palócleves)

Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling. Get the recipe for Lamb Soup With Sour Cream (Palócleves) »

Grilled Yogurt-Marinated Lamb Shoulder Chops

These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling. Get the recipe for Grilled Yogurt-Marinated Lamb Shoulder Chops »

Lamb Chops with Mint Salsa Verde

Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. Get the recipe for Lamb Chops with Mint Salsa Verde »

Grilled Lamb Chops with Tzatziki Sauce

In this classic Greek pairing, dill is used two ways: first in a garlicky marinade for the lamb, and then in a cooling, brightly flavored yogurt sauce. Serve this dish with a simple green salad. Get the recipe for Grilled Lamb Chops with Tzatziki Sauce

Rosemary-Jerk Lamb Chops

Aromatic fresh rosemary sets the umami-rich marinade for these lamb loin chops apart. Get the recipe for Rosemary-Jerk Lamb Chops

Chile and Cumin Lamb Kebabs (Yángròu chuàn)

The staple meats of Western China, lamb and mutton can be found folded into everything from pilafs to buns to noodles. Of course, they’re also the focal point of the region’s iconic kebabs. Seasoned with freshly ground cumin (zira in Farsi and zīrán in Chinese), which was probably introduced to Xinjiang from Persia, the kebabs get an extra kick from minced garlic cloves and ground chile powder. Get the recipe for Chile and Cumin Lamb Kebabs (Yángròu chuàn) »

Beef and Lamb Koftas with Mustard

Beef and Lamb Koftas with Mustard

Spicy Lamb and Grape Leaf Tarts With Orzo and Feta

These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick’s book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren’t rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means “stuffed” in Turkish and Greek. “I love this version because the grape leaves get crispy and a little caramelized,” Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes. Get the recipe for Spicy Lamb and Grape Leaf Tarts With Orzo and Feta » Turmeric does double duty here: it goes into the lamb meatballs as well as the lemony broth they’re cooked in.

Grilled Lamb Chops with Ginger Sauce

Grilled Lamb Chops with Ginger Sauce

Pear-Marinated Roast Leg of Lamb

The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor. Get the recipe for Pear-Marinated Roast Leg of Lamb »

Moroccan Meatballs with Arugula

Moroccan Meatballs with Arugula

Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù

Lighter than the rich beef and pork ragùs of other Italian regions, this Abruzzo specialty features bell peppers mixed into the sauce and cooked briefly so they retain their shape and lend a pop of sweetness. Get the recipe for Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù »

Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari)

A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food. Get the recipe for Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari) »


Greek Easter Soup

Bobotie (South African Meat Pie)

This Cape Town specialty generally consists of spiced meat mixed with chutney and tamarind paste and milk-soaked bread, poured into a dish, topped with a custard of egg and milk, and baked until it’s golden on top. Get the recipe for Bobotie (South African Meat Pie) »

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Roast Leg of Lamb with Herbs and Kale

Beet Stew with Lamb Meatballs

For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. Get the recipe for Beet Stew with Lamb Meatballs »

Grilled Lamb Burgers with Red Onion Aioli

Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers.

Albanian Baked Lamb and Rice with Yogurt (Tave Kosi)

Garlicky lamb and rice baked under a thick, tart veil of yogurt is a dish beloved throughout Albania. Get the recipe for Albanian Baked Lamb and Rice with Yogurt (Tave Kosi) »

Honey-Braised Lamb Shanks (Mrouzia)

Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria. Get the recipe for Honey-Braised Lamb Shanks »

Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm)

For this rich, spicy Iraqi breakfast dish, ground lamb is sautéed with onions, tomatoes, and parsley, seasoned to the hilt with bahar asfar, yellow curry powder, and then topped with soft-baked eggs. Get the recipe for Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm) »

Irish Stew

In this traditional warming stew from the Emerald Isle, lamb shoulder is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and aromatic carrots and onions. For bright color and a bit of verdant sweetness, green peas are tossed in toward the end of the cooking. Get the recipe for Irish Stew »

Kashmiri Lamb in Chile Sauce (Mirchi Qorma)

Tender lamb simmers in a fiery sauce in this recipe from Adhoo’s in Srinagar, Kashmir. Get the recipe for Kashmiri Lamb » In the Indian city of Hyderabad, this dish is traditionally made using goat, but lamb makes an excellent substitute including the bones adds an unmatched depth of flavor. While peeled muskmelon and watermelon seeds are usually used to thicken the dish, we’ve substituted pumpkin seeds in our version.

