Clik here to view.
The Great Potato Contest
With minds planted firmly in the dirt, we probed the... With minds planted firmly in the dirt, we probed the starchy tuber for secrets buried within, all in search of the perfect cooked potato....
View ArticleClik here to view.
Do You Microwave?
Do most people use their microwaves often? Or am I just now coming round to what most people know? I bought my microwave at a sidewalk sale for 10 bucks. I simply asked the sellers if it still...
View ArticleClik here to view.
90 Minute, No-Soak Beans
It seems that in the past few years there have been a few monumental revelations of the "everything you thought you knew about cooking was wrong" variety. - Steven A. Shaw aka "Fat Guy", Executive...
View ArticleClik here to view.
The Sides of Barbecue: Homemade Red Coleslaw, Hushpuppies, and Black Eyed Peas
The crisp bite of coleslaw, the crunchy crust of freshly fried hushpuppies, and the porky punch of black eyed peas: I realized after a mad dash through the barbecue trail in North Carolina that these...
View ArticleClik here to view.
Homemade Ketchup and French Fries
The tomatoes were turning on me. A few weeks ago they were red and rosy, destined for a starring role in a BLT. Now, I'm not sure if they can withstand the scrutiny of the spotlight. They are still...
View ArticleClik here to view.
The Kimchi Contest Results
After a tasting of both kimchi projects, the results are in. We have a winner! It wasn't easy to decide: there were things about Nick's kimchi that were better, and things about Blake's Kimchi that...
View ArticleClik here to view.
There Will be Blood. Sausages.
Last year I fell in love with blood sausage. Maybe that sounds strange. So let me explain. In Estonia, around Christmastime, they begin to fill up the meat counters, black and smooth. Just piles of...
View ArticleClik here to view.
Asparagus + Brown Butter Vinaigrette
I recently stumbled on an essay called The Power of the Hot Vinaigrette in Michael Symon's new cookbook. "Cold vinaigrettes are excellent," he writes, "but add one to the hot pan you've sauteed some...
View ArticleClik here to view.
Baba Ganoush and a Fear of Eggplant
When it comes to Middle Eastern dips, hummus hogs most of the love and attention. (The New York Times recently reported that hummus is "catching on" in America, where it dominates the $325...
View ArticleClik here to view.
You Could Pickle Anything in This And It Would Taste Marvelous
Pickling vegetables is something that I’ve yet to get real excited about. Of all the "DIY" food movements, it’s one of the last to catch on. Why, I don’t know. Probably because a slab of homemade...
View ArticleClik here to view.
Don't Waste Time: How to Make Quick Pickles
You know how you see scallops at the fish market and think to yourself, I could sauté those with?...When I’m at the farmers’ market, I see bushels and baskets of potential pickles... - David Chang,...
View ArticleClik here to view.
The Homemade Hummus Challenge: Are Dried Chickpeas Better Than Canned?
If you don’t want to go to all the bother of soaking and cooking them, canned chickpeas work extraordinarily well - James Beard, Beard on Food I wanted to go to all the bother of cooking dried...
View ArticleClik here to view.
The Trick to Better Refried Black Beans
If you happened to stumble across the recipe for “Seasoned Black Beans” in Diana Kennedy’s Oaxaca al Gusto there wouldn’t be much to immediately keep you from turning the page. Dont get me wrong, it...
View ArticleClik here to view.
Three More Interesting Ways to Cook Kale
Kale sounds like a boring health food, but if you cook it well it's delicious. It's just that most recipes are too predictable: greens + fat + aromatics + acid. Kale is a lot more versatile than...
View ArticleClik here to view.
Lamb Pancetta | Charcutepalooza February Challenge
We are thrilled to be participating in Charcutepalooza, an organized blogging movement of people writing about the noble art of charcuterie. Scores of people around the country (or even the world?)...
View Article
