Our weekly roundup of what the two of us have written over on Serious Eats.
Slow Cooked Salmon with Ginger and Scallion
This simple salmon dish is cooked in a low oven so the flesh stays moist and succulent.
Thick-Cut Pork Chops with Apples and Onion
The classic dish of pork chops and applesauce is spruced up h...
Our weekly roundup of what the two of us have written over on Serious Eats.
Chipped Beef Gravy
"I can't be the only one who grew up with this meal," Nick writes. 67 comments later, we think he has his answer.
Roasted Salmon and Potatoes with Cucumber Relish
20 minutes in an oven turns out this classy dish.
It didn't look pretty. After two days in the fridge, my fennel-cured salmon looked something like a disaster. A lot of the liquid had somehow seeped out of my protective covering. This worried me because that meant the brine didn't probably coat the fish during the cure. It might not be done. How would I know if it worked?
Ruhlman said to give it a touch. "The salmon should be fir...
Sparked with inspiration by Blake’s duck proscuitto , I procured Michael Ruhlman’s Charcuterie and dug in. Don’t let anyone fool you; it’s intimidating stuff. Curing food is the exact opposite of the cooking I’ve become used to. I love to take fresh ingredients and then cook them quickly, without much fuss. This process, hopefully, highlights the good quality of i...
Every once in a while I get really excited about something I've never made before, and before I really have a firm understanding about what I'm getting myself into, I'm in the middle of making it. "Hey, I've never made a whole ham . Let's do it tonight even though we have no guests." This is the thinking that lead me to pull out an apparatus that has never, ever been used in my kitchen...
We all grew up on tuna fish sandwiches, whether we liked it or not. Sally pulls out her bag of carrots and a PB & J, Frankie his bologna with Kraft slices, and I pull out a soggy, fishy, tuna sandwich, and everyone stares. And holds their nose. But it turns out my mom was on the right track: James Beard famously said that tuna is the "only food better canned than fresh." He was entirely w...
And like that, it's over. Summer's stronghold has disappeared. The days no longer top out in the 90's, the sweat only beads down my face around noon, and that funk has actually started to lose it's grip on the 14th Street Station. Last week I only walked on the side of the street completely covered in shadow, and now I can walk wherever I choose. Really, I'm not sad.
But I just got a gr...
I came across a book at the Strand Bookstore some time ago called The Top 100 Pasta Sauces , and was intrigued. Slapped on a cover was a gold circle that declared it had sold “Over 1 million copies,” and I felt a bit like I’d missed the boat, as this was an old used one that somebody was through with. Flipping through it I found beautiful colored pencil sketches, which gave th...
Happy Mother's Day, Mom. We know we might not be lawyers, stock brokers, or those people that have "money" or whatever that's called. But we can cook. And had we been able to be with you today, and, had we awoken (most likely by you) at the absolutely absurd hour that you rise, this is what we would have done. So, please. Stay in bed, read some of that paper and enjoy a full menu dedi...
While our enthusiasm for cooking has grown immensely over the past year, we still feel mostly reluctant to toss our recipe books aside and approach the task with our own original ideas and ingredients. A sense of improvisation comes with confidence, and as the acting theorist Konstantin Stanislavski suggests, cultivating concentration and trusting one's instincts. Instincts. We don't do...