Who says there’s no such thing as terroir in America? Claims of culinary authority abound: “My wife is from Maryland, and she is very picky about crabcakes.” “I lived in New York for 10 years. I know bagels.” “That’s not Read on!
1/4 cup (1/2 stick) butter 2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes 1 1/2 cups chopped white onion 1 cup arborio rice or medium-grain white rice 3 cups chicken or vegetable stock 1 tablespoon balsamic vinegar Read on!
2 teaspoons toasted sesame oil 2 tablespoons minced fresh ginger 1 1/2 tablespoons minced green garlic 8 ounces shiitake mushrooms, stems trimmed, caps sliced 8 ounces white mushrooms, sliced 4 ounces cremini mushrooms 1 bunch spinach, stems trimmed 6 spring Read on!
2 large firm tomatoes 2 tablespoons (1/4 stick) butter 1/2 large onion, chopped 1/2 pound ground lamb 1/4 cup dry red wine 2 Tbs chopped fresh mint 4 tablespoons chopped fresh parsley 1/4 teaspoon ground cinnamon 1/2 cup cooked basmati Read on!
1# sweet potatoes, washed 4 Tbs. butter, softened 1 Tbs. white miso paste 3 sping onions, white and light green part only, minced Roast sweet potatoes at 450 until soft. Mix butter, miso, and scallions together until creamy. Split sweet Read on!
3 1/2 cups chicken stock 3 1/2 cups water 1 teaspoon fine sea salt 1 bunch kale 1 1/4 cups finely chopped onion 1 tablespoon olive oil 2 tablespoons unsalted butter 3 garlic cloves, minced 1 1/2 cups Arborio rice Read on!
There’s something about the competitive nature of professional cooking that turns me off. Sure, I held my own though years of smack-talk and innuendo in restaurant kitchens, yelling and flying food, and burns worn like badges of honor, but none Read on!
I might be a romantic, but I have no love for Valentine’s Day. Years of February 14ths spent in restaurant kitchens ruined it for me forever. Mothers Day brunch is no cakewalk either, but Valentine’s Day is hands-down the worst day to Read on!
4 ounces thick-cut bacon slices, cut into 1/4- to1/3-inch cubes 1 bunch broccoli, cut into small florets 1 pound fresh or dried linguine 1/4 cup (1/2 stick) butter, melted 1/4 cup olive oil 1 tablespoon finely grated lemon peel 2 teaspoons Read on!