In honor of the start of the Chinese New Year, our Dinner Tonight contributor Nick Kindelsperger posted his top ten favorite Chinese dishes he made at home over the last (lunar) year at The Paupered Chef. Check out the recipes to get inspired to cook with noodles, chicken, Sichuan peppercorns, eggplant, fermented black beans, and more. More
Nick Kindelsperger of The Paupered Chef calls BS on the Mac Snack Wrap: "The result is a funnel for cheap food. Without the bread, the ingredients are exposed for the lies they are. The meat (never McDonald's strong suit), is reduced to filler without an ounce of juiciness. There is no balance, no semblance of coherent thought with this monster." More
Don't be afraid of blood sausage; it tastes meaty without the texture and doesn't have a metallic flavor. Blake Royer shows you how to make Estonion blood sausage from start to finish at his blog, The Paupered Chef.... More
Blake Royer, our Dinner Tonight contributor and half of The Paupered Chef duo, wonders if salad dressing is the perfect sauce. "Made correctly, it wakes up your tongue and feels round in the mouth. It is rich yet bright." So is it really better than hollandaise or mayonnaise or beurre noisette? When made from scratch, the answer might just be yes.... More
Dinner Tonight contributor Blake Royer shares his first Korean barbecue experience over on The Paupered Chef. "For days afterwards, I could taste the spicy, sweet, marinated short ribs between my teeth." He was inspired to go home and make pajeon, a simple egg-and-flour pancake.... More
Over at The Paupered Chef, Dinner Tonight contributor Nick Kindelspeger tries his hand at making his own Wisconsin-style bratwurst. Sorting through more than 40 recommended ingredients and ultimately converting a hundred-pound recipe into a five-pound one, he ends up with the bratwurst “of his dreams”—“perfectly plump, gushing with juice, and haunted by charcoal smoke.” See the recipe, and his step-by-step photo tutorial, here.... More
Nick Kindelsperger of The Paupered Chef (and Serious Eats Dinner Tonight contributor) left Chicago last weekend to spend forty hours in Memphis. He stopped at four of the city's most vaunted barbecue haunts: Cozy Corner, Rendezvous, Interstate Barbecue, and Corky's.... More
Photograph by Blake Royer Thought no-knead bread was easy? Try this focaccia. Blake Royer of The Paupered Chef (and co-writer of Serious Eats' column /dinner_tonight/">Dinner Tonight) had tried the famous no-knead bread once, but it was still too much of a hassle to time everything correctly. So what do you do when you want fresh bread for dinner? Enter focaccia. Using a Nigel Slater recipe, Blake makes the dough with just an hour of rising time and then it's off to the oven. Brushed with a thyme, garlic, parsley, and olive oil topping, and studded with olives, this quick focaccia is a hearty supplement to any meal. Related I want a soft focaccia bread recipe [SE Talk, 04/5/08] Cook... More
The Paupered Chef Nick and Blake, the guys behind The Paupered Chef (also contributors to Serious Eats), retooled their site and headed in a new direction a couple months ago. Toward more involved, long-process, obsessive at-home food adventures. I love reading what they set about doing. Today, Blake posts about making guanciale at home, a process that had him sourcing pig jowls (more difficult than you'd imagine), scavenging an extra fridge, and then going about turning it into the bacon that's preferred by Italians and only now just catching on in the U.S.... More
Nick Kindelsperger of The Paupered Chef went on a search for the perfect hard-boiled egg, that is, cooking it at 154°F for an undetermined amount of time, and found that four hours was the golden number. I'm rather impatient, so four hours wouldn't cut it for me, but I'm very curious to try these super creamy-yolked eggs that lack a funky sulfuric smell. Related Grocery Store Eggs Vs. Public Market Eggs Photo of the Day: 300 Minute Egg How To Peel A Hard-Boiled Egg... More
