Kerri Madzey

13 Flips | 1 Magazine | @KerriMadzey | Keep up with Kerri Madzey on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Kerri Madzey”

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 …

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 …

The Violent Secret of Meat

How to cook your meat correctly.<p><i>Published in the March 2013 issue</i><p><b>My problem with meat</b> was that I was too nice to it. Like a lot of tentative amateur cooks, I was intimidated by meat, especially great meat — its heft and grandeur, its copious marbling, its protruding bones and prohibitive cost. The …

BBQ

How to Cook With Booze

<i>Published in the March 2013 issue</i><p><b>Think of alcohol</b> as an extract, meant to give you concentrated flavor, not a buzz. Generally, the higher the alcohol content, the later in the process you add it. Note: When adding spirits, pull the pan away from the heat and don't pour straight from the bottle. So …

How to Home-Cook a Steak

Also, what to do after a bad restaurant experience.<p><i>Mr. Cutlets, d/b/a Josh Ozersky, is a James Beard Award-winning food writer, B-list food personality, and noted polymath and deviant. The founder of Meatopia, he will answer all your questions on meat, food, food writing, relationships,</i> …

New York City

Something to Cook (for Rosh Hashanah): Beef Brisket

<b>We rarely need an excuse</b> to enjoy a great beef brisket. Yesterday and today just offer an added bonus with Rosh Hashanah upon us. The Jewish new year's classic dish may be apples dipped in honey, but often they go hand in hand with dishes like this delicious brisket from Canter's Deli in Los …

How to Celebrate St. Patrick's Day Like You're Actually Irish

<b>Americans have a unique flair</b> for identifying other nations' greatest cultural touchstones and traditions, soaking them in, and spitting them back out as drinking holidays (hey, everybody needs a talent).<p>Take Cinco de Mayo, a regional Mexican battle commemoration — something like Veteran's Day — …

Why Are Honeycrisp Apples So Damn Expensive?

<b>I would argue that the first time</b> you find yourself grumbling about <i>prices these days</i> marks a rite of passage on par with the shedding of baby teeth, tasting your first legal beer, or buying your first home. It tends to happen over something really trivial, like postage stamps, or a vending machine …

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 …

What Butcher Classes Won't Teach You

Throughout the country, you can now drop a hundred (or a few thousand) bones to have a butcher show you how to cut up an animal. The classes are in some ways a counter to the waning apprentice tradition in the butchery industry, thanks in no small part to the mushrooming of packing houses. And it's …

Why You Should Smoke Your Thanksgiving Bird

<b>Things you don't want on Thanksgiving:</b> cheap scotch, an argument with your father-in-law, a bland bird.<p>I can't buy your scotch or help with the in-laws. But I can solve your turkey problem: Smoke the damn thing.<p>Poultry, generally, likes fire and smoke. (Think grilled chicken.) Big birds, like …

How to Open Stuck Jars: The Only Guide You Need

<i>Welcome to Eat Like a Man's 2012 Holiday Survival Guide, wherein we tackle some of the season's thorniest issues in food and drink to help you make it to January in one piece.</i><p><b>Generally speaking, public feats of strength</b> have fallen out of fashion in modern America. Pistols at dawn, bare-knuckle …

How to Salvage Burnt Food, Thanksgiving Edition

<i>Welcome to Eat Like a Man's Holiday Survival Guide, wherein we tackle some of the season's thorniest issues in food and drink to help you make it to January in one piece.</i><p><b>As the saying goes,</b> you can't unring a bell. But can you un-ruin burnt food? That's a good question, especially on Thanksgiving, …

Cooking