Mexican flavor at its most authentic. Today’s recipe features shrimp in a rich sauce of summer’s ripe tomatoes and onions seasoned with chipotle peppers in adobo sauce. (I don’t want to be a nag but please use wild-caught shrimp. The varieties farmed in Asia are…
Shrimp has many virtues. Among them is the lightning speed in which they cook. That is also their bugaboo. Overcooked shrimp are dried out and rubbery. In a recent Cook’s Illustrated, Andrew Janjigian pointed out the problem. Shrimp are best cooked at just 120…
This cooking method is totally unorthodox. But the results were the best steak we’ve had in ages. We love a great steak. One that has a deeply browned crust on the outside and a true rosy medium-rare inside. We like New York Strip best for…
There’s no bad time for these little bits of heaven that use just 6 ingredients and take under 15 minutes to bake Truth be told, in good times and bad, it’s always time for a financier. The little French almond cakes, leavened with egg whites,…
One of the World’s Favorite Desserts is this Crowd Pleaser from Boston. Cook’s Illustrated is located right in Boston so you’d think they’d know about how to bake the best Boston Cream Pie. And they do. This recipe is phenomenally good. The cake is light…
Two years ago, we covered Christopher Kimball’s scandalous leave-taking from Cook’s Illustrated, the precursor to which he founded in 1980. If you want to relive the whole sordid mess, there’s a link to that story beneath today’s recipe. The announced reason that he then started…
Julia Child with her “Coq” Cold winter nights are made for eating Coq au Vin. And on a cold winter afternoon, the aroma of this great French classic cooking fills the kitchen with comfort. A “Coq” is French for rooster and there lies the…
I am sure you’re aware of “Cook’s Illustrated” that quirky and incomparable publication presided over by a man named Christopher Kimball. Mr. Kimball is the quintessential Vermonter and his practicality is evident on every page of his strictly-no-advertising-that’s-why-it-costs-$30-a year magazine. Personally, its attention to…
More frequently than I wish, something absolutely delicious that I want to share with you simply doesn’t photograph as appetizingly as I would hope. Sometimes, I have to make a judgment as to whether the photograph is just going make everyone want to turn…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
