A kitchen knife is an unusual tool, in that the point of contact between the tool and the medium upon which it works is actually extremely delicate. Imagine if a wrench were as delicate as an X-acto blade that had to be replaced regularly, or if bar clamps would routinely stop holding things in place because they became all wonky with use. Most non-cutting tools are blunt, hearty and reliable. But blades have to be cared for, stored carefully, and sharpened (somewhat) regularly.
But if there is an abused and neglected blade in your home that is used frequently but cared for rarely (okay, maybe not YOUR home, Mr./Ms. Attention-to-Detail––but the average home), it is the knives in your kitchen. Unless you are a professional ice sculptor or sword swallower, it is likely that the knives in your kitchen are the ones that get the most daily use. And if you are anything like me, it is way too easy to just grab one, use it, and put it back without special care for these knives. Despite my best intentions, it is easy for me to leave a dirty one on a cutting board, haphazardly toss one into the sink, clean in the dishwasher and store them in less-than-ideal ways (i.e., cluttered together in a drawer. I know. I'm an animal.)
In the summer, it's easy to get those deep, blackened and charred flavors in your weeknight meals. During grill season, you simply head outside, and cook your meal over an open flame.
And then comes January, where the produce is poor, and everything lacks that certain zing that the warm sun and fire-seared foods provide.
A few months ago, in the midst of a day full of projects, I had a bit of an a-ha moment. I was in my workshop, using the table saw to slice up some Baltic birch plywood, when a timer on my phone went off, reminding me to take a break and go chop a bunch of vegetables to add to the slow cooked stock I was simmering in the kitchen.
There are plenty of times when a small wooden board is all you need to set out or serve something when entertaining. And it's even better when they look awesome and make whatever you're sharing look that much tastier. If you have a few scraps of hardwood (like walnut) lying around after a project, this is exactly what you should do with them: make a walnut cutting board!
It happens every year. I'll spend a couple days reading old November issues of my favorite cooking magazines and pouring over the food blogs to come up with our Thanksgiving menu. I'll make a plan, shop way ahead of time, and spread my prep work out over the three days prior. Come Thursday, there will be an established timeline, and it will be executed to a T. And when the sides are ready, the turkey will be out of the oven and well rested to keep the juices in. I'll go to carve it, and inevitably, I'll say to myself:
Crap. I forgot that I do not have a work surface on which to properly take this thing apart.
I have cutting boards. Nice, thick, end-grain hard maple butcher blocks that I made myself. But they were designed for chopping vegetables, which are relatively dry, and not carving a turkey, which (if you cook it right) is very, very moist. Those juices will flow, and saturate any number of kitchen towels, and make a huge mess, covering my hands in poultry drippings to the point that I can no longer safely grip the knife and everything goes slippery, sliding (but flavorful) chaos.
It happens every year. I say to myself, "I really ought to make a proper carving board." And this year, I decided it was finally time.
So, here's how to make a diy cutting board yourself. Once you have the materials, it's only 90 minutes of work, and will last for many, many holiday seasons to come.
Cooking turkey upside down is the recipe for a juicy, delicious Thanksgiving dinner. Here's how:
Every season, somebody will inevitably mutter that ugly, and untrue, cliche. "No one actually likes turkey. It just tradition" or "Thanksgiving's only about the side dishes." Honestly, I feel bad for them. For it is only poor souls who have never had a properly cooked turkey who reject it's importance at the centerpiece of the holiday. Because with a properly cooked turkey not only comes slices to fork during the big meal, but better tasting stuffing, the all-important gravy, and options for leftovers that will keep your mouth and stomach happy all four-day weekend long.
You just need a little technique. Here's how to roast a turkey upside down to shut up the naysayers.
This is the best turkey stuffing recipe ever. There. I said it.
Premise #1: stuffing is the greatest thing on the Thanksgiving table.
Premise #2: My mom's German stuffing is a tradition, and amazing.
Premise #3: It's also incredibly easy to make and super versatile.
