Jumoke Gilbert

16 Flips | 2 Magazines | 11 Likes | 4 Following | 1 Follower | @Jumok |

Whip Up A Perfect Bowl of Pasta

<i>Published in the March 2013 issue</i><p><b>How to Make Shane Solomon's Spaghetti with Butter and Parm</b> <i>Pizzeria Stella, Philadelphia</i><p><i>Serves two.</i><p><b>This dish is not about coating spaghetti with sauce</b>. It's about incorporating the two — letting the starch from the pasta enrich the sauce and the sauce soak into the …

Cheese

Done

<i>Published in the March 2013 issue</i><p><b>When you start doing</b> your own cooking, it's like when you start having sex — you can finally start figuring out what you <i>like.</i> There's a tendency to characterize cooking as a kind of thralldom (the phrase "slave to the kitchen" comes to mind), but really, all those …

Logging

How to Tie a Roast

Marcus Nilsson<p><i>Published in the March 2013 issue</i><p><b>Tying your roast creates</b> uniformity, not only in cooking time but in appearance as well, so the meat looks good on both the outside and the inside (with an even internal temperature) and carves well.<p><b>How to Make Michael Toscano's Roast Pork Arista</b><i>Perla,</i> …

BBQ

How to Make a Knockout Chili Without a Recipe

Cook the Whole Fish You Just Caught

Marcus Nilsson<p><i>Published in the March 2013 issue</i><p><b>How to Make Bryan Caswell's Whole Fish</b> <i>Reef, Houston</i><p><i>Serves two.</i><p><i>Tip: Most whole-fish recipes call for dry roasting — stuffing with herbs and baking. But it usually turns out exactly that: dry. Caswell poaches fish in its liquidy natural habitat.</i><p><b>This is a</b> …

Seafood

How to Build a Better BLT (with Schnitzel!)

<i>Published in the October 2012 issue</i><p><i>Chef Matt Jennings, Farmstead, Inc., Providence</i><p><b>What we've got in this sandwich</b> is some hot pork-on-pork action. It's my merging of the two greatest inventions in the world: the BLT and fried chicken. I switched out the poultry for pork, and although in the …

Cooking

The Most Life-Changing Burrito in America Is...

<b>When we asked</b> the readers of Eat Like a Man to cast their votes for America's most life-altering burrito, we had a hunch that California might get a lot of love. And it did. Burrito joints from the Golden State account for the top four finishers in our poll. What we didn't expect was that there'd …

Burritos

Lamenting the End of Unagi

<b>Japan loves its unagi a bit too well.</b> The government has officially added the nation's freshwater eel population to its "red list" of endangered species after finding a 70 to 90 percent rate of decline over the last three generations.<p>Like most cases of over-consumption, this unfortunately comes as …

Aquaculture

The Only Thing to Put on Your Steak

<i>Published in the February 2013 issue</i><p><i>Chef Adam Sobel, Bourbon Steak, Washington, D.C.</i><p><b>Making a sauce in the pan</b> you just used to cook whatever the sauce will cover — in this case, a beautiful steak — is all about perception. It looks (and tastes) like it takes more time and training than it actually …

BBQ

New Orleans Crabmeat Bon Bons for the Big Game

<b>Super Bowl Sunday</b> is a near-religious, magical 24-hour period in which three things take sole focus of your brain: football, commercials, and snacks. Right? Right. That said, we felt terrible that in the midst of our Super Bowl Snack Showdown, New Orleans, the host of the big game, could not …

New Orleans

The Secret to Slow-Poaching the Perfect Egg: Seven Degrees of Separation

<b>How do you like your eggs?</b> Perhaps one of the most-frequently asked questions when it comes to food, whether you're out to brunch or cooking at home, especially if it's the morning after. Scrambled? Sunny-side up? Over easy? How about slow poached to precisely 63 degrees? That's how Chef Lonnie …

Breakfast

Pork Sausage Patties With Braised Cabbage and Apples

Each and every year, as the cold winter nights grow even colder, I find myself craving the Eastern European-style dishes of my heritage: warming soups like borscht, starchy fare like kasha varnishkes, and long-cooking braises of meat and vegetables alike.<p>One of my favorite square meals in this …

Apr 4, 2014 at 4:12pm UTC