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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…
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…
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…
Ingredients:1 tablespoon vegetable oil2 cups chopped onion1/2 cup chopped yellow bell pepper1/2 cup chopped green bell pepper2 garlic cloves, minced1 tablespoon brown sugar1 1/2 tablespoons chili powder1 teaspoon ground cumin1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon black pepper2 (16-ounce) cans stewed tomatoes, undrained2 (15-ounce) cans black beans, rinsed and drained1 (15-ounce) can kidney beans, rinsed…
A pressure cooker will tenderize octopus faster than any other method. Why It Works A pressure cooker rapidly transforms octopus’s tough collagen into tender gelatin, thanks to its high heat. No ingredient has inspired as many wacky tricks to guarantee it will cook well as octopus. We’re telling you now: Put away your corks and…
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One of the nicest things about buying live crabs instead of lump crab meat is that you get the whole measure of the animal—not only its succulent flesh, but also its creamy innards and the sweet, briny juices that pool in the curve of the shell. My usual procedure is to steam the crab with…
