Now that you’ve dusted off your Barbeqcue chops, it’s time to out-do everybody else. Equipped with a griddle, wok, or sear grate.

More info here

What we have here is a scan from an unknown zine featuring recipes for Ian’s Oatmeal, Famous Joe Sauce, Guy’s Dinner Beans, Brendan’s Spicy Pop Tarts, and Ian’s Ice Tea.

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I’ve been waiting to share this with you all for a while. You might think I’m crazy but I’ve been tempted to use it in the kitchen since I’m one of the sloppier people on earth.

Look out for new work by Faile in the coming weeks on Papermonster

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What you should be making every weekend morning.

Recipe and image courtesy of confections of a foodie bride

Spicy Chicken Breakfast Biscuit

Yields: 4 servings

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In all seriousness, every man (and do-right woman) should own this cookbook. Well-designed, and accompanied by beautiful photographs, mouth-watering recipes, and insightful how-to’s, Eat Like A Man reads like a magazine with an indefinite lifespan.

Available here

Holy Shit This Is Amazing. Internet Gold. Watch after the jump.

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Williams-Sonoma’s got the exclusive on Clay Pot Cooking Sauce and Asian Braising Sauce.

Make your dinner’s more tasty here

Delicious. This and more for mom at Bon Appetit.

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Or as Food Republic calls it “Grown-up Ketchup”

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Funny stuff from Sesame Street

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This will be made and eaten very soon.

Recipe from Bon Appetit and photo from 5 Dollar Dinners

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The slicer and dicer is Food Republic’s Gadget of the Week, and Bon Appetit is giving away four of them in a sweeps. Even though we’ve never used one, we’ll go ahead and recommend the de Buyer Deluxe Dicing Mandoline from Williams-Sonoma, strictly because they seem to be pretty much on point in regards to kitchen gear.

This delicious recipe is featured in the upcoming (and pretty amazing) Esquire cookbook Eat Like a Man: The Only Cookbook a Man Will Ever Need by Ryan D’Agostino, and published by Chronicle Books.

The recipe is also on Esquire’s site, where we pulled the info from.

Green Eggs and Parma Ham

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Action Bronson makes a pretty mean Seared Ahi Tuna. Get his album while you’re at it, you won’t be disappointed.

Who wouldn’t be impressed if you brought this over for dessert?

Available through Nordic Ware for $20*

*anyone who buys this, send me a picture of the final result and I’ll publish it.

There’s a great South African restaurant, Madiba, around the corner from me that serves this. It is delicious. Now, thanks to Jeroxie here’s the recipe to make it at home.

Delicious exhibition (recipe for the soup above after the jump)

Soup Kitchen at
Gavin Brown’s enterprise
Leroy Street at Washington Street
New York, NY 10014

Hours of Operation:
Thurs, Fri, Sat
10a – 6p
March 5 – April 16, 2011

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By Jerome Chang of Dessert Truck Works

Courtesy of Paul Schrodt & The Awl

Jerome Chang’s Pot Brownies

Yield: 1/2 sheet pan, about 20 three-by-two-inch squares

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