The Cook’s Illustrated Cookbook: Roasted Smashed Potatoes
As promised, these potatoes deliver both the fluffy interior of a baked potato and the crispy exterior of a french fry (without the deep frying). They are absolutely heavenly and will you will forget any weirdness you felt when crushing potatoes between two sheet...
Girl in the Kitchen: Asparagus Linguine with Almond Butter Crisp
This would be a fairly straightforward pasta dish — asparagus, baby arugula and olive oil — before you add the almond butter crisp. And please, take a moment to fully absorb that that concept: Almond. Butter. Crisp. It’s nuts and butter and bread...
Girl in the Kitchen: Pork and Apple Ragu with Parparadelle
One thing I’m learning very quickly about our friend Miss Stephanie Izard is that she is not about the 30-minute meal. Like most professional chefs, she loves the kitchen and gets paid to be in it all day and kind of assumes we all feel the same way. For me,...The Next Book: Girl in the Kitchen
Is Stephanie Izard’s Chicago restaurant Girl and the Goat the hardest reservation in town these days? I don’t know but I do know I have had three separate conversations in recent weeks about strategies for getting in, and that is telling, no? (And...Recent Comments
Two adults eating 1 pound of meat is wild.
They become part of the oat mixture on the cookie sheet
I only see the article, not the recipe (!)
I made these and used many of the comments to adjust several things. First I used 2-1/2 cups of flour.…
Just watched them make these on tv. I think I want to try them.