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Crave Wicked Love

Crave Wicked Love

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February 5, 2013


Marcy Franklin

The Crave Wicked Love cocktail.

A little something spicy (and chocolaty) to go with your bourbon.



Related Recipes


  • 1 part Crave Chocolate Chili Liqueur
  • 1 part Devil¹s Cut Bourbon
  • 1 part cream


Combine ingredients in a mixing glass over ice and shake. Strain into a chilled cocktail glass.


Raichlen’s Greatest Hits

By Steven Raichlen

Call it Mission Impossible. Call it the impossible choice. When Up in Smoke editor Nancy Loseke asked me to name my ten favorite recipes from a lifetime of grilling, my mind reeled at the magnitude of the task.

After all, I’ve written 31 books—28 of them cookbooks, and 12 focused on barbecuing and grilling. The big books, like Planet Barbecue and BBQ USA (Workman Publishing) contain more than 500 recipes—each!—and even the smaller books run from 100 to 200 recipes.

I can’t begin to imagine the number of recipes I’ve written over the course of my career, but it runs in the many thousands. And that’s not even considering original recipes I create for my TV shows and for the New York Times and dozens of other publications I’ve contributed to over the years.

Nonetheless, there are some recipes I keep preparing for my family and teaching long after a particular book or article has been published. After months of debate (Nancy gave me the assignment back in August!), I’ve come up with the Raichlen top eleven—eleven essential recipes I can’t grill or live without and that I’m sure I’ll continue grilling for the rest of my life.

You might want some to bring to people’s houses now that we are starting to have meals in one another’s homes again.

For huevos rancheros, we ladle some into a small sauté pan and let it begin to barely simmer over medium heat, and then crack two eggs into the bubbling sauce and leave it to cook on the stovetop until the whites of the eggs start to set, from translucent to milky ghosts. Then we scatter soft shredded Chihuahua cheese around the whole pan and set the pan up under the blasting broiler until the cheese sizzles and gets black leopard spots. If you only melt but don’t “toast” the cheese, it’s too flabby for me — the little dark spots of char make it nutty and the best of brunch dishes. It’s served so many ways in so many places, but we offered it with warm fried corn tortilla chips, some stewed black beans, a wedge of avocado and some cilantro leaves.

After brunch, that sauce found its way into many of our family meals at Prune. Hungry line cooks looking for a midnight snack come up with plenty of clever and very satisfying treats. Someday I might put leftover rösti tater tots with leftover tartar sauce out on the free bench, but right now, let’s focus on that ranchero sauce, as this is a recipe that makes three quarts of the stuff. Poach shrimp in it, or cubed swordfish use it as a sauce under batter-fried fish with quick-pickled red onion reheat shredded roasted chicken or pork in it for a loaded nachos lunch for your kiddos, add it to Cheddar-scrambled eggs and roll it up in a flour tortilla.

I offer the big batch thinking you might want some to bring to people’s houses now that we are starting to visit and have meals in one another’s homes again. It makes a thoughtful and useful host gift. I was also thinking that since we haven’t answered those lingering, fundamental questions yet — how much should a plate of huevos rancheros really cost at a restaurant and should the waiter make four times as much money as the egg cook and what government benefits will be made available for our undocumented workers — it seems much gentler for everyone involved just to make a three-quart batch at home.

Building the Perfect Vegan Burger

There are absolutely no rules (except for keeping it #freefromanimals) when it comes to putting together the perfect vegan burger—just do whatever floats your boat! But sometimes we all need a bit of inspiration to construct something epically appropriate for our wicked appetites. Here are a couple tips to help you along the path to burger bliss:

  1. Use Steam to Melt Chao: As you’ll see in the recipe and video, we’ve found that using a bit of steam helps melt the chao on the burger. Add a small amount of water to the pan at the very end of the burger cooking process and cover to get the melty deliciousness you crave!
  2. Toast the Buns: Toasting burger buns (and pretty much any sandwich or wrap, for that matter) is a game changer. Use a little bit of oil or plant-based mayo/butter and get those buns golden brown!
  3. Embrace the Flavors YOU Love: As we said before, there are no rules for building the perfect burger, so explore the flavor combinations that you like best. Whether you’re looking for spicy, sweet, tangy or savory, only you know what combo will be your favorite!

Banana-chocolate-hazelnut French toast (page 29)

From Danielle Walker's Eat What You Love: Everyday Comfort Food You Crave: Gluten-Free, Dairy-Free, and Paleo Recipes Danielle Walker's Eat What You Love by Danielle Walker

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Breakfast / brunch Gluten-free
  • Ingredients: eggs coconut milk almond milk ground cinnamon nutmeg vanilla extract ghee bananas raw honey coconut sugar palm shortening coconut flour arrowroot powder overripe bananas hazelnuts maple syrup raw cacao butter cocoa powder

The Most Indulgent, Decadent, and Crave-Worthy Breakfasts That Our Food Editors Love

When they want to treat themselves, here's what they eat.

