Recipes by We Are Never Full (Page 6)

United States Chef

	Risotto di Polpette di Salsicce al Finocchio: Playing with your Sausage… by We Are Never Full I was recently introduced to an Australian with whom I had a number of interesting discussions (that is not meant as a joke). The first, an hour-long discussion of the age-old cricketing rivalry between England and his native land is of no concern…	1 vote 485 views
	Lobster-Tasting in Maine: A Modern-Day Horror Story by We Are Never Full Ah, Maine, with its mossy forests, its briny cliffs dotted with picturebook fishing villages, its bracing salt air, and its discount-tastic outlet malls! What could be more uplifting to the benighted soul of a grimy city-dweller than an autumnal visit to the cheerful redoubt of the gaily-painted puffin, the marshy lowlands of the…	1 vote 536 views
	Let Them Eat Pork! Poached and Roasted Pig Hocks by We Are Never Full The largely unknown city of Compiegne, France, has the distinction of being the site of one of Louis XV’s most extravagant homes away from home. Under him, the Chateau de Compiegne became one of three distinctly opulent seats of government alongside Versailles and Fontainbleau. The latter French monarchs were hardly known for their…	1 vote 621 views
	Baigan Bharta (Punjabi Eggplant Curry): Virtue Out of Necessity by We Are Never Full	1 vote 856 views
	A Grapevine Grows in Brooklyn – Sweet, Sticky Grape and Walnut Flatbread by We Are Never Full Roll out the red carpet, blow the shiny, loud horns, wear your fanciest dress (you too, men) – guess who’s back? Yes, I am still alive. Yes, Jonny has been keeping this blog afloat for a year now. And yes, I am ready to try to blog again. After a year…	1 vote 615 views
	Using Your Grey Matter: Veal Brains alla Milanese by We Are Never Full Our good friend, of whom we have seen very little recently, but who persists as an unwitting gastronomic inspiration to us – Juan Camilo – struck again recently when we spied a mess of veal brains at our local butcher. [I'm not sure what the proper collective noun is for brains, but the term seems appropriate given their form, even if…	1 vote 543 views
	This Just In: Seasonal Eating Can be Boring by We Are Never Full Contrary to conventional wisdom, at this time of year when the garden is in a headlong rush to produce fruits, and you can almost watch the plants as they extend their sinewy tendrils into the air like a group of octopi doing the wave, it’s sometimes hard to know what to do with it all. This is a peculiar problem for us since hitherto…	1 vote 506 views
	Kitchen Through the Looking-Glass: Creole-Style Steak and Bewitched Black Beans (Frijoles al Brujo) by We Are Never Full An oft-heard, anguished cry these days chez nous is “there’s nothing to bloody eat in this house except baby food!”. Never actually true and rarely even close to reality, this refrain was aired again earlier this week when, left to my own devices while…	1 vote 689 views
	Cheese & Pea Curry: Why Paneer-ances Don’t Matar… by We Are Never Full If the immense diversity of this city reveals itself in the faces of its people, and if, in turn, those faces can be said to reflect the myriad flavors of this world, then how should one interpret the wearing of “beats by dr dre” headphones by anyone north of 25 years old? With this eternal question in mind, I urge you to consider…	1 vote 529 views
	Hell’s Kitchen: Hot & Smelly, Yet Delicious by We Are Never Full Jun 17th, 2011 by Jonny & AmyIt rarely gives me any satisfaction to work so close to Penn Station, especially in the summer when the areas less salubrious residents are at their most pungent, and, dare I say, because of the heat, most crazed. It is at this time of year that the legion of stupefied zombies, fiending smackheads and…	1 vote 517 views