Tag Archive | recipes | Men’s Journal

How to Cook a Day of the Dead Feast: Video

Friday, October 28, 2011

With Halloween on the horizon, Chef Julian Medina showcases two ways to celebrate Día de los Muertos, the three-day Mexican holiday that honors loved ones who have passed away.

Leafy Greens Recipes

Tuesday, August 9, 2011

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Calorie for calorie, kale, arugula, and other leafy greens just may be the most nutritious foods you can eat. Aim to consume three to five ounces per day with these three recipes, courtesy of chef Shea Gallante of the New York City restaurant Ciano.

Top Drink Recipes from the Manhattan Cocktail Classic

Monday, May 16, 2011

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Top Drink Recipes from the Manhattan Cocktail Classic

This weekend at the Manhattan Cocktail Classic's gala dozens of bartenders manned booths for brands that served up their best booze in compelling cocktails. Here are our favorites (with recipes).

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 Portland Supper Club

Tuesday, October 20, 2009

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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.