Americans are pretty predictable when it comes to ordering fish for dinner. We like our salmon, tuna and tilapia just fine, thank you. But beyond those oh-so-common varieties, the average Joe tends to get a little skittish. Lately, though, there’s been a concerted effort among the nation’s best chefs to help make regular people comfortable with eating all kinds of aquatic life.
I saw pea shoots at the farmers’ market over the weekend and heard someone on the subway mention soft-shell crabs. Despite the almost-humorous snowstorm hitting parts of the country on the first day of spring, right now is the time to go green — very, very green. All your favorite shoots are back: ramps, fiddleheads, baby spinach, creamy white and pencil-thin asparagus, along with artichokes, peas, favas and more seasonal delights you haven’t seen on menus in a while. Flip through a healthy selection of our favorite spring recipes while you enjoy the thaw.
You have a jar of peanut butter in your kitchen, right? You don’t? What is your problem? Oh, you’re allergic to peanuts. All right, fine, you’re excused. Everyone else, grab your scooping utensils (some call them spoons) and get ready to make a rich, creamy dessert worthy of your inner child’s fierce craving. There are cookies, cakes, bars and not one but two recipes for peanut butter cups — one healthy and one bourbon-y.
Sous vide cooking has always been something best left to the pros, or to the most intrepid of home cooks. But the practice of cooking food sealed in airtight plastic bags in a water bath — which ensures items are cooked evenly and retain moisture — is not that difficult with a little bit of training. Here is a video from our friends at ChefSteps that describes what sous vide cooking is all about:
Sushi is unlike sausage in that absolutely everyone likes watching how it’s made. If you’re the kind of person who pulls up a seat at the bar by the chefs, you’re going to love Kirin Ichiban’s new video. And yeah, it kind of sounds like Willy Wonka’s Sushi Factory in there, but who knew grating fresh wasabi could be so...percussive!
Sure, you could mess up a whole sink’s worth of prep dishes and unwieldy pots...or you could just toss everything into your nice, heavy skillet, have dinner ready in under an hour and spend way less time with a sponge in your hand instead of a nice digestif. That’s where we’re going with this: fewer dishes to do, more time to digest leisurely. Heavy skillets are great for pan sauces, too, which are among the greatest sauces in the world. Grab that pan. It’s time.
You hear it all the time: A chef’s gotta pay his dues, toil for years or even decades in kitchens learning technique and craft. Not necessarily. In New Chefs Rising, Food Republic finds young cooks who are making moves, running their own kitchens in successful restaurants, in many cases before their 30th birthday. In the first episode, Jonah Miller, executive chef and co-owner of NYC hot spot Huertas, shares his thoughts, then hits the kitchen to cook some migas.