Fish and Corn Chowder 1/2 onion, diced fine 2 stalks celery, diced fine 3 small carrots, diced fine 3-4 red potato, 1/2" dice chicken stock 1 cup corn thyme (or herbs de provence, since I ran out of thyme) 1/2 cup cream 3 small cod fillet pepper salt Mirepoix! Add potato and chicken stock to cover. Bring to a high simmer and cook...

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Thematically Arranged Wrap-up  A deceptively copious number of entries this year are drawn with nitpicky specificity from a categorically broad pool. Could be the industry is maturing a little, or a little too young, or I'm struck with fatigue and high expectations, or there was too much drama interfering with quality, or all of the above - but some of the glamour has...

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After many unsuccessful attempts, Alton Brown is the winner of the tempura batter shootout. Tempura Batter 5 oz unbleached cake flour5 oz white rice flour1.5 quarts vegetable oil1 large egg, beaten1.5 cups cold seltzer water0.5 cup vodka Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.Heat vegetable oil to 365 degrees. Whisk...

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Maple Brown Butter Cake adapted from epicurious 1.5 sticks unsalted butter.75 cup pure maple syrup 1/4 tsp salt 2 cups almond flour1 cup Cream of Wheat (or quick cooking polenta as the original recipe suggests)1.5 tsp baking powder1 teaspoon kosher salt.75 cup cane sugar3 large eggs 1/2 cup heavy cream1/2 cup sour cream 1 tbsp sugarPreheat oven to 350°F. Butter, flour and line 9" cake...

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Impromptu Duck Dinner Caramel pecans, various dried fruit "tapenade" with madeira and wine, over duck breast (prepared thusly), served with greens. This was a lovely dish, though ideally I would chop and truly candy the pecans into praline and perhaps use fresh rather than dry fruit for what was supposed to be a sauce. Not bad for kitchen scraps on the fly. Into...

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In the search for more vegetarian dishes, an article in Food&Wine Magazine re: David Chang's recipe for Edamame Kimbap seemed worth experimenting  with. Walnut Edamame Kimbap 2 cups sushi rice2 cups water 1/4 cup sake-mash vinegar (or white wine vinegar)1/4 cup rice vinegar1/4 cup sugar2 tablespoons salt 1 tbsp canola oil2 cups walnuts, coarsely chopped1 cup edamame, shelled3 tbsp molasses1.5 tbsp soy sauce1...

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 Japanese Traditions New style technique: Sous vide prime rib with a last moment high heat roast.   Japanese Traditions New style technique: Sous vide prime rib with a last moment high heat roast.  ...

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Mushroom, tempura shrimp omelette Prosciutto salad Hamburger steak with crab croquette ...

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