Showing posts with the label
Sauces
Remember that time you waited all day for your “low and slow” beef brisket to finish cooking, and once it finally did, it was dry? It left you disappointed, disillusioned, and wondering what went w…
This amazing Hawaiian comfort food classic is made by topping rice with a fried burger, which is then smothered with a rich, brown gravy, and finished with a fried egg. Seriously, how did it take u…
I’ve wanted to film a skewered version of our chicken teriyaki recipe for a while, but it was actually a karaage I recently enjoyed that pushed me into action. Michele and I were at Ramen Gaijin i…
"Agrodolce” is a very generic Italian term for any type of sweet and sour condiment, and while it’s used on all sorts of things, it really shines, both literally and figuratively, when used fo…
Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken turned out to be a very enjoyable exception. While not ex…
If you’re going to steal one Rick Bayless recipe, you might as well steal two, which is exactly what I did here with this green chile pesto, and roasted chayote squash side dish. Like I said in the v…
Imagine a sausage patty made from chicken that’s just as tender, juicy, and flavorful as one made from pork. What? A not-dry, not-rubbery feeling chicken-based sausage? Sounds impossible, and it is, …
I was watching golf the other day, and the announcer said that great golfers don’t need lessons, they only need reminders, and I immediately thought how well that saying applies to cooking. Well, thi…
Welcome to another episode of food you only see in restaurants, starring the always eye-catching “airline chicken” breast. Legend has it that the name comes from the fact this cut of chicken is shape…
As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you’re finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. Once …
It’s not unusual for me to get requests for recipes I’ve already done before, but over the last few years, I seemed to be getting an abnormal number of requests for romesco sauce. Knowing I had alrea…
Mastering pan sauces is one the easiest things a home cook can do to raise their culinary game, since it allows one to produce dishes most people only see in restaurants. And not just any restaurants…
I enjoy the taste and texture of a classic cream sauce, but what I don’t enjoy is that they tend to be very rich, and filling. I mean, come on, I’m trying to save room for the tiramisu. However, by …
A big bowl of spaghetti and meat sauce is one of my all-time favorite meals, and like most cooks, I make it a little different every time. The veggies change seasonally, and as far as the meat goes, …