Repertoire | The French Omelette

Announcing a collaboration for the month of October

5th Oct 2011

We’re happy to announce a new collaboration between The Paupered Chef and some fellow friends and bloggers of ours in Chicago: The Midwestyle . It’s a great blog, and thorough. Ostensibly about dressing well on a budget, it’s really about caring: how you look, how you think, how you act like a young man in this here century of ours. We feel an affinity with their go-get-em energy, the sa...

The Comfort of Eggs in a Basket

One of the best 5 minute meals on the planet--and one of the only meals that literally takes 5 minutes

3rd Jun 2010

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Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, s...

Idea Lab: Full English Breakfast from Scratch

Can you replicate the best English breakfast at home?

16th Mar 2010

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To eat well in England you should have breakfast three times a day.
- W. Somerset Maugham

I survived my half a year in England on a diet of boiled potatoes, canned peas, Heinz beans, and 99p egg and cress sandwiches I purchased from a convenient store. The dollar was nearly worthless next to the mighty pound at that time, and I hoarded what little cash I could for bus passes and the od...

Can Pesto Be Improved?

Not all pesto is created the same.

19th Feb 2010

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I've been eating pesto with pasta since I knew how to boil water. That dense, fragrant, herb-y concentrate tossed with hot noodles -- it's magic. Even when I had no idea how to cook and bought pesto in a jar, it was wonderful and my favorite dinner. It provides that burst of freshness in the middle of February, and it's delicious enough that the flavor stays in my brain for days.

The only p...

Serious Eats Roundup: Curry for Beginners, Chicago''s Great Sandwich, and an Oozing Cutlet

1st Feb 2010
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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.

Stuffed Chicken Cutlet With Ham, Cheese, and Sauerkraut
A breaded chicken cutlet, oozing provolone cheese between a layer of ham and tangy sauerkraut. What's not to like?

Beginner Almond Shrimp Curry with Tomatoes
New to curry? Even thoug...

Serious Eats Roundup: Chicken Soup, Omelets, and Skinny Fries

11th Jan 2010

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Welcome! Here's 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.

Omelet with White Beans and Green Onions
This odd omelet from José Andrés features sauteed white beans and scallions.

Alice Waters' Chicken Noodle Soup
Sometimes the simple recipes surprise you the most.

Red Posole...

Pajeon, the Korean Scallion Pancake

Not like most pancakes...

15th Sep 2009

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I recently experienced Korean Barbecue for the first time, and I'm not sure I'll ever be quite the same. For days afterwards, I could taste the spicy, sweet, marinated short ribs between my teeth. The heady scent of kimchi haunted me; I'd walk around corners and swear I could smell it. Korean barbecue is soul food. It's comforting, the flavors are deep, and it's all based around communal eatin...

A Story About Eggy Bread

What if French toast could be improved by the Brits?

27th Apr 2009

Eggy bread, a slice of white loaf dipped in egg whisked with milk and fried in butter, is simply French toast without the sweetness.  It is a food I've consumed in countless American diners, and on countless Sunday mornings as a kid.  But that morning I found eggy bread unrecognizable without its sheen of maple syrup and its fragrant nutmeg and cinnamon spices.  Still, there it was, plain and o...