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Cooking Off the Cuff

Cooking Off The Cuff: Stop! Don't Grate That Parmesan

Edward Schneider | Posted 04.29.2015 | Taste
Edward Schneider

Parmesan chunks used in this way have a lot of potential.

Cooking Off The Cuff: That Ain't Hay (Oh, Yes It Is)

Edward Schneider | Posted 04.21.2015 | Taste
Edward Schneider

Cooking with -- or in -- hay pops up on the culinary radar screen, but until last week I'd never done anything about it.

Cooking Off The Cuff: Swapping Elegance For Flavor -- My Ideal Schnitzel

Edward Schneider | Posted 04.15.2015 | Taste
Edward Schneider

The real appeal lies in the crisp breadcrumb coating and in the flavor of the frying fat.

Cooking Off The Cuff: The Best Endive Ever. Yes, Ever

Edward Schneider | Posted 04.08.2015 | Taste
Edward Schneider

If it's this good at home with a supermarket apple, I can only imagine how fabulous it would be at Arpège.

Cooking off the Cuff: A Blast From the Past (Quiche) With a Difference

Edward Schneider | Posted 04.01.2015 | Taste
Edward Schneider

Remember quiche? Sure, you remember the long-ago craze, the mockery, even the New Yorker cartoons. But do you remember the thing itself? Although it's still served in plenty of restaurants, it doesn't figure on my gastro-map as prominently as it used to.

Cooking Off The Cuff: Dinner For The Evening After A Three-Star Feast

Edward Schneider | Posted 03.25.2015 | Taste
Edward Schneider

Though spicy and savory, the broth was light and was a refreshing complement to the denser vegetables.

Cooking Off The Cuff: Pierogi And The Versatile, Dinner-Worthy Sauerkraut That Makes Them Possible

Edward Schneider | Posted 03.18.2015 | Taste
Edward Schneider

It turned out that just about everybody except my parents and their cohort was doing more to a container of sauerkraut than simply opening it.

Cooking Off the Cuff: Rum Babas. What More Can I Say?

Edward Schneider | Posted 03.11.2015 | Taste
Edward Schneider

When I eat a good baba au rhum (or au some other booze), I'm convinced that it's the best dessert ever.

The Only Scone Recipe You -- Or Anybody Else -- Will Ever Need

Edward Schneider | Posted 05.04.2015 | Taste
Edward Schneider

Its plainness makes it a perfect base for the traditional toppings of jam, butter and spreadable cream scone.

Cooking Off The Cuff: Meatless Fried Rice, But With Something To Chew On

Edward Schneider | Posted 04.27.2015 | Taste
Edward Schneider

This gingery dish, with its sweet, star-anise-scented, chewy carrots and comforting eggs, has a way of making us happy.

Cooking Off The Cuff: Beef And Beer From Belgium

Edward Schneider | Posted 04.20.2015 | Taste
Edward Schneider

The ale, with its bitterness and intensity, makes this a very flavorful and distinctive variation on beef stew.

[Not] Cooking Off the Cuff: A Few Ideas From Belgium

Edward Schneider | Posted 04.13.2015 | Taste
Edward Schneider

Our travels yielded some good ideas that I'll surely incorporate into the repertory.

Cooking Off the Cuff: Squash Risotto Bisected

Edward Schneider | Posted 03.30.2015 | Taste
Edward Schneider

The two elements were delicious separately, and they constituted a tried and true pairing

Cooking Off The Cuff: Lo Mein With Confit Duck -- A Twist On A Chinatown Favorite

Edward Schneider | Posted 03.23.2015 | Taste
Edward Schneider

Slide onto a warm serving platter and get out the chopsticks.

Cooking Off The Cuff: Leeks, Lemon, Cream, Pasta -- Who Could Ask For Anything More?

Edward Schneider | Posted 03.16.2015 | Taste
Edward Schneider

Elegant? Check. Pleasantly surprising? Check.

Cooking Off The Cuff: Of Flightless Birds And Red Wine Sauce

Edward Schneider | Posted 03.09.2015 | Taste
Edward Schneider

This native African bird is a more mainstream food than I thought, just not in my little corner of Manhattan.

Let's Not Forget Spaghetti Alla Puttanesca

Edward Schneider | Posted 03.02.2015 | Taste
Edward Schneider

You can tell from the ingredients that this is not a shy kind of sauce.

Cooking Off the Cuff: Ragout Of Winter Vegetables

Edward Schneider | Posted 02.22.2015 | Taste
Edward Schneider

An elegant soup without the soup.

Cooking Off the Cuff: A Simple Way to Make Winter Squash Even More Versatile

Edward Schneider | Posted 02.16.2015 | Taste
Edward Schneider

At 90 seconds, they were just where I wanted them: still flexible and with a very, very slight crunch, but palpably cooked.

Cooking Off The Cuff: Too Many Gnocchi, Yet Not Quite Enough

Edward Schneider | Posted 02.09.2015 | Taste
Edward Schneider

If you eat a lot of it, you'll need to lie down for an hour or two, but in modest portions it is not a challenging dish.

With Risotto, It's Never Too Late To Learn

Edward Schneider | Posted 01.25.2015 | Taste
Edward Schneider

With this single, simple enhancement -- stirring harder and faster -- you will find your risottos gaining the perfect consistency that is too often missing, even in restaurants.

Cooking Off The Cuff: In Venice, Salsa Doesn't Mean What You May Think

Edward Schneider | Posted 01.19.2015 | Taste
Edward Schneider

This is one of those dishes that, on the one hand, tastes precisely of its ingredients: onions, anchovies, wheat and olive oil.

Cooking Off The Cuff: The Whole Chard

Edward Schneider | Posted 01.12.2015 | Taste
Edward Schneider

When you make this Paris bistro dish, use the whole chard by all means.

Cooking Off The Cuff: Hash, Corned Beef's Manifest Destiny

Edward Schneider | Posted 01.05.2015 | Taste
Edward Schneider

We always eat our corned beef hash with ketchup (though I try to keep the ketchup away from my poached egg), and so should you.

Cooking Off The Cuff: The Best Dipping Sauce Of 2014

Edward Schneider | Posted 12.29.2014 | Taste
Edward Schneider

This made a clear-flavored, well balanced (but eggplant-prominent) puree that needed only salt to be remarkably appetizing.