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

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The guest post on pressure cooking eggs was so popular, I’ve asked the blogger Laura Pazzaglia of hippressurecooking.com for more posts. Here she comes through with an innovative way to cook three different types of beans, each requiring different cooking methods, simultaneously in a pressure cooker. There’s some whacky shit in here, like freezing the green beans. But it’s fascinating.  Take it away Laura!—MR Beans x 3 by Laura Pazzaglia Pressure cook beans with three different cooking times at the same time with perfect results for each using the three heat-zones:  boiling  on the bottom  (hottest),  steaming (hot), and protecting beans from direct contact with steam in a foil wrap (warm). HOW: With steamer basket, aluminum foil and approximate cooking times.  Beans in steamer basket must be pre-soaked.  Cooking time for steamed beans is about “twice” Read On »

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  Even James, the guy who handed me a bag of 20 pig ears, gave me a funny look.  “What do you do with ‘em?” It’s not obvious, even to farmers, not in America. It wasn’t obvious to me till I had my first one several years ago at Michael Symon’s Lola, fried crispy on the outside, gelatinous and chewy on the inside, their richness offset by the sweet-sour heat of pickled chillis. Michael said he’d had a similar reaction when he’d first had one from Mario Batali. Where did Mario first have them? “The ears were a prized part of eating whole suckling pigs on weekend lunches in Segovia, Spain, near where we lived in Madrid throughout high school,” he said in an email yesterday. “I’ve  lived for ears and cheeks ever since!” How Read On »

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I’ve known of Dorie Greenspan for ages, author of numerous books, highly respected and well-liked in the food world, even has large group of blogs at Tuesdays with Dorie, dedicated to her book, Baking: From My Home To Yours.  But it wasn’t till last fall at a BlogHer gathering did I get to see for myself what a sweetheart she is. She looks like and reads just like who she is, a genuine cook and wonderful spritely soul. Last fall she published Around My French Table, an exquisite book of her favorite recipes (and a steal at $22 from Amazon—how do they do it?!). My dear friend Lee asked for and received this book for Christmas. When we had Lee and her husband Les over for that spatchcocked grilled turkey, Lee appeared with an hors d’oeuvres from Read On »

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Looking for a new bbq side to add to your repertoire? Maybe a pickle, a slaw, some beans, or a salad check out the recipes, via Saveur.

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