Lady Marmalade says YES to this condiment of condiments from Tom Colicchio and Sisha Ortuzar's ' 'wichcraft.' This is a simple twist on regular caramelized onions that manages to elevate the topping to a must-have. Yes, caramelizing onions takes a...
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The following recipe is from the April 8 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Grilling sandwiches is an easy way to make a bunch of sandwiches at once. Step 1:...
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I must confess that I don't like peanut butter, nor its classic incarnation in a PBJ. It sticks to your mouth! Why would I want something to stick to the roof of my mouth like that? Yes, there's milk, but...
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Avocado adds a great creamy element to sandwiches, and I'm glad to see it in a sandwich that doesn't call for sprouts. I don't understand how anyone eats those threadlike sprouts. I almost gag every time I try them. Plus,...
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Inspired by the classic frisée aux lardons, this recipe takes the salad and translates it into an elegant sandwich. For me, it's just another excuse to eat a bacon, egg, and cheese (BEC) sandwich for dinner. (I've done it before,...
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Soup rarely appeals to me (too much liquid, not enough chewing), but when the weather is bitterly cold (like now), nothing fills up your inner crevices as well as a bowl of hot, chunky soup. Tom Colicchio's simple diced potato-leek...
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If you're a fan of sweet caramelized onions, you'll love Tom Colicchio's onion confit. He takes caramelized onions to the next level by simmering them in chicken stock and vinegar for half an hour after the onions have already caramelized,...
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Want to hone your mushroom cooking technique? Give yourself an excuse to splurge on expensive mushrooms by trying Tom Colicchio's recipe for pan-roasted mushrooms from Think Like a Chef. Colicchio's method for pan-roasting mushrooms—making sure to work in small...
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For a great wintry vegetable side dish that will go with anything, try Tom Colicchio's braised red cabbage from his book, Think Like a Chef. The bright red color of the cabbage and its sweet and acidic flavor will provide...
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If you don't think you like duck, maybe that's because you haven't eaten duck confit. The formula for duck confit can only equate to deliciousness: Cure duck legs in seasoned salt and garlic for a day, then bake the legs...
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