An exotic crunchy rice dish to add to your recipe list, via New York Times.

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Learn how to make a delicious onion tart. It is so easy and so tasty, via NYT.

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It’s not too late to corn your own beef if you celebrate St. Paddy’s day! I haven’t yet and my wife, who has Irish roots, expects it on this day! Below is a recipe for a quick cure, which should work on most contemporary briskets which are an inch or two thick (it’s all in the pickling spice, which you can buy or better, use our recipe below, far far superior than store bought if you’re not pressed for time). You can also use a two-inch thick chuck roast or any two-inch thick cut of meat (I actually prefer chuck roast because the briskets are so lean these days, and more expensive). See recipe for the beef below and method for finishing the meal in the post; if you use pink salt (sodium nitrite) in Read On »

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A combination of steaming and roasting an item under a mound of salt, via LA Times.

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I almost never “do” recipes. I’ve written a book that if anything is an anti-recipe book. I set out on this culinary journey in part because, as I wrote in Making of a Chef, I sensed that recipes were nothing more than a tease, that the real cooking lay beneath the recipes. This is not to say that recipes are bad. Say you made a really killer stir-fry and wanted to be able to do it over and over, or you wanted your best friend to give it a try, you’d want to follow a recipe. If you want to recreate a dish, you need a recipe. I could probably make a decent oatmeal raisin cookie just by figuring it out, but I’d feel better at least glancing at a few recipes. The whole of Read On »

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