Get Cooking: How to choose the right cuts of beef
When you think about it, we have two ways only to heat beef in order to eat it: dry ways and wet ways.
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Get Cooking: How to make bacalhau à brás
When I page through a cookbook from Portugal, or look at Portuguese recipes online, I am impressed just how powerful Portugal once was and how it brought to its eating...
Get Cooking: Resolved to enjoy more veggies
Vegetables (and the fruits that we label “vegetables,” such as the tomato, chile pepper or string bean) are the most diverse foods that we eat.
Get Cooking: Myron’s New Year’s Eve
I grew fond of Myron. He’d been in and out of these sorts of hospitals for some time. When he was out, he spent alternate weekends with either his mother...
Get Cooking: A how-to guide to braising meat
Braising meat is the perfect porridge for pandemic cooking. Braising’s best feature these days is how it pushes out the emptiness of the home and fills it with such gorgeous...
Get Cooking: How to make Lamb shanks alla Romana
For the past couple of Christmas dinners, as a switch-up from the regular Yule prime rib, I’ve roasted a leg of lamb in the Roman way. (We published the recipe...
Get Cooking: What reviewing restaurants taught me about cooking
Most of us learn to cook by first watching other people do it. Perhaps you’re a son whose mom made blue-ribbon pies, or a daughter with a father who slung...
Get Cooking: Italians take the cake when talking about cooking and eating
I'm forever fascinated how different people talk about the way they cook and eat. To express satiety, for instance, an American will push away from the table and say, "I'm...
Get Cooking: Thanksgiving leftovers ideas in pandemia
This Thanksgiving, think about your turkey dinner leftovers before they’re left over.
Get Cooking: Thanksgiving dinner for one
It¶¶Ňőap a bad, sad prospect, Thanksgiving dinner this year. It can’t be a good old Turkey Day when from points far-away family and friends travel to gather inside a just-passably...