You can find this recipe and other wonderful ones on Thomas Keller book Ad Hoc at Home. RED WINE REDUCTION 1 (750-ml) bottle dry red wine, such as Cabernet Sauvignon 1 cup diced (1/2-inch) yellow onion 1 cup 1/2-inch-thick slices peeled carrots 1 cup 1/2-inch-thick slices leeks (white and light...
It’s officially Summer in New York and last weekend we celebrated with a juicy fried chicken, biscuits, caramelized onions and miso butter corn salad. We used Thomas Keller’s recipe from his book Ad Hoc at Home. YOU WILL NEED Two 2 1/2 to 3 pound chicken Chicken brine,...
Following our love for good food, last week we adventured to the magic of pork belly confit. Pork belly is a tough muscle, so it must first braised or confited for hours to tenderize it. Then it can be sliced into smaller pieces and sauteéd...
It’s been a while since we roasted a whole chicken and we decided to begin the Mondo Dinner weekly features with a Thomas Keller recipe. This one is part of the book Ad hoc at home, family style recipes which is full with great and...
Shumai dumplings are one of my favorites things to eat. I discovered them here in New York like five years ago and since then every time that I have a chance I order them as appetizers or in soups. The other day I decided to...
This recipe is from American Test Kitchen, Foolproof Pie Dough for one 9-inch crust pie. 2 1/2 cups unbleached all-purpose flour 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4- inch slices 1/2 cup cold vegetable shortening, cut into 4 pieces 1/4...