cooking
Cooking With Chef John Howie: Spicy Thai Beef With Grapes
If you’re a die-hard fan of the food we commonly get at Thai restaurants in America, you’ll be delighted to know that the Red/Green curries and Tom Yum soups we love so much are just the tip of Thailand’s culinary iceberg. The South-East Asian country has a bounty of more complex, aromatic and texturized dishes (with…
Read MoreCOOKING WITH CHEF JOHN HOWIE: MUSHROOM CRUSTED HALIBUT BAKED ON A CEDAR PLANK
If you’re mad about mushrooms, and a nice block of fresh fish is your idea of a healthy and gratifying dinner, then this recipe is certainly going to go on top of your must-try list. An intense porcini rub crusting the fish with a side of porcini-suffused crimini mushrooms. Mushrooms on mushrooms. How many more delicious…
Read MoreCHEF JOHN HOWIE ANSWERS: HOW TO AVOID COMMON MISTAKES WHEN COOKING CHICKEN BREAST
Cooking chicken breast is supposed to be so easy. But when you’re trying to fix not just a good chicken but a perfect one, a bunch of make-or-break factors – such as meat quality, seasoning, marinating, leveling, juice preserving, etc. – all come into play. Now the process doesn’t seem quite so elementary, does it? I often…
Read MoreCOOKING WITH CHEF JOHN HOWIE: AHI TRUFFLE POKE
“It’s sort of like a poke, and a little bit like a tartare,” says Chef John Howie about this Hawaii-inspired raw fish salad, elevated to a high place of intense sensual flavor with the inclusion of fresh black truffles. If you get your hands on some black truffles – and at $600-$800 a pound, they…
Read More9 WAYS TO MAKE YOUR OWN PLUMP, JUICY SAUSAGES
Supermarkets have simply ruined sausages for many people. Filler, fluids, modifiers, all packed into tubular bags of intestines with the worst bits of waste meat collected off the floor once the butchery has been swept… Graphic, mental images of the contents of a pack of cheap, supermarket sausage can take people to some really fanciful…
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