National Poke Day, which celebrates the traditional Hawaiian dish, takes place on September 28th*. And, September is both National Chicken Month and National Rice Month. So how about something different: chicken poke bowls!

If you don’t already know poke, it’s a dish of diced, marinated raw fish that’s considered a local comfort food in Hawaii. Customizable at fast-casual restaurants and available as grab-and-go from food stores, poke is well-connected to the Aloha spirit**.

For National Poke Day, spread the Aloha spirit. Head to a poke restaurant or make poke bowls at home.

And yes, you can include chicken poke bowel recipe below for your celebration (with our thanks to Island Fin Poke for inspiring us to create it).

> The recipe follows.

> The history of poke follows the recipe.

> The 56 fish and seafood holidays.

> The year’s 48 poultry holidays: chicken, turkey, and duck.

> The year’s 40+ salad holidays.

> The year’s 15 rice holidays are below.

> More ways to use wonton strips, below.
 
 
RECIPE: CHICKEN POKE BOWL

Island Fin poke offers two Chicken Pokes Bowl:

 
For The Base

 
Preparation

1. COOK the edamame according to package directions. If using frozen corn, thaw and pat dry.

2. MARINATE the chicken cubes for 15-30 minutes in the marinade: soy sauce, sesame oil, garlic powder, and ginger.

3. COOK the chicken in a heated skillet or grill pan over medium-high heat for 6-8 minutes. Turn occasionally, until the chicken is golden brown and cooked through (internal temperature 165°F).

4. ASSEMBLE: Divide the rice into two bowls. Arrange the cooked chicken, edamame, corn, and diced pineapple in sections over the rice (like a Cobb salad). Garnish with the scallions and wonton strips.

5. SERVE with sauces for drizzling.

Note: We like to toss our ingredients together for eating, and use bowls deep enough to enable tossing.
 
 
THE HISTORY OF POKE

Poke, pronounced POE-kay (note that there is no accent mark over the “e”), is a traditional Hawaiian dish that consists of cubed raw fish, typically ahi tuna, that’s been seasoned and marinated. The word comes from the Hawaiian verb meaning to slice or to cut.

In a poke bowl, the seasoned raw fish is served over rice and topped with various ingredients like seaweed, avocado, cucumber, edamame, pickled vegetables, and different sauces. Today, the fish is usually marinated in ingredients like soy sauce, sesame oil, sea salt, onions, and sometimes spicy mayo or other flavorings.

The original, traditional Hawaiian poke was much simpler: just fresh fish seasoned with sea salt, seaweed, and onions. The modern poke bowl trend has expanded to include many more toppings and variations, making it popular as a healthy, customizable meal option worldwide.

The Beginning

While traditional poke had been available in Hawaiian grocery stores since the 1990s, the poke bowl as we know it today began to gain popularity in the mainland U.S. in the 2010s.

But the growth was dramatic during the mid-2010s. Poke moved to mainland in the early to mid-2010s, with poke becoming increasingly popular in North America starting in 2012 [source: Wikipedia].

The trend first took off, not surprisingly, in California. By the summer of 2015, the dish had become so trendy that dozens of places with names like Pokinometry and Wiki Wiki Poke (wiki means quick in Hawaiian), could be found from Santa Monica and throughout Los Angeles.

 
Island Fin Poke (which put an accent over the é, presumably so people would pronounce it correctly), began operating in Winter Springs, Florida in 2017, and has 17 franchise locations in 11 states (if you’re interested, head here).

They inspired the following recipe, after we learned that the chain had switched up their protein options by offering chicken alongside traditional seafood options. And next…beef? Lamb? Pork? Tofu?

We can’t wait to experiment with these.

(Some information provided by Chat GPT.)
 
 
WAYS TO USE WONTON CRISPS

This crunchy snack and salad garnish have quite a few additional uses.
 

 
In Main Courses

 
As Snacks

 
 
THE YEAR’S 15+ RICE HOLIDAYS

 
Plus:

[1] Taking a license with poke: cooked chicken instead of raw fish (A.I. photo).

[2] Two offerings at Island Fin Poke: Korean BBQ Chicken Poke (lower left) and Classic Grilled Chicken (upper right—photo © Island Fin Poke).

