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Serious Eats Roundup: Pork Chops, Brandade, and Breakfast Sausage June 21, 2010 Our weekly roundup of what the two of us have written over on Serious Eats. "Dinner Tonight" Column QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK. Slow Cooked Salmon with Ginger and Scallion This simple salmon dish is cooked in a low oven so the flesh stays moist and succulent. Thick-Cut Pork Chops with Apples and Onion The classic dish of pork chops and applesauce is spruced up here with thick-cut pork... Read the Full Article	Serious Eats Roundup: Respect the Cow February 15, 2010 Our weekly roundup of what the two of us have written over on Serious Eats. "Dinner Tonight" Column Quick meals to your table five days a week. Chipped Beef Gravy "I can't be the only one who grew up with this meal," Nick writes. 67 comments later, we think he has his answer. Roasted Salmon and Potatoes with Cucumber Relish 20 minutes in an oven turns out this classy dish. Sichuan Boiled Beef in Fiery Sauce The fury... Read the Full Article	Fennel-Cured Salmon Part 2: Out From the Deep February 4, 2008 It didn't look pretty. After two days in the fridge, my fennel-cured salmon looked something like a disaster. A lot of the liquid had somehow seeped out of my protective covering. This worried me because that meant the brine didn't probably coat the fish during the cure. It might not be done. How would I know if it worked? Ruhlman said to give it a touch. "The salmon should be firm to the touch at the... Read the Full Article	Fennel-Cured Salmon January 30, 2008 Sparked with inspiration by Blake’s duck proscuitto, I procured Michael Ruhlman’s Charcuterie and dug in. Don’t let anyone fool you; it’s intimidating stuff. Curing food is the exact opposite of the cooking I’ve become used to. I love to take fresh ingredients and then cook them quickly, without much fuss. This process, hopefully, highlights the good quality of ingredients I’ve been... Read the Full Article
Steamed Salmon and a Smelly Kitchen April 12, 2007 Every once in a while I get really excited about something I've never made before, and before I really have a firm understanding about what I'm getting myself into, I'm in the middle of making it. "Hey, I've never made a whole ham. Let's do it tonight even though we have no guests." This is the thinking that lead me to pull out an apparatus that has never, ever been used in my kitchen before: the bamboo steamer.... Read the Full Article	On Canned Salmon February 12, 2007 We all grew up on tuna fish sandwiches, whether we liked it or not. Sally pulls out her bag of carrots and a PB & J, Frankie his bologna with Kraft slices, and I pull out a soggy, fishy, tuna sandwich, and everyone stares. And holds their nose. But it turns out my mom was on the right track: James Beard famously said that tuna is the "only food better canned than fresh." He was entirely wrong, but it stands that canned tuna is a... Read the Full Article	Grill Week Day 1: How the Grill Got Started / Grilled Salmon with Corn Salsa August 27, 2006 And like that, it's over. Summer's stronghold has disappeared. The days no longer top out in the 90's, the sweat only beads down my face around noon, and that funk has actually started to lose it's grip on the 14th Street Station. Last week I only walked on the side of the street completely covered in shadow, and now I can walk wherever I choose. Really, I'm not sad. But I just got a grill, a real small grill. So I... Read the Full Article	Spinach Pasta with Smoked Salmon Cream Sauce May 18, 2006 I came across a book at the Strand Bookstore some time ago called The Top 100 Pasta Sauces, and was intrigued. Slapped on a cover was a gold circle that declared it had sold “Over 1 million copies,” and I felt a bit like I’d missed the boat, as this was an old used one that somebody was through with. Flipping through it I found beautiful colored pencil sketches, which gave the book a nice whimsy and was a refreshing alternative to the usual... Read the Full Article
Dear Mom: This is the Breakfast in Bed That We Would Have Made You for Mother's Day if We Could Have Afforded the Plane Ticket May 14, 2006 Happy Mother's Day, Mom. We know we might not be lawyers, stock brokers, or those people that have "money" or whatever that's called. But we can cook. And had we been able to be with you today, and, had we awoken (most likely by you) at the absolutely absurd hour that you rise, this is what we would have done. So, please. Stay in bed, read some of that paper and enjoy a full menu dedicated to you and all you've done for us. Someday, when... Read the Full Article	Pan-Seared Salmon with Pasta and Spinach Cream Sauce February 9, 2006 This pasta is surprisingly light, a delightful characteristic considering the richness of the cream. While our enthusiasm for cooking has grown immensely over the past year, we still feel mostly reluctant to toss our recipe books aside and approach the task with our own original ideas and ingredients. A sense of improvisation comes with confidence, and as the acting theorist Konstantin Stanislavski suggests, cultivating concentration and trusting one's instincts. Instincts. We don't do those so good. See,... Read the Full Article