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john besh
food + cooking
The 53 Best Things We Ate This Year
Gourmet Live and Epicurious staff and contributors name their most savory, succulent, sweet, and all-around stellar meals of 2012
12.19.12
- Keywords
- gourmet live,
- restaurants,
- chefs
cookbook club
The Gourmet Cookbook Club: How to Debone and Stuff a Flounder with John Besh
Chef John Besh demonstrates an easy method of deboning a flounder while keeping the fish whole. Why would you need to do that? To stuff it with crabmeat and shrimp, of course....
09.15.09
- Keywords
- cookbook club,
- john besh,
- video,
- my new orleans,
- chefs
cookbook club
Measuring Up
What makes a memorable memoir is the ability to tell a story and illuminate truths. Three different chefs have done just that—with recipes, to boot.
October 2009
- Keywords
- cookbook club,
- john besh,
- michael psilakis,
- david chang
cookbook club
Mudrica
Celebrating St. Joseph’s Day at church, many families pay tribute to the Sicilian carpenter saint by sprinkling this flavorful bread crumb “sawdust” over pasta....
October 2009
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- cookbook club,
- garnish,
- web-exclusive recipes,
- john besh,
- cookbooks
cookbook club
Basic Homemade Pasta
The flour you use for fresh pasta determines its texture. All-purpose makes softer noodles, while bread flour or semolina, makes sturdier pasta with more bite.
October 2009
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- cookbook club,
- pasta,
- web-exclusive recipes,
- john besh,
- cookbooks
cookbook club
Grilled Oysters with Spicy Garlic Butter
This butter works the best when it’s prepared ahead. I like to use this seasoned butter on just about everything, from pasta to sautéed shrimp.
October 2009
- Keywords
- cookbook club,
- seafood,
- grilling,
- web-exclusive recipes,
- john besh
cookbook club
Pasta Milanese
This sauce is classic for New Orleanians. Recipes vary, but canned tomatoes can be brought back to life by adding spices and pinch of sugar.
October 2009
- Keywords
- cookbook club,
- pasta,
- web-exclusive recipes,
- john besh,
- cookbooks
cookbook club
Besh Barbecue Shrimp
The heads and shells really make this dish, giving it the deep, nutty flavor you can get only from toasted shrimp shells.
October 2009
- Keywords
- cookbook club,
- seafood,
- web-exclusive recipes,
- john besh,
- cookbooks
cookbook club
Basic Creole Spices
Using this spice blend is the truly easiest way to consistently achieve the Creole flavor. Spices will last for six months in an airtight container.
October 2009
- Keywords
- cookbook club,
- spices,
- web-exclusive recipes,
- john besh,
- cookbooks
cookbook club
Basic Shellfish Stock
I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.
October 2009
- Keywords
- cookbook club,
- my new orleans,
- john besh,
- seafood,
- web-exclusive recipes