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Ben Cooks Everything | Category Archive | Uncategorized
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One Man's Journey Through the Cookbook to End All Cookbooks. RSS feed for this section. Pernil on the Grill. I called up Fleisher’s in Kingston, New York. A finalist for Happiest Place On Earth, and placed an order for the pernil, which is often sold as a picnic shoulder (it’s the lower part of the shoulder, with skin on and bone in). Cocktail Hour: Rhubarb Syrup. For a simple syrup made with rhubarb. Looked easy enough, which was lucky because I fancied a cocktail. (more…). Other Books: The New Basics.
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Ben Cooks Everything | Author Archives
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One Man's Journey Through the Cookbook to End All Cookbooks. Things We Ate In Italy. The first day we arrived, after checking into our awesome apartment (Thanks, Airbnb! Sesto was also our first experience with one of my favorite Italian customs: the apertivo. Basically, happy hour drinks cost a little bit. Okay, so, we started with chicken liver crostini, quite possibly the best chicken liver mousse (is mousse the right word when you’re in Italy? I’ve ever had. 8221; Anyway, it was pretty funny. After t...
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Freelancing: Braised Pork with Tomatoes, Cinnamon and Olives | Ben Cooks Everything
http://www.bencookseverything.com/2012/02/freelancing-braised-pork-with-tomatoes-cinnamon-and-olives
One Man's Journey Through the Cookbook to End All Cookbooks. Freelancing: Braised Pork with Tomatoes, Cinnamon and Olives. I’ve written a few times now. I adore Melissa Clark’s recent cookbook,. In a year when culinary hero Jacques Pepin released an expansive career retrospective. Melissa managed to write the best cookbook of the year for my money (which is not to downplay the Essential Pepin, a truly essential work). 8211;and while you’re at it, vote for. As People’s Choice in Food52′s Pigle...It was kn...
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Other Books: Essential Pépin | Ben Cooks Everything
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One Man's Journey Through the Cookbook to End All Cookbooks. Other Books: Essential Pépin. Last month saw the release of. A comprehensive collection of recipes from Jacques Pépin’s 60 year career. This is marvelous news. Instead of owning the 27 (27! Previous cookbooks the man has written, you can just hold on to this one. It has over 700 recipes, and they’ve all been revised and retested for this volume. Finally, the book is beautifully written and illustrated. If you read. Is just that: essential. ...
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Ben Cooks Everything | Category Archive | Eat This
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One Man's Journey Through the Cookbook to End All Cookbooks. RSS feed for this section. Things We Ate In Italy. The first day we arrived, after checking into our awesome apartment (Thanks, Airbnb! Sesto was also our first experience with one of my favorite Italian customs: the apertivo. Basically, happy hour drinks cost a little bit. Okay, so, we started with chicken liver crostini, quite possibly the best chicken liver mousse (is mousse the right word when you’re in Italy? I’ve ever had. After that we w...
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Ramp Fever: Scrambled Eggs with Ramps | Ben Cooks Everything
http://www.bencookseverything.com/2012/04/ramp-fever-scrambled-eggs-with-ramps
One Man's Journey Through the Cookbook to End All Cookbooks. Ramp Fever: Scrambled Eggs with Ramps. What do you do with ramps? As little as possible. The leafy wild leeks that inspire euphoria and rage at the Greenmarket in early spring each year are absolutely delicious but pretty mild. Throwing them in a stir fry with everything else in your fridge is a waste; the flavor of the ramps will get overpowered. No, lately I’ve been thinking that they need as little interference as possible. Beat the eggs wit...
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Tomato and Bread Gratin | Ben Cooks Everything
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One Man's Journey Through the Cookbook to End All Cookbooks. Tomato and Bread Gratin. Click here to cancel reply. You must be logged in. To post a comment. I’m setting out to cook each and every recipe in How to Cook Everything, Mark Bittman’s guide to, well, cooking everything. There’s no set time frame (it will probably take years). Please join me, and feel free to leave a comment or get in touch. Follow me on Twitter. I also write restaurant reviews. For Serious Eats: New York. Things We Ate In Italy.
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Sort-of Stir-fry: Soy Poached Shrimp with Greens and Tofu | Ben Cooks Everything
http://www.bencookseverything.com/2012/01/sort-of-stir-fry-soy-poached-shrimp-with-greens-and-tofu
One Man's Journey Through the Cookbook to End All Cookbooks. Sort-of Stir-fry: Soy Poached Shrimp with Greens and Tofu. Soy Poached Shrimp with Greens and Tofu. Adapted from Mark Bittman’s Striped Bass Poached in Spicy Soy Sauce. To cup soy sauce. 1 fresh chili (optional; dried is fine too), sliced. 2 bunches of scallions (15-20 scallions or so), chopped. To 1 lb shrimp. 1 bunch greens (anything works: chinese greens like gai lan are good, as are chard, beet greens, kale), roughly chopped. Add greens and...
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Got Yourself a Stew Going: Beef Stew | Ben Cooks Everything
http://www.bencookseverything.com/2012/01/got-yourself-a-stew-going-beef-stew
One Man's Journey Through the Cookbook to End All Cookbooks. Got Yourself a Stew Going: Beef Stew. This beef stew, the recipe from. How to Cook Everything. Click here to cancel reply. You must be logged in. To post a comment. I’m setting out to cook each and every recipe in How to Cook Everything, Mark Bittman’s guide to, well, cooking everything. There’s no set time frame (it will probably take years). Please join me, and feel free to leave a comment or get in touch. Follow me on Twitter.
