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14 Comments<p>We are thrilled today to share with you another lovely tutorial from the talented Alicia Jepsen of Jepsen LeatherGoods LLC. Last month she …Sewing
GalleryHow to Make Homemade Hot Dogs With Ryan Farr of 4505 Meats<p>I've been a fan of <b>Ryan Farr</b>, the proprietor and butcher at <b>4505 Meats</b> in San Francisco, ever since I took my first bite of his transcendent breakfast sandwich from their stand at the Ferry Plaza Market. <i>In a world of sub-par sausages</i> …
Sometimes experimenting in the kitchen can be a little scary. Okay, maybe a lot scary. This is especially true when it comes to dishes that are either notoriously temperamental (soufflés) or difficult to pronounce (KEEN-wa) or just all-around more complicated than usual (poached eggs). Well, we …
<i>Published in the January 2013 issue</i><p><i>Chef Haidar Karoum, Estadio, Washington, D.C.</i><p><b>Tortilla española</b> is the national dish of Spain, and making it is an inherited skill: You learn the inversion technique at the knee of another cook, standing by and admiring the economy and fluidity of the motion until …Recipes
<b>This dish is about perception:</b> it looks like it takes much more time and training than it actually does. That's because the ingredients do a lot of the work for you. As the prosciutto browns, it crisps (texture), seasons (salt and fat), and seals in the chicken juices (moisture), and the artichokes …Recipes
<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 …Cooking
<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 …BBQ
OYSTERS. In butter.<p>As your summer grilling correspondent, I am sworn to tell you nothing but the grilling truth. So here it is: You already have all the information you need to grill shellfish, because it is ridiculously easy. Take shellfish, put on grill, remove from grill, eat. That's it.<p>But no …
This is extremely satisfying and useful.
You'll be glad you watched this.<p>Delightful. Watch the clip in full.