Looking for ways to become a more confident cook at home? Our food editors are here to help. Each week, we&aposre shining a spotlight on the exciting things happening in the Martha Stewart test kitchen. Our editors will share their best cooking tips, favorite products, new ideas, and more in our weekly series, Out of the Kitchen.

While some mornings we&aposre all about simple, healthy breakfasts—think smoothie bowls, vegetable-packed egg dishes, and oatmeal—other times, we crave indulgent, over-the-top sweet and savory dishes. Whether it&aposs something we prepare at home, pick up from a local bakery or bagel shop, or enjoy inside a diner (pre-COVID, of course), there&aposs nothing like taking a giant bite out of an extra decadent breakfast. Editorial director of food Sarah Carey is team savory—when she wants to treat herself, she&aposs all about warm, comforting, and super savory recipes, and her go-to indulgent breakfasts include Pho, the Vietnamese meat-based noodle soup or homemade fried rice. Loaded with flavor, protein, colorful ingredients, and plenty of salty, umami-rich ingredients, these dishes are certainly a reason to get out of bed in the morning.

Senior food editor Lauryn Tyrell is also team savory. "I love a sausage, egg, and cheese on a soft roll with lots of melty cheese and a scrambled egg," she says. Another dish that Lauryn loves is a breakfast burrito, served California-style for this native West Coaster who now lives in Brooklyn. What does she look for in a hearty breakfast burrito? "Cooked potatoes that kind of fall apart, scrambled eggs, crispy bacon, hot sauce and cheese, folded up and seared in butter on a griddle before serving."

Assistant food editor Riley Wofford and deputy food editor Greg Lofts are morning people who don&apost take sides𠅋oth sweet and savory breakfasts appeal to them when they want something indulgent. "My go-to decadent breakfast is always a diner-style situation. Usually, super fluffy blueberry buttermilk pancakes topped with yogurt and maple syrup, sausage links, and two eggs sunny side up," says Greg.

Riley loves baking and unraveling our classic Cinnamon Rolls—"I will eat those until I&aposm sick, they&aposre so good," she says. Smeared with a rich creamy cheese glaze, this recipe will certainly start anyone&aposs day off on a sweet note. But when a savory craving hits, she enjoys a toasted pumpernickel bagel with scallion cream cheese from a local bagel shop.

Biggest Baddest Beef Recipes: Beef Shoulder Clod

By Steven Raichlen

Barbecuers seem to give pork shoulder (a.k.a. Boston butt) all the love, ignoring its beef counterpart, shoulder clod.

That’s a shame, because it’s easy to cook, drop-dead gorgeous to serve, and if you love beef, a slice of this tender, crusty, smoky meat will make you feel like you’ve died and gone to heaven.

Haven’t heard of it? Clod is one of the sacred meats in the Central Texas Barbecue Belt and nearly unknown everywhere else on the planet.

I first enjoyed beef clod at the Kreuz (rhymes with “brights”) Market in Lockhart, Texas, where it came off the pit dark and shiny as a lump of coal, the outside as crusty as the end cut of a prime rib, seasoned simply with salt, black pepper, and cayenne. (If you can’t make a pilgrimage to Lockhart, Kreuz sells shoulder clod on its website for $16.49 a pound plus shipping.)

What you may not realize is that clod was the headline smoked beef in Lockhart until the 1960s, when brisket eclipsed it in popularity.

I say it’s time for a comeback. Not only is clod one of the most economical cuts of beef (it sells for $5.49 at my local, normally pricy Whole Foods), but it feeds a crowd—20 people or more. (That makes it prefect for tailgating.) Most important, shoulder clod delivers a big carnivorously beefy flavor, and unlike brisket, you get a crisp, salty prime rib-like crust.

Technically, beef shoulder clod is the upper portion of the chuck primal and sits atop the brisket and the shank. It can weigh from 13 to 21 pounds, and in butcher-speak, is known as 114 NAMP. (That’s code for North American Meat Producers.) Rarely will you see a whole clod displayed at a meat counter. Most often, it’s broken down into blade or flat iron steaks (114D), chuck arm roasts (114E), stew meat, ground chuck, and a particularly delectable 12- to 16-ounce cylinder of meat known as a “mock tender” (114F) because of its resemblance to beef tenderloin. Often, it’s a special order, so give your local butcher a heads-up if you want to try this spectacular cut of meat. (Whole Foods asks for a week’s notice.)

Shoulder clod is noticeably leaner than brisket, but is a bundle of muscles that requires the same low and slow treatment to break down fat and collagen. As a rule of thumb, allow up to 1 hour for every pound of shoulder clod, maintaining smoking temperatures at or below 250 degrees. If planning an overnight cook, invest in a good remote thermometer—one you can program to alert you if temperatures stray out of bounds. Another help is a digital temperature control device, such as BBQ Guru’s PartyQ, a battery-operated unit that maintains smoker temperatures while you sleep or are otherwise preoccupied.

