Steven Yan demonstrates the technique for making hand-pulled noodles.
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cooking
food + cooking
The Dish: Langzhou Noodles
01.14.08
- Keywords
- cooking + technique,
- chefs,
- steven yan,
- video,
- noodles
food + cooking
The Dish: Kimchi with David Chang
Chef David Chang demonstrates his mom's recipe for kimchi.
01.14.08
- Keywords
- chefs,
- david chang,
- video,
- cooking + technique,
- kimchi
food + cooking
Which Came First, the Chicken or the Pig?
With this week's review of Barbuto in the New York Times, the hottest dish in Manhattan today is… roast chicken?
01.11.08
- Keywords
- alan sytsma,
- cooking + technique,
- poultry,
- restuarants,
- new york
food + cooking
Sprouts’ Honor
Roasting Brussels sprouts turns them into the bacon of the vegetable world. And everyone likes bacon.
01.09.08
- Keywords
- robert pincus,
- cooking + technique,
- vegetable
recipes
Cooking Tips
A glossary of culinary terms used in Gourmet's recipes.
January 2008
- Keywords
- cooking + technique
food + cooking
Punxsatawney Phil: Watch Your Back, Dude
Groundhog tastes like rabbit, but it's dark meat, and when it's cooked
properly it is succulent and silky.
01.03.08
- Keywords
- ian knauer,
- cooking + technique,
- meat
food + cooking
Gorging on Gougères: A Deep South Tradition
By the time you read this, I will have gorged myself on gougères. And so will my family, my friends, and a number of strangers.
01.02.08
- Keywords
- john t. edge,
- cooking + technique,
- cheese,
- baking
food + cooking
Cooking for Odessa
What the hell do you make for dinner when your guest is a famous chef (and your former boss)?
12.19.07
- Keywords
- robert pincus,
- cooking + technique
food + cooking
Covey Burst
It takes a crew of folks to quail hunt. At least at Gillionville Plantation, it
does.
12.12.07
- Keywords
- john t. edge,
- cooking + technique,
- southern u.s.
food + cooking
Waiting for Choucroute
Savoy cabbage is lovely when butter-braised, but what I really want is space enough to make sauerkraut.
12.12.07
- Keywords
- robert pincus,
- cooking + technique,
- french,
- molecular gastronomy,
- produce
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