Jake Eberle may go about assembling his lamb merguez terrine as if it's just another dish at his restaurant, Le Fond, in Brooklyn's charming Greenpoint neighborhood, but as you can see in this video, there's a helluva lot that goes into it. Like pork fatback, lamb belly and lamb shoulder, to name a few. Check…
Read More
The only thing better than a video of famed Philly chef Michael Solomonov making one brussels sprouts recipe is him making two recipes.
Read More
To brine or not to brine? Amanda Freitag says, "Go for it," and provides an easy guide to brining your bird in 8 steps.
Read More
With just a little effort you can serve a dish, like this wild mushroom risotto with red wine, that is a lot impressive. And also tasty.
Read More
This vegan bell pepper and spinach stromboli makes for a golden, crisp, crowd-satisfying treat. It's fun to make, too!
Read More
This year we roasted a pomegranate-brined turkey with chef Amanda Freitag at our fall test kichen. Once you've tasted pomegranate molasses — a popular ingredient in Middle Eastern cuisine — it's hard not to pour it liberally into your turkey brine. (Oh, and here's how to brine your turkey.)Here's the deal with turkey: the bird…
Read More