recipes
Chorizo and Potato Spanish Tortilla Bites
These omeletlike hors d’oeuvres, not to be confused with Mexican flour tortillas, are as hearty as they are delicious.
December 2006
- Keywords
- ian knauer,
- gourmet entertains,
- spanish,
- eggs,
- cheese
recipes
Pork Cornets with Sour-Cherry Sauce
A balance of savory and sweet, the pork tastes just as good when the slices are simply served on a platter with the sauce on the side.
December 2006
- Keywords
- ian knauer,
- gourmet entertains,
- pork,
- fruit,
- cherry
recipes
Crisp Chocolate Marshmallow Squares
Who doesn’t love Rice Krispies treats? By adding dark chocolate ganache, we’ve turned the classic into a sophisticated and whimsical bite-size dessert.
December 2006
- Keywords
- ian knauer,
- gourmet entertains,
- dessert,
- chocolate,
- spirits
recipes
Cranberry Gin and Tonics
Festive and beautiful, this creation of editor Nichol Nelson is packed with real cranberry flavor.
December 2006
- Keywords
- ian knauer,
- gourmet entertains,
- christmas,
- spirits,
- beverage
recipes
Fougasse
If you want dramatic impact on your holiday table, look no further. These leaf-shaped breads are large and sculptural, with a heady fragrance of orange and anise.
December 2006
- Keywords
- ian knauer,
- maggie ruggiero,
- bread,
- flowers,
- christmas
recipes
Figgy Scones
Drop scones are a boon for busy holiday bakers, since they're a snap to make and almost foolproof.
December 2006
- Keywords
- ian knauer,
- maggie ruggiero,
- fruit,
- fig
recipes
Portuguese Honey Bread
We like to bake this lightly spiced bread, filled with bits of flavorful candied fruit, in small loaves— perfect for gift-giving.
December 2006
- Keywords
- regional specialty,
- winter,
- ian knauer,
- maggie ruggiero,
- honey
chefs + restaurants
The Journeyman
There are over 18,000 restaurants in New York City, but the food world here is smaller than it seems. Key players are constantly shuffling.
11.30.06
- Keywords
- chefs,
- new york,
- charlie brassard,
- ian knauer
food + cooking
Dealing With Silver Skin
Silver skin is that layer of white, opaque connective tissue on any variety of meats. It’s hardly edible, and tough as rubber.
11.22.06
- Keywords
- cooking + technique,
- food prep,
- meat,
- ian knauer
chefs + restaurants
Science Chefs: Ian's Take
I wonder if the science-food trend hasn’t gone too far. Molecular gastronomy, whimsically interesting though it may be, does not equal molecular satisfaction.
11.15.06
- Keywords
- chefs,
- molecular gastronomy,
- restaurants,
- ian knauer
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