Easter Lamb Pie

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)

Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »

Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad

The flavors of fall and winter are perfectly represented in this simple and elegant meal. Get the recipe for Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad »

Braised Leg of Lamb with Graukäse Polenta

Cooked in a fragrant rosemary–juniper lamb stock, the tender braised meat is then presented over a mound of hearty polenta, enriched with Gruyère-like cheese.Get the recipe for Braised Leg of Lamb with Graukäse Polenta

Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi)

Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in a rustic, cinnamon-scented dish from Lebanese author Fouad Kassab’s mother, Isabelle. During the autumn olive harvest, she prepares it with new-season olive oil from the family’s groves. Use smaller-sized eggplants, such as Japanese or fairy-tale eggplants, for this dish. (If you can’t find these varieties, zucchini may be substituted for the eggplant.)

Spiced Lamb Patties with Tomato and Onion (Kefta bil Sayniyeh)


On Pastry-Making and the Punk Rock Appeal of Pop-ups

In the lead-up to their first culinary collab, Natasha Pickowicz and Doris Hồ-Kane sit down to talk about staying scrappy.

10 Lessons We Could All Learn From 1960s Cocktail Parties

N o matter which decade you were born into (and later partied in), there's a pretty good chance that you're familiar with the cocktail parties of the 1960s. This is largely thanks to Mad Men -- the award-winning TV show with an unusually high number of drinks poured -- but also because in their essence, these shindigs are a genius kind of gathering. They get right to the heart of what any great party is all about: the booze.

In the '60s, these parties almost always guaranteed lots of hard liquor, tons of smoking and a decent amount of questionable finger foods -- the kind we love to hate now that we're in the heart of the locavore movement, but still secretly adore because there's something highly addictive about Vienna Sausage. They were predictable and great.

There's a reason for the reliable standard: clearly established guidelines were in place and printed in various books for the host. We tracked down a few of those classic cookbooks from that era: McCalls Cocktail-Time Cookbook from 1965, Good Housekeeping's Perfect Parties from 1967, and The Calvert Party Encyclopedia, published by the liquor company itself in 1960. Each book has a unique target audience, yet the universal message is clear: be prepared and have fun. It's wisdom that could (and maybe should) be applied to everything you do in life.

Looking at these tomes with a critical eye illuminates the era's priorities: First and foremost, convenience. Make things easy, make them fast and make them fun. Throw together a soiree by using quick and speedy techniques, but don't forget to keep things exciting. Pick a theme like Gay Nineties (the 1890s, that is) and have fans for the ladies, derby hats for the men and Victorian decor. Or decorate with a unique table centerpiece (like terra cotta pots or sea shells). And never forget that finger food is everything. The recommended amount includes four cold options and two hot ones. The hors d'oeuvres should be easy to prepare and require no effort from the host during the event, naturally. Are you getting the gist?

There's more -- some of these rules are explicit and some simply implied, but here are the 10 commandments for throwing a proper cocktail party, as dictated by the 1960s. According to the Calvert Party Encyclopedia, if you follow these suggestions, "You'll discover all the friendly ingredients for successful parties -- parties with the power to please."

Photo credit: Good Housekeeping's Perfect Parties

1. Always offer a cheese ball. Or even two. If you don't have a cheese ball you are doing it so wrong. Vegans, this applies to you too. It doesn't matter what you do to your cheese ball -- you can shape it into a pineapple as demonstrated in the picture at the top of this article (yes, that is cheese, NOT a pineapple, photographed with that glass). You can make it gourmet and roll it in almonds. (Good Housekeeping's words, not ours.) Make it red and roll it in coarsely snipped dried beef. (Seriously.) Or make it green by rolling it in parsley. Just have a cheese ball, for the love of god.

2. Blend your guests as you blend your cocktails -- smoothly. One of the most important rules is to carefully select your guest list. Today's practice of putting an invite on Facebook and seeing what happens would not fly. Invite guests based upon how well they will get along with other friends and family. The Calvert Party Encyclopedia reminds us that the goal is to "blend a group which will enjoy each other's company and make for a pleasurable evening."

Photo credit: McCall's Cocktail-Time Cookbook

3. Serve cocktails. Lots of them. You didn't think we were going to forget about those, did you? When it comes to drinks, anything and everything is acceptable. Punch is offered as a fast, easy option. Making a bar where guests can serve themselves is another common idea. Just be sure to offer "old favorites and taste-tempting new ones" that will be sure to create an "atmosphere of good cheer," says Calvert. The bar is your road map -- explore.

Photo credit: Thomas Vogel/Ghetty Images

4. Have lots of ashtrays, and leave them everywhere. That is a direct quote from McCall’s Cocktail-Time Cookbook and is a true sign of just how much can change in half a century. This is one rule we don't need today.

5. Always be ready with a good toast. This custom is sadly starting to fade with time. Don't worry if you don't know any, The Calvert Party Encyclopedia has some for reference. You can choose from snarky ones, such as, "Here's to a friend. He knows you well.. and likes you just the same!" Or sweet messages like, " Love to one, friendship to many, and goodwill to all!" Or just tell it straight: "I wish you all the joy you can wish!" Bonus points if you learn how to say cheers in multiple languages. Skal! Yasas! Salud!