Conclusion: You should make Mom's German stuffing recipe
It's the holiday season here on the show and today we make German Thanksgiving stuffing, a family holiday recipe with Mom. She makes it the best and she's gonna make sure we do it right. This is one of my favorite traditions, and is one of the simplest holiday recipes. You'll be blown away by how tasty it is. Mom and I are happy to share it with you.
How did this not occur to me sooner? Take one of my favorite beverages, mix it with my other favorite beverage, add in some extra flavor and bit of time, and, well, the results speak for themselves.
Of course, there are coffee-flavored liqueurs out there. Kahlua is the most famous; it's based on rum, and tastes nice and sweet. But I like whiskey better than rum, and I want the complexity of a coffee liqueur, but not the inherent sweetness. By making your own, you can control quality of coffee, the amount of sugar, and the whole experience and overall flavor profile is totally a step up. And, it takes, like, five minutes.
Cooking delicious food is the definition of craft: start with curiosity, add in a little practice, mix in the right materials and ingredients, and eventually, you'll nail some basic techniques to make your weeknight meals something worth doing all those dishes.
But, there are also such things as shortcuts. Maybe not towards making a meal taste acceptable in the first place, but rather, little tips and tricks that take your food from good to holy-cow-that's-great; small works of wonder that make a meal more than just nutrition, and leaves you feeling excited and satisfied.
This is one of those things.
Here's the thing people who don't like spicy food don't really understand: adding heat to your food, whether in the form of fresh chile peppers, their dried counterparts, or any number or cooked, mixed, and fermented chile-based condiments, is not just about upping the Scoville units. What the true piquancy people know is that chiles aren't just spicy, they're full of amazing, floral fruit flavors that you can't get anywhere else.
Often, the best way to add that can't-stop-eating-it peppery bite is in the form of prepared hot sauces. There are tens of thousands out there, too many of which are characterized only by heat levels and how much devil imagery they can fit on their labels. But hot sauce shouldn't be a dare. It's an invitation to a new world of flavor that can accentuate whatever its added to.
If you ask me, the single best place to get breakfast in NYC is Bubby's. They have incredibly delicious and addictive pancakes. And yet, Bubby's is not a secret, and as it is with the "best" places in any city, getting in often requires a long wait. It's popular with tourists who want a chance to get their forks into this magical creations, and I can't blame them. They're that good.
I, on the other hand, hate waiting, and I so I figured out how to modify the recipe a bit and, instead, I'm making brunch in my own kitchen this weekend.
Here's how to make better pancakes at home.
In my house, football season coincides with Bloody Mary season. Really, you say? Fair enough: the two are not necessarily synonymous with each other, but I’ve always felt that Bloody Marys are better enjoyed in the fall or winter months. Similar to the complex, tomato-y flavors of a bowl of chili, it just feels right to have a hearty Bloody Mary when the weather starts to turn a little cooler.
Most bars have their ultimate Bloody Mary that they load with bacon, chicken wings, pizza, etc. that look great through a filter on Instagram, but how the Bloody Mary tastes is not the focal point in that situation. When I’m at home and I want
I did not grow up in a "crock pot" family. We had one, an old avocado green job my parents got from their wedding registry. And, though I'm sure it got used, it wasn't something that characterized the food in our house. My wife's parents, on the other hand, were both doctors working day shifts, and according to her, nearly every thing her mom cooked came from the slow cooker. And, says my wife, protein + a mix of canned foods = dinners, all which tasted basically the same... like "crock pot food."
Dirty dishes in the sink. Putting your clean socks away. Replying to that one email that's been sitting at the top of your inbox for longer than you'd be willing to admit out loud.
We all have that small handful of tasks and chores that weigh the heaviest on our souls and our to-do lists. Most often, they're the things that occur multiple times a week, so that when you look at them, you think, "Didn't I just do that? And doesn't it take forever?"
And that's where our brains lead us astray. Because, although, yes, you did probably just do that – no, it doesn't take forever.
Whether you're flying for business or pleasure, airline travel should never be a drag. Sure, there are luggage fees and long lines and you somehow always end up in the last zone to board. But once you're settled in your seat, you are flying 20,000 ft in the air. And while the in-flight meal seems to have gone the way of airline peanuts and flight attendants who wear those little hats, that doesn't mean you should have to drink poorly while you cruise at altitude.