I like to wrap my shoulder clod with unlined butcher paper once it reaches an internal temperature of 175 degrees on the remote or an instant-read meat thermometer. Then continue cooking until the meat hits 200 degrees. You’ll have to bury the temperature probe up to the hilt to get to the center of the meat: a whole shoulder clod is huge! Once done, I remove the butcher paper, wrap in several layers of heavy duty foil (save yourself grief and buy the wide roll) and thick towels, and rest in an insulated cooler for at least 1 hour, and up to 4. Don’t skip this last step: it works magic on the meat’s tenderness and juiciness.

Are you ready for the beef shoulder clod challenge? Here’s a recipe to get you started.

Wicked Good Low Carb Smoothies & Shakes with 5 Net Carbs or Less

Low carb smoothies are great every once in a while. I’m a not a liquid diet kind of gal but sometimes I just want something cold and tasty to sip on as a treat, or after I go to the gym when I’m not hungry but need to get some food in me.

So I’ve been asking around the low carb circles, what they’re making at home as smoothies and decided to try out their recipes myself. Since so many low carb smoothies are 10+ carbs, my goal was to seek out ones that are less than 5 net carbs.

With these low carb smoothies, everyone can feel comfortable enjoying them and not feeling like they need to pinch their carb pennies for the rest of the day.

One thing to keep in mind – ingredients are important. There are cream cheeses with 3 net carbs per serving because they’re chock full of fillers. And there are cleaner ones that have 1. There are protein shakes with 20 net carbs per serving, and whey protein ones that are 1 net carb (I like VPX Zero Carb SRO 100% Whey Protein Isolate ( 0 carbs per serving) or Isopure Low Carb in Dutch Chocolate (3 net carbs per serving ). They also make a Zero Carb in Isopure but only in Vanilla.

Also, I know I’m usually anti-sugar free stuff, but a tbsp of these sugar-free syrups made all the difference in the once I’ve included it in. I usually go with Torani.


Just tried my first doughnut from Crave Doughnuts and WOW! These are hands down the best I have ever had. They are so fresh! The flavours they offer are unique and unbelievably tasty!

Saw a gigantic line up and was hesitant to wait. I'm glad I did. Upon the first bite of my coconut brownie donut the serotonin receptors in my brain lit up like a Christmas tree. I mean I've never had a donut so divine my mind was blown to smithereens. I can't wait till I return and try all the flavors and hopefully not be a diabetic by the end of my mission.

These doughnuts are top notch and have some of the nicest employees you will ever meet. You pay for what you get which is the BEST DOUGHNUTS. Support local small businesses! You are killing it Crave!

Halloween Cocktails

My love for Halloween knows no bounds. In addition to going all out in the costume department, I like to celebrate each year with a signature cocktail. Having a special drink in hand helps sets the mood and creates a memory to associate with whatever your Halloween has in store. Here are three recipes for a spooky cocktail to sip this Saturday night. 

Ghost Whisper

A nod to the classic Brandy Alexander, using a rich Amaro and rather than the chocolate liqueur (crème de cacao), we added something almost everyone has lying around the house, Kahlྪ. This drink tastes like an adult milkshake, but don&apost let the sweet smoothness fool you.

1/2 oz Amaro (or brandy)
1 oz Kahlྪ
2 oz heavy cream
fresh ground nutmeg (optional)

1. Place ice into a cocktail shaker and pour in the Amaro, Kahlྪ and heavy cream.
2. Shake vigorously for 8-10 seconds, to fully mix the drink.
3. Strain into a glass and grate fresh nutmeg on top. 

This is a simple twist on a classic Negroni, but rather than gin, we&aposre swapping in a slightly aged tequila. The flavor is balanced, with a some woody notes, which pairs well with the bittersweet Campari. Topping it off with a gummy brain garnish brings it all together.

1 oz Reposado Tequila (your preferred label)
1 oz Campari
1 oz Carpano Antica Vermouth
gummy brains to garnish (optional)

1. Place all ingredients (aside from garnish) into a mixing glass.
2. Stir 30-40 times.
3. Strain into a cocktail glass (up or over ice), garnish with brains

Witch&aposs Cauldron

I never need an excuse to open a bottle of champagne and while I typically prefer it straight up, I also love a good Kir Royale. We renamed it in the spirit of Halloween and added a lavender-colored sugar rim. The deep magenta tones from the framboise liqueur are the perfect hue for a holiday cocktail.

1 oz Chambord (or any raspberry liqueur)
3 oz Champagne (or sparkling wine), chilled
lemon (optional)
colored sugar (optional)

1. If making the sugar rim, cut the lemon into quarters and rub one of the wedges alongside the outer rim of the glass. Dip the glass/flute into the sugar and place in the freezer for 10-15 minutes, to allow sugar to harden.

Watch the video: Wicked Game - Single Edit - Official Music Video