[3] We use chicken tenders because cubing them is much faster than cutting up breasts. These beauties are from John Henry’s Meats, “grazed right, raised right, taste right” (photo © John Henry’s Meats).

Edamame[/caption]
[4] Edamame are a delicious garnish on any salad or grain bowl. Look in the freezer section to find them already shelled (photo © Good Eggs).

[5] Don’t let cutting a pineapple intimidate you. Here’s an easy way to do it from Fed And Fit (photo © Fed And Fit).

[6] Ponzu is a good light sauce for the recipe. You can buy it anywhere Asian foods are sold, or make your own with this recipe. We prefer it to the thicker sauces used by many poke shops (photo © Eden Foods).

[7] If you prefer a thick sauce, katsu sauce, a Japanese BBQ sauce, isavailable at Asian markets, is your go-to. An easy recipe to make your own is in the ‡‡footnote.

[8] Wonton strips are ubiquitous these days. (photo © Mrs. Cubbison’s | Sugar Foods).

[9] A classic tuna poke bowl (photo © Dons Bogam | NYC).

[10] If you don’t eat raw fish, make your poke bowl with cooked fish (A.I. photo).

*There is also a National Fresh Ahi Poke Day on August 15th, emphasizing fresh-to-order poke with freshly-sliced fish, a superior preparation to all of the grab-and-go poke bowls.

**The Aloha Spirit is a not only a philosophy but a part of Hawaii’s state law, representing a Hawaiian way of life that embodies love, kindness, compassion, and respect for people and nature. It is defined as a coordination of mind and heart within each person, expressed through the Hawaiian words akahai (kindness), lōkahi (unity), ʻoluʻolu (agreeable), haʻahaʻa (humility), and ahonui (patience).

***Togarashi is a spicy sauce based on shichimi togarashi, a traditional seven-spice blend called Japanese Seven Spice in the U.S. The seven spices are blak sesame seeds, ginger, nori (or poppyseed) orange peel, red chile peppers, sansho (Japanese pepper), and white sesame seeds.

The spice blend is mixed with one or more of these liquids to form a sauce: mirin (sweet rice wine), rice vinegar, sesame oil, and soy sauce or tamari. Garlic or ginger paste can be added.

The result is a sauce that’s citrusy from the orange peel, nutty from the sesame seeds, with a bit of tingle from the sansho pepper. It has less heat but more complex flavors than sriracha.

You can buy it bottled in Asian grocery stores. It can be used as a dipping sauce for dumplings or tempura, on noodles (ramen, noodles, even pasta) or rice/other grains, with grilled meats or vegetables. You can add it to mayonnaise, sour cream, or yogurt for a spicy dip or spread.

†Wicked Wahini sauce is a proprietary recipe used by Island Fin Poke. You can create a similar sauce by mixing sriracha or chili garlic sauce, lime juice, a touch of honey or brown sugar for sweetness, and an optional splash of soy sauce.

††Ono Ono sauce was named after the Hawaiian word for delicious, ono. It refers to a variety of sauces used in Hawaiian cuisine. The specific ingredients can vary widely depending on the type of sauce and whether it is used for meat, fish, etc. An easily acquired version is katsu sauce. If you want to make your own:

†††Katsu sauce recipe: 1/2 cup ketchup, 2 tablespoons soy sauce, 1 tablespoons mirin, 1 tablespoons brown sugar, 1-1/2 teaspoons Worcestershire sauce, 1/2 teaspoon powdered ginger, and 1 clove minced garlic. Whisk all ingredients in a bowl and until thoroughly combined.

‡Korean BBQ chicken is a complex dish: a sticky, caramelized exterior with slightly charred edges and meat that’s sweet, spicy, and garlicky. It starts with marinating for several hours or overnight, then is grilled or cooked on high heat.

The marinade includes rice wine, sesame oil and soy sauce plus brown sugar/honey, garlic, and ginger. Grated Korean pear or apple is added for additional sweetness and is considered important for its tenderizing enzymes. Heat comes by way of gochujang (Korean chili paste), gochugaru (Korean chili flakes), and black pepper. Additional flavor enhancers include grated or minced onion, scallions, and toasted sesame seeds. Sometimes, cola is added for extra sweetness and caramelization!

It’s delicious, but requires time and lots of ingredients.

