I was inspired to have a Korean dinner by an article in Bon Appetit, and I made it using only pantry items and items I could buy from my local Kroger’s (i.e. no trip to a specialty grocery). This bulgogi was made with some pork loin I had in the freezer and turned out very Read More …
This chicken dish originated as a staff meal in a restaurant in Mexico City, became a popular item in the restaurant’s menu, and appears in Pati’s Mexican Table by Pati Jinich. The name (Chicken a la Trash) is a reference to the wide range of ingredients in it. When I first saw the recipe I Read More …
Lately, there have been a number of ideas that the conventional order of steps in cooking can be reversed with good results. A good example of this is cooking meat through and then searing it (the reverse sear) which using sous-vide equipment is now my favorite way of cooking steak. I recently saw an Read More …