Photo credit: McCall's Cocktail-Time Cookbook

6. Serve lots of meat and wrap everything in bacon. Just take a look at that meat plate. That's all served at one gathering and it's nothing in comparison to how many foods you'll see covered in bacon (which was endearingly referred to as "wrapping in a blanket"). Olives? Yes, those should definitely be bundled in blankets. Chicken livers? Of course, those too. American cheese? Naturally. Pickled watermelon? You bet. Shrimp? You needn't even ask. It's excessive, but it's also one idea we hope will live on until the end of time.

Photo credit: Good Housekeeping's Perfect Parties

7. Never underestimate the power of cream cheese. Maybe the most valuable rule, having cream cheese might be more important than the drinks. Use the spread to make winning recipes such as the Cheese-Paté Pineapple pictured in the photo at the top of this article, as well as all sorts of cheese balls (of course), chicken spreads and even dips for melon balls.

Photo credit: McCall's Cocktail-Time Cookbook

8. It's all about presentation, presentation, presentation. Location matters for real estate, but cocktail parties only care about presentation. Eye appeal is everything, Good Housekeeping tells us. No need to commission an ice sculpture -- the requirements are much simpler than that. Colored napkins rolled into a bouquet could do the trick. Or simply placing "conversation-sparking picks of different shapes, sizes and materials for spearing foods in antique vases, enamel pots or other unusual containers," recommends Good Housekeeping. "Topiary trees made from edibles such as cherry tomatoes, green or ripe olives, or marinated shrimp" could make decorative additions too, says McCall's.

Photo credit: Classic_Film/Flickr

9. When in doubt, turn to Vienna Sausage. These tiny wieners hosts wouldn't dare offer today were highly popular at the time. You can serve them with mustard for the simplest recipe. Split them in half, top with cheese and wrap them with bacon to make Cheese Franks. Or you can batter and fry them to create Vienna-Sausage Fritters. Yes, this is real life.

10. RELAX. The whole point of throwing this affair is so that you, the host, can circulate the room, enjoy your friends and relax. All the food should be prepped before the guests arrive and the libations ready for folks to serve themselves. Now go throw yourself a party, fix yourself a drink and enjoy it.

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15 Best Quiche Recipes That Will Upgrade Your Brunch Game

Broccoli, veggie, ham and cheese . you want it, we got it.

Quit scrambling to make breakfast for a crowd and whip up one of our best quiche recipes. Easily one of the top egg recipes out there, quiche is tasty and customizable to suit your cravings (or whatever you need to use up in the fridge). We've got ideas for everything include: broccoli, veggies, ham, cheese, onion &mdash the list goes on and on! So the next time you have guests over for breakfast, or just want to make a normal Saturday morning a little more special, try out an epic quiche creation, then branch out and explore tons of our other best brunch recipes.

What came first, the crustless quiche or the frittata? Either way we're digging this bacon-loaded skillet.

Put some South in your mouth with this pimiento cheese quiche or try another variation, like Mushroom and Zucchini, Asparagus and Bacon or Ham and Spinach.

These gluten-free biscuits deliver on taste despite hiding a secret superfood ingredient: cauliflower.

Rectangular tart pans make this easy, cheesy quiche feel a lot fancier. Try it for Mother's Day brunch!

That's right &mdash this recipe ditches flour for a crispy potato crust that pairs perfectly with an egg-and-bacon breakfast.

Add ricotta cheese to your quiche for richness and texture you won't find in a typical recipe.

Packed with ham, crème fraîche, and cheese, you won't even miss the crust!

When it comes to brunch &mdash go big or go home. We prefer going big with this deep-dish bacon and leek idea.

Caramelized shallots are basically onion candy and make this quiche taste unreal.

Crispy wonton wrappers stand in for the crust and you definitely wont be able to stop at just one.

Our 19 Favorite Hummus Recipes

Hummus is a spreadable dip that is traditionally made from chickpeas. (In fact, hummus is the Arabic word for chickpea.) It's also one of the oldest foods known to humankind, dating back to ancient Egypt.

Hummus is probably one of the best known Middle Eastern foods, due to its popularity worldwide. This chickpea-based dip can be found in most grocery stores in North America and on many non-Middle Eastern restaurant menus.

If you frequent Middle Eastern restaurants and eat hummus, you know that hummus tastes different everywhere. Some types of hummus have a zesty lemon flavor, some have a strong garlic flavor, some hummus dips are mild, and yet others are spicy. When making your own hummus at home, you'll want to keep your own taste buds in mind. Part of the fun of making hummus is that it's a versatile recipe, that you can adjust easily to suit your own culinary preferences.

