Starters & Soups 34
Repurposed BBQ + Vino
Wine X Staff Wine X Online If you watch or read enough of the bohemian foodporn stuff out there, you know that Texas-style brisket is a thing. And because it’s a thing, basically all BBQ is a thing. Ribs, Pork butt, whatever you can smoke is a bridge drug to taking a ride on […]
Salads Salads Salads
Matching red and white with greens Wine X Vol 2.6 by Rosina Tinari Wilson Way back, when the whole restaurant world followed the French menu plan, the salad — plain, green and, to be honest, a major yawn — showed up after the main course and just kind of kept your mouth busy until dessert. […]
Isn’t It Ironic
by Bob Blumer Magazine Issue: U.S. Vol. 3.4 Cooking with an iron is easier than pressing a shirt. Why bother? Maybe you forgot to pay the gas bill. Or perhaps, like Denzel Washington’s character in Spike Lee’s flick “He’s Got Game,” you frequent low rent flophouses where “room service” charges by the hour — and […]
Alohas
by Rosina Tinari Wilson Magazine Issue: U.S. Vol 2.4 Alohas Wrap strips of good deli ham, or the spiral-sliced kind, around chunks of canned pineapple Spear with toothpicks. Put on a baking sheet, top with a couple of baby marshmallows and some shredded coconut Heat under a broiler or in a hot oven ’til warmed […]
Anchovie-Stuffed Olives
by Laura Holmes Magazine Issue: U.S. Vol 5.1 Anchovie-Stuffed Olives Sure, you could buy these at the store, but the pride is in the work…blah blah blah. Make these if you have a spare 30 minutes. They’re damn good; just don’t kiss anyone afterward. 10 green olives (large) 5 anchovy filets Cut anchovy fillets in […]
Caputo’s Corn Chowder
by Tina Caputo Magazine Issue: U.S. Vol. 4.6 Caputo’s Corn Chowder 3 medium leeks (white part only), thinly sliced 3 cloves garlic, peeled and minced 5 large ears white corn, kernels cut off 2 jalapeno peppers, seeded and minced 2 celery ribs, diced 2 large red skin potatoes, washed and cut into 1-inch dice 2 […]
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