Aged Goat Cheese Omelette With Thyme
When I can’t decide what I feel like cooking, I’ll often visit epicurious.com and bum around until an ingredient that sounds great pops up--then I’ll start searching for that ingredient and I always...
View ArticleAdventures in Homemade Bacon
The bacon most of us know it is made from pork belly, but there are also variations made from other cuts, notably the cheeks and jowl, which makes guanciale--a porkier tasting, fattier cut that's a...
View ArticleReal Homemade American Bacon
First, I needed to find some pork belly with its skin still firmly on. My previous attempt removed it, along with a lot of precious fat directly underneath. My bacon didn't have nearly enough fat on...
View ArticleGG's Coffee Cake
Coffee cakes come in two types--leavened by baking powder and/or soda, or by yeast. The first is what most Americans would call a coffee cake, that tender, cakey variety which is often made with sour...
View ArticleA Story About Eggy Bread
Eggy bread, a slice of white loaf dipped in egg whisked with milk and fried in butter, is simply French toast without the sweetness. It is a food I've consumed in countless American diners, and on...
View ArticleCardamom Cinnamon Rolls: Our New Holiday Tradition
Every Christmas, we eat cinnamon rolls. That's just how it is. When I was little, someone would wake up early and drive over to the Cinnabon store and come back with a gooey dozen, and always make...
View ArticleIdea Lab: Full English Breakfast from Scratch
To eat well in England you should have breakfast three times a day. - W. Somerset Maugham I survived my half a year in England on a diet of boiled potatoes, canned peas, Heinz beans, and 99p egg and...
View ArticleA Guide to Bacon Styles, and How to Make Proper British Rashers
British Bacon vs American bacon If you've been reading the site lately, you may have been following Nick on his rather strange quest to recreate a full English breakfast from scratch (his first...
View ArticleBetter Homemade Biscuits and Gravy
I know that biscuits and gravy together don't make sense. It's meat, thickened with flour and milk, ladled atop a starchy biscuit. There is no balance, no acid, and no spice. Compared to the dynamic...
View ArticleThe Comfort of Eggs in a Basket
Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents...
View ArticleThe Problem with Oatmeal (And How to Eat it Cold)
Oatmeal at Cafe Fanny in Berkeley I think I've always loved the idea of oatmeal for breakfast: it's simple to make, it sticks to your ribs until lunch, and it's economical. I don't always put a lot of...
View ArticleCorned Beef Short Ribs
Corned beef is one of the more basic and surprising kitchen experiments. But I think that people still think it's pretty nuts. I'm staying in California for a couple weeks, and had to buy the...
View ArticleRepertoire | The French Omelette
We’re happy to announce a new collaboration between The Paupered Chef and some fellow friends and bloggers of ours in Chicago: The Midwestyle. It’s a great blog, and thorough. Ostensibly about...
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