United States Chef

Recipes by We Are Never Full (Page 2)

	Hemophobia & Boudin Noir, Puy Lentils & Miniature Courgettes According to British and Irish tradition, black pudding has an esteemed place next to the bacon rashers,…	May 2011 Intermediate	1 vote 567 views
	Gallic Gastro-Classic: Chicken in Tarragon Cream Sauce Classic French cooking doesn’t get much more classic than chicken in tarragon cream sauce. This bistro menu…	May 2011 Intermediate	1 vote 758 views
	Returning to our Roots: Pasta al Pastore I remember reading, though I forget where exactly, another food blogger had written words to the effect that…	May 2011 Intermediate	1 vote 1412 views
	Karaoke vs Cooking:How to Make the Cover of Bon Appetit Gwyneth Paltrow on June 2011 Bon Appetit CoverI refer regularly to Jim Harrison’s collection of food essays the…	Jun 2011 Intermediate	1 vote 427 views
	Hell’s Kitchen: Hot & Smelly, Yet Delicious Jun 17th, 2011 by Jonny & AmyIt rarely gives me any satisfaction to work so close to Penn Station, especially…	Jun 2011 Intermediate	1 vote 517 views
	Cheese & Pea Curry: Why Paneer-ances Don’t Matar… If the immense diversity of this city reveals itself in the faces of its people, and if, in turn, those faces…	Jun 2011 Intermediate	1 vote 529 views
	Kitchen Through the Looking-Glass: Creole-Style Steak and Bewitched Black Beans (Frijoles al Brujo) An oft-heard, anguished cry these…	Jul 2011 Intermediate	1 vote 689 views
	This Just In: Seasonal Eating Can be Boring Contrary to conventional wisdom, at this time of year when the garden is in a headlong rush to produce fruits,…	Jul 2011 Intermediate	1 vote 506 views
	Using Your Grey Matter: Veal Brains alla Milanese Our good friend, of whom we have seen very little recently, but who persists as an unwitting gastronomic…	Aug 2011 Intermediate	1 vote 543 views
	A Grapevine Grows in Brooklyn – Sweet, Sticky Grape and Walnut Flatbread Roll out the red carpet, blow the shiny, loud horns, wear your fanciest…	Sep 2011 Intermediate	1 vote 615 views

« 1 2 3 4 5 6 7 8 »