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Emeril Does A.C.

November 2, 2009

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Emeril Does A.C.

We caught up with chef Emeril Lagasse on the set of his new live show in Atlantic City to talk about competitive cooking, a guy’s new role in the kitchen, and the one dish you should learn to perfect.

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Vitamin Waters Exposed

October 23, 2009

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Vitamin Waters Exposed

We lab-tested several enhanced waters to see if they contained the compounds they claimed — and if they had any extra substances they shouldn’t.

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The Portland Supper Club

October 20, 2009

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The Portland Supper Club

Oregon’s P-Town is the newest foodie hot spot, marked by brash chefs serving bold but unpretentious food. we dressed these five culinary stars in similar fashion — in stylish, classic american suits.

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The Top Five Beer Towns in the U.S.

October 5, 2009

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The Top Five Beer Towns in the U.S.

An eagerness to experiment and a passion for a pint (or three) put these cities on top.

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America’s Best Beers

October 5, 2009

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America’s Best Beers

These 25, from New York to San Diego, represent the new standard.

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The Easiest Bread You’ll Ever Bake

September 29, 2009

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The Easiest Bread You’ll Ever Bake

If you have an oven, a heavy pot, and the patience to let fermenting yeast do the hard work for you, artisanal baker Jim Lahey has a foolproof way to make delicious bread.

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Braised Short Ribs

September 17, 2009

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Braised Short Ribs

Recipe Courtesy of Josh “Shorty” Eden, owner-chef Shorty’s .32, New York City (Return to the Cook Like a Man package.) Ingredients for the Ribs: 6–8 lbs beef short ribs • 2 quarts chicken stock • 1/2 cup marmalade • 1 pint Guinness Stout • large pinch basil • large pinch cilantro 1. Season ribs with salt and pepper, and sear [...]

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Elbow Macaroni & Cheese and Grilled Baby Leeks

September 17, 2009

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Elbow Macaroni & Cheese and Grilled Baby Leeks

Recipe Courtesy of Josh “Shorty” Eden, owner-chef of Shorty’s .32, New York City - (Return to our Cook like a Man package.) Béchamel sauce: 3 cups milk 2 tbsp shallots, minced 3 tbsp butter 1 1/2 tbsp flour 1 tsp Dijon mustard white pepper, to taste Sweat shallots in butter until tender. Add flour, and allow roux to cook for 2-3 minutes. Begin to whisk milk [...]

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Cook Like a Man: Master the Omelet

September 10, 2009

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Cook Like a Man: Master the Omelet

There is no more challenging single-ingredient meal than the omelet.

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Cook Like a Man: Kitchen Tool Commandments

September 10, 2009

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The essential tools you need to cook like a man.

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Cook Like a Man: Your New Grocery List

September 10, 2009

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Everything you should have in the fridge, freezer, cupboard, and spice rack.

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Cook Like a Man: Perfect “The Pinch”

September 10, 2009

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Salt has more power to affect flavor than anything else we put in or on our food, so learn to salt — and taste — your food early and often.

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Cook Like a Man: Insist on Fresh Fish

September 10, 2009

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Cook Like a Man: Insist on Fresh Fish

Seek uniform cuts at least an inch and a half thick whenever buying fillets from larger fish (halibut, striper, grouper).

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Cook Like a Man: Double the Butter

September 10, 2009

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Cook Like a Man: Double the Butter

Too many of today’s cookbooks — afraid they’ll scare us away — understate the amount of butter you need to make a dish truly work.

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Cook Like a Man: Buy Dirty Vegetables

September 10, 2009

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Cook Like a Man: Buy Dirty Vegetables

These days, fresh is way more important than organic, so buy vegetables that look like they are still attached to the earth.

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