When we opened Joe Beef, we made all kinds of promises, oaths of sorts: no cranberry juice, we would wash dishes ourselves, we would stay open on Monday nights. We also said we would always have (at least) one breakfast item on the dinner menu. Of course, we are closed Mondays and never do the dishes ourselves, but we do always have one breakfast item on the menu. Oh, and we still don’t serve cranberry juice. We see foie gras the same way we see skateboarding: we had a phase, like most everyone. But then it stopped, and now it’s here and there and we enjoy it in small doses. If you come to town and want to feast on foie gras everything, make a pit stop at Au Pied de Cochon; they are good friends and do it better than anyone. Our favorite way to serve foie gras is with a breakfast-sausage patty or with peameal bacon, a well-peppered over-easy egg, and an English muffin. Add a dash of maple mustard and you’re happy, whether it’s 7:00 A.M. or 7:00 P.M. (You’ll have plenty of mustard left over, but that’s okay. It’s good with everything from salmon to corn dogs.) Remember, when you sear foie gras, be generous with salt, use a good pan, and most important, be prepared for a smoke show. Work fast and have a tray and tongs at hand before you start.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.