Thanksgiving: Stock and Gravy

The way to ensure abundant and delicious gravy on thanksgiving is to make a big batch of turkey stock today.  Roast a couple pounds of turkey wings, and any other inexpensive parts you may be able to gather, until they are  golden brown and good enough to...

On the Road with Sous Vide: Short Ribs

On the road promoting Under Pressure with Keller, I was reminded why sous vide is such a compelling technique.  Pictured here (thank you brad for all the pix), are short ribs, or rather the slab of meat that rests across the ribs.  Before sous vide, this...

Under Pressure: Cooking Sous Vide

I’m very excited to announce the publication of the latest cookbook, Under Pressure, from the team that created The French Laundry Cookbook and Bouchon—the first American cookbook to address the fundamentals and the most refined extremes of this relatively new...

The Future of Fish

In the NYTimes today, Mark Bittman writes about the perilous condition our oceans are in from the vantage of a seafood eater (the graphic at left was published by the Times to accompany the article). Having been thinking recently about how and why the conditions of...