I had an unstoppable hunger this past weekend for old-Chicago-style all-beef hotdogs from Vienna Beef, the best hotdog in the country in my opinion. I wanted that charred skin flavor of summer, the grill smoke from fat dripping on coals, the juicy snap when you bite into them. I decided to make buns. Why? Because, we were inviting friends (great food must be shared); I had a cool hot dog pan from American Pan; I had never made them before; and most important, the best hot dogs deserve special treatment. One of the great things about cooking is that you’re subliminally eating the entire time, a kind of calorie-free spiritual nourishment, and I was thinking about the hot dogs the whole time in the kitchen (with good mustard and minced sweet onion). Hot dog buns Read On »

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How to execute the perfect Nicoise salad from fish to vegetable to dressing, via Guardian UK.

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  Michael is taking a break from the blog for 10 days. He remains, he says, “very grateful to the readers and especially to the commenters who have offered so much great thought, information, skepticism, and humor.” He hopes to be back a week from Wednesday, provided he does not lose his way, and until then is reposting some of the posts other readers have found useful. — Emilia  Spatchcocked Turkey Originally posted July 1, 2011 My daughter was born 16 years ago, June 4th, a Sunday. Two weeks later was Father’s Day. Having never been a father on Father’s Day, I took it easy. I’d finished the manuscript of my first book but hadn’t heard from my editor (I forget nothing, Bill!); I had no prospects and we were near broke. I grilled a turkey. Read On »

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  On Saturday night, sitting in the Ohio State Theater waiting for Jim Gaffigan to go on, I got a tweet from Elise alerting me that a website had stolen my text and Donna’s photos from the following post. Elise, creator of the site Simply Recipes and vigilant crusader for blogger rights and general Internet justice, also sent me a link to the Google page to report copyright infringement. I wrote to Google, and the folks there had the theft taken down within days. So here’s a prime example of the very hard work Elise does, not just her consistently excellent publishing at Simply Recipes, but also her work on behalf of other bloggers. And also the mighty Hollandaise, one of the all-time great sauces for eggs, for vegetables, for fish … hell, I could just eat it Read On »

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