Hummus is perfect for enjoying as an appetizer with pita wedges, crackers, tortilla chips, or vegetable sticks. You can also use it as a flavorful condiment for sandwiches and wraps. Also, you can even freeze leftover hummus.

When serving hummus as a dip, you can drizzle a bit of olive oil on top or sprinkle it with Parmesan cheese or red pepper flakes for a more interesting presentation. Other add ons include roasted garlic, preserved lemon, chili oil, green salsa, and smoked paprika. Serve hummus in brightly colored bowls to add excitement.

Here are some excellent hummus recipes that have a variety of ingredients to make traditional Middle Eastern hummus even more enticing.


Ingredients: Gin or vodka, Rose’s lime juice (or fresh-squeezed lime juice)

Backstory: While not quite as popular today as the others on this list, the Gimlet still remains an enduring classic, mainly, because it’s a piece of cake to make at home. It is said the name comes from a Sir Thomas Gimelette, Surgeon General of the Royal Navy, who was adding lime juice to gin to help his sailors combat scurvy (it seems most British-created drinks were simply made to battle ailments). Unlike other classics that would be ruined with anything but fresh-squeezed juice, the Gimlet specifically calls for bottled lime juice, namely Rose’s, which was available to sailors on long voyages when a sack of fresh-picked limes weren’t.

Why it’s a classic: “The gimlet is a combination of gin and lime cordial—though, these days with fresher ingredients being used behind bars, fresh lime juice with a touch of sugar appears too. It is a perfect, easy-drinking cocktail to enjoy on a summer’s day by the pool.”—Laboy

Starter recipe:

2 oz gin (or vodka)
⅔ oz Rose’s lime juice

Shake well with cracked ice, then strain into a chilled cocktail glass.

Setting Expectations

Knowing When to Expect

ON_CALL is likely the single most under-utilized construct in gMock.

There are basically two constructs for defining the behavior of a mock object: ON_CALL and EXPECT_CALL . The difference? ON_CALL defines what happens when a mock method is called, but doesn’t imply any expectation on the method being called. EXPECT_CALL not only defines the behavior, but also sets an expectation that the method will be called with the given arguments, for the given number of times (and in the given order when you specify the order too).

Since EXPECT_CALL does more, isn’t it better than ON_CALL ? Not really. Every EXPECT_CALL adds a constraint on the behavior of the code under test. Having more constraints than necessary is baaad - even worse than not having enough constraints.

This may be counter-intuitive. How could tests that verify more be worse than tests that verify less? Isn’t verification the whole point of tests?

The answer lies in what a test should verify. A good test verifies the contract of the code. If a test over-specifies, it doesn’t leave enough freedom to the implementation. As a result, changing the implementation without breaking the contract (e.g. refactoring and optimization), which should be perfectly fine to do, can break such tests. Then you have to spend time fixing them, only to see them broken again the next time the implementation is changed.

Keep in mind that one doesn’t have to verify more than one property in one test. In fact, it’s a good style to verify only one thing in one test. If you do that, a bug will likely break only one or two tests instead of dozens (which case would you rather debug?). If you are also in the habit of giving tests descriptive names that tell what they verify, you can often easily guess what’s wrong just from the test log itself.

So use ON_CALL by default, and only use EXPECT_CALL when you actually intend to verify that the call is made. For example, you may have a bunch of ON_CALL s in your test fixture to set the common mock behavior shared by all tests in the same group, and write (scarcely) different EXPECT_CALL s in different TEST_F s to verify different aspects of the code’s behavior. Compared with the style where each TEST has many EXPECT_CALL s, this leads to tests that are more resilient to implementational changes (and thus less likely to require maintenance) and makes the intent of the tests more obvious (so they are easier to maintain when you do need to maintain them).

If you are bothered by the “Uninteresting mock function call” message printed when a mock method without an EXPECT_CALL is called, you may use a NiceMock instead to suppress all such messages for the mock object, or suppress the message for specific methods by adding EXPECT_CALL(. ).Times(AnyNumber()) . DO NOT suppress it by blindly adding an EXPECT_CALL(. ) , or you’ll have a test that’s a pain to maintain.

Ignoring Uninteresting Calls

If you are not interested in how a mock method is called, just don’t say anything about it. In this case, if the method is ever called, gMock will perform its default action to allow the test program to continue. If you are not happy with the default action taken by gMock, you can override it using DefaultValue<T>::Set() (described here) or ON_CALL() .

Please note that once you expressed interest in a particular mock method (via EXPECT_CALL() ), all invocations to it must match some expectation. If this function is called but the arguments don’t match any EXPECT_CALL() statement, it will be an error.

Disallowing Unexpected Calls

If a mock method shouldn’t be called at all, explicitly say so:

If some calls to the method are allowed, but the rest are not, just list all the expected calls:

Watch the video: Tom Foolery, The Great Realization