Key Lime Sublime Cookies
Originally, I created these light, zippy zesty key lime cookies for an Easter party. As the unofficial state fruit of Florida, my home state, though, the Key Lime is right …
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 …
Ragoût Thiam (A Senegalese-Inspired Meatball Stew)
An umami parade of flavors from many countries, the magic of the Jazz Chef’s Ragoût Thiam features complex meatballs, infused with a hint of umami-savory, not sweet, mint, and peanut …
The Jazz Chef’s “Si Si Si” Smoked or Sous Vide Brisket Rub
THE COOK’S TOUR This coffee (¡Si!), aji chile (¡Si!), and cocoa powder (¡Si!) rub is great for cooking a first-cut brisket in either a sous vide or a smoker. I shred the …
Tomato: A Love Story
The world L-O-V-E-S tomatoes! There are at least 10,000 subspecies of tomatoes out there. Even though it has been adopted by Italy as a national food, they were late …
Keyqueso Melts – The JazzChef Homerun™ Series
KEYQUESO MELTS Serves: 1 Prep Time: < 5 min. A Six Minute Trip FROM MAINE TO KEY WEST VIA KANSAS There are a lot of easy home runs for breakfast …
Cauliflowah Cumin Chowdah
My confession: You know. You “experiment” in college. I used to be ashamed of it, but I can say it now: I love puréed soups! French cuisine’s powerful, simple heart …