‡‡Duck sauce, plum sauce, sweet and sour sauce: the differences. Duck sauce is typically a translucent, amber-colored sauce that’s sweet and mild. It’s often made with apricots, peaches, or a mix of fruits (or fruit flavorings). It’s commonly served with Chinese-American dishes like egg rolls and has a fruity base (often apricot or plum). Sweet and sour sauce is usually more vibrant—a red/orange color—and tangier due to a stronger vinegar component, which also gives it a bit of a sour bite to balance the sweetness. It’s also thicker than duck sauce. A quality version may have visible chunks of pineapple or peppers.

Plum sauce is a traditional Chinese condiment made primarily from plums, sugar, vinegar, and spices. It has a more complex flavor with a stronger fruit taste and slight tartness. Duck sauce is the American-Chinese restaurant version. It’s typically sweeter, milder, the Americanized, simplified cousin of traditional plum sauce..

‡‡‡Sake is a fermented rice drink, as wine is fermented grape juice.

‡‡‡‡Panagyaman is an Ilocano term (people inhabiting northwestern Luzon in the Philippines) meaning thanksgiving or gratitude, often used to describe a celebration of a successful harvest. The festival aims to express gratitude for the successful rice harvest and recognize the vital contribution of small farmers to national food security.
 
 

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[2] You can purchase cracked peppercorns, but crushing them fresh is the way to go. You don’t need a mortar and pestle. Place the peppercorns in a plastic snack bag and roll over them with a rolling pin or wine bottle (photo © MVOVZQCV Brand | Amazon).

[3] With steak au poivre always looks more attractive when the sauce is plated underneath the beef (photo © Butcher Box).

[4] You can use any steak in the recipe—here, it’s strip steak. But you need a cast-iron skillet or other oven-safe pan (AI-generated photo).

[5] Have fun with tri-color or this four-color peppercorn mix. A four-color mix will have less heat, since the green, pink, and white peppercorns have much less piperine than the black ones. (photo © Savory Spice Shop).

[6] These shallots are minced, but not finely enough to meet a French chef’s standards. If you have the patience, make the mince as tiny as you can (photo A.I. generated).

[7] If you’d like a lighter cream sauce, use a percentage of stock instead of a lighter cream (photo © Organic Valley).

[8] The Cognac for the sauce also makes a delectable after-dinner drink (photo A.I. generated).

[9] Why you should consider Zinfandel with steak au poivre is detailed above (photo © Ridge Vineyards).

For those who love tender beef with a bit of heat and a creamy Cognac sauce, this dish is a must-try.

(A quick note: steak au poivre (pronounced oh-PWAV), the classic French dish made with peppercorns, is in no way related to pepper steak, the Chinese-American stir-fry dish made from thin slices of marinated beef and bell peppers.)

> The recipe for steak au poivre follows the history of the dish.

> The year’s 25+ beef holidays are below.

> Also below, wine pairings with steak au poivre.

> The different types of peppercorns: a photo glossary.

> The different cuts of beef: a photo glossary.

> The origin of black, green, and white pepper (Piper nigrum).
 
 
THE HISTORY OF STEAK AU POIVRE

Steak au poivre is a classic French bistro and brasserie* dish, dating back to the 19th century when Paris exploded with cafés and casual restaurants serving hearty, affordable meals to the middle class.

By that time, peppercorns were affordable to most households†.

The term au poivre simply means “with pepper,” either by encrusting the meat with crushed peppercorns or later, with a peppercorns sauce, which can be made with or without cream.

The earliest versions were more like pepper-encrusted steaks served with a pan jus deglazed with Cognac or brandy. The cream-based sauce became popular in the early 20th century, as the dish entered French haute cuisine with its love of butter and cream sauces.

By the early 1900s, steak au poivre was a fixture on bistro and brasserie menus, often paired with pommes frites (French fries).

The Cognac and Normandy regions of France introduced their respective spirits via flambé and in creamy sauces.

In the mid-20th century, French chefs coming to the U.S. post World War II made French cuisine more accessible to Americans. Julia Child brought attention to the dish in the 1960s, and it was a fine dining staple through the 1970s when French cooking was considered the height of culinary sophistication.

