Note: Read about making animal-fat mayonnaise for a full recap on the science behind these recipes. The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an...
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Note: Read about making animal-fat mayonnaise for a full recap on the science behind these recipes. The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an...
Continue reading »
Note: Read about making animal-fat mayonnaise for a full recap on the science behind these recipes. The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an...
Continue reading »
When you decide that you are going to write an entire book devoted to bacon, it's pretty much a given that the recipes are going to be good. Ari Weinzweig has filled Zingerman's Guide to Better Bacon with some truly...
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If I had a hideaway in Montauk, I'd be hiding there right now. But I don't, so I just pretend I'm by the sea--and these shrimp rolls do a pretty good job of setting the scene.
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Photo from davehoban147 on Flickr Roasting a perfect chicken, making a vinaigrette, simmering a flavorful stock—these are basics that most good home cooks have down pat. You don't need an Escoffier-level knowledge of sauces, or the ability to tourné...
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I found this recipe in Wine Bar Food by Cathy and Tony Mantuano. It's a beautiful book that showcases simple recipes from wine bars in Southern Europe. It's enough to make you want to blast through a few credit...
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It wasn't until I laid the romaine leaves on the plate and drizzled on the dressing that it struck me how much this resembles a Caesar salad, albeit one with a hit of horseradish and full flavored red meat...
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Salads tend to be a casual affair. A little bit of whatever is in the fridge, all topped with a simple vinaigrette. But searching for a way to use some big beets, I came across this old-school recipe for Thousand...
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Photograph from PPDIGITAL on Flickr I am not accustomed to being wary of food. My working assumption is that when I eat something in a restaurant it may, by accident or design, contain gross things that I don’t want to...
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