Posts Tagged: Recipes

T-Bone, For Two

A series on things to make, eat and imbibe this summer.

You know what? Forget about groups and gatherings. Enough with the ever-faithful host to the hordes, the slaving over the hot grill for others just to watch them bogart all of your ribs. Deep into the dog days of summer, it's time to slow down and relax with a somewhat indulgent meal. Save it for one of those summer Saturday nights when you have nothing planned and nowhere particular to go. Sometimes a delightful summer evening requires nothing more than you and your sweetheart. And a huge hunk of beef.

Main: T-Bone Fiorentina Sides: Grilled ramps and [...]


How To Enjoy A Beef On Weck When You're Not In Buffalo

A series about foods we miss and our quests to recreate them.

I have no idea why the chicken wing was the food to make it out of Buffalo. I mean, I understand the appeal, but its ultimate success is baffling when you consider my beloved hometown’s other signature dish—the beef on weck, which, were this a right world, would be the Buffalo food on every bar menu. It’s a very simple sandwich: roast beef and horseradish, but it’s the roll that’s key. It requires kummelweck, which is hard to find outside of western New York, and that might be what's held the beef on weck back from world domination.


Beach House Dinner: Shrimp On The Grill

A series on things to make, eat and imbibe this summer.

In New York, some people mark the beginning of summer as the day the MTA turns on the air conditioning in the subway cars. For me, summer starts that first Saturday when everyone flees to their summer shares and the city empties out giving the remaining few a blissful On The Beach-type moment.

But if you're one of the lucky ones who are actually on the beach, at some point you're going to need to eat. With that in mind, here’s an easy menu for a weekend at your summer share. This menu strives to meld the [...]


It's Time To Set Your Fish Sauce Free

Sometimes it seems to me that practically everybody in America is a little uptight when it comes to Asian fish sauce. I mean, some folks are closed off to any condiment that might taste or smell “fishy,” while others are intent on dusting off the hand-hammered iron wok and slavishly chasing the dragon on that authentic dining experience in Phuket. To the former group I’d say, the tree of globalism can only grow tall when good men and women eat challenging ethnic food. Also, fish sauce is really not that fishy. To the latter: I respect that purist’s sensibility, but it’s also okay to use authentic Asian things in nontraditional [...]


Pomegranate Molasses: The Sweet-And-Sour Syrup

Pomegranates: beautiful and delicious, but they scare me a little. All those little geometrically arranged blood-red seed pods embedded in fleshy nutritive pulp. If M.C. Escher, H.R Giger and H.P. Lovecraft got together and designed a fruit, it would be the pomegranate. I’m not alone in my ambivalence. Some say it was a pomegranate, not an apple, with which the serpent tempted Eve under the Tree of the Knowledge of Good and Evil. And if in some ancient cultures, the pomegranate was a symbol of fertility and abundance it was also, according to Greek myth, the Fruit of the Dead that trapped Persephone in the underworld. [...]


How To Make Weeknight Pasta Sauce

Are you a childless adult? Are you not charged with the care of any invalid friends or relatives? Do you live in New York, or some other place where it's possible to get decent groceries? Then listen, you have no excuse to ever buy jarred pasta sauce.

I can hear the complaints already:

YOU: I’m very busy and have no time to craft fanciful sauces! ME: No, you aren’t. Making sauce only takes around half an hour. YOU: But I’m too important to concern myself with such matters! ME: Fine, you’re excused. Go spend those I-Banker dollars on pasta prepared by professionals, and have it delivered to your [...]


22 Awesome Last-Minute Thanksgiving Recipes

ARE YOU READY? No of course you're not. Here, for you, some last minute inspirations, with gratitude from all of us. Don't hurt your families (unless they really deserve it, in which case, go to town).

DESSERTPie Crust. If we hear about any of you purchasing pie crusts, there'll be trouble.

Cherry Clafoutis.

Tardelle (aka Struffoli).

Plumcot Yogurt Cake.

Easy Lemon Meringue Pie.

Lemon Squares.

Pumpkin Flan.



How To Enjoy A Pasty When You're Not In North Michigan

A series about foods we miss and our quests to recreate them.

While there are many things that Michigan is known for (Motown; the dying American auto industry; Robocop), its cuisine is probably not what springs first to mind. When Michigan foods are mentioned, the references tend to be agricultural—corn, morels, muskmelons, blueberries, cherries—rather than culinary. But there is one dish that allows us to, rightfully, wax rhapsodic: the humble pasty.

The pasty is the definitive dish of Michigan, particularly the Upper Peninsula, although the downstate natives (I am one) can be equally passionate about it and partisan in their wars over the right ingredients. It was brought [...]


Ribs, For Their Pleasure

A series on things to make, eat and imbibe this summer.

My favorite summer moments involve impromptu gatherings, especially those where you find yourself hosting on relatively short notice. I know, it's tough being that popular! Whether because you have spontaneous friends, a grill, or a really great, fireworks-proximate roof deck, you may find yourself unexpectedly entertaining this summer. Sometimes these friends will bring beer; sometimes they'll just show up. No need to panic. Here's an excellent menu that easily feeds a group of six to eight without trotting out the tired cliche of burgers and dogs. (Fair warning: this will just encourage people to keep converging on your place [...]


