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Mar 21, 2013

Recipe: Mushroom "Manwich" with Parsnip Chips and Roasted Garlic

It's hard to go wrong with a sandwich. Quality ingredients stacked up properly and mixed with other good stuff can lead to something greater than the sum of its parts.   

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Mar 07, 2013

10 Tasty Recipes to Cook In Your Cast Iron Skillet

At ManMade, we're big fans of cast iron cookware, particularly the must-own skillet, which you can use from everything from cooking your breakfast bacon and eggs to cornbread to setting on your grill or an open fire for a safe, efficient way to cook outdoors. A 10" or 12" skillet is one of our ten items every man should own, and in my opinion,  one of the best $20-30 anyone can spend.

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Feb 07, 2013

The Secret to Making Perfect Nachos at Home

Yeah, the Super Bowl is over. So what. Nachos are the perfect indulgent food and one of those things where if you know a few tricks, the homemade version will blow the pants off of the soggy ones at the local pub.   

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Jan 28, 2013

Is It Possible to Dry Age a Steak at Home? And Will It Taste Better?

If you've ever forked up the dinero for a great steak at a high-quality steakhouse, and noted how much better it tastes than the ones you whip up on your own backyard grill, you're probably right. And it's not cause they're all that much better at cooking it than you are. It's because they likely started with another piece of beef altogether: a dry-aged steak.   

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Jan 11, 2013

How to: Create an Artful Sandwich

"For something that has almost unlimited potential," argues "The Minimalist" Mark Bittman, "the sandwich has become staid and unimaginative...mostly because we’ve allowed sandwich-making to become something that is either done by someone else or a task to be squeezed in between breakfast and taking the kids to the bus."

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Jan 10, 2013

How to: Make DIY Bacon Pixie Stix

Candida introduces this inspired/totally crazy how-to thusly, and I couldn't say it better myself. "Bacon Pixie Stix are the perfect combination of insanely awesome, and totally wrong.  They are, as advertised, pixie sticks - with bacon.  Make these award-winning treats for your next social occasion, and surprise your friends with a sweet, tart, bacon-flavored boot to the head." Done!   

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Nov 29, 2012

The Scandalous and Surprisingly Bloody History of Nutmeg

created at: 11/29/2012

Fall has its cinnamon and cloves, Thanksgiving its sage, but in my mind (nose?), the smell of the winter holidays is nutmeg. Baked into sweets, sprinkled over winter vegetables, and, most importanly, grated over real egg nog, it's the thing that invokes my sense memories the most.

And, apparently, its presence in North America holiday traditions? That's "one of the saddest stories of history," whereby sad means super violent and, really, kinda nuts. 

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Nov 15, 2012

Recipe: How to Make Homemade Pancetta from Scratch

created at: 11/12/2012

All this week, ManMade is excited to be teaming up with America's Test Kitchen to share lots of cool, DIY food crafts and ideas, any which would make an excellent weekend project or a great handmade holiday gift for your family and friends.

created at: 11/15/2012

Homemade charcuterie - the craft of curing, aging, and preserving meat - is a centuries old tradition experiencing a renaissance by the "hands on" artisan set, who are eager to move beyond canning and infusing and get down to some hardcore butchery.  

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Nov 14, 2012

Recipe: How to Make Pickled Green Beans

created at: 11/12/2012

All this week, ManMade is excited to be teaming up with America's Test Kitchen to share lots of cool, DIY food crafts and ideas, any which would make an excellent weekend project or a great handmade holiday gift for your family and friends.

 

created at: 11/14/2012

There is a decidely and very unfortunate number of people in my life who believe they don't like pickles. It doesn't matter what sort...they hear the P-word, and their mouths and their minds are closed.

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Nov 12, 2012

Everything You Ever Wanted to Know About Meat

If knowing is half the battle, then half the battle when it comes to cooking main course proteins is selecting the right cut, prepping it, and how'll you serve it before anything actually touches heat (or in some cases, stays uncooked).  

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Nov 06, 2012

Roundup: 12 Tasty Recipes Using Beer

The unique flavor components of beer - the malt, yeasts, bitter hops, and the like - are pretty unique, and can't really be mimmicked using other ingredients. Which means: You should cook with it. Like, as an ingredient in the dish,

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Sep 06, 2012

How to: Make DIY Hickory Smoked Hot Sauce

It's the height of the produce season, and your local markets and grocery stores and (hopefully) your own garden are bursting with all the high-sun summer goodies. One can only eat so many veggies in a week, so it's time to start the preserving. And yes, canning and freezing chiles and peppers is one way to go about it...
or you can make your own smoked hot sauce.  

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Jul 18, 2012

How to: Make Sriracha Lollipops

created at: 07/18/2012

Sriracha, that addictive blend of chiles, garlic, vinegar, and sweetness is experiencing a shot at ubiquity, and I couldn't be more thankful. It's good enough to eat out of the bottle...standing in front of your pantry...at 1:30 in the morning...squirted directily into your mouth. Or something.

But more excitingly, it's also now being incorporated

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Jun 19, 2012

Infographic: Where Food Goes on the Grill

created at: 06/19/2012

While grilling is likely humankind's most primitive form of cookery, it remains the means with the most finesse: dealing with inconsistent temperatures and hot and cool zones to produce that magical balance of a perfectly charred exterior and cooked-through interior.  

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Jun 04, 2012

How to: Make a Campfire from a Single Log

created at: 06/04/2012

Between a very fine evening of charcoal grilling on Friday and a hardwood fire with friends on Sunday evening, my weekend was filled with the lovely smell of wood smoke, some very tasty food, and the

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Jun 04, 2012

Stately Sandwiches: A Bread-Bundled Recipe for Each of the 50 States

created at: 06/04/2012

Like every informed person, Kelly understands that making a good sandwich is an art form. An adventure, even. So, she's set out to create a sandwich recipe to best represent each state in the U.S.A., using signature ingredients from each state, playing with regional flavors, and honoring the food traditionals that make residents proud.  

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May 29, 2012

The No-Fuss Dessert Generator

ManMade favorite Mark Bittman, who previously brought us The Everyday, Anytime Egg-Combination Generator, offers a new tasty flowchart: the No-Fuss Dessert Generator.    

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May 24, 2012

Meat Researchers Discover a New Steak Cut, Seek to Patent It

created at: 05/24/2012

A collection of "meat specialists" have discovered the first new cut of steak from the beef carcass in years. It may also be the last possible new steak, ever.

Dubbed the "Vegas Strip Steak," it was "deveioped" by meat expert Tony Mata and reseachers at Oklahoma State University. The cut is hidden inside the animal in part commonly ground for hamburger, and the team has sought a patent to protect their work.

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May 15, 2012

How to: Make Spicy Whiskey BBQ Sliders

It's the sort of post that needs no introduction: it's a burger, on a mini bun, with barbeque sauce, and whiskey. And! The pre-pattied meat in the process photo looks like a brain:  

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May 09, 2012

How to: Make Pad Thai Popcorn [Video]

Thai cuisine is all about the balance of four essential taste experiences: salty, sweet, sour, and piquancy (spicy heat). (Some would also add bitter to the list). This is well-represented by the most well-known Thai dish in the U.S. - Pad Thai (its name refers to its identity as a national dish of Thailand, with the pad coming from it's being cooked in wok - literally, stir-fried Thai-style).

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