Michael Sobota

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This Week in Recipes

Appetizers and Sides<p>Hasselback Potato Gratin<br>• Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi<br>• Bhakri (Indian Unleavened Rice Bread)<br>• Black Bean, Avocado, and Egg Tostadas<p>Mains<p>Coke and Pineapple Glazed Ham<br>• Brussels Sprouts Grilled Cheese Sandwiches<br>• Ancho-Rubbed Bison Tenderloin With …

7 Secrets to the Ultimate Prime Rib for the Holidays

Overcook a chicken breast or pork chop, and you'll face few consequences. Overcook a prime rib, and your reputation as a grill master will combust faster than the Yule log.<p>Prime rib is the <i>ultimate</i> main course for a holiday dinner or New Year's Eve feast, not to mention the most majestic—and …

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

Something Easy for the Super Bowl: The Salt Lick's Tamale Pie

<b>The Salt Lick is hands-down</b> the biggest restaurant I've ever been to, not even counting the hundreds of acres of ranch land surrounding a building that can (and very frequently, does) feed 800 hungry mouths in one go. And the rumors are true: winding up the country road linking Driftwood, Texas, to …

Cooking