Modern variations appeared in the 1970s and 1980s, including the milder, herbaceous green peppercorn sauce (au poivre vert) and a return to cream-free sauces, closer to the original, using pan juices, shallots, Cognac/brandy, and stock.

Today you’ll find the dish on steakhouse menus worldwide, sometimes with Bourbon instead of Cognac, or with different peppercorn blends (black, green, pink, and white mix, or Sichuan peppercorns).
 
 
RECIPE: STEAK AU POIVRE

In this recipe, pepper-crusted filet mignon is pan-seared and served with rich, velvety Cognac cream sauce (use brandy if that’s what you have (see the difference in the ‡footnote).

You can substitute a large boneless rib-eye or strip steak, 1½-inch thick, about 1¼ pounds.

If you want a lighter sauce, substitute some of the cream with stock.

The most bistro-authentic side dishes are pommes frites and haricots verts, with a simple salad to start (Dijon vinaigrette).

For a more elegant dinner, go with gratin dauphinois and asparagus or leeks**. For a modern take, we like truffled mashed potatoes and wilted spinach with garlic.

Thanks to Butcher Box, an online purveyor of fine meats and seafoods, for this recipe.

Prep time is 10 minutes and cook time is 15 minutes.
 
Ingredients For 2 Servings

For the Steak

 
For the Sauce

 
Preparation

Remove the filets mignon from the fridge and let them sit for 20 minutes. Preheat oven to 325°F. Then:

1. SEASON both sides of the filets with cracked black pepper, pressing it into the meat to create a good crust.

There are three ways to crack the pepper:

 
2. FINELY CHOP the shallots, measure out the Cognac and the heavy cream.

3. HEAT the olive oil in a cast-iron skillet over medium-high heat. Once hot, add the filets mignon and sear each side for about 3-4 minutes, depending on the thickness. Use tongs to turn the steaks and sear evenly.

4. TRANSFER the filets from the skillet to a sheet pan and roast in the oven for about 15 minutes or until 130°F internal temperature for medium rare. While filets bake, assemble pan sauce.

5. ADD the butter and shallots to the skillet. Cook for 2-3 minutes until fragrant and soft. Add the Cognac and let it reduce by half.

6. LOWER the heat and add the heavy cream, stirring constantly until the sauce thickens slightly. Taste and adjust seasoning with salt and freshly cracked pepper.

6. DRIZZLE the sauce on a dinner plate and sprinkle the optional green or pink peppercorns on the sauce (photo #1). Or, scatter them on the plate as a garnish.

7. SERVE immediately.
 
 
ZINFANDEL & OTHER WINE PAIRINGS FOR STEAK AU POIVRE

Zinfandel (photo #9) is a classic pairing with steak au poivre. Its spice mirrors the pepper, its ripe fruit balances the heat and cream, and its medium tannins and rich body complement the beef without overpowering it.

 
Other Wine Choices

 
 
THE YEAR’S 25+ BEEF HOLIDAYS

 
Plus

A brasserie is a big, bustling venue with brewery roots (the French word for brewery is brasserie). In the 19th century, brasseries were places where beer was brewed and served with food. The menus are more extensive than at bistros, and they often serve food all day (e.g. choucroute garnie, onion soup, oysters, seafood platters, steak tartare). While originally beer was the main drink, brasseries today also have extensive wine and spirits lists. Classic brasseries often feature high ceilings, mirrored walls, Art Nouveau décor, and uniformed waiters (white aprons, long ties).

**Leeks can be prepared braised in butter and stock; dressed with warm with Dijon vinaigrette, parsley, chives, and a touch of shallot; or caramelized. The popular leeks à la crème, in heavy cream, doesn’t work with the cream sauce on the steak.

†Peppercorns, imported from India (as well as other spices from the Spice Islands of Southeast Asia), were expensive luxury goods through the Middle Ages, often costing more than two days of wages for a pound of pepper. Peppercorns were even used as currency! Prices began to decline in the late 15th and 16th centuries, as global spice trade expanded. By the 18th–19th centuries, pepper had become affordable and commonplace across middle-class European households.

††In the U.K., “National Burger Day” is a different event held on the Thursday before the late-August bank holiday (dates vary each year).

