These days, chefs are putting a fried egg on just about anything, and for good reason–the egg is one of nature’s finest culinary works of art. Cook your fried egg perfectly, and the white will be tender (but cooked) while the yolk remains liquid and silky. Whether you’re making brunch, topping a hearty grain salad…
The Reluctant Chef
I am not a chef. I never trained to be. I never claimed to be. I have too much respect for the term and the people that do it to feel comfortable with the term. A chef is someone who leads a battalion of cooks. Often, the cooks are executing the vision, in the…
The Batali Inquisition: Sam Sifton
BONUS QUESTION: What is the single best dish of wild game you have eaten in the last two years and where did you eat it? ANSWER: My father died in 2009, but there were duck breasts and pheasants we shot together in the freezer for a very long time after…
Erbazzone…Delicious…What Is It?!
In a recent installment of The Batali Inquisition, Jody Williams, chef and owner of NYC’s (via Paris) Buvette is asked to describe her perfect meal. Answer? Erbazzone. What is this delicious food that’s considered the perfect meal by one of the most celebrated chefs of the moment? Find out here. So, simply put, erbazzone…
Molto Guide: Upper East Side, NYC
As someone who’s rarely above 23rd street, Mario’s recent venture up to The Frick Collection on East 70th Street conjured collective visions of old-school, white-table-clothed dining institutions, critic-proof corner bistros for ladies who lunch, and bars blasting Journey. We were surprised to learn that in the past few years, much has changed….
Why settle for a plain old cucumber when you can have a pickle? Make a simple brine and dress it up with spices to suit your tastes–pickling is super easy once you know this basic technique, demonstrated by pickle pro Jon Littleton of B&B Burger & Beer. View the recipe for sweet B&B Pickles View…