Fudgy Brownies So maybe you’re not wild about cakey brownies. If my recipe didn’t change your mind—as it did mine—then check these out. We used to make a version of these when we ran Blue Collar Food, a Soho-based catering company. People loved them and our normally super-focused prep guys would battle over the edges we trimmed off. I’m...
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Salmon with Citrus and Tarragon Rub My grandmother used the phrase, “this weather, though…” for just about any meteorological situation, not just weather oddities like the incredibly mild weather we’re having this December in the NYC area. If it was cold in May, warm in January, rainy in April, freezing cold and snowy in February or...
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Using a box grater for the carrots, garlic and ginger works beautifully. And you can throw it in the dishwasher when you’re done. This is good on its own or next to just about anything from grilled fish to roast chicken. I bet it would be good with shrimp sauteéd with garlic and cilantro spooned over the top. Makes 2 servings, can be easily doubled 1...
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Cakey-Cashew Brownies The first contender in round one of our brownie-weight championship is the cakey brownie—a perennial underdog in the battle of the brownies (with fudgy as the favorite). My version of a cakey brownie uses cashew butter for added moistness and a hint of nutty flavor. They’re really very good and could up the odds. This may not...
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Shucking oysters isn’t the easiest task in the kitchen, but it most certainly is one where practice makes perfect. Start by scrubbing the oyster shells thoroughly with a stiff brush under cold running water. While they are draining in a colander, set up your shucking station and pour enough very coarse salt over the bottom of a platter to form a thick...
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