It's easy to mistake duck for some sort of luxe specialty meat. The Chicken Industrial Complex holds near total dominion over the poultry aisle in our supermarkets, and we usually first encounter this most comical of waterfowl in a French or Chinese restaurant, if ever. In many cultures, duck is a staple, and visitors must be puzzled by its rarity here, like with lamb—or "futbol."
But you really don't need a lot of money, time or even skill to prepare duck at home. If you keep it simple with sides, this dinner can be made in under a half-hour. And duck is delicious too, especially the crispy skin, [...]
Sometimes, Kickstarter campaigns don’t meet their funding goals—but it’s not the end of the world! In this series we explore what happens next.
Freelance illustrator Gary Simpson began writing a zombie-themed cookbook called Dead Eats in 2009. In the summer of 2010, he took his idea to Kickstarter, hoping to raise enough money to create a few prototypes of the book to send to literary agents and publishers. After 60 days, Gary had received pledges for only $745 of his $1000 goal. Here he talks about the experience and shares a recipe from the book.
L.V. Anderson: How did you get the idea for a zombie cookbook?
Gary Simpson: [...]
My friend Matt is a great lover of bleach, guns, wigs, booze and chicken & waffles. And so, earlier this year when chicken & waffle cupcakes became a Thing On The Internet I knew without a doubt what we would be eating for breakfast on December 5th.
Every December 5, his birthday, the day goes something like this: At around 9 or 10 a.m., I scamper down the hallway to his apartment (even though we’re grown-ass adults we still choose to live dorm-style because it’s awesome) weighted down with packages and cupcakes and a bottle of bourbon. He makes coffee, into which we pour milk and Splenda and a [...]
John Ore and Ben Choi used to face each other across the line of scrimmage during high-school football practice. Now they face each other across the country, pitting recipes for America’s greatest dish—chili—against each other. Who wins? You do!
John Ore: Hey, guess what time it is.
Ben Choi: What time is it, John? Did I miss Indigenous People’s Day again?
John: Well, it's Chili Season™. It's that time of year when the air gets a little crisper, college football conferences start realigning—and tourists switch from Crocs to Uggs. Perfect for whipping up buckets upon buckets of chili. And hoo-boy, do I have a recipe for chili. You? [...]
It all started with one of those women who won’t give out her recipes. You know the sort. I suppose if I were a tougher lady, more Joan Collins-esque, I would have told her to stop being a ridiculous Greedy Gerty over her stupid brownie recipe and then thrown my drink in her face for good measure but the reality is that I’m the type of sucker who says, and really means, things like “I totally get it, no no, I completely understand—don’t give it another thought, you’re so sweet to even apologize.”
While I may be a simpering twit, I’m also a touch competitive. So as [...]
New York City has a 24-hour-subway system, gay marriage and David Chang. What we don't have are rolling suburban lawns on which to accommodate Charbroil Offset Smokers when we want to char the hell out of some animal flesh. With Labor Day fast approaching, 4th floor walkups and a lust for a perfectly grilled ribeye will soon collide, and an urban grillmaster will have to adapt. Here’s how (with bonus Beer Can Chicken recipe)!
Gazpacho is delicious, but sometimes it just involves too many greens, and not enough bread. Luckily, the Spanish already invented a carb-and-oil based version: salmorejo (sal-mo-RAY-ho), an invention from Cordoba, Andalusia. Using day-old bread and hard-boiled eggs, it’s designed to tie up loose ends at the end of the week, when the groceries are running out and no one feels like cooking anything. The best part: it only requires preparation and a refrigerator, no heat. Perfect for a midsummer meal.