Bernard Clayton’s New Complete Book of Breads
I If there is a pantheon of great culinary writers, Bernard Clayton, Jr. belongs in it, right up there with his contemporaries in the latter third of the 20th Century, like James Beard, or Julia Child.
Egging You On: Sourcing Great Eggs
Great food always starts with great foodstuffs. My readers in Europe, and many other parts of the world may not know why I’m on about sourcing your eggs. In most parts …
Swedish Pancakes (Tunna Pannkakor)
If you’ve had “Swedish” pancakes at some Hoppy-Slammy pancakeria, then you’ve never had tunna pannkakor (thin pancakes), aka “Swedish” pancakes.
Atlas Never-Whipped Cream
The Cook’s Tour Whipped cream comes in all shapes and sizes. You can go softer, lighter, or, in the case of one that has to sit atop warm things, like …
Pasta Kermit
THE COOK’S TOUR It is really easy being green (Sorry, Kermit.)! It’s also pretty simple to turn out this exceptionally fast meal, especially if you have Cypress Grove’s Sgt. Pepper® …
Key Lime Sublime Cookies
These light, fluffy cookies have a nice key lime bite.
Molecular Gastronomy: Exploring the Science of Flavor
IN FOUR BARS OR LESS… Hervé This’ Molecular Gastronomy: Exploring the Science of Flavor is a landmark book in the culinary arts. My “perfect eggs,” and many other revelations about how …
Tomato Soup Tébar
THE COOK’S TOUR Named for the always intriguing Spanish Jazz guitarist Ximo Tébar, this Iberian-influenced roasted tomato soup has two speeds. Served cold, my fave, it has one flavor palette …
Chet’s Char: Groovin’ Gravlax
Lox of Love Gravlax has a “lox” on smoked salmon. It puts the deli into delicious. Well, at least Google Keywords will be happy with that corny riff! Meet Chet’s …
Parts Remembered: Anthony Bourdain
There are people who touch us more profoundly than we often think that they do. Anthony Bourdain was one of them. He lived every day to the fullest, traveling around …