I know: When will I stop raving about compound butter? Never, probably. (But I’ll bet you could guess that.) The stuff is just too easy to make—and too darned good. What is compound butter? If you’ve never made it, compound butter is a great way to add a lot of flavor to a dish with […]
Now, I like garlic in pretty much all its forms, but roasted garlic has to be one of the best substances on the planet. And making it is one of those ineffable acts of culinary magic.
When it comes to classic French cooking, there are five basic sauces—the so-called “mother” sauces—that provide the foundation for most sauces we know today.
You know how when you go to a fancy steakhouse and your steak comes with a sumptuous hunk of cold, creamy butter on it? And it’s just starting to melt and mingle with the meat’s perfectly charred crust to make a mouthwatering, on-the-spot sauce? Compound butter is like that, but better.
I’d like to introduce you to my new favorite milkshake. I can’t take credit for this idea. It’s my version of the Apple Cider Milkshake I had at the Ben & Jerry’s in Salem the other day, while I was waiting for The Angry Chef to pick me up on a rainy day.apple, apple cider, cider, milkshake
Ah, soup weather in New England. The air in Salem is finally turning a little colder, at least in the evenings. There are few things I love more on a nippy night than having a steaming pot of soup bubbling merrily away on the stove. For this soup, I started with Julia Child’s famous Potato […]bacon, cognac, leek, potato, soup
This is one of the prettiest cocktails you can imagine. Drop a hibiscus flower that’s been preserved in syrup into the bottom of a champagne flute. Fill with your favorite bubbly. As the champagne happily fizzes away, the hibiscus flower will open up and bloom in your glass. The cocktail is ridiculously delightful and a […]cocktail, edible flower, hibiscus
This is my take on classic Melba sauce, that exquisite raspberry sauce that famed French chef Auguste Escoffier whipped up for his favorite opera singer, Dame Nellie Melba. The original sauce is a heady mixture of raspberries, current jelly, sugar, and cornstarch. In this version, I’ve done away with the current jelly and the cornstarch […]orange, raspberry, sauce