Michael Murphy-St. Clair

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Grilling a Whole Fish Is Easier than You Think

The presentation of an entire animal is a high point of any home cook’s career. But few critters lend themselves to a weekend meal, let alone a …

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 …

How to Tie a Roast

Marcus Nilsson<p><i>Published in the March 2013 issue</i><p><b>Tying your roast creates</b> uniformity, not only in cooking time but in appearance as well, so the meat looks good on both the outside and the inside (with an even internal temperature) and carves well.<p><b>How to Make Michael Toscano's Roast Pork Arista</b><i>Perla,</i> …

How to Make a Knockout Chili Without a Recipe

<i>To be published in the March 2013 issue</i><p><i>Here at Eat Like a Man, we appreciate simplicity. Like, for example, chili. And anything associated with the making of great chili. The thing is, nobody—or at least very few people—carries around their chili spices everywhere they go. (If you do, we salute</i> …

Recipes

Cook the Whole Fish You Just Caught

Marcus Nilsson<p><i>Published in the March 2013 issue</i><p><b>How to Make Bryan Caswell's Whole Fish</b> <i>Reef, Houston</i><p><i>Serves two.</i><p><i>Tip: Most whole-fish recipes call for dry roasting — stuffing with herbs and baking. But it usually turns out exactly that: dry. Caswell poaches fish in its liquidy natural habitat.</i><p><b>This is a</b> …

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

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 — …

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 …

How to Cook an Entire Salmon: Gill to Tail

<b>We dare you to find a restaurant</b> that doesn't lay claim to its "farm-to-table" mission. We get it. Chefs everywhere are sourcing from farms — although we're not sure where we thought they were getting these ingredients before. Add to the list of foodie buzzwords: nose-to-tail. Or perhaps you've …