201. Caesar Salad p.136

I can’t find the recipe online.
Caesar salad is pretty much always good. The only way to really truly mess it up is to use wilted, or flavorless lettuce. I’ve seen it done, I had a chicken Caesar at a Boston Pizza that was an insult to the whole concept of food, but generally they’re a [...]

17 January 2009 | Salads, The Book | 4 Comments
Tags: anchovy, caesar, croûtons, egg yolks, garlic, lemon juice, mayonnaise, olive oil, parmesan, Parmigiano-Reggiano, salad, white sandwich bread, white wine vinegar, worcestershire sauce

185. Tomato Barbecue Sauce p.479

There’s no recipe for this one on Epicurious.
This barbecue sauce is meant to accompany Lillie’s North Carolina Chopped Barbecue, which we’ll get to next time. It’s apparently the style of barbecue sauce popular in Lillie’s part of North Carolina, and is best served slathered over chopped pork barbecue. It probably works well on most grilled [...]

9 August 2008 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
Tags: apple juice, Barbecue, BBQ, brown sugar, cayenne, celery seed, chili powder, cider vinegar, cinnamon, dry mustard, grill, pineapple juice, salt, sauce, Tabasco, tomato purée, worcestershire sauce

162. Onion Soup Gratinée p.114

I can’t find a recipe for this soup online.
Typically onion soup is a socially acceptable excuse for sitting down to half a pound of melted cheese. Trying to maneuver those long strands of gooey cheese into ones mouth without getting it all over your front is a social bonding experience best shared with close friends. [...]

14 May 2008 | Soups, The Book | 5 Comments
Tags: autumn, baguette, bay leaf, beef broth, beef stock, black peppercorns, brandy, butter, cheesecloth, cognac, fall, flour, French, garlic, gratinée, gruyèe, kitchen string, olive oil, onions, Parmigiano-Reggiano, parsley, soup, sugar, thyme, vermouth, winter, worcestershire sauce