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When I saw Sam Sifton announcing in the NYTimes weekly cooking letter that he was featuring a video by Amanda Hesser and Merrill Stubbs on How to Make a Grilled Cheese Sandwich Without a Recipe, I checked the calendar. Nope, not April 1st. What could they possibly be thinking? I wondered. Who needs a recipe for grilled cheese? Or am I that out of touch? When all the cooks out there hanker for a grilled cheese sandwich, do they go in search of a recipe? Honestly, I thought it was a spoof. And I love all parties involved and have great respect for all three mentioned. Sifton has done an amazing job overseeing the expansion of the Times’s food offerings, both in the paper and importantly online. (Did you see the great video on the Times food Read On »

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Christian Seel’s newest video for Next’s Steakhouse menu, via Vimeo.

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Watch how to make hortopita, a Greek pie made with phyllo, winter squash, and greens, via NYT.

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The last Le Creuset video of the year is also my favorite, and one of the great celebratory meals available: goose! Le Creuset actually makes a goose pot—it’s even called a goose pot—and it is one big mother of a cooking vessel. I absolutely LOVE it. You could give a baby a bath in it. You could plant an herb garden in it during the summer. But here, we’re cooking goose! Believe it or not, it’s a relatively simple, make-ahead meal, using a dual cooking method. The goose is first braised in wine and water, which renders the abundant fat, cooks and tenderizes the goose, and becomes in itself a rich stock. Everything can then be chilled for up to three days and finished in an hour. Every december, a group of my oldest pals Read On »

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The Madison based company has a Kickstarter campaign to share their Hazards Analysis and Critical Control POints (HACCP) plans with everyone, via Food Tech Connect.      

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