As many of you have noticed, its been quite a while since we posted on the site. For that—and mostly for the lack of any news—we apologize. The story of our absence isnt as exciting as we...
Pardon the shameless shill for a moment, but were both pretty excited about this. As most of you probably know, Blake and I have been writing the Dinner Tonight column over at Serious Eats for w...
Ed. note: This is the third post in a "Repertoire" series on the interplay of food and style, with our friends The Midwestyle. Were helping their readers learn a few recipes, and theyr...
I, Nick Kindelsperger, wholeheartedly endorse the practice of freezing chicken stock in ice cube trays. Doing so allows one to crack them into zip-lock bags and stash them in the freezer for safe kee...
The older I get, the more I appreciate the un-simple things. Sure, I admire the shining brilliance of singularly perfect foods — like the best summer tomatoes or a properly aged steak — b...
I’ve worked enough days in my life, from my desk at home to mind-numbing office temp gigs, to have developed some theories on lunch. To me, the working lunch is a series of balances: it should ...
Im not sure if there is a better drink to write about for the launch of an improved website design than my favorite cocktail of the moment — a drink so good its literally called an "Improv...
We’re happy to announce a new collaboration between The Paupered Chef and some fellow friends and bloggers of ours in Chicago: The Midwestyle. It’s a great blog, and thorough. Ostensibly ...
Its probably become clear to most readers that this is not a food blog where you read about desserts, and for that matter, about baking at all. Theres a good reason. Were no good at it. Cupcakes and ...
This didnt start off as a gumbo mission, though I did end up there (more to come on that front soon.) No, the saga began simply: about three weeks ago I needed andouille for a Dinner Tonight. All I c...
I discovered the first inklings of my obsessive nature while making coffee in college. So many things can go wrong. So many ways to go right off the cliff. What should be routine and pleasurable beco...
Most people return from the beach with tans; I returned with tomatoes. It was a half-bushel, to be exact, and they were stashed in the back of a car as it wound its way from North Carolina, through t...
Theres a lot of misconception when it comes to "barbecue." The problem is the word itself. Its used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it a...
I have a thing for hotel bars. It helps if they are opulent old ones, designed to comfort the wealthy traveler from a 100 years ago. Sure, the drinks arent necessarily the best, and the service can b...
The Italian bean salad has been with me a long time, and for good reason. Ive made some variation of beans, herbs, and olive oil dozens of times over the past few years and I never get tired of...
Mexican food is made for parties. The construction of tortillas, fillings, salsas, and toppings; the spicy, rich flavors; and above all, the fact that it tastes so darn good. This was our guiding pri...
Cockaigne: an imaginary land of great luxury and ease. —Merriam-Webster Dictionary "Cockaigne was the name of the family home...Any time theres a recipe with this in the title, it means it...
File this one under projects that seem a lot harder than they actually are. A week or two ago, my wife tore out a couple pages in the New York Times Style magazine about a shop in Melbourne, Australi...
"I hate rhubarb." That was the first sentence uttered by my local butcher after I described this sauce I wanted to make to pair with some pork chops. To be fair, rhubarb is a much-maligned ...
Soft shell crab season is here, generally considered to begin at some point in May. So we here at The Paupered Chef decided it was time to take advantage. Generally, the soft shell crab&n...
I love what smoke does to foods—preserving, often cooking them, and adding layers of flavor. Next to cooking over wood fire, theres nothing more basic and caveman. Theres just one major p...
Ramen is Japan’s ultimate comfort food, the equivalent of a cheeseburger, fried chicken, and deep-dish pizza into one. - Takashi Yagihashi from Takashi’s Noodles I may live in Chicago, bu...
Until recently, my first thought upon hearing the word "punch" was a frat party, something electric red, and indiscriminate drinking--a concoction spiked with a slew of spirits that might b...
Sometimes I feel like I’m the only one railing against the big burger tide. While nearly every new restaurant opening in Chicago features a big, fat burger on its menu, I’m that guy that ...
Corned beef is one of the more basic and surprising kitchen experiments. But I think that people still think its pretty nuts. Im staying in California for a couple weeks, and had to buy the ing...
Learning how to make risotto at home was one of the more liberating experiences of my early culinary career. The idea that I could create a perfectly legitimate risotto by just buying arborio rice an...
Late last year our Paupered Chef inbox dinged with slightly cryptic e-mail about a "new top-secret project" from LAs Clear-Media. We called them up and they shared with us their idea: a ste...
If you’re a Top Chef junkie like me then you probably remember that Tre got kicked off episode 8 this season after serving a risotto that didn’t “spread.” At least, that&rsquo...
We are thrilled to be participating in Charcutepalooza, an organized blogging movement of people writing about the noble art of charcuterie. Scores of people around the country (or even the world?) a...
Ah, gimlets. Ive always been too much of a wuss to enjoy them. The gimlet is all harsh lime and bracing alcohol, befitting to manlier men like the British seaman who invented it, at some point in the...
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