Articles
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Meat-It's What's for Dinner
Tonight started two weeks of “Meat”-beef, pork, lamb and veal. I had a picture in my head of Tim Allen grunting like a caveman while grilling a 72 oz....
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How to Cook Poultry, Part 2
Week two of poultry was an interesting class. The reason? BRAISING!! This week was all about the wet, slow cooking of poultry. Braising is a wet, low...
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How to Cook Poultry
Chicken is the most popular main course in the country, but there are a lot more fowl choices out there than just the standard 3-4 pound broiler/fryer that...
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The Secret of Canning Tomato Sauce, 2
If you saw our article in September, you know what a catastrophe our first attempt at canning tomato sauce was. Rejoice! Using the advice (and criticism) we...
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Chef Kuettel Makes Sausages, Preps for Smoking
The excitement at NYC restaurant Trestle on Tenth continues as Chef Ralf Kuettel prepares more porky dishes for this weekend's Cochon 555 event. What's...
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Cooking School Daze, Week 10, part 2
Crustaceans crawl around the bottom of the ocean eating all the stuff the other fish drop. Or at least that’s how I picture them in my head. They are,...
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Cooking School Daze, Week 10
This was the second week of learning about creatures from under the sea. Last week was all about the fins, this week, we covered the shells. Shellfish are...
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Cooking School Daze, Week 9
I eat fish a lot. I’m especially fond of buying fish that are deemed “Best Choices” from the Monterey Bay Aquarium’s Seafood Watch. This is a...
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How to Make a Great Jelly Doughnut
We recently tasted jelly doughnuts with Colicchio & Sons Pastry Chef and famed doughnut creator Stephen Collucci in hopes of picking out the best jelly...
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Cooking School Daze, Week 8
Who doesn’t love starchy carbs like rice, pasta and grains? My hips and thighs aren’t always so happy with them, but my mouth LOVES them! As a rule, I...
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Cooking School Daze, Week 7
Last week, we worked with mostly raw ingredients in the fruits and vegetable category. This week, we took those ingredients a step further. Like tasting the...
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Cooking School Daze, Week 6
Now this week’s focus was my kind of food! With last week’s arterial clutter finally out of my veins (dairy and eggs), I was really excited for these...
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Cooking School Daze, Week 5, Part 2
I have eggs almost every morning for breakfast. I usually get the jumbo-sized, as I use mostly egg whites and want to get the most bang for my buck. But in...
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Cooking School Daze, Week 5
I’m splitting this week’s class into two parts, as we covered two very involved subjects, dairy and eggs. These are both key ingredients in French...
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Trials and Tribulations: Canning Tomato Sauce
For many years, we have been making our tomato sauce/gravy. Every fall, we make our pilgrimage to the Philadelphia market for our Plum or Roma tomatoes. We...
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A Dissertation on the Scrambled Egg
I’m a breakfast guy. I love the idea of breakfast almost as much as the food itself. I find nothing so pleasurable as waking up on a Saturday or Sunday...
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Guide to Grilling Pork
Just in time for summer, the USDA revised its minimum cooking temperature for whole cuts of pork from 160 degrees F (about 71C) to 145F (about 63C). This...
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Guidelines to Eating Green When Dining Out
Dining out may not be the most socially-conscious, environmentally-sound practice. After all, you can be more careful about sourcing, cooking practices,...
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50 Most Important Inventions (and Discoveries) in Food and Drink
"I simply couldn't cook without my…" Cast-iron frying pan? Ginsu knives? Immersion blender? Mickey Mouse Waffle Maker? Everybody who prepares food at home...
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8 Extinct Cooking Techniques Making a Comeback
Nostalgia figures deeply into what we eat and cook no matter the cultural climate. Whether it’s due to the economy, environmental consciousness or the...
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