If you're the type of guy who pays attention to food or restaurant type things, you know "America's most celebrated butcher," Pat LaFrieda. His story, philosophy, and technique don't take meat for granted, but instead honor the fact that 1) it's not a commodity product 2) meat is expensive, and deserves to be treated well.
Burgers. They're a little bit art, a little bit science, and 100% iconic. There are plenty of styles, and most conversations on the topic talk about proper cooking technique, choosing a balanced collection of toppings, texture, etc.
To my mind, the hot chicken tradition of Nashville, TN is among the most amazing regional food traditions for three reasons: 1) it's amazingly local, native to a few neighborhoods in a single city, rather than a general area 2) it's amazingly (yet justifiably) spicy, and 3) the recipes have been amazingly secretive.
Moreover, it's incredibly, incredibly delicious, and I've never had anything like it.
In the summer (and the winter, if you can swing it), there's no better tool for cooking homemade pizza than your outdoor grill. It's simply the hottest domestic heat source you can get your hands on, and turns out that crispy, smokey charred crust that makes great pizza actually great. (Note: works awesome for your wok, too.)
BaconMethod.com is a web site dedicated to one thing and one thing only: helping you turn out perfect bacon. The Bacon Method is relatively simple, and is a variation on the
It seems like heresy, especially in the height of grilling season and particularly the day after Independence Day weekend, but if you want to make truly amazing burgers at home, don't ever let them touch the grill.
Truly amazing barbecue - the transformation of tough, chewy cuts into something tender and juicy and full of smoke flavor - is a true artform. And like all craft, it involves a healthy does of science and technique as well.
Some days are everyday cocktail days. Straightforward, two or three ingredient drinks that taste great and require little prep work.
But some days are special cocktail days... Days where a little extra effort makes for all the difference. Days like Fourth of July on a Friday that happens to make for three-day weekend. Which is totally happening this year.
Each Wednesday, I post some of my favorite can't-miss links, images, and otherwise mindblowing goodies from across the web.
Photography team Floto+Warner created a new series "Clourant," which captures colorful liquid splashes at a speed of 1/3,500th of a second.
During grilling season, it seems that a lot of coverage illuminates a high/low dichotomy: humble foods like chicken breasts, tough-to-eat ribs, even hearty vegetables, get elevated to something else entirely through the application of open flame, rendering them somehow newly desirable. Or, investment foods like fresh fish or the ubiquitous steak demand a seasoned griller, so as to not reduce their luxury.
Summer weekends are the perfect time to test out a new cocktail. Stop by the store on the way home from work, grab a new bottle and some citrus, and spend the rest of the weekend gathering with friends and nailing it down, just right.
This weekend, I'll be trying out an update on my number one, very favorite, easy-to-order-cause-its-hard-to-mess-up-unless-they-shake-it cocktail, the Negroni, by cocktail blogger Emily Arden Wells.
For many, the great treat of summer is a quality gin and tonic. For others, the warmer months mean ice cream season. And now, those two groups can hold hands as they sit outside in the long days and smell freshly cut grass after they barbecue amidst other summer tropes with some of this: gin and tonic sorbet.
It's that time of year when our special dinner nights are in that "in between" phase. Gone are the chili nights, the slow-cooked soups, and the long braises of winter, but it's not quite time for all day cookouts, the throwing together a plate of summer produce and bread and just embracing the simplicity of the season.
To which we say: good. Use this transitional time to nail down something technique-based, like perfecting homemade pizza.
Even though there was unseasonal fresh layer of snow on the ground this morning, we're still smack in the middle of the spring outdoor season, and for me, that means finding plenty of tasty, energy-giving meal ideas.
This recipe to make a gooey, crunchy, grilled cheese sandwich is the exactly the kinda thing we want to eat on an early spring Saturday. Or, um, any day.
Everyone's Irish on St. Patrick's Day, so while not make something great for everyone? Some of the items in the photo above may look a little kitschy, but most on the list are tasty new takes on authentic dishes that are well worth your time. From Cheddar and Guinness dip to Corned Beef and Cabbage Rolls, these are some wonderful-looking appetizers to get the Irish in you fighting for seconds.
When you think about it, a great bahn mi sandwich and a perfect taco are pretty similar: a small amount of super flavorful meat topped with crunchy veg, something spicy, and plenty of aromatic cilantro and lime, all wrapped up in a tender, toothsome baked starch thing that brings it all together.
I'm sure I'm not alone in proclaiming: the BLT is a perfect sandwich. Not because it has bacon; many sandwiches have bacon. Rather, it's what it does with the bacon, playing it off of the other requisite parts: crunchy lettuce, a spread of tangy mayo, toasted but-not-too-crunchy bread, and the bright, acidic summer tomatoes.