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Cooking Off the Cuff

Cooking Off The Cuff: Waiting For Spring With A Triple-Carrot Risotto

Edward Schneider | Posted 06.16.2014 | Taste
Edward Schneider

No, this risotto doesn't taste traditionally Italian -- just delicious.

Cooking Off The Cuff: A Horseradish Sauce That (Probably) Won't Make Your Eyes Tear

Edward Schneider | Posted 06.09.2014 | Taste
Edward Schneider

The sauce could hardly have been easier to make, and it begins with a pretty commonplace preparation.

Cooking Off The Cuff: Potato Pizza? Tarte Flambee? You Be The Judge

Edward Schneider | Posted 06.02.2014 | Taste
Edward Schneider

It's amazing how inspiring leftover spuds can be, don't you think?

[Not] Cooking Off the Cuff: Two New Flavors

Edward Schneider | Posted 05.26.2014 | Taste
Edward Schneider

There have been plenty of new, sometimes exciting, flavors, two of which were particularly unexpected.

Cooking Off The Cuff: Don't Forget To Forget That Celery Root!

Edward Schneider | Posted 05.19.2014 | Taste
Edward Schneider

No matter how you serve them, the vegetables will stand up to whatever else is on the plate.

Why Kale Ravioli Is Elegant, Not Faddish

Edward Schneider | Posted 05.12.2014 | Taste
Edward Schneider

In the run-up to a small dinner party, it soon became apparent that its fate was to be wrapped in pasta: It was to be ravioli of some kind.

The Return Of The Potato Fritter

Edward Schneider | Posted 05.05.2014 | Taste
Edward Schneider

There's no reason you shouldn't serve them as the potato part of a main course.

Cooking Off The Cuff: Crisp(y) Lamb

Edward Schneider | Posted 04.28.2014 | Taste
Edward Schneider

It's a wonderful thing: all the stick-to-your-lips gelatinous unctuousness of breast of lamb, with a crunchy surface.

Cooking Off The Cuff: A Warming Risotto -- With Cabbage

Edward Schneider | Posted 04.21.2014 | Taste
Edward Schneider

Traditional rice dishes can hold surprises in the form of unexpected ingredients.

Forget the Shells - A Better Way to Eat Snails

Edward Schneider | Posted 04.14.2014 | Taste
Edward Schneider

It is a delicious and rather elegant dish: the bread for mopping up extra sauce is built in, and the balance is just right.

Cooking Off The Cuff: Lessons Learned From A Kitchen Failure

Edward Schneider | Posted 04.07.2014 | Taste
Edward Schneider

I'd assumed that Japanese rice behaved like medium-grain risotto rice and would remain sticky when cool -- not so.

Top Vacation Tastes In London And Munich

Edward Schneider | Posted 03.31.2014 | Travel
Edward Schneider

We've been away (London and Munich) for thirteen days as I write this, so I'm going to list one standout taste from each.

Cooking Off the Cuff: That's One Big Stuffed Cabbage

Edward Schneider | Posted 01.22.2014 | Taste
Edward Schneider

There are oohs and aahs from all quarters when an apparently entire cabbage is sliced into stuffing-layered wedges.

Cooking Off the Cuff: For a Memorable Tarte Tatin, Get The Caramel Spirit

Edward Schneider | Posted 03.17.2014 | Taste
Edward Schneider

It's apple-y and buttery, with alluring vanilla and brandy aromas if you've added those ingredients.

Cooking Off the Cuff: The Best Irish Stew -- Simple, Basic, Satisfying

Edward Schneider | Posted 01.08.2014 | Taste
Edward Schneider

Hooray for lousy weather, and hooray for Irish stew.

For A Neater Hamburger, Change The Shape, Not The Recipe

Edward Schneider | Posted 02.28.2014 | Taste
Edward Schneider

Even the daintiest eaters can make a mess with a juicy burger.

Cooking Off the Cuff: For Variety's Sake, Roast Some Of This And Some Of That

Edward Schneider | Posted 02.22.2014 | Taste
Edward Schneider

A common feature of festive tables is a big roast. A sofa-sized turkey; a pillow-sized capon; a rib of beef too huge to fit into your largest roasting...

Cooking Off The Cuff: The Once And Future Bean -- Striped Bass

Edward Schneider | Posted 12.18.2013 | Taste
Edward Schneider

The simplicity of this dish is striking. It is just cooked beans on a plate topped with a piece of fish.

Cooking Off The Cuff: Pasta E Fagioli -- What A Difference One New Ingredient Can Make

Edward Schneider | Posted 02.10.2014 | Taste
Edward Schneider

I think this -- along with the risotto-like pasta technique -- is actually a way to improve on a classic that is just so close to perfect.

Cooking Off the Cuff: A Free-Form Apple Pie With French Flavors

Edward Schneider | Posted 02.03.2014 | Taste
Edward Schneider

This is probably the easiest of all apple pies/tarts to assemble and bake. It is also one of the half dozen best.

Cooking Off The Cuff: To Make Bean Soup, First Cook Your Beans (And Buy Some Mushrooms)

Edward Schneider | Posted 01.27.2014 | Taste
Edward Schneider

The result was excellent: perfectly intact but perfectly tender beans and a great olive-oil aroma.

Cooking Off the Cuff: The Last Of A Giant Cauliflower In A Pasta Dish With Crunch

Edward Schneider | Posted 01.25.2014 | Taste
Edward Schneider

Boy, that was one big cauliflower Jackie and I hauled back from the farmers' market a couple of weeks ago.

Cooking Off the Cuff: A Brighter Lamb Stew With a Versatile Sauce

Edward Schneider | Posted 11.13.2013 | Taste
Edward Schneider

Lamb stew: Typically rich and dark, starting with deeply browned meat; maybe with tomatoes, maybe with olives, always slick with olive oil.

Cooking Off the Cuff: Sweet Shallots + Sweet Squash = A Savory Side Dish

Edward Schneider | Posted 01.23.2014 | Taste
Edward Schneider

An ideal side dish with grilled, roasted or pot-roasted pork. Poultry would work too. Yes, I'm thinking of Thanksgiving.

Cooking Off the Cuff: Pumpkin/Squash Risotto

Edward Schneider | Posted 12.30.2013 | Taste
Edward Schneider

Creamy, not chunky (But no cream).