Archive for June 2011

Today, the next installment in your summer “prep” school lessons: how to remove corn kernels from the cob, without making a big old mess.

Anyone who’s ever tried to do this simple task on a cutting board knows how those kernels can go flying. I eat a lot of summer corn and tend to find the kernels in every corner of my apartment after performing what should be a simple procedure. So I perfected my technique, and found an easier, cleaner, better way to shave them cobs.

As the fresh corn abounds, try using up your kernels in one of our favorite recipes from In the Small Kitchen–our Corn and Barley Salad with Chive Vinaigrette!

Cheddar Cheese Burgers with Charred Red Onions

Posted by on Wednesday Jun 29th, 2011

CLASSIC FOURTH OF JULY COOK OUT MENU: Guacamole with Tortilla Chips; Cheddar Cheese Burgers with Charred Red Onions; Sarah’s Herbed Potato Salad; Blueberry Crisp Tart.

For a while now, the burger has been a staple of my restaurant dining. Not because I didn’t think a burger homemade by me would be up to par, but because it’s often the thing that jumps out at me from the menu and lands onto my plate. In part, this trend in my order is a result of that fact that Phoebe and I always want the burger’s side, French fries. But …

DICED: ICE Student For a Day — We were lucky enough to be students for a day at the Institute of Culinary Education. The class we chose? Essentials of Japanese Cooking! We made Katsudon, Negimaki, Tempura, Soba Noodles, and lots of, yes, Sushi!! Check out our write up and find out more about the dishes we cooked here.

The Kitchn: In the Small Kitchen Review — Check out the wonderful review of our book on The Kitchn, along with our Sexy Ugly Onion Tart!

Here are some more ideas for delicious summer drinks!

I can remember my first-ever chai tea latte. It was a Saturday in the early spring of 1998, and I had a terrible cold. Feeling sick, I had played hooky from a friend’s bat mitzvah (this was seventh grade, when every weekend’s activity revolved around bar and bat mitzvahs), yet I was somehow up to joining my family on a shopping trip to the Upper West Side. Not only was my nose running but it was also raining out, and at last my family and my whiny thirteen year-old self …

We started our Great Minds Eat Alike series in order to mix up the usual BGSK offerings with interviews and submissions by cooks and eaters whose mentality towards cooking and eating meshes with ours. Today we are excited to bring you a great travel eating tips from someone who knows what it’s like to try to eat well when you’re far, far away from your kitchen. Whether you’re traveling for business or pleasure this summer, Dasha’s tips will serve you well in making the most of your time away. Don’t forget to send your stove a postcard!

Dasha Barannik is

We’ve given you How To Devein ShrimpBrown Meat, and Make a Vinaigrette. Today, an essential technique for making delicious savory food: how to make garlic paste.

It may sound simple, but it’s important to extract and diffuse the flavor from your garlic, especially when you’re serving the garlic raw, in guacamole or salad dressings. We also use garlic paste in our of our favorite recipes from In the Small Kitchen–our Provençal Baked Chicken, an addictive (and cheap) dinner party main.