Dry brine, wet brine or vinegar brine? Rice flour or straight AP flour dredge? Au naturel finished or drizzled with honey-butter or tossed in spicy Korean gochujang sauce? I geeked out on fried chicken tips and tricks with some of the country’s finest makers, like Louisville chef Ed Lee of 610 Magnolia and soon-to-open Succotash, Chicago’s Christine Cikowski and Joshua Kulp of Honey Butter Fried Chicken, and Hominy Grill’s Robert Stehling down in Charleston, SC. Read it all in the August/September issue of Fine Cooking Magazine.
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As featured in the Portland Press Herald!
Hey Laura–You haven’t been doing it all wrong–no way no how. Toast is kinda un-screw-up-able. Well, unless you burn it (but hey, we’ve all been there and with proper wrist technique, scraping off the burnt veneer is as easy as…well…buttering bread). I hope your son Theo enjoys the fried chicken toast–I know my boys do! (And hey, what a cool idea about recycling the cooking oil…anyone know if anyone does this in Brooklyn?)
From Eater…coming September 2015:
Also for 2015: Toast by cookbook author and former Tasting Table editor Raquel Pelzel. Toast will be her first solo cookbook project and will feature photography by Evan Sung, plus it will be the second major cookbook released this year about putting pretty things on bread.
Well hello! I was in Denver this past November filming an 8-part beef intensive cooking class Craftsy headquarters! In this class, I’ll show you how to make meatballs, your own house-blend beef mix for burgers, stellar hack-mole short ribs, French grandma-style pot roast, Romanian skirt steak, a Southeast Asian hanger steak salad, Flintstonian t-bones and a porterhouse (with homemade steak sauce!), and a centerpiece stunner, prime rib roast!
Use this link for a $10 discount! The cool thing about Craftsy is that if you ask questions, I can answer you right back. So it’s like having me right by your side in your home kitchen. There are also loads of other cool classes to check out on Craftsy–like Artisan Bread in Minutes with Zoë Francois, The Art of Stir Frying with Grace Young, Indian Curries with Raghavan Iyer, and Martha Holmberg’s sensational Homestyle Pan Sauces class. Sign up and learn something new today!
Fine Cooking editor Jennifer Armentrout called my shortcakes “one of the best things I’ve tasted in the test kitchen all year.” Wow, high praise indeed…thanks Jen! Last spring, I baked up a storm, trying to figure out the most decadent and plush shortcake bases for my winter shortcakes story featured in the February/March edition of Fine Cooking. I found the secret to extreme tenderness and nearly obscene richness by using hard-boiled egg yolks in the shortcake dough (thanks for the idea James Beard!) in combo with sour cream. YOWZA.
While Jennifer’s favorite was the roasted pear with gorgonzola dolce and honey (photo above), mine was hands-down the apple and oat shortcake only available online as a special bonus. Check it out–there is rye flour in the shortcake blend which adds a really beautiful flavor. Especially with a good peaty scotch on the side…cheers!