News — Entrees

The Goose of Christmas Past

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Originally published December 24, 2003.  I’ve been a haunted man for 13 years, and I place the blame squarely on Tiny Tim’s crooked little shoulders. It was December 1990, and I had just finished rereading A Christmas Carol. Inspired by Tiny’s exultant prayer, “God bless us every one,” I decided that I, too, would have a proper Christmas dinner. The next day I marched into my local butcher shop in Brooklyn and ordered a goose. Luigi, a short, rotund man who had to stand on a milk crate to talk to his customers, leaned over the meat case and cocked an...

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This bourbon buttermilk fried chicken has that incredibly satisfying combination of shatteringly crisp skin and meltingly tender meat with an ever-so-subtle hint of bourbon

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The hardest part is letting it marinate for 2 days. Adapted from Gina Medeiros | Personal Collection, 2020 This fried chicken recipe is an amalgam of recipes and techniques I’ve tried over the years in the pursuit of fried chicken that’s worth the work. Adding booze makes the coating crisper. You could use vodka for more neutral results, but my love of bourbon prompted me to try that and that and it has since become my default. Also, I love spicy hot Nashville-style fried chicken. So, this recipe is meant to bring all of the best iterations of fried chicken...

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