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May 19, 2009
Recipe
For the author’s recipe, use the kind of white bread typified by the Wonder brand. If you shun giblets, omit the steps for preparing stock and simply use 4-5 cups of canned chicken...
May 19, 2009
RECIPE
Bulgogi tastes equally delectable made with thinly sliced chicken or pork. No matter what meat or poultry you use, some butchers will do the slicing for you. If not, slice against the grain...
May 19, 2009
RECIPE
According to Vitaly Paley, French fries should be fried twice: “once to cook them so they fluff inside and then to get them crispy on the outside.”
Makes about 4-6 servings
INGREDIENTS
12...
May 19, 2009
CHANCES ARE, if you didn’t grow up eating country pâté or chicken liver mousse or anything in between, you’re not going to go out of your way to find it. But eat out in this town enough and...
May 19, 2009
Bavette steak may be the tastiest cut of beef you never heard of.
May 19, 2009
RECIPE
Leticia Ramos’s Doce de Leite
For this recipe, it’s important to keep the mixture over a medium flame: too low and the sugar won’t caramelize; too high and the milk scorches.
Makes about 4...
May 19, 2009
Chef Oswaldo Bibiano soothes us with his family’s Thursday night tradition: pozole blanco.
May 19, 2009
FOR ALMOST A CENTURY, up until the 1960s, most domestic oysters hailed from back East—in the Chesapeake Bay, for instance, where weathered oystermen with gnarly beards, calloused hands and thick...
May 19, 2009
IN HIS JAMES BEARD Award-winning book Classic Home Desserts, the late cookbook author and food journalist Richard Sax included an old English recipe from 1588 that called for “ten faire Quinces...
May 19, 2009
Recipe
When shopping for quinces to cook with, it’s best to buy them hard—a soft quince will be mealy. Some mottling of the skin is fine, as is some of the quince’s signature bumpiness, but quinces...
Listing 151 -
160
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