Does anyone have suggestions for the best brunch in Chicago? I've had the breakfast at Xoco (at Nick K's recommendation) and it was pretty amazing. Any other favorites out there?
I usually scoff at butterphobia, but man, this crumb cake is kind of shocking. It’s marvelous, to be sure, but you need to bake it for a crowd—or run the risk of realizing on day two that your casual nibbling...
In this recipe I tackled chicken breast with a little help from Tyler Florence's latest cookbook Family Meal. In order to coax as much flavor out of the breast while keeping it as juicy as possible, he relies on a meat mallet and a classic bread-crumb coating: The mallet ensures the breasts are uniformly thick so that they're cooked evenly all the way through, and the flour, egg, and panko bread crumb coating help create a golden crust.
Squash spaetzle squiggles. [Photographs: Erin Zimmer] I had no idea how easy it was to make spaetzle. It sounds like something a hunched-over grandma would slave over all day. Plus, anything in the pasta or dumpling family can seem intimidating—all...
The Occasional Vegetarian's Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts
These Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts were created by Carmen Quagliata, chef of New York's fantastically Greenmarket-centric Union Square Cafe for The Occasional Vegetarian. Instead of enriching the cabbage-y sprouts with salty, porky flavors, this recipe pairs their slight bitterness with chunks of sweet winter apples, butternut squash, crunchy candied walnuts, and maple syrup.
Breaking up what sometimes can be the monotony of pasta at home, this rich, sweet, and slightly salty sauce was a more than welcome change.
Taking home an absurd amount of apples always seems to be the unintended byproduct of going apple picking. It's incredible, really, how my family never anticipates the bags of apples we'll have after a trip to the orchard. After a leisurely day of strolling through the trees, stopping for some cider and doughnuts, and picking an apple here or there, we're suddenly lugging ten pounds of fruit to our car. That's when the recipe scheming begins, though we know perfectly well just what crisps, cakes, muffins, and strudels we want to make to use up our bounty.
This week we survived two taste tests on the same day, let Hambone lick up some of the leftovers, and we welcomed a new aquatic friend into the office. Check out our week!
I was skeptical but interested in this healthier variation on the classic from Mark Bittman, writing for Runner's World magazine. The idea is this: pureed cauliflower becomes a replacement for butter-and-flour roux. It's added to seasonings, chicken stock, and a moderate amount of cheese, then topped with breadcrumbs and parmesan, and baked until golden and crunchy on top.
Instead of chocolate chips, I used chunks of Hershey's Skor, a chocolate covered toffee bar, for these cookies. The pieces of chocolate-covered toffee add much more than plain old chips. The toffee tastes of caramel, butter, and a hint of salt. I particularly like how the milk chocolate around the toffee begins to melt while the interior of the chunk stays nice and crunchy.
Another week, another baked egg dish. Nothing makes me happier then picking off a few slices and stashing the rest for a quick breakfast for the next morning. I found the recipe in the Provence Cookbook, which features gloriously sun-drenched...
This fruity brunch drink showcases the classic combination of strawberries and rhubarb. You can prepare the tea and rhubarb syrup the night before.
When I first learned how scallion pancakes are made, I was floored. Whoah, ancient Chinese secret! was what ran through my head. It took me several years to realize that conceptually, the method is almost identical to that of making puff pastry, croissants, or any number of laminated pastries, which makes scallion pancakes a perfect subject for exploring in this week's Food Lab.
This recipe is perfect for popcorn you've just popped yourself, either with a hot-air popper, the stovetop, or an electric one that uses oil. You can even pop the microwavable kind (make sure it's plain and unsalted) then dress it...
This is what my wife asked me to accomplish: a) Recreate the tomato soup from Nordstrom, and b) don't mess it up. In case you're not familiar with this soup, it's rather famous, ranked regularly on lists of Best Tomato Soup Ever, enjoying something of a cult following for those who love tomato soup.
Almost from the moment the first drops of liquor dripped from the end of a still, humans have been mixing these potent spirits with wines, fruits and other substances in pursuit of bibulous glory—or simply a tasty tipple, depending on your priorities. Over the centuries, many different styles of mixed drinks have emerged; some have faded, some have evolved, and some have endured for generations. Here is a guide to the major categories of cocktails.
Cauliflower with Brown Butter, Pears, Sage and Hazelnuts from chef Andrew Carmellini's Urban Italian is fancy enough for a special occasion, but also easy enough to make on a weeknight.
Anjum Anand is on a crusade to change the way we look at Indian food. Her mission is to familiarize Western cooks with ingredients and techniques as well as lightening up classic dishes to make for a more healthful eating experience. This Kashmiri Chicken from her recently released Anjum's New Indian does both by creating a simple to put together dish that relies on an array of spices and vegetables for flavor instead of fat.
Pesto is not just for summertime anymore. Try this version with broccoli and walnuts, and you'll wonder why you've suffered so many pesto-less winters in the past. Do you make a crazy-ass pesto from winter vegetables? Please share your secrets in the comments!
Light cinnamon cookies with a tart cranberry filling....
After a filling Hannukah meal, no matter how much I've eaten, I always want some dessert at the end. Sadly, I never took to sufganyot, the Sephardic jelly-filled doughnuts traditionally served during the holiday, but I've always, always had a soft spot for homemade doughnuts, especially the apple cider kind.
The lovely thing about this cake is it's chocolatey—especially if you use a really good, flavorful chocolate—but not too heavy or sweet. It's baked in a tube or bundt pan, which I always consider to be the unassuming Casual Wear of cakedom; and it requires no sugary glaze or frosting. It's a cake that could fit on a dessert plate with whipped cream, or just as easily on a tea tray for an afternoon snack. Or, if you're me, for breakfast.
Someday we will live in a world where all pizzas are delicious, cheap, and conveniently located. Until then, pizzerias will prioritize which they want to emphasize. State Street Pizza Company has location down pat and the prices are certainly reasonable. Sadly, when it comes to deliciousness, there's a long way to go.
Clockwise from top left: The Burger Garage, Burger and Barrel, Whitmans, and The Brindle Room. [Photographs: Nick Solares and Robyn lee.] From Time Out New York comes this list of the ten best new burgers in the city ("new"...
What's gianduja? An exotic rainforest berry? A rude Italian insult? An obscure European city-state? Gianduja (pronounced zhahn-DOO-yuh) is an Italian confection made of chocolate and 30% hazelnut paste.
Tonight at sundown Hanukkah begins, which means a whole lot of latkes will be fried in the next week. Ed hosted his latke-frying party for family last weekend (right after Thanksgiving, now that's impressive). The sizzling oil represents the oil used to light the menorah. Fried food lovers: this is your favorite Jewish holiday. Just beware of your hair and coats—they might be latke-scented for a bit. Here is a roundup of our favorite recipes, including some non-deep-fried foods like brisket and homemade chocolate gelt.