For the past two Februarys, Serious Eats Chief Creative Officer J. Kenji Alt-Lopez has gone vegan for the entire month. Here he shares the
60 vegan recipes he created during his Vegan Experience.
posted by slogger
on Mar 4, 2013 -
72 comments
Archie's Recipes - When my grandparents passed away my family rediscovered an old family recipe book that my great grandfather wrote by hand in an old ledger. [via
mefi projects]
posted by item
on Jan 5, 2013 -
17 comments
The citrus fruit called
Buddha's hand or fingered citron, which "looks like a cross between a giant lemon and a squid, and can perfume a room for weeks with its mysterious fragrance," is currently in season in the northern hemisphere. Lacking pulp and juice, it does have long, pointed "fingers" full of curious non-bitter white pith. The skin is yellow and smells like flowers and bright lemon.
[more inside]
posted by purpleclover
on Dec 5, 2012 -
45 comments
"New Englanders learn quickly to dismiss the chowder where tomato ruins its gorgeous broth, where references to New York tarnish its name...However, few know how such distinctions came about in the first place, what processes were involved that resulted in one person's disgust of another's beloved creation, and why, to this day, do we stand by such convictions?" The
New England Chowder Compendium, from the
McIntosh Cookery Collection at the UMass Amherst library.
[more inside]
posted by Miko
on Dec 4, 2012 -
92 comments
"Cooking isn't creative, and it isn't easy." A NYT Magazine piece on Christopher Kimball,
Cook's Illustrated, and his franchise (America's Test Kitchen, Cook's Country, et al.). "At the core of C.I.’s M.O. are two intrepid observations Kimball has made about the innermost psychology of home cooks. Namely that they 1) are haunted by a fear of humiliation, and 2) will not follow a recipe to the letter, believing that slavishly following directions is an implicit admission that you cannot cook... What the magazine essentially offers its readers is a bargain: if they agree to follow the recipes as written, their cooking will succeed and they will be recognized by family and friends as competent or even expert in the kitchen... The bargain further holds that the peppercorn-crusted filet of beef or butterscotch-cream pie will turn out not only in C.I.’s professional kitchen, with its All-Clad pans and DCS ranges, but also on a lowly electric four-top, using a dull knife and a $20 nonstick skillet."
[more inside]
posted by flex
on Oct 14, 2012 -
196 comments
We know
the Obamas planted a vegetable garden in 2009, bringing back the tradition of a
White House Vegetable Garden (
7:44 YT video), and
Barack has home-brewed beer. The White House then
released the recipes for their honey ale and honey porter, but what of the other White House recipes?
Here are some modern Thanksgiving recipes, but what about the rest of the year?
Our White House provides
a glimpse into past White House kitchens, menus, and recipes, but that's still too thin.
More than 50 White House recipes? Still not enough! OK, how about the complete
White House Cookbook from 1887 (on Archive.org, also on
Project Gutenberg and
Google books).
Vintage Recipes has kindly provided a
tidied up table of contents and recipes for quicker browsing, but be warned,
the techniques are dated, and
some of the household tips are a bit questionable. More on
presidential gastronomy, previously.
posted by filthy light thief
on Sep 27, 2012 -
18 comments
Drive 8.7 km (5.4 miles) west of
the municipality of Roses in Catalonia, Spain, and you'll get to
the gates of the renowned avant-garde restaurant,
El Bulli. Run by Ferran Adrià since 1987,
the restaurant closed in 2012 due to Adrià and his partner Juli Soler
losing a half million Euros a year on the restaurant and Adrià's cooking workshop in Barcelona. Slate's Noreen Malone wrote an article on
the history of the "I Ate at El Bulli" piece, giving an overview of tropes that you could expect in an IAaEB piece, and you can
browse images tagged "elbulli" on Flickr for snapshots of personal experiences. But for an extended look into what went into making the ever-changing
35-course taster's menu,
El Bulli: Cooking in Progress (Trailer on YT and
Vimeo) is
a 109 minute documentary on the preparation and implementation of the 2008/9 season, an "
extreme fly-on-the-wall vérité, with only the barest context provided." If you're looking for recipes,
Molecular Recipes has a few listed under
the El Bulli tag.
[more inside]
posted by filthy light thief
on Jun 4, 2012 -
26 comments
What’s a Readlist? A group of web pages—articles, recipes, course materials, anything—bundled into an e-book you can send to your Kindle, iPad, or iPhone.
posted by netbros
on May 23, 2012 -
43 comments
Undoubtedly, at some point in your life, a recipe has told you to brown or caramelize some onions for 5-10 minutes. As many frustrated cooks have found through experience,
this step of the recipe is a damned lie. In fact, the now-ubiquitous suggestion of 5-10 minutes isn't even a remote approximation of the amount of time it takes to brown an onion;
Alton Brown and
Julia Child weigh in on the matter, suggesting that the task can take anywhere from 45 minute to an hour.
[more inside]
posted by schmod
on May 7, 2012 -
202 comments
This is the perfect recipe for those of you who like to enjoy a big bowl of macaroni and cheese for dinner and absolutely nothing else. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top?? Oh man, you guys are in for a treat — I’m not even kidding. It’s amazing. (previously)
posted by Trurl
on Feb 3, 2012 -
111 comments
