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reposado

How I Built a Barbecue Restaurant in Brooklyn: On Writing a Menu

Go with turkey instead of chicken.

Win a Copy of 'The Ginger & White Cookbook'

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Coeur a la creme with berries and a sweet sauce.

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Aged rib steaks.

Giveaway: Win a Super-Fast Thermapen Thermometer

First up will be thick cut rib steaks on the grill. I'd like it in British racing green please.

Enter to Win a Ham Independence Day Package From La Quercia

Not a speck of the beautiful ham will be left.

Cool and Refreshing Buttermilk Granita

If the mixture is run through an ice cream maker, would the result have a sorbet texture?

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

chicken matzoh ball soup

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

White pie with clams and bacon.

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

White pie with clams and bacon.

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

BBQ beef -- brisket or shoulder clod.

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Win Two Tickets to the Big Apple Barbecue Block Party

Smoky Beer Sangrita

Why harissa? I would use chipotle paste or ancho paste or a combo.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

crispy watercress salad

Cook the Book: 'The New Southern Table' by Brys Stephens

a big old shrimp boil

An Open Letter to Serious Eaters

Another social media rejecter here, so I'm not happy to see some of the less robust features of the site transition to social media rather than being improved. Also, given the the SE global HQ is in NYC, I would like to see the continuation of at least a small NYC emphasis.

Cook the Book: 'Coi' by Daniel Patterson

My time living in the SF Bay area 20 years ago and memorable meals at Stars, Chez Panisse and Zuni Cafe.

Cook the Book: 'Yucatán' by David Sterling

Turkey would be great!

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Can't wait to get my hands on this book!

Cook the Book: 'Joy of Kosher' by Jamie Geller

Most of my kosher experiences involved eating at the home of observant friends where the husband's father was a kosher butcher. Lots of good, meat-heavy meals.

Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash

Do you recommend using a fast or slow release of the pressure for this dish?

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Channa masala served over spiced basmati rice

Bake the Book: Frenchie

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

A tibetan mutton curry I had recently was right up there!

Pollo al Burro

Does anyone have the recipe for the chicken in butter made famous at Trattoria Sostanza in Florence? I know there's a restaurant in the San Francisco Bay area that makes it. I've looked around on the web, but haven't found anything, and my attempts without a recipe have not measured up. Appreciate any help you can provide.

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