Tony’s take: Cindy, thanks for the question! The truth of the matter is that I’ve never really made meatloaf before (unless you count a couple of random staff meals where my frantic efforts produced things vaguely resembling it). So, I’m excited you asked.
Tony writes: I don’t make fish as often as often as I should; in large part because I can’t stand fish smell in the house (seriously, it lingers, especially in the middle of the winter). But it’s mid-spring and it may not be grilling weather yet, but it is plenty warm enough to kick open the windows and renew a friendship with the fishmonger. All of which got me on this hybrid sear-braise technique. It perfectly straddles this time of
Tony writes: It came as a minor shock when I learned recently that you can make really good (no… make that great) granola bars at home. Not that it should have (I admit, I’m a dummy with baking). But I’ve always related to granola (the loose, sprinkling stuff) as a homemade entity and granola bars (squared off and crisp) as the domain of multinational companies. So when I started developing a granola recipe a couple of months back, not
Keith asks: My local grocer sells “shaved meats” which got me thinking about the “shabu-shabu” I had in Tokyo: you dip vegetables and thin cuts of meat in intense broths for about 10 seconds so they just cook through. It was one of the best meals I’ve ever had. Any ideas how to recreate shabu-shabu?
Tony’s take: Keith, thanks for the question! I’ve always been slightly awestruck by shabu-shabu. As a kid, cooking my own dinner in a restaurant