‡The difference between Cognac and brandy: All Cognac is grape brandy, a distillate of wine. However, Cognac is a brandy produced specifically in the region surrounding the town of Cognac, in central France. It is double distilled using pot stills and then aged for at least two years. It must be made from a specific group of white grape varieties, as well. Grape brandy can be made anywhere, from any grapes. Brandy can also be made from fruit and pomace, the solid residue of fruit left over—skins, seeds, and pulp—after juice (or oil, in the case of olives) has been pressed or extracted. Brandy does not require double distillation or long aging.

‡‡Piperine, the bioactive compound in black pepper is responsible for its characteristic pungent flavor. Green peppercorns, which are unripe, and white peppercorns, which have had the black skin removed, contain much less piperine.

Pink peppercorns are not true pepper from the Piper nigrum vine; they are the berries of Peruvian or Brazilian pepper trees Schinus molle or Schinus terebinthifolia. They do not contain piperine; their spiciness comes from other compounds (terpenes and phenolics, which are chemically distinct from piperine.
 
 

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September 9th is National I Love Food Day, an interesting insert into the annual calendar of food holidays. Is there anyone who doesn’t love food, we wondered?

Since no pollster is out there asking “Do you love food or just like it?” we have to lean on our pal Chat GPT for some educated guesswork. Here are his/her/their/its thoughts.
 
 
Enjoyment of food is nearly universal. Surveys like Pew, Gallup, and various food industry polls regularly show that food ranks very high as a source of pleasure and identity.

In U.S. surveys, upwards of 85%–90% of adults say they “enjoy” food and dining as one of life’s main pleasures.
 
 
Food enthusiasm is strong. Around 60–70% of people self-identify as “foodies” or at least “very interested in food trends” when asked in consumer research.
 
 
Parsing “love” vs. “like.” If we interpret “love” as being excited about food, talking about it, seeking variety, or finding joy beyond simple nourishment, says Mr. Chat, then a majority of people in the U.S.qualify. A cautious estimate:

 
 
Internationally

 
“My best global guess,” says Mr. Chat:

 
 
Who Invented National I Love Food Day?

There’s no identifiable originator or food blog credited with starting this holiday. It appears to be one of those spontaneous food celebrations that caught on via social media.
 
 
> Check out our 100+ food glossaries.

> Check out our 1,000+ food histories.
 
 
A Concluding Thought

We asked Mr. Chat to conclude with a poem to celebrate the day. He/she/they wrote:

I don’t just like food—I love every bite,
From breakfast at dawn to a snack late at night.
A feast on the table, a treat on the go,
Food fills up my heart as it nourishes so.
 
 
 
Happy I Love Food Day, dear Nibble readers.
 
 
 

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[1] We’re illustrating this blog post with some of the foods we love the most. First on our personal list is sushi (photo © Tenzan Restaurant | NYC).

[2] Steak tartare (photo © The Seafire Grill | NYC).

[3] Tuna tartare (photo © BLT Steak | NYC).

[4] For dessert, ice cream (photo © Häagen-Dazs).

[2] Pineapples grow on stalks, from the center of a short, leafy plant that sprouts from the ground, similar to a bush.

[3] Slice the burgundy shell to reveal deep yellow flesh.

[4] Add some yogurt for a luxurious breakfast.

[5] For an affordable experience, try Del Monte Fresh’s Pinkglow® pineapple. We love it! Here’s more about it.

The first crop was harvested last year in China—only 5,000 or so fruits for customers worldwide—and sold out in Asia. This year even fewer are expected, about 3,000.

The highly sought-after Rubyglow® pineapple, now grown in Costa Rica, will be available in the U.S., in very limited quantities, through an exclusive arrangement with our favorite purveyor of specialty produce, Melissa’s.

Under development for 15 years, meticulous cultivation and crossbreeding has produced a rare and unique fruit.

Each Rubyglow takes approximately two years to grow, contributing to its rarity and hefty price, currently $395 (the first year’s harvest was $350).
 
Who pays that much?

 
Even if money is no object and you can afford to eat as many as you can get your hands on, Rubyglow should be enjoyed as is—not in a Piña Colada, tacos al pastor, pineapple fried rice, or pineapple pizza.

Its packaged in a beautiful box (photo #1) which you can keep for years, to continue to relish the memories.

