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...

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...

Kimchi and Me: Steak and Eggs over Kimchi Rice

24th May 2007

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Lest you all forget my infatuation with the pickled cabbage , it is powerful.  When I worked in Manhattan, the attraction to the stuff had me trudging over to the Korean buffet at least once a week.  But I no longer work in Manhattan, and while I'm very happy with my new job, I do miss my kimchi.

I’m not sure why it never occurred to me until now to secure my own stash.  Like a lot o...

A Paupered Week in Flatiron Day 3: Embarrassingly Poor

31st Jan 2007

_ Check out Day 1 to figure out why Nick is spending so much time on lunch spots in Manhattan . _

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While the $5 limit I usually impose on lunch might seem low by some standards, there are times when even that is a little too high. Whether it's close to payday or after a long expensive weekend, sometimes you need to go lower.  That's when you have to dive deep into the belly of the city t...

"Mexican" Chicken Stew: Return of the Leftovers

18th Oct 2006

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"Just use whatever leftovers are in the fridge."

That little statement is repeated endlessly throughout the course of one day on the Food Network and I'm not sure who they are trying to fool.  It's as if those celebrity chefs aren't paid enough to send an assistant to the store to pick up some tomatoes--not that they need to.  Their fantastically clean fridges come stocked with leftover t...

Red Beans and Rice

9th Oct 2006

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After four days of intense bonding with my 10 pound ham , the meat stopped magically improving in the fridge, and started instead to develop what could best be described as a funk.  Not necessarily revolting, and I'm sure perfectly edible, the smell was offending enough.  And with something less than a pound left, I didn't feel too bad chucking the slimy, sour-smelling flesh into the...

White Risotto with Pesto

Trust this recipe, and never lose faith: it is actually quite simple, and can be used as a launching point for lots of other inspired ideas.

21st Jan 2006

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I remember vividly the first time I thumbed through a cookbook with a sense of purpose. I was home on a break during my freshman year of college, and my mom had been relating to me her excitement about a book my sister sent from London.  She excitedly exclaimed that “it had even been autographed.”  I smiled and nodded approvingly, unaffected.  It was a cookbook, after all.  My sister w...