Dinner Tonight: Greek Pasta with Sausage and Cheese

From Recipes [ Photograph: Blake Royer ] Most of the time, Greek food is off my radar. Not by any conscious choice—I’m always on the lookout for new dishes and new ideas—but it became especially clear while flipping through the recent Greece issue of Saveur . As usual, their selected recipes were authentic, varied, and uniformly delicious-sounding. Though some were more involved than others, I was drawn in particular to this simple pasta and sausage dish and its intriguing use of blue cheese as the basis for the sauce. Pasta and sausage is nothing new—like bacon, the intense flavor of sausage has the ability to season a whole bowl of noodles. But draped in a luxurious sauce of blue cheese, Parmesan, and oregano, it was a revelation: The sour, funky flavor was a perfect foil for the richness of the sausage. About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he’s now living in Chicago. Ingredients serves 4 2 tablespoons extra-virgin olive oil 6 ounces semi-cured Greek pork sausages, or sweet…

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Max’s Coal Oven Pizzeria: A Saving Grace for Pizza Lovers in Downtown Atlanta

From Slice Daniel Zemans, our man in Chicago, checks in with another piece of intel from the road, this time in Atlanta. — The Mgmt. [Photographs: Daniel Zemans] Max’s Coal Oven Pizzeria 300 Marietta Street NW, Atlanta GA 30313 ( map ); 404-974-2941; maxsatl.com Getting There: Gold or Red Line to Peachtree Center or Green or Blue Line to CNN Pizza Style: New York coal oven Oven Type: Coal Price: 12-inch pies start at $15, 16-inch at $19 Notes: Occasionally, Max’s makes Sicilian pies in the coal oven Atlanta has many good things going for it, but stellar public transportation is not one of them. So until last year, if you found yourself downtown without a car, perhaps to visit the spectacular aquarium or the brainwashing operation that is The World of Coke , and you craved a good pizza, you might have been out of luck. But Max’s Coal Oven Pizzeria opened last summer, giving pizza lovers a place to go. Max’s offers seven different preset toppings combinations or a build-your-own option with ten possible toppings, all on pizzas that are…

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Polish Festival Pierogies in Riverhead, NY

Polish Festival Pierogies in Riverhead, NY www.WebCookingClasses.com Good food doesn't always have to be healthy food. Good food can be the things that remind you of your cultural heritage, or those eaten in childhood. A trip to the Polish Festival in Riverhead, NY will bring the warmth of cultural ingredients. From: ChefToddMohr Views: 0 0 ratings Time: 02:55 More in Howto & Style

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Fairway Market in NY, "The Market Like No Other"

Fairway Market in NY, “The Market Like No Other” www.WebCookingClasses.com The Fairway Market in New York calls themselves “A Market Like No Other”. Chef Todd Mohr is constantly searching for the freshest ingredients, locally grown, and presented in an organic supermarket. Why is Fairway Supermarket “like no other”? From: ChefToddMohr Views: 0 0 ratings Time: 02:37 More in Howto & Style

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Cupcakes on TV: MasterChef on Fox

From Fiint.com yesterdat: MasterChef Season 1 Episode 5: Cupcake Challenge TV Episode Preview – An all two-hour new episode for the MasterChef will be going to air tonigh on FOX. The kitchen battle gets exciting each week together with the contenders of the cooking-reality show. Tonight, MasterChef will showcase a battle. Here is the episode’s overview. The contestants are asked to do make a single cupcake. They are given a time to prepare it and use the ingredients on the table. Yes it’s only a single cupcake but a difficult one, very difficult one. Mike, Faruq and Slim’s cupcakes were chosen to the worst and embarassing as what Gordon Ramsay said. But later, Iron Chef Cat Cora takes them to a truck stop for a team challenge. The fourteen contenders will battle for a real chef challenge and compete for $250,000 price and the chance to publish their own cookbook. Watch MasterChef Season 1 Episode 5 tonight on FOX at 8:00 PM ET.Catch the udpates and online streaming on FOX channel for the recap of MasterChef Season 1 or watch it online via Internet TV and other TV websites. And a Reality Wanted recap : Tracy could’ve been excited all day long but her melted cupcake won’t…

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Grilling: Honey Chipotle Wings

