Korean Barbecue: What''s Your Secret Ingredient?

The kiwi could change everything

5th Oct 2010

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The kiwi that could change everything

I keep returning to Korean barbecue, and once I get it in my head, nothing else interests me. The amazing flavor of the meat--beefy and complex and sweet--and the unique butchering and cooking method, which renders the normally tough short rib into a grillable pleasure. These things are crack to someone who loves to eat and is fascinated with cooking.

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What Should I Eat in Mexico City?

I’ll only have 36 hours in the capital to eat as much as I possibly can

30th Jul 2010

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jamidwyer /Flickr

Next Friday my wife and I will hop on the Blue Line, head north to O’Hare, and then take a plane halfway across North America to Mexico City for one of the most intense eating experiences of my life. As you may have noticed over the four years or so that I’ve been writing, I adore Mexican cuisine all out of proportion. It’s my favorite cuisine--from complex and elegant ...

Romesco Sauce, Meet the Summertime Grill

A blend of bread, nuts, olive oil, tomato, and peppers

15th Jul 2010

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My fridge lately has been so full of food I can hardly see what’s inside of it. Since joining a CSA , I am completely overwhelmed with the amount of food I have, and how to cook it all quickly enough. The other day I realized that I had, like, 2 or 3 pounds of green onions--and not wispy little ones, big, fat ones, the white roots thick and juicy, the green shoots long and vibrant. I’d b...

You Could Pickle Anything in This And It Would Taste Marvelous

A delicious formula for making homemade pickles

7th Jul 2010

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Pickling vegetables is something that I’ve yet to get real excited about. Of all the "DIY" food movements, it’s one of the last to catch on. Why, I don’t know. Probably because a slab of homemade bacon is a lot more exciting than a jar of tangy vegetables. Which is no mark against the vegetables. Most anything next to a slab of bacon is bound to lose terribly.

But actually, pickling is...

Year in Review: An Obsession with Beef

Best of the beef.

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When Blake and I sat back and looked at what food obsessed us in 2009, we noticed an unusual interest in beef. Pork is still the hippest meat around, and praise for beef sometimes seems limited to talk about steaks or short ribs. We wrote about both of those cuts this year, but we did it our way.  We also managed to dress up mounds of round, tenderize brisket, turn chuck into the tender found...

A Return Home: Roast Chicken with Crispy Drippings Croûtons

What Nick cooks when he feels nostalgic for simplicity.

10th Mar 2009

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I think part of the reason I took a break from roast chicken was the rising absurdity of my preparations.  A few years ago I had chased after juicy meat and crispy skin, by trying various combinations of slow roasting , extreme slow roasting , experiments with baking soda , and high, high heat .  The results were often spectacular, if never quite practical.  And somewhere alo...

Adventures in Homemade Bacon

Make your bacon at home.

8th Feb 2008

The bacon most of us know it is made from pork belly, but there are also variations made from other cuts, notably the cheeks and jowl, which makes guanciale --a porkier tasting, fattier cut that's a staple in properly-made Spaghetti alla Carbonara and Bucatinia alla Amatraciana . Hog jowls are difficult to find, though, especially because a butcher would probably need to order an entire he...