A grating cheese isn’t one that annoys you but rather an aged, hard cheese that can be finely shredded. The quintessential grating cheese is Parmigiano-Reggiano, but there are other grate cheeses, including Grana Padano, Parmigiano’s less pricy cousin, other aged cow’s milk cheeses, such as Gouda, sheep’s milk cheeses such...
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Charles Dickens is often given credit for transforming Christmas into a day of celebration centered on the family, especially Christmas dinner. “Dickens remembered the dinner he had with his grandparents, a dinner that had fallen out of favor in recent years,” says Alice Ross, food historian and author of “A Christmas Dinner,...
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This Thanksgiving, don’t let your turkey lay down on the job. Make it stand up and fly (er, cook) right. Yes, cook your turkey standing up. Vertical turkeys cook much faster than those lie-down birds. They’re incredibly juicy. And carving is a cinch. What’s the secret? The Spanek vertical roaster. And if you use a...
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If it weren’t chicken or turkey, the centerpiece of the Norman Rockwell portrait of Sunday dinner would be roast beef. But oh, how times have changed. “When I shop I see young couples at the meat case of the supermarket looking at the roasts without the foggiest idea of what to do with them. And with pot roast, they know...
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We may talk turkey on Thanksgiving but what we really want is the stuffing. That’s why many Thanksgiving tables have two kinds of stuffing. Who has two kinds of turkey? My mother made her stuffing the night before Thanksgiving. This remarkably simple bread stuffing, gently seasoned with celery, onions, and sage, was so delicious...
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Recession or no, Americans’ taste for steak seems to remain as strong as the Goldman Sachs’ bonus program. There’s a lot of steak out there and the good stuff isn’t cheap. A USDA Prime filet mignon can cost $50 a pound; Wagyu (the breed of cattle that produces Kobe beef) steaks can cost twice that. Though leaner grass-fed...
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