From Recipes [Photographs: Joshua Bousel] Ever since The Food Lab uncovered the baking powder for crispy wings trick , I’ve been rocking grilled wings all the time. With my wings now near perfection—my wife even suggests them anytime we have company, her sly way of getting more for herself—I’ve been branching out beyond the usual buffalo and trying out different sauces. The latest, and greatest, incarnation were wings slathered in a honey chipotle glaze . I love packing heat. When I first concocted this sauce and took a spoonful, it forced a hiccup reaction that I’ve only encountered a few times when eating peppers so spicy, they should only be consumed on a double dog dare. Although I found pleasure in this pain, I worried it may be a little much for others. But I stayed with what I had, and that was a good thing. The sauce caramelized and charred slightly over the heat of the coals, bringing out the sweetness of the honey and mellowing the extreme heat. What starts as a sweet crisp bite into a wing, ends up leaving a slight smoky burn in the back of your mouth , a taste…

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Cook the Book: Pasta with Parsley and Toasted Walnut Sauce

From Recipes [Photograph: Caroline Russock] At first glance this Pasta with Parsley and Toasted Walnut Sauce from Christopher Hirsheimer and Melissa Hamilton ’s Canal House Cooking looks a lot like pesto. All of the usual suspects are accounted for: green herbs, nuts, garlic, oil, and cheese, and it’s made in a mortar and pestle. But after grinding up a batch, I was struck by how un-pesto-like this sauce was, more delicate and creamy than its basil counterpart, and somehow much more of a stick-to-your-ribs plate of pasta. By grinding walnuts with walnut oil, the sauce takes on the rich smoothness of a nut butter. Unlike a traditional basil pesto, which is all about the basil and garlic, this sauce lets the walnuts really come through both in flavor and texture. One word of advice when it comes to the seasoning of this recipe: don’t be shy with the salt. Even though a quarter cup of Parmigiano-Reggiano is incorporated into the sauce, that extra (large) pinch of salt is necessary to bring out the beautiful walnut flavors. As always …

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Crest Cafe’s Butter Burger Redefines Gluttony in San Diego

From A Hamburger Today [Photographs: Erin Jackson] Crest Cafe 425 Robinson Avenue, San Diego CA ( map ); 619-295-2510‎; crestcafe.net Cooking Method: Charbroiled Short Order: Gluttony at its best: a burger stuffed with butter, then topped with cheese and spicy mayo. You won’t find a juicier burger anywhere else Want Fries With That? Go for it! All burgers come with your choice of crispy fresh cut fries, homemade potato chips, or several salads Price: Butter Burger, $10.95; Crest Burger, $8.95 Notes: 2 for 1 burgers on Tuesday evenings, plus free delivery if you don’t feel like hunting for parking in Hillcrest If eating a burger stuffed with butter is wrong, then I don’t want to be right. Crest Cafe has turned me on to a higher form of gluttony than I ever thought possible, and it feels good to be bad. The cozy and colorful diner in Hillcrest features classic American comfort food, including their signature burger: the butter burger. This beast of a burger is made of half a pound of ground beef stuffed with garlic and herb butter. During the cooking process even more of the seasoned butter is slathered on top. And then, as if that wasn’t enough, …

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Does Your Grilling Marinade Have These 3 Simple Elements?

Does Your Grilling Marinade Have These 3 Simple Elements? www.WebCookingClasses.com A grilling marinade is a very simple way to add flavor and moisture to grilled items. If you follow these basic rules, you'll be able to invent your own grilling marinade. From: ChefToddMohr Views: 0 0 ratings Time: 03:16 More in Howto & Style

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Gluten-Free Cupcakes cookbook coming in 2011

Gluten-free cupcakes are getting a lot of attention these days, and gluten-free eating generally, with gluten-free restaurants and bakeries on the rise, as well as gluten-free cupcake offerings at bakeries. There are also several gluten-free cookbooks out and coming out, but now comes news, via Publishers Marketplace of an entire gluten-free cupcake cookbook coming out in 2011: The husband-and-wife team behind No Gluten, No Problem blog and co-authors of ARTISANAL GLUTEN-FREE COOKING, Kelli Bronski and Pete Bronski’s GLUTEN-FREE CUPCAKES, featuring dozens of flavorful and good-looking gluten-free cupcakes and other sweet but healthy indulgences, again to Matthew Lore at The Experiment, for publication in Spring 2011, by Jenni Ferrari-Adler at Brick House Literary Agency (world).

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