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Tag Archives: cooking
Tony and Me
From the day I read Kitchen Confidential (KC ) right through to today, Anthony Bourdain has been a huge influence on how I cook, eat, and think about cooking and eating. He motivated me to try new things, which has … Continue reading
Ginger Scallion Noodles
You need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.” That’s David Chang’s advice in the Momofuku cookbook, so who am I to argue? I needed a noodle fix, and the recipe didn’t … Continue reading
Chocolate Ice Cream
My chocolate ice cream is richer than the legendary Toscanini’s Chocolate No. 3 (Dark).” I made that boast last year, but never followed up with any proof, or even a recipe. A combination of feeling like cooking again, summer heat, … Continue reading
The Return of the Bacon Explosion
Ever since I wrote about making a Bacon Explosion, I have been pestered by a writer friend, Scott Edelman, who insisted that I bring one to Readercon 21. I advised him of the difficulty of serving a smoked pork product … Continue reading
Mayonnaise
At the urging of Ryan Adams, whose adventures in cooking through all of Fergus Henderson’s Nose to Tail: The Whole Beast are chronicled at Nose to Tail at Home, I submitted a proposal for a weekly feature at the now-defunct … Continue reading
Fast Recipes for Grilling
It’s the start of another summer, which means it’s time for another of Mark Bittman’s “101” lists for The New York Times. In the past, he’s compiled simple recipes for salads, picnics, and meals; now he’s compiled quick recipes for … Continue reading
Braised Pork in a Rich Glaze
It’s the start of a new season of Hell’s Kitchen, and already I have to remind myself that chef Gordon Ramsay is an accomplished cook and restaurateur, not just some ex-footballer who yells at slack-jawed “executive chefs” with delusions of … Continue reading
Chocolate Terrine with Custard Sauce and Pistachios
At long last, we come to the dessert for the Fifth Annual Birthday Dinner. I knew that it would have to be something with components that I could prepare in advance, requiring only a final plating before service. I also … Continue reading
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Dry Caramel, Salt
It would be cool if you could figure out a way to use these,” said She Who Must Be Obeyed, dropping a package of sterile culture tubes on top of my Bouchon cookbook. I was still in the planning stages … Continue reading
Market Return
The Union Square Farmer’s Market, just a few block away from Chez Belm, opened for the season this past Saturday. I braved the gathering storm clouds and made sure I was one of the first to arrive to check out … Continue reading