Steak au Poivre: Real Cheap and Kind of Authentic

First was the rather easy substitution of bourbon for the cognac

I tend to spend way too much time researching what I'm going to eat.  Nearly every recipe is cross-examined against other works I have, just to make sure I'm doing things correctly.  But I was on to this recipe the moment I saw Alton pull out his steaks.  I didn't check if this was the authentic way to make this, I just went for it.

What could cause me to go into such enthusiastic fits?  S...

Eating Tacos All Over San Antonio

If that means eating 5 lunches in one day, so be it.

Honestly, there's a real need for these signs.  When we were venturing around the mercado square in San Antonio, a land of slightly schlocky and catchpenny Mexican crafts, every third vendor warned against this practice, where gringo , giggling tourists pretended to experience Mexican culture by putting on outrageous hats and saying " Arriba, Arriba " like Speedy Gonzalez. How to a...

Zuni Cafe''s Roast Chicken

The heat was intense, but this roast chicken was the best yet

Yeah, it's true, I did decide to roast a chicken on the hottest day of the year , much to the chagrin of my girlfriend, my neighbor Jason, and my brow which had to battle the entire evening against a downfall of sweat pouring over my forehead.  And while the hysterics of previously mentioned cocktail mistress (girlfriend) could be seen as an over-dramatization of slightly toasty dinner, s...

Baja Fish Tacos

The best fried fish tacos we've ever had.

Our own version culled from a few different recipes, an emulation of the classic recipe of homemade tortillas, lightly fried tempura-style fish, a dairy-based white sauce, and fresh, crunchy, gently spicy cabbage.

Real Baja fish tacos are nothing like what you're used to eating when it comes to Mexican food.  In fact, true Mexican cuisine might be our biggest missed chance.  Satisfied...

Melting Potatoes

Those on a diet should click away now

Those on a diet should click away now.  Those left will have their heart beat just a few ticks faster when these are finally removed from the oven, and even faster once the oil starts pumping through your system...

Barbara Kafka loves these, and we love her from creating them.  They are horrible for your health, use just a little less butter than a hollandaise, and look like burnt, mushy,...

Kafka''s Herb-Roasted Chicken

How to roast a chicken at 500 degrees

High heat has its positives and negatives, but one thing for sure is that it definitely tastes much different than whatever the Joy of Cooking will throw at you.

In fact, one of the only downsides is that this recipe is easy to the point of being rather boring.  For the busy this is a godsend, but we cooked it with some much more challenging melting potatoes , that upped the ante on the fat...

Roast Chicken: Getting Dirty With the Bird

You know exactly where it came from. This thing used to be an animal. You’ll want to name it.

Hello, there.  The first step to perfectly roasting a chicken is to get acquainted with the subject.  At first I hid it underneath the wrapping when chopping and prepping, like I was ashamed that it might see me.  But the only way to really get the chicken to do what you want is to get personal.  You'll be shoving lemons and such inside its cavity short enough.  Don't get squeamish.

First,...

Mussels a la Portuguese, OR: "Hey man, that''s a lot of mussels." "Yeah, that''s what she said."

A chorizo-laden recipe deglazed with champagne

When’s the last time you went to a butcher or fish guy and ordered six pounds of anything?  “Hey, I was wondering if you can give me six pounds of salmon.”  “Sure thing, bub.  That’ll be a hundred and eight dollars.”  “Um, thanks.” With mussels, you can.  They're like $2.50 a pound.  Three of us devoured (and I mean devoured : mussels are a sensual, hands-on affair) two pounds each of thes...

The Paupered Chefs Attend an Art Brut Concert at Bowery Ballroom and Make Beer Shakes and Gourmet Cheeseburgers Before the Show

Yes, you read right: beer shakes

We asked Schnack what the beer shake recipe was, and they said they use 3 oz. of ice cream mixed with 3 oz. of dark beer.  We went with the cheapest vanilla we could find and a six pack of McSorley's ale, which is pretty cheap and basically tasty.  On second thought, a dark stout might have been the better choice--Guiness is practically a milkshake anyway.  The carbonation in our version made i...

Jacques Pepin''s Corn Chowder

Possibly the easiest corn chowder recipe on the planet

A warm comfort food that, in this case, is remarkably easy to make. Generally chowder is thick and hearty with bacon and potatoes and thick creamy base, but this version instead goes for elegant. It’s almost (but not) too thin, almost silky, surprisingly tasty considering the lack of any complicated seasoning.
By Blake Royer

On a Sunday afternoon, corn chowder is the idea.  A soup bot...