Check out my Gothamist post on what to do with 10 pounds of hog for $6.91. If burritos don't tip your fancy, look back at our previous post about pulled pork sandwiches , which we devoured during the warm weather of Grill Week . Who else has nostalgia for those 80 degree days?
Duck Confit, Part 2 
It turned out that, for my 6 legs totaling 3 pounds, the large contained on the right (1.75 pounds) was the perfect amount for the confit. I threw my three D'Artagan containers in the freezer for another time.
It's snowing in Brooklyn this morning. When I opened my eyes it had just begun to fall, and I padded over to my window like a little child at Christmas. Snow makes me very happy, as does winter in general--I absolutely love bundling up in all sorts of ridiculous scarves and hats and I love the invigorating nip of freezing wind. When it's summer and hot, there's nothing you can really do ab...
If you drop by Fairway this weekend, pick up the specials on the way in and notice the ridiculous quote plastered on the front . Who would sink to such depths to promote a big grocery store? Well, me. I've started writing a weekly column at Gothamist called the Coupon Clipper, a feature where I search for the best deals around the major grocery stores in New York City. My first Cou...
I'm no stranger to clams. I'm no stranger to the whole bivalve genus. I think that we've cooked mussels more than any other dish for this website, even going so far as titling a post " Because You Can Throw Just About Anything In the Pot with Mussels and It Will Taste Glorious ." Clams are cooked much the same way: you make a simple broth with herbs and usually a little butter...
I've been attempting to eat more fish this year. In fact, it's something of a resolution for me. Whether I did it to be healthier, get fitter, or simply have a more varied diet, I instantly dreamt of grilled salmon, roasted whole red snappers, halibut tacos, and other feasts of fresh, flaky fish that would pump me full of omega 3 and immune me from any possible disease. What I wasn't thi...
I've been reading Thomas Keller's two cookbooks lately, one for each of his Napa Valley restaurants--Bouchon and The French Laundry--and I've doing a lot of drooling. First off, they are probably the most gorgeous cookbooks I've ever seen, physically. From the text design to the layout, paper quality, printing colors, it's all overwhelming. Then, of course, there is the matter of Keller's r...
It's all around us: the studies exclaim the health benefits of fish and those miracle omega-3 fats, which you can either get by pill popping those capsules or by simply eating more fish. With the New Year come and gone, and the resolutions stated, it is time for us to try and at least keep one: We're going to try to eat more fish. It's a rather hard resolution to keep--fish is expensive...
Happy New Year! Those are the first words we've written in a long time here at the Paupered Chef because for all the holiday spirit, the roasts, the wine, and the interesting family rituals we could have informed you about, we decided to be lazy. Unlike successful people, we took the break for exactly what it was, and waited until our respective families fed us until we couldn't stomach an...
Let's say you're just not feeling the joy you need to properly celebrate a festive party. It's the holiday season, and you need a slightly alcoholic milk product to help you reach that next level of cheer. The store-bought stuff? Gluey and tasting of artificial thickeners. You need some true, homemade eggnog--that's been established. Perhaps you prepared for this situation and made t...
Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since 2006.
