Writing about food since 2004.
Category
sauces
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Amanda Cohen’s Grapefruit Beurre Blanc
[Dirt Candy’s Amanda Cohen isn’t just one of the best chefs going today, she’s also a fantastic writer. Here’s her take on a sauce you met earlier this week, only with her unique twist. Take it away, Amanda!] It’s not one of French cuisine’s mother sauces, nor is it a “daughter” sauce, but it is my favorite sauce and it was actually invented by a woman (Clémence Lefeuvre) so…
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Scallops and Cauliflower with Caper-Raisin Sauce
Not to pat myself on the back too eagerly, but it takes a certain talent to adapt a fancy restaurant dish into something that you’d really want to eat at home. Years ago, when I was lucky enough to eat at Jean-Georges, I ate one of his more famous dishes: a thin sliver of cauliflower…
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Rib-Eye Steak with Sauce Béarnaise
A few months ago, when I first conceived of Sauce Week, I set out to make a dinner for myself that promised to be so outrageously decadent, I’d have to close my blinds before eating the first forkful. The premise was pretty basic–steak and potatoes–with one key difference. I was going to drench the whole…
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Cranberry Sauce 101
Today’s lesson in Thanksgiving prep (are you sick of Thanksgiving yet? Tough!) concerns what is, in my opinion, the best part of the Thanksgiving table. No, I’m not talking about the napkin rings shaped like little turkeys, I’m talking about that glistening bowl of ruby red cranberry sauce. Its combination of tongue-tickling tartness and mouth-warming…
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Chicken Gets Frisky When You Give It Whiskey
The other day I Tweeted a recipe and people really dug it. It’s not so much a recipe as it is an idea: “Next time you take a roast chicken out of the pan, pour in a glug of Maker’s Mark and whisk in 3 Tbs butter on high heat. You’re welcome.” The truth was…
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Bagna Cauda (The Butter Garlic Anchovy Sauce of Your Dreams)
When a significant other goes out of town, most people use that opportunity to watch bad movies, to pig out on ice cream, and to spread out gratuitously in bed while sleeping. Me? I make risky foods. No, I don’t mean risky in a danger sense–I’m not eating supermarket ground beef tartar–I mean in a…
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Salsa Verde via Mortar and Pestle
I’ll let you in on a blogging secret. We bloggers want you to click all over our blogs because every time you click, we make $0.001 and, eventually, that adds up. (That’s why all successful food bloggers ride around in Porsches or, in my case, the subway.) So it’s a fairly significant fact that in…
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Sriracha Citrus Mayo
The first time that I heard the word Sriracha, it was on an episode of “Top Chef” where the chefs tried to make Sriracha ice cream. Even though I’d been eating Thai food since college (at Doc Chey’s Noodle House in Atlanta) and I’d seen the red bottle on the table with the rooster logo,…
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Salsa Verde
So the other day, when I was live-streaming my dinner preparations from my kitchen (making history! see here) I was surprised not only by how many people turned out (including impressive folks like Dan Saltzstein and Kelsey Nixon (who has her own show launching soon on Cooking Channel!)) but how useful it is to have…
