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Tag Archives: sauce
Here’s the latest Le Creuset technique video: pizza. So easy and delicious. Make a big batch of dough ahead of time, then portion it and freeze it so you can make pizza whenever the whim strikes! (Note: technique begins at 1:11 of the video.) And even better, Le Creuset is giving away three—count 'em, THREE!—of these pans! To enter you need to leave a comment with your most original idea for homemade pizza, or tell me your favorite pizza to make at home, or the one, after watching the video, you most want to try. Right this minute I’m hankering for a bacon and egg pizza! (Be sure to leave an email that works so I can contact you; U.S. entries only, alas.) And here's the link to the potluck entry page. All the technique videos are archived on the Le Creuset site here.
- 1 recipe bread ...
Ted Allen stirred up a shit storm this week by calling me out on my hatred of the round wooden spoon, which he apparently has the hots for. He happened to mention our exchange at a City Harvest event to Eric Ripert, executive chef of Le Bernardin, one of the finest restaurants in the country, with whom I’ve worked closely, who added a little more caca to the pot by tweeting "Crème anglaise? Since the days of Escoffier, stir with a wood spoon, Ruhlman." He then phoned me to further faire caca into my cell phone until he conceded that it was the wood, not a round wood spoon, then was evasive, said a client ...The television personality and cookbook author
There's a visceral pleasure to eating dangerous or forbidden food. Wild fugu, for instance. Wild mushrooms. Raw meat. Even oysters, still virtually alive. Why on earth would anyone try to eat something that stings? And believe me, these are prickly motherfuckers. Why? Because it's fun. But there's more to them than that. And the devoted baker and wonderful soul who runs Two Sisters Bakery in Homer, Alaska, describes why this "pesky, painful weed" is great to eat. Thanks for this valuable guest post, Carri! — Michael by Carri Thurman Nettles, the wild edible and pesky, painful weed that has been a staple of traditionalists and confounding gardeners since the beginning of time, are finally getting their spot on the culinary stage. Nettles are replacing kale as the superfood of the moment, boasting ...