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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.
Continue reading...Vitamin Waters Exposed
October 23, 2009
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.
Continue reading...The Portland Supper Club
October 20, 2009
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.
Continue reading...The Top Five Beer Towns in the U.S.
October 5, 2009
An eagerness to experiment and a passion for a pint (or three) put these cities on top.
Continue reading...America’s Best Beers
October 5, 2009
These 25, from New York to San Diego, represent the new standard.
Continue reading...The Easiest Bread You’ll Ever Bake
September 29, 2009
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.
Continue reading...Braised Short Ribs
September 17, 2009
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 [...]
Continue reading...Elbow Macaroni & Cheese and Grilled Baby Leeks
September 17, 2009
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 [...]
Continue reading...Cook Like a Man: Master the Omelet
September 10, 2009
There is no more challenging single-ingredient meal than the omelet.
Continue reading...Cook Like a Man: Kitchen Tool Commandments
September 10, 2009
The essential tools you need to cook like a man.
Continue reading...Cook Like a Man: Your New Grocery List
September 10, 2009
Everything you should have in the fridge, freezer, cupboard, and spice rack.
Continue reading...Cook Like a Man: Perfect “The Pinch”
September 10, 2009
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.
Continue reading...Cook Like a Man: Insist on Fresh Fish
September 10, 2009
Seek uniform cuts at least an inch and a half thick whenever buying fillets from larger fish (halibut, striper, grouper).
Continue reading...Cook Like a Man: Double the Butter
September 10, 2009
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.
Continue reading...Cook Like a Man: Buy Dirty Vegetables
September 10, 2009
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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November 2, 2009
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