I never saw myself as a cleaver-user until Martin Yan gave me one. It was a thank-you gift for helping with a food demo. I was perfectly content with my collection of western-style knives up until then. But after several weeks, I decided to give Martin’s cleaver a chance. My life in the kitchen has not been the same since.
Continue Reading Why I Like Using a Cleaver (More Than a Knife)
“I went to Dooky Chase
To get me something to eat
The waitress looked at me and said
Ray, you sure look beat,
Now it’s early in the morning
And I ain’t got nothing but the blues”
—Ray Charles, “Early in the Morning Blues”
For anyone traveling to New Orleans on a food pilgrimage, Dooky Chase’s Restaurant is a must-stop. Thanks for the tip, Ray!
Leah Chase, co-owner and star chef at Dooky Chase, was just about the coolest person I have ever met. I don’t just mean that in the sense of nice or friendly; cool is a much more suitable word. Even better, she had moves in the kitchen and makes a mean shrimp gumbo.
Continue Reading Gumbo Secrets From the “Queen of Creole Cuisine”
It seems every part of the country has its own unique type of seafood extravaganza, whether it’s a Low Country boil in Charleston, a clambake in Maine, or a crawfish boil down in New Orleans. I’ve been to quite a few in my day, but this year it was high time I hosted my own.
Crawfish season, which usually runs from late April through June and sometimes into July, just so happened to coincide with my boyfriend’s birthday. As if I needed another excuse to celebrate!
Continue Reading How to Host a Crawfish Boil
Ribs from Fatty ‘Cue in New York City
Last night, the Unique Eats crew ate their way through some of the best BBQ in the country. From the very best Texas-style brisket in Austin to whole hog sandwiches in North Carolina, the show hit all the highlights. One place that stood out for culinary inventiveness was Fatty ‘Cue in New York City. Here, chef Zac Pelaccio has found a way to introduce Asian flavors and techniques into BBQ. One of their signature dishes is the ‘Cue Coriander Bacon: bacon that’s been cured with coriander seed and a variety of other spices. It’s smoked and then served with an egg curry custard for a BBQ/Asian twist on bacon and eggs.
We reached out to Fatty ‘Cue for some tips on how to create great BBQ at home.
Continue Reading Tips for Great BBQ at Home
We were thrilled when Cooking Channel asked us to bake up a batch of cake pops in celebration of their birthday. At our bakery, Stick&Pop, we specialize in the bite-size treats. We focus on flavor — playing around with different cakes, binders, and toppings to create memorable treats. We wanted to share our top tips for creating perfect cake pops on your own.
Continue Reading Celebrate Birthdays with Cake Pops
Simply put, I love burgers. The promise of a grilled burger compels me to accept invitations to the cookouts of friends who live in distant, inconvenient locations. I check out the burgers on menus wherever I go. My devotion springs mostly from an attraction to their basic deliciousness, but I also appreciate how much a burger says about the person who made it. They’re adaptable and agreeable, inviting anyone who wants to engage with them to dress them up. Burger season is a celebration of individual taste.
So, when the season approached, I invited food people Ian Knauer (recipe developer) and Sarah Copeland (photographer) to the kitchen. We set out to make ten great burgers. We were not searching for perfection, but instead were seeking the characteristics that make a burger something to love. We wanted to press the boundaries of what a good burger could be. In the process, we stumbled on a few tenets of burger deliciousness over and over. These helped us better understand the obsession in order to tailor it, expand it, refine it, or okay, sometimes to perfect it.
Here is what we kept talking about:
Continue Reading Burger Season Is Here
I think it was my love of eating that turned me into a cook, one who is always searching for methods to make what I cook taste ever better. Like many home cooks I’ve found myself in the middle of trying a new recipe when suddenly I realize I’m in trouble–the language is vague and the process inadequately described– so I have to wing it. In my contributions to Devour, I’m eager to define in simple language the terms that recipes often leave vague and explore the techniques, tips, and tricks that chefs and long-time cooks have acquired over the years.
For years now I’ve been brining my chickens and meats to make them tender and tastier, but it’s always been something of a bother, an annoying and time consuming additional step in the cooking process. Recently I tried a pre-salting technique championed by San Francisco chef Judy Roberts (of the Zuni Café) and food science writer Harold McGee. I was attracted by its simplicity, but marveled at the results.
Continue Reading Pre-Salting Poultry and Meat
The tax man cometh, and he cometh today (or really, April 18th for those of you who really like to procrastinate. Thanks to some fancy governmental footwork, Tax Day 2011 was extended a bit.) But whether you owe Uncle Sam, or he owes you, you still gotta’ eat. If you’re expecting a big check, hopefully you’re planning a fancy feast, but if you’re the one writing the big check, don’t worry, you won’t be stuck eating Fancy Feast; we’ve got plenty of delectable options for those looking to save and for those who want to splurge.
Continue Reading Tax Day Recipes, for Richer or for Poorer
Notice the layers in this side shot of Sarabeth Levine's perfectly flaky croissants, from her book Sarabeth’s Bakery: From my Hands to Yours.
I once considered signing up for a croissant-making class but I decided to buy a cookbook instead. Then I bought more cookbooks and subscribed to more magazines and I bookmarked recipe after recipe online, and still I had never baked croissants. . . I’m quite the recipe hoarder. But when I flipped through my latest cookbook acquisition, Sarabeth’s Bakery: From my Hands to Yours (recently nominated for a 2011 James Beard Award), I was inspired to chat with Sarabeth Levine about the secrets to making those flaky, buttery croissants I occasionally snagged from her bakery in Chelsea Market.
“You have to flip to the first pages of my book and make them,” said Sarabeth, when we met and I blurted out the truth about my croissant-making procrastination. She explained that most people are intimidated by the final product, but croissants really aren’t that difficult to make. They only take a few ingredients and time-wise, you spend most of your time waiting for the dough to chill, freeze and proof. “Making a pound cake takes more focus,” she said.
Continue Reading Baking Croissants with Sarabeth Levine