Content about Cheese
May 5, 2006
Updating a classic
Batali claims the American cheese classic, through his recipe, can be “turned into performance art.” I wouldn’t go that far--nobody's getting naked and using her body as a paintbrush for buttering the bread, or having strangers cut off their clothes while they flip it on the griddle--but it’s an impressive sandwich made more impressive by its simple ingredients and childhood throwback. All you need is some...
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March 28, 2006
Based on the potato, gnocchi is the ultimate pauper's meal--but it sure doesn't taste like it
Gnocchi. No idea. For years this has been the unpronounceable dish on the menu that starred me down and begged to be blurted out to the uproarious laughter of the seasoned waiter. "Did you hear what he just said?" Hell, I didn't have any idea what it was. Was it a type of pasta? Dumpling? Did it have a filling? This feeling of inadequacy kept the recognizable dish on the menu page and...
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January 25, 2006
This is what happens when you start cooking before you’ve put in 30 seconds to check if you actually have what you need.
When I can’t decide what I feel like cooking, I’ll often visit epicurious.com and bum around until an ingredient that sounds great pops up--then I’ll start searching for that ingredient and I always find something that sounds tasty. In this case, my ingredient was goat cheese. I was doing a few searches at www.jamieoliver.com--we basically follow him and his British humor around with tongues wagging--and he had...
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All content copyright Nick Kindelsperger and Blake Royer.
