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dbepstein

Braised Napa Cabbage with Mushrooms and Gorgonzola

Weird, the link worked right in the preview, but now it looks wrong. Sorry about that. http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html

Braised Napa Cabbage with Mushrooms and Gorgonzola

Humboldt Fog is not blue. And it's only made by one producer. For more info, see here: Humboldt">http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html">Humboldt Fog®. That's realy a nit pick though, since the recipe looks great and would probably work well with either kind of cheese.

Ask The Food Lab Anything, Thanksgiving Edition

Seconding May_be's question -- would love to know about prepping brussells in advance. If I wanted to prep them most of the way in advance, could I blanch, shock in ice water, and drain, then through in for a very quick saute to warm and brown them a bit just before serving? What would be the best way to store them overnight after the first step? Thanks!

Soondubu Jjigae (Korean Soft Tofu Stew)

Any thoughts on subsituting for the kochukaru? I've got the gochuchang, tried three different Asian markets without finding kochukaru. I know where there's a Korean (as opposed to more broadly Asian) market that has kochukaru, but it's pretty far away and I'd like to make this before I see myself getting there.

Knead the Book: Kneadlessly Simple

The Vegan Experience Days 14, 15, and 16: The Wife Effect

Recipe for the vegetarian mapo? We've made it, or a similar dish, using finely chopped mushrooms in place of ground meat. But I'd be curious to see your recipe, given how much you love the traditional version.

Cook the Book: 'Kosher Revolution'

Latkes or pastrami

The Food Lab: How to Make All-Belly Porchetta, the Ultimate Holiday Roast

Kenji --

Do you have a preferred recipe / technique for roast beef or prime rib? This porchetta looks great, but it's not really an option for our Chanukah dinner!

Sous Vide Egg Souffle

Why is the timing so critical for the water bath? If your temp is set appropriately, shouldn't that be fairly flexible?

Giveaway: Enter to Win This Panasonic Breadmaker

Tie between sourdough and challah

Cook the Book: 'Goat: Meat, Milk, Cheese'

Goat curry, with Carribean flavors

How to Add Spice to Your Passover Seder

For those who want a recipe for the Sephardic charoset, we made this one last year and it was great. http://www.nytimes.com/2010/03/24/dining/24passoverrex1.html?_r=1

Cook the Book: Quick and Easy Korean Cooking

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

R&D pastrami cured salmon. First stop after a redeye to NYC. Every time.

Ed Levine's Serious Diet, Week 133: Have Peaches Saved My Bacon?

So I did see you at the Ferry Building last Saturday. I was standing there about 4 feet away going, "I think that's Ed from Serious Eats." But I didn't want to say hello and be wrong.

Glad you enoyed it!

The Burger Lab: The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style

Kenji, if you are in the Bay Area, I will volunteer my kitchen for the side by side tasting of In-N-Out vs. homemade Double Double Animal Style.

Cook the Book: 'Fiesta at Rick's'

Cook the Book: The Good Stuff Cookbook

Taylors, In n Out, Shake Shack. Not necessarily in that order.

Spotted Pig may have the best burger ever, but it's not really a burger joint.

Cook the Book: The Perfect Finish

Cook the Book: 'The Tex-Mex Grill and Backyard Barbacoa Cookbook'

Cook the Book: 'The Book of Tapas'

favorie tapa is pan amb tomaquet. perfect with some fuet, a catalonian cured sausage.

Cook the Book: 'Pig: King of the Southern Table'

Cook the Book: 'Seasonal Fruit Desserts'

pineapple soaked in coconut milk, dredged in brown sugar, and grilled.

Cook the Book: 'Molto Gusto'

Zadin, San Francisco

Cook the Book: 'Ready for Dessert'

Chocolate chip cookies.

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