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Plagiarizing the Pistachio out of The Purple Pig’s Lemon Panna Cotta
Providing Bon Appétit Magazine with a recipe for Lemon Panna Cotta with Lemon Marmalade was very nice of Jimmy Bannos, Jr. It may make us seem ungrateful to wish he had included in his published...
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Saying “Bon Voyage” with Bollito
Katie from Katie At The Kitchen Door is a Boston-based blog friend who posts gorgeous photographs, writes insightful cookbook reviews and brims with youthful enthusiasm. She asked us to help out with a...
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Oxtail Ragout with Olives (and additional cooking time)
Gourmandistan is a big supporter of grass-fed beef, so much we sometimes wave at the cows grazing the fields of nearby Foxhollow Farm, knowing we’ll likely see some of them on our dinner plates one...
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Guy Savoy, blood orange tart and the meal that almost wasn’t
We purchased our copy of Guy Savoy’s 120 recettes comme à la maison in January 2001, the day after we dined at his then-two-Michelin-starred restaurant near the Arc de Triomphe. The day before our...
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Sorghum-braised belly, one benefit of being an ex-reviewer
When Steve was reviewing Louisville restaurants, he mostly wanted to remain anonymous. While that practice (along with the profession) is dwindling today, during the decade-plus he was writing reviews,...
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Not exactly shrimp and grits because we’re not exactly in Charleston
On our recent trip to Dewees Island, we enjoyed the proximity to fresh seafood. On a recent trip to Whole Foods, not so much. Looking for a way to dispose of some of our bounty of farm share tomatoes,...
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Almond boneless chicken, exhibit ABC of Chinese-American idiosyncrasy
Gourmandistan’s love of soy, stir-frying and other Asian ideas has led us to explore many Chinese dishes, as well as Chinese restaurants around the globe. Like many Americans of a certain age and...
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Crispy okra fries make us yearn for Chai Pani, possibly larger okra.
When Gourmandistan had a larger garden, we once planted several rows of okra. We dreamt of the days we’d spend enjoying Southern cormeal-battered, deep fried tiny pods. Unfortunately, our okra seemed...
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White chili, because we have a book to sell
White chili has run wild on the Internet. But back in the 1980s, before everyone was connected, few people had heard of the idea. That was how Tim Barnes, a restaurateur featured in our just-released...
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Bringing out the old to ring in the new with rabbit and some colored-eye soup
Our version did not use black-eyed peas (instead it used yellow eyes), which we feel is OK because this post is not really about New Year’s. But, if you happen to have some dried beans, rabbit and...
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Soy-braised tofu begins Gourmandistan’s assimilation of Koreatown
It’s not as if Gourmandistan hasn’t ventured Korean cuisine before. But now that we own Deuki Hong and Matt Rodbard’s Koreatown: A Cookbook, we’re pretty sure our realm will now frequently include...
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Bacon salad dressing brings back memories, blesses pea shoots and more
Michelle had never heard of Hillstone Restaurant Group before reading this month’s feature article in Bon Appétit Magazine. This “non-chain chain” is reportedly adored by such culinary luminaries as...
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Pepita cake with chocolate-espresso glaze puts the Southwest in perspective
Gourmandistan has returned from a trip to the American West with photographs, a somewhat-reduced fear of heights and a strong urge to enjoy food made with our own hands. Thanks to the generosity of one...
View ArticlePutting effort into pork cracklings pays off for A. Wong siu mai
Our recent trip to London raised our expectations for dim sum, and definitely reinforced our desire to explore more of the higher ends of Chinese dining. At Yauatcha Soho, where we enjoyed both lunch...
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