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April 15, 2014

Deviled Eggs (via honestly-wtf)
Combining two of my favorite things: medium-boiled eggs and simplified recipes.

Deviled Eggs (via honestly-wtf)

Combining two of my favorite things: medium-boiled eggs and simplified recipes.

(via canttuchthis)

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April 13, 2014

tktc:

Dessert is a favorite salty/sweet concoction. You make a giant oatmeal cookie then crumble it. Then layer it with slightly sweetened strawberries and fresh whipped cream (sweeten a bit with powdered sugar and a tsp of vanilla extract). The oatmeal crust for Momofuku’s Crack Pie works beautifully as your cookie and I doubled the recipe to get another layer out of it.

Damn woman.

tktc:

Dessert is a favorite salty/sweet concoction. You make a giant oatmeal cookie then crumble it. Then layer it with slightly sweetened strawberries and fresh whipped cream (sweeten a bit with powdered sugar and a tsp of vanilla extract). The oatmeal crust for Momofuku’s Crack Pie works beautifully as your cookie and I doubled the recipe to get another layer out of it.

Damn woman.

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April 11, 2014

Operation Surprise Wylie


newyorker:

image

For 48 hours this week, some of the world’s most acclaimed chefs were living in hiding in New York City, preparing the ultimate surprise party for Wylie Dufresne: http://nyr.kr/1gLjbCG

They’d focus on three of Dufresne’s signature dishes: shrimp noodles, cold fried chicken, and scrambled egg ravioli, a cube-like concoction made of scrambled eggs encased in a sheath of egg yolk. They’d form cooking groups, pick their dishes, and converge at wd~50 on a Tuesday, when the restaurant was closed. At the appointed hour, someone would call Dufresne to inform him that the restaurant was flooded. When he came rushing over, he’d arrive to the party of his dreams.

Such a fun story.

(Source: newyorker.com)


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April 7, 2014

Everything’s better with Dijon.
(Or cheese.)
(Or lemon zest.)
Hat tip to Of a Kind.

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April 4, 2014

This de la Reyniere fellow reminds me of a few people I know in Brooklyn. You know who you are.
vicemag:

The Rôti Sans Pareil Is 17 Birds Stuffed Inside Each Other and It Is Delicious
The true king of culinary absurdity comes from L’almanach des gourmands, an 1807 cookbook written by Alexandre Balthazar Laurent Grimond de la Reyniere, a man so outlandish he faked his own death to see who would attend his funeral. His creation was called the rôti sans pareil—the roast without equal—and it is everything that has made the half-dead art of engastration increasingly popular today: ambitious, ostentatious, and alluringly, inevitably delicious.
His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper, with layers of Lucca chestnuts, force meat and bread stuffing between each bird, stewed in a hermetically sealed pot in a bath of onion, clove, carrots, chopped ham, celery, thyme, parsley, mignonette, salted pork fat, salt, pepper, coriander, garlic, and “other spices,” and slowly cooked over a fire for at least 24 hours.
Continue

This de la Reyniere fellow reminds me of a few people I know in Brooklyn. You know who you are.

vicemag:

The Rôti Sans Pareil Is 17 Birds Stuffed Inside Each Other and It Is Delicious

The true king of culinary absurdity comes from L’almanach des gourmands, an 1807 cookbook written by Alexandre Balthazar Laurent Grimond de la Reyniere, a man so outlandish he faked his own death to see who would attend his funeral. His creation was called the rôti sans pareil—the roast without equal—and it is everything that has made the half-dead art of engastration increasingly popular today: ambitious, ostentatious, and alluringly, inevitably delicious.

His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper, with layers of Lucca chestnuts, force meat and bread stuffing between each bird, stewed in a hermetically sealed pot in a bath of onion, clove, carrots, chopped ham, celery, thyme, parsley, mignonette, salted pork fat, salt, pepper, coriander, garlic, and “other spices,” and slowly cooked over a fire for at least 24 hours.

Continue

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April 4, 2014

food52:

If you can’t stand the heat, step away from the gumbo. 

Read more: The History of Gumbo on Food52.

And now all I want for lunch is gumbo….

Three-day labor-of-love gumbo, that is (and nothing else will do).

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February 17, 2014

Japanese Pizza: “Think fried rice meets pizza,” says F&W Chef-in-Residence Grant Achatz of this fun, healthy dinner. (via foodandwine)
You crazy bastard you.

Japanese Pizza“Think fried rice meets pizza,” says F&W Chef-in-Residence Grant Achatz of this fun, healthy dinner. (via foodandwine)

You crazy bastard you.

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February 17, 2014

mandarinorientalnewyork:

"NYC, You Inspire Me with your melting pot of people and cultures. So much can be awoken inside from the people around us. People and places that we walk past every day unlock so much potential. By leaving your senses open to the wonders the city has to offer it can inspire anything and everything. It’s our job to let it wash over us like magic waters." - Dave Santos

One of my favorite chefs, ever. Hi Dave :)

mandarinorientalnewyork:

"NYC, You Inspire Me with your melting pot of people and cultures. So much can be awoken inside from the people around us. People and places that we walk past every day unlock so much potential. By leaving your senses open to the wonders the city has to offer it can inspire anything and everything. It’s our job to let it wash over us like magic waters." - Dave Santos

One of my favorite chefs, ever. Hi Dave :)

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February 16, 2014

Cupcakes are like blondes. Everybody likes them but me.

You and me both, Bourdain.

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February 1, 2014

Kale, Sweet Potato, and Hazelnut Salad
Looks healthy and delicious.

Kale, Sweet Potato, and Hazelnut Salad

Looks healthy and delicious.

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