Rubyglow was bred from a classic yellow-fleshed pineapples with conventional shells and the rare Morada variety with a striking ruby-toned shell and rich, citrine-yellow flesh that delivers greater sweetness and minimal acidity.

> With only a few thousand Rubyglows available worldwide, there’s a waitlist. To put yourself on it for the next bath, head to Melissas.com.

There’s more about Rubyglow below, but first:

> The history of pineapple.

> The year’s 10 pineapple holidays are below.

> 15 grilled pineapple recipes.

Note that the pineapple arrives without the crown (photo #1), which is removed and rooted to generate the next crop†.
 
 
THE MORADA PINEAPPLE

Morada is a deep red–skinned pineapple variety cultivated in extremely limited quantities in Costa Rica. It is generally used for breeding rather than for commercial sale.

For 15 years, Del Monte Fresh crossbred Morada with traditional yellow pineapple varieties. The result, Rubyglow, retains the striking, distinctive red burgundy-to-red shell of the Morada but with bright yellow flesh.

The beautiful exterior sets it apart from conventional yellow-green pineapples. The flesh has heightened sweetness as well, due to, among other factors‡, low acidity.

The Morada itself is almost never available to consumers. It’s more of a parent cultivar used in Del Monte’s breeding program.

By the way, in Spanish, morada means purple or violet.
 
 
FOR $29, TRY THE PINKGLOW PINEAPPLE

We love it, and it’s still a very special experience (photo #5).

> Head to Melissas.com.
 
 
THE YEAR’S 10 PINEAPPLE HOLIDAYS

 
________________
 
*International Pineapple Day was originally called International Bring Your Pineapple to Work Day. It began as an inside joke on June 27, 2011, when an employee at the tech company Firebase brought a pineapple to work. This tradition grew within the company, with an annual celebration. As word of the celebration spread beyond the company, it began trending on social media and was picked up by holiday websites. It changed its name to the shorter, more general International Pineapple Day, which is now the standard.

†Growing a pineapple from any store-bought fruit is a simple process, although it requires patience, as it can take 2 to 3 years to produce fruit. Rooting the crown can be done in water or directly in soil. If you want to try it, it’s easy to find the process online.

‡While lower acidity makes sweetness more noticeable, true sweetness comes from higher sugar levels (genetics, growing conditions (terroir and the year’s particular weather), ripening, and the aroma compounds that accentuate it.

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Looking for something special for Labor Day weekend? Look no further than these bacon marshmallows and your first ever bacon marshmallow s’mores!

A recipe created by Applegate, these sweet-and-smoky marshmallows are studded with chunks of candied bacon, and couldn’t be more exciting to:

 
To transform these smoky marshmallows into s’mores, just roast them over an open fire (or broil in the oven!) and sandwich between graham crackers with a square of good chocolate.

Following the recipe, we have lots more ways to use these marshmallows.

The recipe for the bacon marshmallows follows, along with a recipe for skillet s’mores. But first:

> The history of marshmallows.

> More uses for marshmallows.

> 12 ways to use toasted marshmallows, including toasting without an open fire.

> The year’s 8 marshmallow holidays are below.

> The year’s 44 cookie holidays.

> The history of s’mores.

> More s’mores recipes.

> Below, more ways to use bacon marshmallows beyond s’mores.

> The history of graham crackers.
 
 
RECIPE #1: BACON MARSHMALLOWS

Sweet candied bacon meets cayenne spice in these very special marshmallows.

The recipe comes together in less than 60 minutes, plus 4 hours of setting time.

Storage note: Because there’s cooked meat in these marshmallows, keep them refrigerated in an airtight container and use within a week (or freeze).

Ingredients For 25 Marshmallows

 
Preparation For The Candied Bacon

The bacon can be made up to 2 days ahead and stored in an airtight container.

1. PREHEAT the oven to 350°F. Line a rimmed baking sheet with foil and place a wire rack on the baking sheet.

2. CUT the bacon in half crosswise (this makes it easier to dredge in the sugar mixture). Whisk together 3 tablespoons granulated sugar, cinnamon, and cayenne in a shallow pie plate. Dredge each piece of bacon in the sugar mixture and arrange on the wire rack.

