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Monthly Archives: January 2009
Macaroni & Cheese
Best served with meatloaf. Its also a great way to use up odds and ends of cheeses that aren’t at their freshest anymore but you can’t bear to throw away something you spent $22.99/lb on. Or just plain old cheddar…
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The Best Meatloaf Recipe You’ll Find
When M and I met, he was The Gourmand and I was the Peasant. He, having gone to culinary school, and I making the best meatloaf he’d ever had. Times have changed and the line between who’s who has blurred,…
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Chili For A Cold Winter’s Night
In culinary school, we’ve been braising and stewing large, primal and sub-primal cuts of meat. This week, I had Osso Bucco and Oxtail for the first time. I loved both. Long, slow, moist cooking renders even the toughest meat, like…
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Authentic Japanese at Village Yokocho
Ok, so perhaps the use of “authentic” isn’t exactly fair because I’ve never actually eaten in Japan, but having watched lots of Anthony Bourdain and Andrew Zimmer tells me that this place is the real deal in New York City….
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Happy New Year Post!
A warm Happy New Year to all of you foodies out there. Cheers to all that 2009 has in store for us, may it all be delicious! As for me, culinary school is swimming along and the tension is mounting,…
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