Eggs Gorgoroth

I invented something delicious in my kitchen yesterday, which is not something that happens very often. I like eating food, and reading and watching TV shows about food, but I am not a great chef. This invention, however, was so delicious that it made me feel like Marcus Samuelsson. It's an eggs dish, a scramble, and totally simple. I'll share the recipe with you so you can feel like Marcus Samuelsson, too. (It's hardly worth the word "recipe," in fact.) Do you like picked herring?


Authentic (Possibly Racist) Natchez Cheese Grits Casserole

And thus concludes this series of our favorite casserole recipes. If you make what follows and eat it all, just go ahead and call 911 beforehand. To your health!

On June 11, 1957, Mr. J. Balfour Miller won a contest to name the Natchez, Mississippi, Hospital. His winning entry was "The Jefferson Davis Memorial Hospital." That name was… later changed. But not until 1993!

His wife, Katherine Miller, founded the Natchez Pilgrimage in 1931. Despite its slightly frightening title, this merely meant that the local ladies would open up their houses for tours, and people would go bopping about, peering into linen closets. That it was 1931 was [...]


Greek-Style Orzo Casserole

As we settle into the long, cold, dark days that come with the final slog through winter, we—your pals from The Awl and The Hairpin—will be bringing you some of our favorite casserole recipes (and crockery recommendations). But these won’t be just any old casseroles! No, no, that won't do at all. These are fancy casseroles—or at least, not-gross ones.

Be a love and come sit by me so we can have a quiet discussion about how Martha Stewart's recipes are terrible. Shhhhhh, not so loud! Cripes, she might hear you and then we'll all be done for. Death by glue gun and glimpses of Baby [...]


15 Recipes for Your Enormous Christmas Cookie Tray!!!

They say that admitting you have a problem is the first step to overcoming it. But what happens when you have no intention of changing, even after admitting that you have a problem? Sure I have a problem, but I rather like my particular brand of lunacy. It results in things like what we’re going to discuss today and I think we can all agree that what comes from this dark place is something no one is going to object to. (TO WHICH NO ONE WILL OBJECT, FINE.)

So here goes with the admission, and oooooooh man, even by my standards this is bad: for a few years now I’ve [...]


Mock Goose And Other Dishes Of The War-Rations Diet

There is a website, called The 1940s Experiment, whose proprietor, Carolyn Ekins, who was born and raised in the UK but now lives in Canada, is attempting to lose a hundred pounds by following a wartime rations diet, specifically made up of the foods eaten by the British public during World War II. For every pound she loses, Carolyn will recreate one authentic wartime recipe and post about it. She has already posted recipes for Mock Goose (made with lentils), Potato and Carrot Pancakes ("delicious") and an Eggless Fruit Cake (“looks curiously like meat loaf”), among many others. Carolyn has attempted—and succeeded at—this type of diet [...]


How To Make 17th-Century Delights: Whipp’d Syllabub

A series about recipes that may seem odd or outmoded and yet we're curious to try!

Hospitality mavens of the 1690s knew that, if you were expecting company, you’d do well to serve up a nice cold syllabub. (As the nursery rhyme goes, the queen of clubs made syllabubs.) Syllabub, a foamy, marvelous vehicle for wine and cream and froth, inspired strong feelings. “I shall hate Sillabubs as long as I live,” announces Lady Addleplot, the “a highflown Stickler against Government” in Thomas d’Urfey’s play Love for Money. John Donne has a satire about two country bumpkins who choose a too-hot custard instead of “Choice Sillabubs with Sugar hill’d [...]


How To Make Beer Ice Cream

A series on things to make, eat and imbibe this summer.

My current pipe dream is to drive an ice-cream food truck and stock it with nontraditional flavors—tamarind sorbet, dark chocolate-beet ice cream, honey mustard custard. So far I can see only two obstacles: not having start-up capital and not having a driver's license. But even if it were to happen, I still wouldn’t be able to sell my favorite recipe as there are probably crazy restrictions on selling alcohol-soaked ice cream out of a brightly colored van.

The recipe here is adapted from a four-ingredient beaut from the LA Times that happens to be the second result [...]


Acid Flashback: A Cook’s Playlist Of Vinegars That Rock

Vinegar is the classic rock of condiments. You know it’s in the house, and you know it’s kinda timeless and it’ll keep for years, so you keep it on the pantry shelf behind all those indie-label spices and sauces. You rock it a few times a year when you’re doing some household cleaning, but you don’t think about it when you’re trying to get dinner on the table.

Vinegar is so deeply ingrained in our history and culture, and so formative of our palates, that it’s easy to overlook and underuse. Human beings have been using it for about 10,000 years. Hannibal used it to crumble rocks that blocked [...]


How To Make Weeknight Crispy Duck Breast

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, [...]


Is Impossible Pie Impossible?

A series about recipes that may seem odd or outmoded and yet we're curious to try!

“I'm going to make an Impossible Pie today,” I announced.

“What's an Impossible Pie?” asked my six-year-old son, just as I hoped he would for the purpose of writing this introduction. “Is it a pie that no one's ever made before?”

“No,” I said.

I was about to go on when my husband spoke up, “Well, when you think about it, every pie is a pie that no one's ever made before…"

There was a brief silence.

My son later guessed that an Impossible Pie must be "very, very hard [...]


Chicken & Waffle Popovers

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 [...]