Welcome to Wednesday Links, our weekly collection of the most interesting food links we've discovered in the past week. Enjoy!
What's the Recipe?
Can you learn to cook from cookbooks? We linked to this article a few weeks ago and this week it's making the blog rounds. Adam Gopnick believes "you can only learn from watching someone in the kitchen."
On Cookbooks
Ruth Reichl does...
Once we had blanched and peeled the tomatoes we chopped them, strained the seeds, and simmered it for twenty minutes into a simple sauce. Then I made my gastrique , which involved no measuring -- maybe 1/4 cup of vinegar and 3 tablespoons of sugar -- and a quick boil into something thick and syrupy.
I tasted the sauce before adding it, which was fine, clean and simple. And then I tast...
Our weekly roundup of what the two of us have written over on Serious Eats.
Dinner Tonight: Pork Tenderloin Sandwich
This Indiana specialty deserves some attention now and again.
Dinner Tonight: Vegetarian Chili
Let's just call this a vegetable stew with a healthy kick of chili powder.
Good pizza means good bread. For me, there's just no other way around it. Good bread is the soul of good pizza.
But baking has never been a subject I'm comfortable with. Give me a skillet, some pasta, and a well-stocked pantry and I can improvise countless meals. But if I'm supposed to bake something, I freeze. I immediately picture failure, a leaden cracker or a gummy mess. I hate the conf...
[Photo by Basil Childers for The New York Times]
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
The Olive Oil Barons
Awesome story about growing olives and pressing them into oil from a couple of complete amateurs. Who knew that slightly less ripe olives are important for a peppery taste?...
I have this large bottle of vodka and I don't know what to do with it. It was lugged over by a friend (Blake) during a party as some kind of gift for the festivities, but I could see through his evil plan. He was trying to pawn this half finished bottle off on me because he didn't want to drink it. Sure enough, while the whiskey and gin were manhandled during the party, stirred and shaken into...
Our weekly roundup of what the two of us have written over on Serious Eats.
Stuffed Chicken Cutlet With Ham, Cheese, and Sauerkraut
A breaded chicken cutlet, oozing provolone cheese between a layer of ham and tangy sauerkraut. What's not to like?
Beginner Almond Shrimp Curry with Tomatoes
New to curry? Even thoug...
What is a slider? A slider is a particular thing. It's particularly American. It's a small subset of our great culinary tradition, the hamburger. But as I explained last week , it's not just a mini-hamburger. To be a slider, it cannot be perverted with expensive ingredients like foie gras or tuna tartar, a cutesy version of a burger for a chef to play with. A slider consists of a thin laye...
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Cocktail Techniques
Recently Gary Regan released his list of basic cocktail techniques, and the San Francisco Chronicle convinced Neyah White and Jackie Patterson to demonstrate them on camera. Of particularly note: how to correctly stir a cockt...
My Chicago is about life as a cooks and eaters in our home city. Markets, restaurants, secret finds, really tasty bites--or just a great story. We're lucky to live here.
Bottarga would handily win the award for "foodstuff with least correlation between attractiveness and deliciousness," if such a thing existed. It is a brown, firm lobe, and, poor thing, really quite ugly. A cured, pres...
Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since 2006.