Some drinkers will enjoy this two-ingredient shot’s bracing bitterness; others will think of it as Hell’s hazing ritual. Me? I love the pants off of it. The Campari’s subtle orange flavors pair well with (and somewhat tames) Fernet’s minty fist. This drink won’t convert anyone who hates either Fernet Branca or Campari, but if you…
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Hundreds of cookbooks come out every year. Which are really worth your time and money? Cook the Book highlights our favorites and puts their recipes to the test. Nicolaus Balla and Cortney Burns are co-chefs at Bar Tartine, the San Francisco restaurant celebrated for its inventive, hard-to-define and harder-to-forget food. After a meal there, you…
Bulgogi (Soy Marinated Grilled Rib Eye) Next to kimchi, and possibly bibimbap, bulgogi is the best-known Korean food product to grace American shores. Thinly sliced beef, usually sirloin, rib eye or brisket, is marinated in a mixture of soy sauce, mirin and sesame oil before landing on a smoking-hot grill or grill pan—or a tableside…
This red wine vinegar from Cortney Burns and Nicolaus Balla’s new cookbook, Bar Tartine: Techniques and Recipes, could also be made with white or fortified wine. The vinegar is used in their Pickled Mushrooms. Notes: As to the optional vinegar starter, they say: “There are several options for starting a fresh batch of vinegar. You…
This is a mash-up of my French and Japanese influences, with a very American meat-and-pasta sensibility. “Scaloppini” refers, of course, to a thin cut of meat, which here is Gardein, a vegan substitute that’s a great transitional food for meat-eaters. Instead of European wine, this sauce calls for sake, and shiitakes are swapped in for…
Ingredients1 tbsp olive oil2 onions, chopped1 thumb-size piece fresh root ginger, finely chopped or grated2 garlic cloves, chopped1 red chilli, deseeded and finely chopped800g tomatoes, briefly whizzed in a food processor or finely chopped100g dark brown sugar100ml red wine vinegar2 tbsp tomato puréecoriander seedsMethodSTEP 1Heat the oil in a large, deep pan, then fry the…
Ingredients:5 cups unbleached all-purpose flour¼ teaspoon active dry yeast2 teaspoons fine sea salt1 ½ cups plus 1 tablespoon cool water (about 65°F)Coarse whole-wheat flour (e.g., graham flour) or rye flour, for dustingOnion Topping (see recipe below)6 teaspoons bread crumbs¾ teaspoon flake sea salt, plus more for finishing
“It has become a staple in the Basque kitchen, replacing black pepper.” Autumn means an abundance of all types of squash and pumpkins, and what better way to match their flavor than with piment d’Espelette, a fruity and delicate pepper with a medium-low rating on the Scoville scale. Freelance writer Abra Bennett went to the…
