Traditionally cooked eggs—whether scrambled or poached—are not well-suited for chaotic mornings.
Warm roaring fire, cool sleigh rides, getting ripshit on ham.
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St. Patrick’s Day just doesn’t feel like St. Patrick’s Day without corned beef, cabbage, and lots of beer and/or…
If you have recently purchased an immersion circulator—or are looking to—deciding what to cook first with your new…
Until yesterday, I had cooked exactly one (1) gigantic brisket in my life. It was for a Hanukkah dinner party my…
I have always appreciated a good tuna sandwich. You can make a good one even with mediocre, water-packed fish,…
Like many of us living in these dystopian, apocalyptic, puff-sleeved, cottagecore times, I have ramped up my…
It’s almost impossible to talk about sous-vide cooking without someone bringing up the “wet bag.” “I don’t want food…
When I first heard I would be spending all this time at home, I envisioned nightly cocktail hours in the bath, lots…
Almost all the crab you see in the grocery store—whether it be whole Dungeness or Alaskan legs—is sold pre-cooked…
I love pork. Cured pork, uncured pork, roasted pork, and breaded pork. I love the whole range of ham—from the…
My love for tamagoyaki has been well documented, as has my antipathy towards single-use appliances. The latter,…
Eating a mess of meat off the bone is a primal, delightful experience, especially if that meat is brushed with some…
Most sous-vide meat recipes follow a pretty standard format: Put your meat in a plastic bag, place the bag in a…
Fresh cheese isn’t exactly a hard thing to make—and people are always impressed when you make it—but it does require…
Staying home is almost always preferable to going out, particularly before noon. Going out for brunch means standing…
I am but a lowly apartment renter and, as such, do not have a yard, nor do I have a grill to put in a yard. This…
Eating meat off the bone is a somewhat sensual, extremely gratifying experience. I don’t know if you want those kind…
The words “that’s too much garlic” have never escaped my lips. Garlic should be added with wild abandon to…
Slow-cooked pork belly is pretty hard to improve upon. The uncured bacon steak is meaty and tender, with melty…