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Content about The New York Times

Homemade Ginger Beer and the Dark 'n' Stormy June 8, 2011 Ginger, Lemon, Sugar, Yeast...and 24 hours. File this one under projects that seem a lot harder than they actually are. A week or two ago, my wife tore out a couple pages in the New York Times Style magazine about a shop in Melbourne, Australia that combines style, bespoke fashion, and great food under one roof called Captains of Industry (here it is as an interactive online feature). Besides all the cool ideas and wavelengths that must bounce around in that shop, they... Read the Full Article	Baba Ganoush and a Fear of Eggplant June 30, 2010 Hummus' neglected cousin When it comes to Middle Eastern dips, hummus hogs most of the love and attention. (The New York Times recently reported that hummus is "catching on" in America, where it dominates the $325 million-a-year refrigerated flavored spreads category). You see tubs of it everywhere, and for good reason: it's a great snack to have around. But there's another beige spread (now doesn't that sound appetizing?) that gets short... Read the Full Article	Faux Confit: Steamed Duck Legs January 14, 2010 Can steamed duck legs tasted better than ones poached in duck fat? The question about whether a steamed duck leg tastes as good duck confit has been boggling my mind for months ever since I read this article in the New York Times. Finally, last night, after spending the previous three days hacking up two ducks, rendering loads of fat, and figuring out what to do with the heads (Jonathan Gold actually sent me some interesting options on Twitter), I finally sat down to a blind taste test. A... Read the Full Article	The Butter Steak: What's the Best Way to Cook a Steak? April 9, 2009 How to cook your next porterhouse. I'm not interested in carbonizing the surface of the meat. To me that ruins the flavor. - Alain Ducasse It was a bachelor weekend of sorts. My wife mercifully let me pass on attending a wedding of an old family family friend, so I had the whole weekend alone in the apartment to get work done. I had some crazy projects planned including a mad braise of a cow tongue, but the first night alone was all about pure unrestrained male... Read the Full Article
"Wit What?" February 1, 2006 An exploration of Philadelphia's quintessential greasy delicacy...the cheesesteak With Blake off for the weekend, Nick blew the whole... With Blake off for the weekend, Nick blew the whole Paupered Chef budget on a $20 Chinatown Bus ticket to Philadelphia in search of the city's quintessential greasy delicacy...the cheesesteak. Armed with locals with serious appetites, he checked out some of their favorite institutions in search of the real thing...Wait, with cheez whiz? Up until three months ago, I wasn... Read the Full Article