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
Who wouldn’t be impressed if you brought this over for dessert?
*anyone who buys this, send me a picture of the final result and I’ll publish it.
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
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
Yeah, you’re going to want to go ahead and make a couple of these this weekend.
From the delicioso at Framed Cooks
Egg Sandwich with Spinach, Brie and Maple Bacon
Epicurious delivers 10 different menus inspired by the Best Picture Nominees. And if we’re judging on taste and muscle, the True Grit menu is the way to dine. This is how the mature, stay-at-home set does it.
Say word to this one, the magic bullet is going to put in some work this weekend.
Damn, this could make for a tasty weekend. Chow drops the knowledge on how to make jerky in your own kitchen.