This is an easy one that you’ve see a lot during the summer. Grill roasted corn and black beans in a salad, along with a few other things — you can eat it with pretty much any grilled food. The char from the grill imparts that roasted flavor, and the other ingredients you toss in …
Chimichurri — if you weren’t familiar with it, is this green marinade/sauce from South America (Argentina comes to mind). Typically the regular recipe is parsley, garlic, some sort of acid like vinegar or lime juice, olive oil, and red pepper flakes. It is almost like a pesto, except without any nuts to bind it together. …
This is from a barbecue we had, celebrating my cousin Mike’s graduation (welcome to the miserable working world, cousin, your life is just going to go downhill from here). Lots of food, a mix between Korean and American. All absolutely awesome.
After that sadsack post from the other day, let’s do something interesting. “En papillote” is basically a fancy way of cooking something in a paper bag or package. Or, cooking in a sack, as I like to call it. Heh, sack. So just an important note — as a rule of thumb, when you’re buying …
I’d seen pictures of this before, but spaghetti cooked in red wine looks amazing and alien all at the same time. It takes on a rich hue from the wine, as well as wine’s innate characteristics — and even an ever-so-slight kick from the alcohol. I’d never tried it in our little kitchen, but it …
One late night, a good friend stopped over for a few drinks, and being the hungry penisfaces we were (the bourbon didn’t help), I was motivated to scrounge around the house to find something to eat. I came up with: Frozen oven fries (don’t judge me) Pre-shredded parmesan cheese (food snobs, go away) Black truffle …
Hi guys. I forgot to post this, but my hamburger review is up at Serious Eats. Go visit and make obscene comments. THIS IS THE LINK SO GO THERE AND SUPPORT ME. Thanks, guys. All, uh, two of you.
So on the post from yesterday, I had this simple mixed berry dessert that I plated in a red wine glass. I don’t normally cook straight from recipes, but I found this one on Epicurious.com, and it seemed easy enough, and good enough for Tuan’s photography magic. My version is slightly less sweet, because I …
These photos are from some years ago — I don’t remember exactly when, but my friend Tuan wanted to do some food photography for his portfolio. I obliged, he bought over his camera, and I cooked up a crazy storm of fun stuff. Expensive, but fun. Kind of like your mother. Everything was edible, and …
People tend to be scared of whole roasted chicken because it seems like a pain in the ass, but that could be further from the truth. The basics: Buy a chicken, pat it dry with a paper towel, salt and pepper the outside and inside. Roast at least at 350° F, 20 minutes per pound …