Corned Beef Short Ribs

A quicker, easier process than the whole brisket

15th Mar 2011

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Corned beef is one of the more basic and surprising kitchen experiments. But I think that people still think it's pretty nuts.  I'm staying in California for a couple weeks, and had to buy the ingredients, cook, photograph, and eat this project while staying at someone else's house (sorry for the lack of pictures).  First of all--it's really tough cooking somewhere you don't have all your fami...

Engineering the Perfect Risotto

From Bone Marrow to Saffron

28th Feb 2011

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Learning how to make risotto at home was one of the more liberating experiences of my early culinary career. The idea that I could create a perfectly legitimate risotto by just buying arborio rice and stirring like mad, was enough to make me wonder what else I couldn’t cook. I’m not going to say it single-handedly helped launch this blog and my writing career, but it was crucial. It was...

We Are Proud to Present Appetites for iPad

Cooking step-by-step with "the cookbook reimagined"

Appetites for iPad logo

Late last year our Paupered Chef inbox dinged with slightly cryptic e-mail about a "new top-secret project" from LA's Clear-Media. We called them up and they shared with us their idea: a step-by-step cooking app built for the iPad. They were gathering up the coolest food bloggers on the planet, and wanted us along. We said yes. The result is Appetites , which has just been released at the Ap...

Idea Lab | Is it Possible to Make Transcendent Risotto at Home?

And: Should Risotto Spread?

17th Feb 2011

If you’re a Top Chef junkie like me then you probably remember that Tre got kicked off episode 8 this season after serving a risotto that didn’t “spread.” At least, that’s what judge Tom Colicchio said. It’s always hard to know exactly why contestants are booted off the show when you can't taste the food, but this was one of those cases where you could visibly see that his riso...

Lamb Pancetta | Charcutepalooza February Challenge

Plus, a Killer Recipe To Use It In

15th Feb 2011

Lamb-Pancetta

We are thrilled to be participating in Charcutepalooza , an organized blogging movement of people writing about the noble art of charcuterie. Scores of people around the country (or even the world?) are making and writing about bacon, pancetta, and other delicious variations this fine month of February—and throughout the year, will be embarking on ever-cooler projects like brining, and smo...

The Winter Gimlet | Province Restaurant, Chicago

A Variation on a Classic That Goes Down a Little Easier

10th Feb 2011

Winter Gimlet with Old Tom Gin

Ah, gimlets. I've always been too much of a wuss to enjoy them. The gimlet is all harsh lime and bracing alcohol, befitting to manlier men like the British seaman who invented it, at some point in the 19th century, halfway across the Atlantic. They were looking for their allotment of vitamin C (scurvy sucks), had Rose's lime juice , and they were drinking a lot of gin. How's that for a cockt...

My Top 10 Chinese Recipes of the Year

The Chinese New Year is the perfect time to look back on a spicy year.

3rd Feb 2011

Greetings from bitterly cold and blustery Chicago. Currently the city is buried under two feet of snow, and battling some of the coldest temperatures in years. Though it seems like everyone is putting a post about where to eat Chinese food tonight in honor of the Chinese New Year, I decided to take the time and talk about what it has been like to cook Chinese dishes at home. I fell hard for this...

Three More Interesting Ways to Cook Kale

Raw, Baked, and Coconut-Grilled

1st Feb 2011

Kale sounds like a boring health food, but if you cook it well it's delicious. It's just that most recipes are too predictable: greens + fat + aromatics + acid.  Kale is a lot more versatile than people give it credit for.

Sure, you can plug in different combinations (kale, olive oil, garlic, and lemon juice is pretty common) and a pinch of red chile flakes is also welcome. Sherry vinegar is es...