There aren’t many times I look back at a two-week period and notice that I hadn’t cooked any read meat. It wasn’t my fault if nearly every recipe that looked good was light, easy, and beef-less. But after noticing came... More
It is kind of odd to pull a recipe from a book called Sauces that has, well, no sauce. While nearly every other recipe in this thick, exhaustive volume takes a long time, this one uses only what it takes... More
Don’t take me for a heretic. I would have never, ever made this recipe if hadn’t come home all tired and beat from work and my girlfriend had it waiting for me. I don’t have much patience for anything... More
To give extra kick to her Creamiest Lime Cream Meringue Pie from Baking: From My Home to Yours, Dorie Greenspan adds freshly grated ginger to the lime custard filling. Besides that I love lime meringue pies, I was caught... More
Muffins compose one of my most favorite categories of baked goods. They're cake-like and sweet, but not so indulgent that I would feel guilty about stuffing my face with a chocolate muffin or carrot muffin first thing in the morning.... More
Pork tenderloin is an incredibly versatile and easy cut of meat to cook with. You can use it whole or, to really speed up the preparation process, cut into medallions. Tom Valenti, best-selling cookbook author and owner of Ouest restaurant... More
Making a great salad has never really been a question of time. Most can be mixed together in a matter of minutes, and this one is no different. What is different about this little beast, beyond the cute presentation, is... More
I love a good madeleine, the buttery, single-serving cake, distinctively smooth and scalloped on one side and bulging with excess cake on the other. Dorie Greenspan's recipe for Fluff-Filled Chocolate Madeleines from Baking: From My Home to Yours turns the... More
Today marks the debut of Nick Kindelsperger's column Dinner Tonight. Starting today, Nick will drop by on Mondays, Wednesdays, and Fridays with a quick meal that you should be able to get on the table in about 30 minutes. Regular... More
If you look at the gin rickey and think it's nothing but a gin and tonic without tonic's bittersweet bite, you'd be mostly correct. Dismiss it as a G&T wannabe, however, and you're missing out on one of the great joys of summer. Created in a Washington, D.C., bar called Shoemaker's during an especially brutal heat wave in the 1890s--before the advent of air conditioning, you'll note--the gin rickey is like an effervescent Frigidaire. Refreshingly bubbly and pleasantly bitter, this Gilded Age cooler demonstrates how your great-grandparents made it through the summer alive. More
