Repertoire | The Dinner Party

Rules for success, including porchetta

25th Oct 2011

Ed. note: This is the third post in a "Repertoire" series on the interplay of food and style, with our friends The Midwestyle . We're helping their readers learn a few recipes, and they're teaching us a few things about doing it in style.

To say you’re an accomplished person is putting it lightly. That time you summited Kilimanjaro during a snow storm. The month you took a vow of silen...

Making Andouille at Home

Saving andouille from the supermarket.

22nd Aug 2011

This didn't start off as a gumbo mission, though I did end up there (more to come on that front soon.) No, the saga began simply: about three weeks ago I needed andouille for a Dinner Tonight . All I could find at the grocery store was a product that claimed to be the right stuff, but had all the character of cheap bologna and about as much spice as, well, cheap bologna. I was angry.

Then...

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...

Smoking Success: Homemade Allen and Sons Barbecue

How to make chopped (not pulled) pork

14th Dec 2010

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Just add sauce...

Does anyone have the recipe for Allen and Son's barbecue sauce, because I'll lay down a sizable chunk of change to get my hands on it. It's one my favorite barbecue restaurants in the country , and it's almost all down to that tangy, vineger based sauce. It doesn't coat the meat like a thick Kansas City-style sauce, but seems to disappear into the meat, making each bite...

Pork Larb and the Search for Toasted Rice Powder

A Thai salad meaty and acidic, packed with cilantro and mint, served with crisp cabbage

2nd Jul 2010

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The only time in the past two years that my wife and I have ordered takeout was this New Years, when, after cleaning up our place from our annual carnitas feast and trying to kick a massive hangover, we basically camped out in the living room on a trundle bed and ate Thai food in our pajamas. Surely, this is why takeout was invented. The idea of doing anything but drinking loads of water and w...

Thai Salads for the Summer

The Thai salad is bracingly good, a dish to banish all memory of bad takeout

22nd Jun 2010

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Joe said we should meet for dinner at Thai Aree . You may all remember Joe for his helpful advice on J. P. Graziano's , but I still wasn't sure whether I trusted him completely. l rattled off a few alternatives, slyly attempting to change his mind, but he insisted. "The food is wonderful and the prices are great too." Fine, whatever. I didn't really have the courage to admit that I did...

Serious Eats Roundup: Pork Chops, Brandade, and Breakfast Sausage

21st Jun 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.

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 h...

Better Homemade Biscuits and Gravy

It's my opinion that the secret to great biscuits and gravy is that there is no secret

19th May 2010

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I know that biscuits and gravy together don't make sense. It's meat, thickened with flour and milk, ladled atop a starchy biscuit. There is no balance, no acid, and no spice. Compared to the dynamic Szechuan food I've been making lately, it can seem safe and boring. But that's not how I think of it. Perhaps it's something that needs to be injected to your blood as a child, because I have a fon...