Slashfood

• Celebrate Easter with Lidia Bastianich
  

  Filed under: Dinner, Recipes, On the Blogs, Comfort Food, Braising, Holidays, Celebrities, Easter

  
  Lidia Bastianich has long been one of my favorite chefs. This may seem strange, given my ardent vegetarianism (and gradual shift toward veganism) and her propensity for meat dishes, but I believe that a good chef is more than just the dishes they create. Presence, skills, and love of food are what separate a good chef from a great one.
  
  Bastianich has the presence and authority of an accomplished chef, while still managing to maintain that grandmotherly charm. She's a strong woman (mother, breast-cancer survivor)...
  



• An offaly good dinner at the Astor Center
  

  Filed under: Tastings, Parties, Wine, Beef, Pork, Frying, Raves & Reviews, Trends, Roasting, Slow cooking, Braising, Meat, Artisan Foods, Head to Tail

  Not long ago I posted about an event at the Astor Center in NYC, the annual Head to Tail Dinner put on by Chris Cosentino of Incanto restaurant in San Francisco. I was lucky enough to attend and want to tell you all about it. We'll go behind the scenes in the kitchen before, and just prior to the meal; and follow all the way through...
  



• Recipe Girl is getting ready for Super Bowl with Pulled Pork Sandwiches
  

  Filed under: Lunch, Dinner, Hors D'oeuvres, Snacks, Vegetables, Recipes, Pork, How To, Southern States, Condiments, America, Comfort Food, Slow cooking, Braising, Meat

  
  We're being a little lazy this Sunday afternoon because we're anxiously watching the two conference championship games on TV, but that hasn't stopped us from doing the research we need to do to get ready for THE Sunday afternoon of pro football, the Super Bowl.
  
  Yes, the Super Bowl is two weeks away, and we're trying to...
  



• Spicy Braised Pork Shank
  

  Filed under: Wine, Dinner, Vegetables, Recipes, Pork, Comfort Food, Cooking Live with Slashfood, Slow cooking, Braising, Meat

  
  
  This weekend I was out on my usual drive along the back country roads here in Maine, stopping at all the farm stands, and I ran across some great produce. Bright jalapenos, small red potatoes, big shallots, just harvested and cured garlic, beautiful bunches of celery with tons of leaves; and big, fat, sweet local onions that were grown from Walla Walla seed.
  
  I had picked up some different meats over the past few weeks at the...
  



• Chicken in Yogurt Sauce
  

  Filed under: Lunch, Dinner, Dairy, Poultry, Recipes, On the Blogs, How To, Middle East, America, Europe, Braising

  
  I don't usually think of yogurt outside of a very few things: plain for breakfast, frozen for dessert (which I don't like), and in some Mediterranean cuisines as a condiment. However, food blog Desert Candy has opened my eyes to using yogurt beyond the usual -- as a sauce, but not cold, cooked.
  
  Labaniyya are dishes that are cooked in warm yogurt sauce and can include kibbe (meatballs), chicken, and even...
  



• Glazed carrots
  

  Filed under: Dinner, Vegetarian, Vegetables, Recipes, How To, Braising

  My favorite thing to do with carrots (well, besides just munch on them raw, of course) is to cook them with this interesting little recipe I picked up off an episode of Good Eats some years back. It's become a staple side dish for Thanksgiving dinners, but it's equally tastey for any occasion or for none at all. Ginger ale is not the first thing I'd think to glaze my carrots with, but try it -- I find it works wonderfully, providing the perfect amount of sweetness without being overbearing. The carrots...
  



• Food Porn: Hot and sour poached halibut
  

  Filed under: Lunch, Dinner, Food Porn , Vegetarian, Grains, Vegetables, Fish, Recipes, Braising

  
  What do you call a person who eats vegetables and fish? Some people say "pesco-vegetarian," but I prefer the term that Fiber of food blog 28 Cooks uses: vegequarian.
  
  For a perfect, food-porn-worthy vegequarian dish, Fiber has poached halibut in a hot and sour broth with a slightly Latin/Asian bent: vegetable stock, tomato paste, ginger and soy sauce. Poaching is a great method for cooking fish because it keeps the flesh from drying out and...
  



• Braised baby bok choy with sesame seared tofu
  

  Filed under: Lunch, Dinner, West Coast, Vegetarian, Grains, Vegetables, Asia, Recipes, Frying, Steaming, How To, America, Braising

  

  I love baby bok choy. Regular bok choy tastes great, but I think I am beginning to have this fascination with all things teeny tiny cute and miniature. Of course, baby bok choy tastes a little different - they're sweeter and more tender.

  Cut baby bok choy lengthwise into quarters, rinse, and dry off. (You can rinse before you cut, but it's easier to get any sort of nasty...
  




• Jamie Oliver to launch podcast
  

  Filed under: British Isles, Baking, Broiling, Frying, Steaming, Microwaving, Barbecuing, How To, Boiling, Grilling, Roasting, Slow cooking, Braising

  Popular British chef Jamie Oliver is starting a new series, but he won't be seen on your TV. Jamie will be doing podcasts that deal with advice and cooking how-tos. Every topic tackled during the podcast will be in response to a query from a real cook who needs help in their kitchen. To get your question to Jamie, all you have to do is dial the dedicated phone line that takes podcast messages: 44 (0)207...
  



• Beef Stew: Head 2 Head with Dinty Moore
  

  Filed under: Lunch, Dinner, Vegetables, Beef, Recipes, How To, America, Comfort Food, Slow cooking, Braising

  

  My mom never made beef stew or any of the classic "American" dishes when we were little. We mostly ate Korean food, and it was a very special occasion when we ate "American" foods like spaghetti or steak. However, things like stew never made it to our table unless it came from a can. Dinty Moore was a special "American" night, and still, we ate it over rice, and with kimchee. Well, now I'm determined to cook and eat all of those things that I never...