DRY RUB AND (maybe) SAUCE STORE COMING SOON!
Okay, I don’t like radicchio. Specifically, I am not enamored of cooked radicchio and, for that matter, most cooked lettuce analogs. So when my lovely wife found an interesting pasta recipe (that included radicchio) in Mario Batali’s Molto Italiano: 327 Simple Italian Recipes To Cook At Home, I was intrigued but suspicious. I graciously allowed [...]
Filed under: Cooking, Food | 3 Comments »
Otto is a great pizza joint with lots of other good food available, in addition to having an excellent bar and a fantastic wine list. To top it off, the bartenders are pros, and so are some of the waiters. Some guy named Batali runs the place, or at least wanders in occasionally, and obviously [...]
Filed under: Cooking, recipes | 3 Comments »
Stephen Bainbridge is a well-regarded law professor and a blogger, who also takes food and wine pretty seriously. I am not enamored of his taste in wine, and he sometimes uses short cuts in his cooking that I wouldn’t, but he is undeniably a worthwhile read. Here are his thoughtful comments about Rachel Ray and [...]
Filed under: blog, Cooking | 2 Comments »
This is the blog of Michael Laiskonis, the pastry chef at Le Bernardin, a nice little fish joint on 51st St. in Manhattan. Aside from it being a very interesting blog, it is a wonderful example of what separates me and, probably most of you, from professional cooking. Laiskonis’s perspective is radically different. He approaches [...]
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I love to barbecue. There, I said it. For those of us who aren’t chefs, barbecuing is a perfectly acceptable cooking method, and one that is preferred for some things (no matter what the real chefs say). Like steak for instance. Oh, I can make a mean steak in my kitchen with my trusty cast-iron [...]
Filed under: Barbecue, Cooking | 5 Comments »
You can easily spend $200 on a skillet. And a set of pots and pans made from some weird copper alloy sandwiched between stainless steel with a hi-tech coating will set you back the price of a used car. Before you shoot me horrible e-mails and comments about how I don’t appreciate the technological advances [...]
Filed under: Cooking, recipes | 2 Comments »
I am a better cook than my sister. I have better technique, a surer sense of the chemistry of food, a much better grasp of ingredients, and I am a man, and everyone knows that men make better cooks. Did I mention that I am a better cook than my sister? So how could she [...]
Filed under: Cooking | 3 Comments »
An eight-pound lobster, boiled for 18 minutes, and then iced for about an hour. I had to use my old framing hammer to crack the claws. The legs were enough for a thirteen-year-old’s dinner! No butter, no mayonnaise, just a little fresh cocktail sauce for one of our guests. The meat was incredibly sweet and [...]
Filed under: Cooking | 11 Comments »
Years ago the only chefs on TV were people like Julia Child, James Beard, and a few other professional chefs. Nowadays of course, there are what seem to be hundreds of people, cooking sometimes nasty looking stuff, on dozens of networks. There is even a network devoted entirely to food. But the problem is that [...]
Filed under: Cooking, General | 6 Comments »
I have worked on my barbecue dry-rub recipe for several years, and finally arrived at a mixture of the usual suspects (sugar, paprika, cayenne, and uh, some other stuff) that was pleasing to my palate and that of most of my guests. So what did I do? Screwed around with it! Pretty clever, huh? I [...]
Filed under: Cooking | No Comments »