3. BAKE the bacon until glazed and beginning to crisp, about 35 minutes. Remove from the rack and arrange on a plate to cool; the bacon will crisp up as it cools. When completely cool…

4. CHOP the bacon and set aside.
 
Preparation For The Marshmallows

1. COMBINE the gelatin and 1/2 cup water in the bowl of a stand mixer with the whisk attachment. In a small saucepan, combine the remaining ½ cup water, 1½ cups granulated sugar, corn syrup and salt. Cover and cook over medium-high heat for 3 to 4 minutes.

2. UNCOVER, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240°F, 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

3. TURN the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, about 13 minutes. Add the vanilla and the candied bacon during the last minute of whipping.

While the mixture is whipping…

4. LIGHTLY SPRAY an 8-inch square cake pan with nonstick cooking spray. Whisk together in a small bowl the powdered sugar and cornstarch. Dust the oiled pan with the powdered sugar mixture; reserve the rest. When ready…

5. POUR the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar mixture to lightly cover. Reserve the rest for later.

6. LET the marshmallows sit, uncovered, for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 25 equal squares using a pizza wheel dusted with the sugar mixture. Once cut…

7. LIGHTLY DUST all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 1 week.
 
 
RECIPE #2: SKILLET S’MORES

Don’t have a skillet? No problem: Use a pie plate (photo #6).

About the graham crackers: We find that Trader Joe’s graham crackers are superior to any supermarket brand.

About the chocolate: If you don’t taste the difference between Nestle Toll House Morsels and a good brand of chocolate bar, by all means use the Morsels.

Otherwise, pick a good chocolate bar. Green & Black’s, available at Whole Foods and many other places, is great for this, as are the Trader Joe’s chocolate bars.

(Of course, Trader Joe’s doesn’t disclose who private-labels its products, but it may be Callebaut).

You can also get top-quality chocolate chips from Callebaut, Guittard, and Valrhona, with Ghirardelli as runner-up.

Prep time is 10 minutes and cook time is 7 minutes.

Makes 20 servings, about 2 tablespoons per serving.

Ingredients

 
Preparation

1. CUT the marshmallows in half with scissors.

2. SPRINKLE the chocolate into bottom of small cast iron skillet or oven-proof skillet. Place the marshmallow halves on top of the chocolate.

3. BAKE at 450°F for 7 minutes or until marshmallows are toasted.

4. SERVE with graham crackers for dipping.

> More s’mores recipes, from S’mores Baked Alaska to s’mores popcorn and much more.

[1] Bacon marshmallows: a delicious experience. The recipe is below (photos #1 and #2 © Applegate).

[2] Applegate chose its Sunday Bacon, “good old-fashioned hardwood smoked bacon” that you can “enjoy on Sunday or any other day for that matter.” It’s their thicker-cut bacon.

[3] Our favorite supermarket marshmallows are Dandies. They happen to be vegan* (photo © Dandies).

[4] If you want to try flavored marshmallow s’mores but don’t want to make your own, look for special brands. Most chocolate chops carry their own handmade marshmallows, and Goodmallow, a vegan* brand, has three flavors, two of which—raspberry and strawberry—would pair beautifully in s’mores (photo © Goodmallow).

[5] Skillet s’mores. The recipe is below (photos #5 and #6 © Nestlé).

[6] No skillet? Use a pie plate.

[7] Classic s’mores: gooey and wonderful (photo © Good Eggs).

Taking a cue from the breakfast combination of pancakes, bacon, and maple syrup, consider maple as a flavor component in any of these ideas. Thanks to ChatGPT for some of these suggestions.

Tip: When topping hot dishes or drinks, torch or toast the marshmallows to rewarm the bacon.
 
Breakfast & brunch

 
 
Desserts & Sweet Snacks

Substitute bacon marshmallows for the plan marshmallows in any Rocky Road recipe or s’mores recipe. Here are more rocky road recipe but also try:

 
Sides

 
 
THE YEAR’S 8 MARSHMALLOW HOLIDAYS

 
 
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*Vegan marshmallows are made without any animal-derived ingredients. That means no gelatin, which is the usual marshmallow gelling agent. made from animal collagen. Instead, they use plant-based gums/starches to bind, such as carrageenan and tapioca starch/soy protein. In addition to no gelatin, vegan sweets are made without dairy, eggs, or honey. Typically, tapioca syrup is used instead of corn syrup.
 
 

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