So, what should you get? Overpriced mini-bottles of mediocre California red blend? An $11 macrolager? Of course not. If you're wise, you can turn out a perfectly respectable cocktail for the price of a single miniature. With a few complementary items from the drinks cart, you can make a fine Old Fashioned that honestly doesn't cost more than a comparable cocktail from your neighborhood bar.
So sit back, relax, and actually enjoy your flight.
You can barely imagine what the world was like in the proto-suburbs of the Pacific Northwest for a child who had traveled there––entirely on his own, with his mother at home and his father awaiting him––from a small Tuscan village. This was before "a small Tuscan village" was even a thing on the radar of America at large. And it was before America had its culturally and politically dominating century. It was before anyone knew what the Pacific Northwest would become, foodwise.
And yet, that is where Angelo Pellegrini settled. His childhood of 12 or so years in Tuscany gave him an uncanny experience to bring to pre-depression America, including an adult life that coincided with the Cold War in which his heritage could not have been less relevant. He was born at just the right time to enjoy America in a way that few others had. But he was also born just a bit too early to have been the celebrity he would have been if he had emerged in the age of Alice Waters and the Food Network.
From every project I’ve ever made, I always have a small amount of left over lumber or scrap wood from cuts that needed to be make. I have a feeling that I’m not alone in that category. Many times, those small pieces or scraps sit in the bottom of my wood pile for months or even years until I find a need for them. Eventually, I'll working on a project that needs a small piece of walnut, oak, pine, etc. and that’s when I am thankful I kept those small pieces of lumber. But! Those scraps don’t always need to sit on the shelf until you need them for the next big build.
There are also masculine, scrap, and easy projects that make great use of your scrap lumber. Here are ten of our favorites:
I've got favorite foods, in every category imaginable. In my head, I write little Pablo Neruda-style odes to each one of my cravings.
And in the snack world, popcorn reigns supreme. As long as it's still crunchy, I'll eat just about every form of burst corn kernel—air popped, microwaved, butter/cheese/caramel split into a holiday tin, warmed under a heat lamp at the movie theater concession stand and drenched in butter "topping." (OK, so I actually skip the butter.)
But the Great Emperor of the Popcorn Realm is now, and will always be, freshly oil-popped stovetop popcorn. As early 90's kid, I grew up on the microwaveable stuff, but I got the entrance to the backstage party from my cooking wizard mother-in-law, and I've never looked back. Nothing can cook the starch in popcorn kernels quite like hot oil, and it's so convenient to be able to salt it perfectly when the thin sheen of oil is still glisten atop each little puff.
Read on for the time-honored technique of making the best stovetop popcorn you've ever had!
Now, tomatoes are no stranger to canning; homemade pasta sauce is one of the handmade life's greatest joys, and pickled green tomatoes are delicious in that check-out-the-awesome-secret-restaurant-in-the-hidden-alley kind of way. But I've barely seen pickled cherry tomatoes register on the pickle scene, and it's a rotten shame.
Salt of the earth. Worth his salt. Take it with a grain of salt...
It doesn't take much digging into English idioms to recognize a pattern here: salt is valuable. As an essential mineral? Sure. As a time-honored method of food preservation? Yep. But most importantly? It makes your food tasty. I quote Michael Ruhlman in The Elements of Cooking, distilling a conversation with award-winning chef Thomas Keller: "It is true not just for cooks in professional kitchens, but for all cooks in all kitchens, everywhere: learning to salt food properly is the most important skill you can possess." It doesn't get any more definitive than that.
The pursuit of properly seasoned food calls for action beyond just salting at the table. See, in my home, salt shakers are mostly for 1) decoration and 2) the occasional ear of corn in July. The reason is that my wife and I salt our food while cooking it. We caution guests to taste their food before they reach for the shaker because if they try to season it at the table, it'll taste oversalted.
In fact, when we're cooking, we actually dispense with a shaker entirely... and by the way, forget about the 1/4 teaspoon measure. We use an even simpler set of fundamental tools: