recipes

Cardrona Merino Lamb, Central Otago style

How to Make: Slow-Roasted Lamb Shoulder

The award-winning bistro at Amisfield winery cooks up a dish that speaks to the quality of local produce of Central Otago, New Zealand.

The New Zealand Issue
From Award-Winning Chef Jamie Bissonnette

The Dish: Elevate Your Gameday Wings

For Super Bowl XLIX, we asked one of our favorite chefs, Jamie Bissonnette, to show us how to cook a crowd-pleaser. Here's his easy recipe for sweet and tangy chicken wings.

Hint: it involves flying fish roe

Montreal Meets New York, in a Bagel Shop

We get three bagel sandwich recipes from Black Seed Bagels in NYC, where they combine New York and Montreal styles to build the king of donut-shaped foods.

a trojan horse of meat, cheese and fat masquerading as a salad

Recipe: Duck Confit Salad

Preparing duck confit is a quick way to tell everyone you know your way around the kitchen, and an even quicker way to put on a few pounds. It was developed by the French, and mastered by Chef Peter Droste. Here is his take on the classic cooking style.

Brain-rattling bacon from The Forge in Miami

Recipe: Jamaican Jerk Bacon

Bacon doesn't need to be fixed. And so it's with some reluctance that we offer a recipe for making your own bacon, particularly one that requires two days, five different cooking techniques and more than ten ingredients. But once you've tasted chef Christopher Lee's Jamaican jerk bacon with tropical salsa at The Forge in Miami, Florida, you'll be spending plenty of quality time with swine belly and Jimmy Buffet's fifteenth album, Floridays.

In the Kitchen with Chef Hervé Malivert

High Pressure: Cooking Sous Vide with a Master

We’ve come to the ICC in New York specifically to meet with Malivert, a native of the Rhône region of France and the man who oversees anything having to do with centrifuges and liquid nitrogen. His knowledge of food and cooking is apparent. He’s both professor and craftsman, dressed in a crisp white uniform and tall chef’s toque, presenting eloquently about sous vide cooking while simultaneously demonstrating.

Carving a Winner

The Perfect Thanksgiving Turkey

The Thanksgiving turkey is the one dish each year that’s make or break, and it’s all yours. Get the turkey right and you'll be giving warm handshakes and sipping bourbon all night; dry it out and you’ve brought a dark cloud over the extended family. The good news is, roasting the big bird is easier than running the fumblerooski against the in-laws -- and that works every year. To find the most direct route to turkey perfection, we consulted with chef Harold Moore for his foolproof recipe.

Adventures in molecular merrymaking

Cuisine-R Evolution Molecular Gastronomy Set

Are you having trouble getting a rez at WD50? Did your connections at elBulli or The Fat Duck across the pond fail to pan out? Well, you could own kitchen into an experimental food lab this weekend with the Cuisine R – Evolution Molecular Gastronomy Set ($60). Yes, with some time and a little experimentation,...

Dinner Is Served

Destination Dinners Recipe Kits

The biggest bone we have to pick with Food Network personalities — or any telegenic chef for that matter — is how much easier cooking looks when their ingredients are already on hand and nicely organized by an army of production minions. “Now just take seven- and-a-half peeled edamame beans wrapped in pancetta and mix...

Putting Your Entire Recipe Library at the Tip of Your Finger

Demy Kitchen Safe Recipe Reader

Products like the Amazon Kindle, Apple iPadand Skiff E-Reader are clearly aimed at putting all those paperbacks you have lying around out of their misery, but what about your cook books? The reality is, none of the current crop of e-readers out on the market are really built to work in the hazardous environment that...

Recipes for a Classic American Spirit

Bourbon by Fred Thompson

You needn’t be an employee at Sterling Cooper to appreciate the value of a well-made American cocktail. For our money, bourbon is one of the best ways to get there from here. Happily, food writer and chef Fred Thompson agrees and has thus served up a definitive selection of recipes to utilize and improvise on...

We Raise A Parting Drink

Gourmet Magazine | Favorite Cocktails: 1941-2009

If you haven’t heard already, this week Condé Nast announced it would be shutting down several of its long standing magazine publications including one of this author’s admitted favorites, Gourmet Magazine. Though it saddens us to hear about such a venerable publication victim to financial pressures (we recognize digital publications like Gear Patrol have attributed...

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