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Korean Short Ribs
Short ribs and I don't have a good history. The first time I tried to make these with Blake we ended up with a collection of tough, greasy, hunks of impenetrable meat. The second time I solved the...
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The Butter Steak: What's the Best Way to Cook a Steak?
I'm not interested in carbonizing the surface of the meat. To me that ruins the flavor. - Alain Ducasse It was a bachelor weekend of sorts. My wife mercifully let me pass on attending a wedding of an...
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Corned Beef
I was standing in the meat section of my local Korean grocery store (the excellent Joong Boo Market) with fellow food blogger Brian, from the Daily Ikura. He was talking me through his favorite...
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In Search of the Cheapest Sous-Vide Steak
This is why beef chuck roast cooked in a 131°F–140°F (55°C–60°C) water bath for 24–48 hours has the texture of filet mignon. - Douglas Baldwin, A Practical Guide to Sous Vide Cooking After my...
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Year in Review: An Obsession with Beef
When Blake and I sat back and looked at what food obsessed us in 2009, we noticed an unusual interest in beef. Pork is still the hippest meat around, and praise for beef sometimes seems limited to...
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Idea Lab: Sliders
First things first: there's something to clear up about "sliders." They are not mini hamburgers. Along with Adam Kuban over at A Hamburger Today, I actually sort of hate mini hamburgers and the...
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Homemade Sliders
What is a slider? A slider is a particular thing. It's particularly American. It's a small subset of our great culinary tradition, the hamburger. But as I explained last week, it's not just a...
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I Hate the Mac Snack Wrap: A Rant
I should apologize in advance for this fast food rant. I've never indulged in such a tirade before, but I simply couldn't resist this one. Regularly scheduled content will return later this week, I...
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How to Fall in Love With Sichuan Food: Mapo Doufu
Had you put a gun to my head a few years ago and asked me what my least favorite kind of food was, I'd have A) asked you why wanted to shoot me, and then B) probably said Chinese. Bad broccoli and...
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Griddled Carne Asada Tacos
As far as I know there are only two kinds of ways to make carne asada. The first method is to take thinly sliced flank or skirt steak, sear it over mad charcoal fire, chop it up, and then stuff it...
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Forget the Tomato: Chicago-Style Hot Dogs with Pickled Green Tomatoes
Though it pains me to say this, the Chicago hot dog has one little flaw. It’s not always an issue, but it’s there just the same. Most of the seven toppings which make up a proper Chicago-style Hot Dog...
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Korean Barbecue: What's Your Secret Ingredient?
The kiwi that could change everything I keep returning to Korean barbecue, and once I get it in my head, nothing else interests me. The amazing flavor of the meat--beefy and complex and sweet--and the...
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Corned Beef Short Ribs
Corned beef is one of the more basic and surprising kitchen experiments. But I think that people still think it's pretty nuts. I'm staying in California for a couple weeks, and had to buy the...
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The Case for Going Animal Style: The Double-Double In-N-Out Clone
Sometimes I feel like I’m the only one railing against the big burger tide. While nearly every new restaurant opening in Chicago features a big, fat burger on its menu, I’m that guy that prefers thin...
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In Praise of Cincinnati Chili
Cockaigne: an imaginary land of great luxury and ease.—Merriam-Webster Dictionary"Cockaigne was the name of the family home...Any time there's a recipe with this in the title, it means it's an old...
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