Author Archives | Men’s Journal

The Best Bacon — and What to Make With It

Tuesday, December 28, 2010

It’s high time we started thinking of bacon like we’ve come to think of microbrews — as one of the richest homegrown American food traditions. Here are our seven favorite varieties, each with a suggested use.

Transcendent Spaghetti

Monday, November 8, 2010

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For an out-of-this-world sauce, simple is best — and execution is everything.

Andy Irons: 1978 – 2010

Friday, November 5, 2010

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Daniel Duane profiled ANDY IRONS for MEN'S JOURNAL in 2007. We asked him to reflect on the life--and untimely death--of one of surfing's best.

A New Way to Work Out

Monday, October 18, 2010

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Turns out getting strong — really strong — is the key to true fitness. The following program is the perfect introduction to strength training.

Coffee’s Next Wave

Tuesday, August 24, 2010

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Fresh ideas, from beans to roasting and brewing, are leading to amazing coffees.

The Gourmet BLT

Tuesday, August 10, 2010

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The 15-Minute Feast The scene: In the 2004 romantic comedy Spanglish, John Clasky, a three-star fine-dining chef played by Adam Sandler — and modeled after Keller — comes home hungry, late at night. The challenge, as put to Keller by Sandler himself: What, exactly, would a chef make himself to eat after work? Keller’s answer: [...]

Roast Chicken

Tuesday, August 10, 2010

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The Simple Go-To Juicy breast meat and crispy brown skin — those are the hallmarks of the perfect roast chicken. And Keller, who loves roast chicken so much he once placed it on a hypothetical menu for his own last meal — along with a half-kilo of osetra caviar ($1,600) and a homemade quesadilla (50 [...]

Pork And Beans

Tuesday, August 10, 2010

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The Crowd-Pleaser Even the best home chef can’t be pan-frying fillet of sole for 12: Too much last-minute hassle, no way to nail the timing. That’s where the one-pot meal comes in, the richly satisfying braise that actually gets better if you cook it three days in advance, so the flavors have time to develop. [...]

Rack of Lamb

Tuesday, August 10, 2010

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The Meal To Impress Anyone Valentine’s Day, boss dropping by, meeting in-laws for the first time: Nothing beats a “frenched” rack of lamb. “It’s one of those elegant dishes royalty ate,” Keller says. “It’s the most flavorful, tender part of the animal.” On a properly frenched rack — in which the bones have been scraped [...]

Bistro-Style Skirt

Monday, August 9, 2010

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The Perfect Steak “If I came up with a list of five meals for men and I didn’t include a steak, it wouldn’t make sense. People would be like, ‘What’s up?’” Keller tells me. He’s got a point, and not just because everybody thinks of steak as the ultimate guy food. Seared cow meat and [...]