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John Mahoney • 5 years ago
John Mahoney • 6 years ago

The Notorious MSG's Unlikely Formula For Success

The "umami" craze has turned a much-maligned and misunderstood food additive into an object of obsession for the world's most innovative chefs. But secret ingredient monosodium glutamate’s biggest secret may be that there was never anything wrong with it at all.

John Mahoney • 6 years ago

The Best Way To Grill Eggplant — With Crunchy Lamb Croutons

Today your summer grilling correspondent will focus on a vegetable, for a change. Of course, there's an optional meat garnish.

John Mahoney • 6 years ago

The Easiest And Best Way To Grill Fish

Whole. And no, you're not going to eat bones.

John Mahoney • 6 years ago

Crazy-Easy Grilled Ribs You Have To Make This Summer

Summer Grilling Correspondence begins now.

John Mahoney • 6 years ago

How To Make Avgolemono, The Winter-Spring Transition Stew

In Greek, "avgolemono" means egg-lemon. In practice, it means creamy, cozy, lemony chicken soup.

John Mahoney • 6 years ago

How To Make Pot-Au-Feu

That's French for "best dinner ever."

John Mahoney • 6 years ago

How To Make The Best Japanese Curry Rice

Prepare yourself for greatness. The secret is store-bought curry roux.

John Mahoney • 6 years ago

How To Make A Healthy, Delicious White Bean And Kale Stew

Your Winter Stew Correspondent is back — and with so many vegetables!

John Mahoney • 6 years ago

How To Make Easy, Cozy Coq Au Vin

Slow-simmered meat in a thick delicious gravy of wine and beef. Your home is about to smell amazing.

John Mahoney • 6 years ago