Issue 04: Fall 2015
Photo above by Bernadine Rolnicki Fall is the best season for cooks. It spans both warm and cool…
Read MoreTechniques
Caramelized Onions
Yellow leaves, or none, or few, do hang Upon those boughs which shake against the cold, Bare ruined…
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Issue 03: Summer 2015
Photo above by Toula Kourliouros Kalven A chicken that is slow-roasted in the morning, left to cool, and…
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Sandwiches
I’ve always loved the story about the origin of sandwiches. John Montague (1718-1792), the fourth Earl of Sandwich,…
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The Art of the Sauté and Stir-Frying
Imagine wok hay as the fiery breath of a wok, imparting a special life force or essence from…
Read MoreMise En Place: Preparation and Assembly of Ingredients and Equipment
A. Create uniform slices of meat, poultry or seafood that can be easily handled with the diners’ chopsticks…
Read MoreSeasoning the Wok Before the First Use and Maintaining It
Most pans have a film of machine oil coating the pan inside and out to prevent rusting before…
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How to Cook Octopus
Bring well-salted water to a boil with aromatics and enough liquid to cover. For a Mediterranean preparation, flavor…
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Basic Preparation for Asian Eggplants
Take off some strips of peel (or not) and slice the eggplant about ½ to ¾ inch thick;…
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How to Make the Best Roast Chicken in the World, Really
Ask any chef, “What’s your favorite meal?” and you’ll hear “roast chicken” an impressive percentage of the time….
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