Chili-Pineapple Margarita
The inspiration for this spicy margarita came from a cocktail we had at Hartwood, a restaurant in Tulum, Mexico. Chef Eric Werner steeped habanero chilies in tequila for over 36 hours to add kick. We simplified, infusing simple syrup with the same flavors in under 20 minutes. You’ll have enough syrup for several batches […]
Philadelphia Pork Sandwiches
This recipe is inspired by the sandwiches we sampled in Philadelphia. To re-create these famous Philly sandwiches at home, we opted for a boneless pork butt roast and braised it in chicken broth. This made tender and flavorful pork, and the juices from the pork mingled with the chicken broth during cooking to create an […]
Salmon Patties
Salmon patties are small croquette-fritter-like cakes that are loaded up with ingredients like eggs, crackers, herbs, and vegetables that are fried in a small amount of oil until golden brown. They are often served on a bed of greens and accompanied with a sauce. I think it’s worth sharing a little history on salmon […]
Miso-Glazed Broiled Salmon
Soy sauce, mirin, white miso and honey combine to create a sweet-savory balance in this super-simple recipe. Some of the glaze mixture is reserved for serving—drizzle it over the salmon itself or onto a side of sautéed greens or broccoli.
Sautéed Corn with Miso, Butter and Scallions
For this umami-filled, savory-sweet side dish, plump, tender kernels cut from ears of fresh sweet corn are the first choice, but out of season an equal amount of frozen corn kernels that have been thawed and patted dry will work; they’ll just take a few minutes longer to brown. The optional furikake garnish adds even […]
Santa Maria Style Pinquito Beans
Santa Maria pinquito beans are similar to your standard BBQ beans, but with a smoky-spicy profile — think TexMex flavors. Every recipe I’ve seen includes bacon, ham, tomatoes, and onions. After that, the choice of spices or other additions are up to you. I like to include fire-roasted poblano peppers in mine for little extra […]
Oven-Roasted Barbecue Chicken
Many recipes for oven-barbecued chicken disappoint with soggy skin and little flavor, so our goals were clear. To fix the issue with the skin, we tried a handful of methods including air-drying and broiling, but in the end the best solution was simply to remove it before cooking. This left the meat exposed, making it […]
Summer Pasta with Zucchini, Squash, and Corn
This summer pasta recipe with zucchini, squash and corn is the perfect way to celebrate the season. Loaded with seasonal vegetables, fresh herbs and a delicious white wine lemon butter sauce, you’re going fall in love with this dish.
Strawberry Dream Cake
Strange as it may seem, the vast majority of existing strawberry cake recipes turn to strawberry Jell-O for flavor. Hoping to avoid this artificial solution, we performed test after test to figure out the best way to season our cake with actual strawberries. Any strawberry solids wreaked havoc on the tender cake, but strained […]
Pan-Seared Strip Steaks
How do you pan-sear strip or rib eye without making a grease-splattered mess and setting off your smoke alarm? First, forget everything you know about steak cookery. Pan-searing strip or rib-eye steaks usually leads to a smoky, grease-splattered kitchen—but it doesn't have to. To devise a fast, mess-free method for achieving deeply seared, rosy meat, […]
Charred Cherry Tomatoes with Bell Peppers and Mozzarella
Sweetness and a kiss of char bring intrigue to this tasty salad at any time of the year. This recipe was inspired by one in acclaimed British chef April Bloomfield's cookbook, A Girl and Her Pig (2012). Compared to her recipe, which calls for roasting whole peppers and slow-roasting whole tomatoes before peeling them, ours […]
Stuart Anderson’s Black Angus Cheesy Garlic Bread
Before there was Lone Star, Outback, or Ruth's Chris, a real rancher named Stuart Anderson was serving up huge cuts of delicious prime beef in his Seattle-based restaurant chain. The first Black Angus restaurant opened on April Fool's Day in 1964 and quickly became known for its huge, juicy cuts of prime rib.Early on, Stuart […]
Old-Fashioned Flaky Pie Crust
This easy pie dough has a recipe that pastry chefs tend to favor, but it doesn’t require any fancy ingredients, equipment, or training. Just smash some cold butter in a bowl of flour, stir in a bit of water, roll it out, and fold it over a few times. It’s essentially a streamlined blitz, making […]
Peaches and Cream Pie
The name made it sound delicious, but the historic recipes we tried didn’t pan out. Custard to the rescue. Time and again the juicy peaches wreaked watery havoc on our custardy pie filling. Roasting them on the upper-middle rack for about 45 minutes evaporated their excess liquid, and a dusting of granulated sugar encouraged a […]
Peruvian-Style Grilled Chicken With Green Sauce
This Peruvian-style grilled chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: Butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, then quickly cooked directly over the coals to crisp the skin. It comes out tender […]
Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce
I order chicken wings anytime I see them on a menu, and this recipe will make you realize just how incredible they can be. After a lot of trial and error, when I finally got the rub right I felt like I had unlocked a magic puzzle. There are a lot of ingredients in the […]