Crispy Skillet Turkey Burgers
Dead simple, four ingredients, shockingly delicious. As the recipe says the panko keeps the turkey from becoming dense and acquiring that yoga-mat texture turkey burgers sometimes have; the mayo keeps it moist throughout; and the cheese works its usual magic. ...
Girl in the Kitchen: Pork and Apple Ragu with Parparadelle
One thing I'm learning very quickly about our friend Miss Stephanie Izard is that she is not about the 30-minute meal. Like most professional chefs, she loves the kitchen and gets paid to be in it all day and kind of assumes we all feel the same way. For me, only...
Make this Now: Butternut Squash Galette with Gruyere
Be warned: this is a project. It probably took me three hours start to finish but it was so worth it. If you've ever wanted to eat pie for dinner but just could not come up with a way to justify it, I think I can help you. Make it out of vegetables. You're welcome....
The Cook’s Illustrated Cookbook: Nut-Crusted Chicken Breasts with Lemon and Thyme
As I've mentioned before, chicken breasts need a lot of help. I would almost always rather have a leg, a thigh or even a wing over a breast any day because, of course, they're fattier and that equals better. But if you insist on white meat I think you need to do two...
The Cook’s Illustrated Cookbook: Yeasted Blueberry Waffles
If you've never made yeasted waffles before you really need to get on it. It's not a dish for the spontaneous as it requires an overnight rest in the fridge but, other than that, there's nothing standing in your way to experiencing breakfast (or in the case, dinner)...
The Cook’s Illustrated Cookbook: “The Only Tomato Sauce You’ll Ever Need”
This was a perfectly delicious tomato sauce but if I had to pick one to call "the only tomato sauce" I'll ever need it will not be this one. That honor goes to Marcella Hazan's brilliant sauce which is simply a 28-oz. can of whole, peeled tomatoes, an onion cut in...
Review: Sara Foster’s Southern Kitchen
There is an article in the October 31 edition of The New Yorker about Homer Sean Brock, the latest molecular gastronomy darling, and his two New Orleans restaurants. Like most of the brilliant, insightful, well-written articles in The New Yorker, I did not finish it...
