The pasta “orecchiette” simply means “little ears,” and that’s exactly what they look like once cooked, indented just enough to catch a bit of shrimp, herbs, wine and chicken stock in every bite. This is one of Ben Pollinger’s simpler recipes from his cookbook, School of Fish. (He’s executive chef at NYC’s Oceana.) We like […]
Recipes
Caramelize Onions in Ten Minutes!
Thanks to Melissa Clark of The New York Times, we know how to caramelize onions super fast; we freeze them in plastic baggies to use in sandwiches, on steaks, vegetables and pastas. Here’s how Melissa does it:
Best Slow Cooker Chicken Ever!
From Faith: Just four simple ingredients… and we have Senior Contributor Chris Prosperi to thank for this slow cooker chicken recipe that turns out the most velvety, moist meat imaginable. The reason for the texture and juicyness, he says, is that the the slow cooker prevents moisture from escaping the bird. Talk about easy… you can […]
Broccoli Rabe Pesto Spaghetti
Not surprisingly, this recipe from the cookbook Downtown Italian caught my attention. It’s the one the chef made at night at home, which explains why it’s not wildly complicated, though it has some steps. I’m talking about Whole Wheat Spaghetti with Broccoli Rabe Pesto. The balance of slightly bitter broccoli rabe mixed with Parmesan, olives, garlic […]
Wee Willie Whiskey
Here, for your drinking pleasure, is the cocktail we tried on the show. It’s called Wee Willie Whiskey. We liked it a lot. (Tim is also the author of the book, Tequila Mockingbird.)
Five-Star Dirty Vodka Martini
When regular contributor Alex Province and Matthew Bennett recently found themselves with family in mountainous Bend, Oregon, they entertained everyone with their classic dirty vodka martinis. If you’ve ever wondered how to make a simple, delicious martini with style, this is it. (Supermarket olives in a jar are fine.)
