Content about Jeffrey Steingarten
April 16, 2009
How to make Grand World Champion ribs.
I returned home from a weekend in Ohio to to find that a fire had struck Honey 1 Barbecue. The building was still intact, but the smoking aquarium where they cook all their meat had been destroyed. According to owner, it might take a few months to get back in order if smoker is salvageable and the insurance company gives up the money quickly. It could take much longer.
I found the news hard to take. It's...
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January 28, 2009
When I arrived in Buenos Aires, "Ojo de Bife" ("eye of beef") was at the top of most steak menus, giving the blessed ribeye its appropriate place in the steak pantheon. It reminded me of a Jeffrey Steingarten passage from his essay in Men's Vogue about a search across Spain for great steak--which has led me to order ribeye almost exclusively since reading it:
...the most delicious beefsteak is a thick (about two and a...
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October 27, 2008
I've dreamed about going to Italy for a couple years now. But with New York rent to pay, only a handful of vacation days to draw from, and 7 hours of plane time all conspiring against me, I've never been able to go. By a great margin Italian food is my favorite food to cook. As my love of Italian food has grown, so has this vaguely imaginary place called Italy--into a glorious land of grandmothers, pasta, and culinary ecstasy....
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February 22, 2008
How to make a better burger at home.
Grinding meat may seem like an exercise for those with too much time on their hands, or those overly devoted to doing things from scratch--which I am. But I'm here to argue that there are more compelling and more logical reasons for doing so: for one, the meat will taste better. You'll also know where it omes from, unlike with a styrofoam tray from the grocery store, which is likely the sum of countless cows...
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October 23, 2006
From Jeffrey Steingarten's essay "Explaining Espresso," via his collection It Must Have Been Something I Ate:
It's no wonder that humankind's most persistent activity over the past few hundred years has been inventing new ways of making coffee. How many coffeemakers you have at home depends on 1) your age 2) your love of coffee 3) your love of toys, and 4) your total inability to throw anything out. I get high scores in all four. But most...
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June 9, 2006
The best fried fish tacos we've ever had.
Our own version culled from a few different recipes, an emulation of the classic recipe of homemade tortillas, lightly fried tempura-style fish, a dairy-based white sauce, and fresh, crunchy, gently spicy cabbage.
Real Baja fish tacos are nothing like what you're used to eating when it comes to Mexican food. In fact, true Mexican cuisine might be our biggest missed chance. Satisfied by the (admittedly tasty) Tex-Mex-style...
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All content copyright Nick Kindelsperger and Blake Royer.
