Ingredients Triumph
A lean, inexpensive cut of beef: a London broil. A simple rub: truffled salt, black pepper, cayenne pepper, ground savory, and garlic. Sous vide at 124 F for ten hours. Char with torch or...
Tagged: Potatoes
The Cheap-Ass Gourmet Cooking School: Roasting
We start our cooking school with one of the youngest cooking methods there is: Roasting.
How To: Cook A Ramp Slurry
From mid-April to mid-May, the most glorious of the onion family grows on the wet hillsides of West Virginia (and several other, lesser states): ramps. Ramps are a delicacy that aren’t for everyone. Those...
The Cheap-Ass Gourmet – Roast Chicken with Roasted Potatoes and Braised Greens
The last time I did a cooking post, I got a nice email from a reader that was also a student. She complained that even though she wanted to learn how to cook, some...
