Writing about food since 2004.
Category
Main Dishes
-
Salt and Pepper Shrimp
Let’s talk about shrimp, baby, let’s talk about you and me… Ok, that was a Salt-N-Pepa joke. If you don’t get that joke, click here (I couldn’t embed it!) Now then, salt and pepper shrimp. What are they? I’d never had them until I went to Brooklyn Fish Camp last week with Robbie Baitz. They…
-
Tuesday Techniques: Cooking with Demi-Glace (Hunter Chicken)
Tom Colicchio, that most formidable of judges on “Top Chef,” shocked me the other night when, during an interview on PBS’s series Chef’s Story (with Dorothy Hamilton) he revealed that he hadn’t gone to cooking school, he taught himself everything he knows using Jacques Pepin’s “La Technique” and “La Méthode.” (This is corroborated on his…
-
Molly Stevens’ Braised Monkfish with Cherry Tomatoes & Basil
“Now is the winter of our Molly Stevens,” I wanted to say at the start of this winter. I wanted to say that because Molly Stevens’ book, All About Braising, is one of my all-time favorite cookbooks. I love this book because the recipes are flawless and, not only that, the results always exceed my…
-
Cassoulet in 10 Easy Steps
When Anthony Bourdain cooks with Michael Ruhlman on the Cleveland episode of “No Reservations,” he layers meat and beans together in a giant drum, tops the whole thing off with breadcrumbs and produces a dish most of us aren’t used to seeing on Food TV (and I say that as someone who now works for…
-
Braised Duck Legs For Idiots
The dish you see above is a dish from a four-star chef and yet it’s among the easiest you will ever prepare. It comes from Jean-George’s “Cooking at Home with a Four-Star Chef” which was co-written by Mark Bittman. As many of you know, Mr. Bittman is The Minimalist and it might seem strange, at…
-
Flank Steak Story
Of all the food and drink pairings, the greatest, I think, is the pairing of red meat and red wine. Sure, you have your champagne and oysters, your blue cheese and port. But give me a caramelized cut of ribeye and pair it with a spicy Syrah and I’m in heaven–a very red heaven. On…
-
How To Roast A Chicken
Of all the dishes in my repertoire, this is the one that gets the biggest wows, the one that Craig requests the most often, the one that never fails to impress: it’s the roast chicken from the Chez Panisse cookbook with a few touches of my own (namely: potatoes and garlic). This video will show…
-
The Winning Casserole: Cheese Love
As I hoped, your prodding inspired the Casserole Contest winners, Zack and Graham (pictured above with Emily) to share their recipe. Zack implores: “I can’t over-emphasize the importance of the Bobolink cheddar in this recipe. It is generally only available directly from the farmer/cheesemaker and I know that it is expensive when compared to industrial…
-
Moroccan Lamb Meatballs
Here’s an easy dinner from Patricia Wells’s “Provence Cookbook.” In a food processor, combine 1 pound ground lamb, 1 small onion (peeled and finely minced), 1/2 teaspoon ground cinnamon, 2 teaspoons ground cumin, 2 teaspoons sweet paprika, 1/4 cup mint leaves finely chopped. Season with salt and pepper and roll the mixture into 24 meatballs…
-
Truffle Butter Chicken
I had a dream. No, not that kind of dream. This was a dream about chicken and truffle butter. For the past year, every time I bought a chicken from Key Foods I’d see D’Artagnan truffle butter sitting higher up on the shelf. The price didn’t intimidate me–it was only $7–but its use did: what…
