All Hallows Eve Supper

By Katie Barreira

This Halloween, for the first time since moving to Manhattan almost seven years ago, I will be receiving trick-or-treaters. As someone who participated in the ritual candy gathering far beyond the socially sanctioned age (I was still casing the neighborhood for candy when most kids my age had a plan of attack that included toilet paper), I take my new role as purveyor of treats very seriously.

Since Halloween falls on a pesky weeknight, it’s important to be prepared. I recall sitting down to dinner and getting only a few bites in before the doorbell would begin to ring. So, for Halloween dinner this year, I’ve decided to make a bubbling cauldron of cheese fondue with seasonal veggies for dipping; it’s the perfect meal to be taken in bites between my ghostly guests.

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Rolled Pork Gyoza

By Katie Barreira

While dining at one my favorite neighborhood restaurants, I strayed from my usual hot pot and opted for an order of the TonTon Famous Gyoza. I was expecting a steaming plate of pleated dumplings in the classic potsticker form, but instead, I was presented with a sizzling platter of what looked like Asian-style taquitos.

These simple rolled dumplings were a revelation. Not only were they much easier to prepare than traditional Gyoza (making them perfect for a weeknight meal), they also had twice as much of the dumplings’ tastiest feature, that golden-crisp skin. Yum!

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A Farewell Toast to Summer

By Katie Barreira

On Saturday, September 22nd, at 10:49 a.m. we officially bid adieu to summer. For me, the autumnal equinox is cause for celebration – the inauguration of my favorite season. The cozy juxtaposition of brilliant sunlight and crisp air, sweet with the smell of changing leaves, makes ideal weather for tramping out into orchard or staying snug under the covers with the windows open wide.

Anticipating the welcome shift I went so far as to set a “Happy Autumn” alarm. With that, a toast seemed in order and what better way to salute the season past than with a sip of what was this summer’s favored cocktail?

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A Barbarian Feast

By Katie Barreira

Last Saturday, armed with yellow rain ponchos (which doubled conveniently as full body drop cloths) my sweetie and I attempted to sample a Taste of Danbury at the town’s annual food festival. Unfortunately, tornados were the only thing taking a bite out of Connecticut that day and the foodies were sent packing. But one booth braved the storm- The Barbarian Grill would not go quietly into the night and we were there to reap the spoils.

While regaling us with tales of his Mongolian war sword, Hungarian chef Steve Lang doused a full rack of his meltingly tender rotisserie smoked pork ribs with Louisiana hot sauce before wrapping them in a foil to-go pouch, which we tore into as soon as we reached the shelter of our vehicle. It was a delightfully uncivilized meal. Good thing my man’s the type who keeps wet naps stashed in the glove compartment.

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Are you Ready for Some Football Food?

By Katie Barreira

Maybe I can taste football season in the quickly cooling air, because I’ve been craving game day munchies 24/7. Inspired by the legendary combo of spicy wing sauce and cooling blue cheese dressing, I threw together this prize-worthy pizza using leftover rotisserie chicken. Given the crowd’s reaction, I’m betting that it’s the champ of your next tailgate party.

If you don’t have a pizza stone, an inverted baking sheet makes a great substitute. Use the method in this recipe to get a crisp, golden crust on any pizza.

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