Tag Archive | food | Men’s Journal

Summer House Gifts

Wednesday, August 11, 2010

When friends invite you out for a long weekend at their second home, it’s only proper to bring a token of appreciation — particularly something you’ll enjoy, too.

Liquid Lunching: The Juicer Test

Wednesday, July 21, 2010

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The perfect juicer is powerful, easy to clean, and, unlike a squeezer, can handle vegetables.

Meals to Master: Pork & Beans Leftovers

Monday, July 19, 2010

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Leftover #1: Huevos Rancheros - Serves 2 Ingredients for the salsa: (This will make more salsa than you need but you can keep it to eat with tortilla chips) 8 vine-ripened tomatoes 1 Jalapeno pepper, seeds removed then fine diced 1/3 cup red onion, finely diced ½ of 1 lime zest Juice of ½ a [...]

Meals to Master: Roasted Veggies for Roast Chicken

Wednesday, July 7, 2010

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Roast Chicken Side #1: Roasted vegetables Ingredients: Roasted root vegetables (to be cooked with the chicken, in the same pan) 3 garlic cloves, smashed and peeled 1 thyme sprig 2 large leeks 3 tennis ball–size rutabagas 2 tennis ball–size turnips 4 medium carrots, peeled, trimmed, and cut in half 1 small yellow onion, trimmed, leaving [...]

Meals to Master: Watercress Salad for Bistro Skirt Steak

Wednesday, July 7, 2010

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Bistro-Style Skirt Side: Watercress salad - Ingredients: 1 oz watercress 1 tsp minced shallots Extra-virgin olive oil Kosher salt and freshly ground black pepper Step One (and only) Place the watercress in a bowl and toss with the minced shallots and a drizzle of olive oil. Season to taste with salt and pepper. Place alongside [...]

Meals to Master: Pork & Beans Side Salad

Wednesday, July 7, 2010

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Pork & Beans Side: Roasted beet salad with soft-cooked egg and frisée Ingredients 8 baby golden beets, 1 to 1-1/2 inches in diameter 8 baby red beets, 1 to 1-1/2 inches in diameter 8 baby Chioggia beets, 1 to 1-1/2 inches in diameter 3 tbsp canola oil Kosher salt and freshly ground black pepper 4 [...]

The World’s Most Influential Chef

Tuesday, January 26, 2010

15 Comments

The modern pioneer of nose-to-tail eating changed the way chefs cook — without ever selling out on TV or attending culinary school. Now he’s determined to change the way you eat.

Your Perfect Weekend, November 13-15

Thursday, November 12, 2009

6 Comments

This weekend trek the Florida seashore and take in one of the last Space Shuttle launches, rocket down the slopes at the opening of ski season in BC and Alberta Canada, or fuel your tanks at the Wine & Food Festival in Grand Rapids, Michigan.

Lamb: The Other Red Meat

Monday, March 30, 2009

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Lamb, at its most tender during the spring months, is leaner than beef and just as versatile. We spoke with three chefs, who shared their favorite cuts of lamb and the best way to prepare each.

Airport Gourmet

Wednesday, February 25, 2009

4 Comments

Airport food has traditionally been a culinary bottom-feeder, but a recent smattering of higher-end terminal restaurants are starting to change that.

Best of 2008: Tabasco Avery Island Reserve

Monday, December 8, 2008

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Best of 2008: Tabasco Avery Island Reserve

Tabasco’s 5,000 bottles of limited edition Avery Island Reserve will soon be a very hot seller on Ebay. Get your's before the price explodes.

The Cookbooks Every Man Should Own

Friday, November 21, 2008

9 Comments

Even the most confident chef needs to do a bit of homework. Lean on these five books to hone your skills.

Cajun Comeback: Dining in New Orleans

Monday, November 17, 2008

3 Comments

Believe it or not, there are 152 more eateries in New Orleans now than there were before Katrina. Here are our five favorites.

Your Perfect Weekend: November 14-16

Thursday, November 13, 2008

1 Comment

Biking in Napa Valley, an amazing new golf club, and Cleveland's extraordinary food fest are all reasons to DVR this weekend's football games and get outside.