ted1950

40 Flips | 1 Magazine | 14 Likes | 6 Following | 6 Followers | @ted1950 | Keep up with ted1950 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 “ted1950”

28 Items Every Modern Gentleman Should Have In His Kitchen

But cooking is hard — it's time-consuming and not every young man has been taught how to do it right, let alone set up a proper kitchen with necessary ingredients and tools for making a quick meal.<p>Business Insider reached out to Jared Spafford, a former sous chef at Marlow & Daughters director of …

Cast Iron Skillet

Caramelized Onions Common Mistakes—and How to Avoid Them

It's surprisingly tricky to make caramelized onions. Here's what most people get wrong when cooking them.<p>Caramelized onions are good on pretty much…everything. The only problem? They're surprisingly tricky to make. They take time to slowly brown and caramelize. It's easy to burn them—and it's easy …

Red Wine-Braised Short Ribs

6 Servings<p>These short ribs are even better when they're allowed to sit overnight.<p>October 2011Print<p>Ingredients<p>5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces<p>Kosher salt and freshly ground black pepper<p>3 tablespoons vegetable oil<p>3 medium onions, chopped<p>3 medium carrots, peeled, …

MoB | Dining at America’s Steakhouses

Every kind of meal has its own purpose, its particular ritual and significance. Burgers are meant for tailgating; road trips run on fast food; French …

Shop Like the Pros and Order Your Beef Online

These days, you can purchase nearly anything online. Beef is no exception. From traditional mail-order companies like Omaha Steaks to farm-direct …

Milk-Poached Chicken with Tarragon and Peas

<i>Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.</i><p><i>Today: Bring those unloved chicken breasts back to life with a quick simmer in milk.</i><p>I don’t love boneless, skinless chicken breasts. They rank among the ingredients that, as …

Coconut Shrimp Recipe

<i>Did you make this recipe?</i><p>Coconut Shrimp with Mango Dipping Sauce<p><b>Yield:</b> 4 to 6 servings<p><b>Prep:</b><p>40 minutes<p><b>Cook:</b><p>5 minutes<p><b>Total:</b><p>45 minutes<p>A recipe for …

lobster and potato salad

One of the aspects of my personality that I should probably be less proud to admit to is that I can be a tad bit lazy. I often consider doing <i>many</i> …

Zagat

How to Make Smoked Ribs on a Gas Grill | The Art of Manliness

<i>Editor’s Note: This is a guest post from Jeff Mcintyre.</i><p>Learning basic cooking skills was not a priority for me while growing up. The transition from …

Grill Master: GP's 10 tips for better grilling -- along with notes from Russ Faulk of Kalamazoo Grills. http://gear.gp/18Z6m4o

Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce Recipe

<b>Read more: Sunday Supper: Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce</b><p>Ingredients2 pork tenderloins (2 to 2 1/2 pounds total), trimmed of fat and silver-skin and butterfliedKosher saltCracked black pepper4 medium-thick slices smoked tavern ham4 medium-thick slices Swiss cheese3 …

Ginger-Miso Edamame Spread - Crumb: A Food Blog

It’s that time of the month again… the Secret Recipe Club is back!<p>This month, my assignment was none other than our fabulous Group A leader, Jane, …

Dinner Tonight: Ginger, Garlic & Chili Shrimp

In this quick and easy recipe -- adapted from <i>The Splendid Table's How To Eat Supper</i> by Lynne Rossetto Kasper and Sally Swift -- jumbo shrimp are quickly bathed in a brine flavored with salt, sugar and chili powder, and then sautéed with loads of fresh ginger and garlic. It's a flavorful dish that …

Seafood

Zagat

Weekend Wines: An outstanding $12 Sicilian red perfect for pasta

Nero d’Avola from Sicily has grown in popularity in recent years and now holds an important place among red-wine values from southern Italy. But quality varies, and finding those that have balance, complexity and delicious fruit is a hit-or-miss proposition.<p>One that stands out for both quality and …

Japanese Pickled Cucumbers (Kyuri Zuke)

3 Japanese cucumbers or 6 kirbys, halved lengthwise, seeds removed<p>1⁄3 dried wakame (seaweed), soaked in water for 10 minutes, roughly chopped<p>3 tbsp. …

Recipes

Chinese Sausage and Rice Recipe

posted by<p>My parents came to visit us last week, a pitstop on their way to a Transatlantic cruise and vacation. Normally, when they come visit, Mom …

Meat Sugo and Pasta

Here is Samin Nosrat's recipe for sugo, the classic Italian meat sauce that, depending on the region, is also known as Bolognese or ragu. This might …

The Food Lab's Complete Guide to Dry-Aging Beef at Home

GalleryThe Food Lab's Complete Guide to Dry-Aging Beef at Home<p>More<p>Guide to Steak<p>All the methods and tips you need to make perfect steak, each and every time.<p>Sometimes I get emails from readers that say something along the lines of "You said in article X one thing, then, a couple years later, in …

The Food Lab: 61-Day Dry-Aged, Sous Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

GalleryThe Food Lab: 61-Day Dry-Aged, Sous Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)<p>More<p>Guide to Steak<p>All the methods and tips you need to make perfect steak, each and every time.<p>Last week I showed you how it's not only possible, but actually quite easy to dry-age your own …

Foodily Blog

Foodily Blog

The Search for the Perfect Shot – Dear Coffee, I Love You.

Another day, another beautiful video from Coffee Circle. This one takes a look at espresso, one simple step at a time. Very zen. I think I’ll have …

Coffee

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 …

The Endorsement: Clam Juice

Marcus Nilsson<p><i>Published in the March 2013 issue</i><p><b>My father was born in Calabria,</b> which he sometimes referred to as the Mississippi of Italy. Outside of short legs, a huge head, and questionable instincts for real estate, I was left with only one real Calabrian inheritance: clam juice. I am never in …

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 …

Recipes