Life Chef

Focusing on one item at a time, Alton Brown is enhancing the way we prepare food. Here, Steak on Coals, which as an apartment bound New Yorker makes me jealous of those with room for a grill.

Foraged Cocktails

SoCal-Cactus-foraged-cocktails
 
Because sometimes you have to work extra hard for your drinks
 
The SoCal Cactus
created by Cocktail Consultant Matt Biancaniello in Los Angeles
 
Ingredients

2 oz. cactus infused Caorunn Gin (2 pieces of 5 inch tall cactus raw sliced up in one bottle of Caorunn for 1 1/2 weeks)
3/4 oz. lemon juice
3/4 oz. agave syrup (1:1 ratio of water to agave)
3 Meiwa Kumquats
1 oz. pickling liquid

Garnish: 2 Meiwa Kumquats sliced and one piece of cactus, pinch of Berbere Spice

Preparation

Add everything except infused gin into tin and muddle and then add cactus infused Caorunn into shaker with ice. Shake and strain into collins glass with ice. Garnish with kumquats, cactus and Berbere Spice on top.

[Read more]

Brothers Brunch

brothers-brunch
 
If you’re in Los Angeles on June 1st make sure you go enjoy a special pop-up brunch prepared by actual brothers Jason & Chris Stewart at the Underground Gallery. The menu includes some really interesting stuff like Spam Musubi, Crispy Lentil Hash and Fried Snapper Soft Scramble. I asked the bros a few questions about cooking together, developing a menu and opening a restaurant. They were also kind enough to share the recipe for the Stewtella & Pear Panini with whipped honey-thyme ricotta, which you can find below.
 
— Chris Black / @donetodeath
 
Did you guys cook a lot together growing up?

We didn’t cook together that much until high school, we were both vegan at the time, and we’d have our friends come over and cook veggie burgers and tater rots while we watched Martin Lawrence stand up DVDs.
 
The menu looks great. Which dish was the most difficult to develop?

Thanks! The most difficult dish to develop was probably the musubi. It’s a super simple dish but you really want to get the sushi rice just right, it takes chefs years to perfect their sushi rice, I’m still improving every time, thanks to some help from actual chefs and Japanese friends.
 
Should we expect to see a proper restaurant from you guys in the future?

We were originally planning on opening a proper restaurant, but since this is our first venture we wanted to pump the brakes a bit and start slow, give us a chance to make mistakes and figure out exactly what we want to do before making that huge leap.
 
Stewtella-&-Pear-Panini-with-whipped-honey-thyme-ricotta
 
Stewtella & Pear Panini with whipped honey-thyme ricotta
 
[Read more]

Worth a Try

peanut-butter-sriracha-toast

Peanut Butter–Sriracha Toast can’t be any worse than My Grandmother’s Peanut Butter and Ketchup Sandwich. In fact, it’s probably better.

Photograph by Danny Kim

 

Learn Something New Every Day

wok-fried-peanut-butter

Alton Brown’s Wok Fried (Chunky) Peanut Butter

[Read more]

Weekend Morning Gourmandism

crescent-bacon-breakfast-ring

An easy to make Crescent Bacon Breakfast Ring

Hard to Say Fast, and Even Harder to Share

puff-pastry-pizza-pepperoni-waffle

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

The Good, The Fat, The Delicious

Beer-cheese-and-bacon-stuffed-Brussels-Sprouts_

Bacon and Beer Cheese Stuffed Brussels Sprouts are now a thing that has to be made.

On a side note: Our recipe section is not for the skinny

Why Does This Happen? And More Importantly, How Does It Taste?

deep-fried-Doritos-Crusted-Bacon

Deep Fried Doritos Crusted Bacon

If You Feel Obligated to Have a Mexican-Themed Drink Today

working-mans-margarita

Paloma, the working man’s margarita.

Photo by James Ransom

Weekend Morning Gourmandism

potato-waffle-cheese

Crispy Cheesey Potato Waffles

Hello Delicious!

koopa-troopa-bacon-burger

Koopa Troopa Bacon Turtle Burgers

via, boingboing

The Search For General Tso

the-search-for-general-tso

This documentary film traces the origins of Chinese American cuisine through what is arguably its most famous dish, General Tso Chicken. Grab some take-out and take in the trailer in, or better yet, make your own.

[Read more]

Another Very Strong Argument for Keeping a Mini Deep Fryer in the Kitchen

lobster-tater-tots

Lobster Tater Tots

Coming to a Weekend Morning Breakfast in Your Near Future

Egg-in-a-Nest-Benedict-Sandwiches

The Egg-in-a-Nest Benedict Sandwich

Hardcore Juicing

cro-mags-juicing

Cro-Mags frontman John Joseph thrashes some fruit and vegetables—and shares a porno star’s secret weapon—in this new video for Vice demonstrating the right way to make juice and smoothies

[Read more]

Because At Some Point in the Next 72 Hours You’ll Probably Make Yourself a Drink

sweet-and-spicy-tea

KNOB CREEK SWEET & SPICY TEA
Recipe by Zac Matthews, Mixologist

INGREDIENTS:

2 parts Knob Creek Rye
2 parts Southern Style “Sweet Tea” (*recipe below)
¼ part Fresh Lemon Juice
1 part Prosecco

Method:

1. Combine Knob Creek Rye, sweet tea and lemon juice into a shaker with ice.
2. Strain into a rocks glass over ice.
3. Float Prosecco on top to finish.
4. Garnish with a lemon wedge.

[Read more]

Invention in the Kitchen

ramen-crusted-chicken-wings

Ramen-Crusted Chicken Wings

30 Minutes, start to finish

guinness-donut-holes

Guinness & Chocolate Glazed Donut Holes

Page 2 of 1312345...10...Last Page »