This weekend marked the 30th anniversary of the release of Prince’s cinematic opus, Purple Rain. To commemorate this momentous occasion, I rewatched it for about the 30th time and jotted down a few thoughts.
Our favorite breakfasts look an awful lot like dinner—here are the best nontraditional breakfast foods to start your day. It's time breakfast breaks free from its shackles. Think about it: We're totally
4 Servings The subtle flavor of broccolini is a good match for sweet crabmeat. June 2014Print Ingredients 3 tablespoons olive oil 4 garlic cloves, thinly sliced ¼ teaspoon crushed red pepper flakes 1 large
Note: This dish can be made up to two days ahead. Store the potatoes, meat and sauce separately and reheat before serving. It can all also be frozen, if you prefer. Be sure to thaw everything in the refrigerator
Taxi driver Issui Enomoto captures unique multiple exposure photographs of Yokohama, Japan and its residents as he drives around at night looking for passengers. He always keeps his camera with him in
Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled. A richly flavored fajita marinade both seasons and tenderizes the skirt steak. Served
Note: The meat tastes wonderful the next day, sliced and tucked into crusty bread with a wisp of mayonnaise and a dollop of tomato relish. Ingredients For the Meatloaf: • 1 pound ground beef • 3/4 pound
The cure for the common skewer: brined chicken is wrapped in bacon, threaded on skewers with pineapple, grilled, and finished with a brush of teriyaki for a sweet, salty, fruity, smoky, and meaty treat.
12 to 16 Servings Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that. July 2013Print Ingredients 1 10–12-pound whole beef brisket, fat trimmed to 1/4-inch thickness 1/3 cup salt
Food52 - Written By: Rick Moonen Restaurateur, chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement his entire 30-year career. His restaurant, Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press since opening its doors. His cookbook, Fish Without a Doubt, featured as part of the Gourmet Book Club, is a practical, hands-on guide to buying, preparing and cooking a wide array of fish. In July 2013 Rick will open his second Las Vegas restaurant, Rx Boiler Room, a steampunk-inspired restaurant and lounge with décor reminiscent of industrialism during the 19th century Victorian era, that promises to serve re-defined comfort food classics and artisan cocktails.
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Rick Moonen -- chef, restauranteur, and author of Fish
Test Kitchen-Approved Author Notes: When I look for skirt steak for the grill I look for thicker pieces. If all your butcher has on hand is the very thin, long skirt it works great too but it is much to