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In the month since thirschfeld added his first recipe, we've been lucky to have his insights sprinkled throughout the site. His sophisticated yet wholesome recipes are packed with useful tips gleaned from years of working in restaurants, teaching at culinary school and experimenting in his own home kitchen. He offers professional plating ideas in his Beets Mimosa, introduces us to oft-overlooked crumb-based bread puddings in his Cherry Bread Pudding Jubilee and shares his secret for getting the most velvety mouthfeel from a stock (by tossing in a few gelatin-rich chicken feet) in his Stock Under Pressure. Be sure to check out his website for more chef's tips, recipes from life on his farm in Indiana and photos that could easily hold court in any glossy food magazine. See thirschfeld's full profile and fan him here.
Read his profile Q&A below:
- What is the strangest food you have ever eaten?
I was reminded, skunk in wine sauce, fried possom and sweet potatoes and BBQ racoon. They all tasted like chicken and I would eat all of them again
- What do you cook when home alone?
- Your most treasured kitchen possession:
My Le Creuset pots
- Your ideal meal:
Korean stews, that is today but by tomorrow who knows
- Something you'd like a chance to eat or cook:
To eat fresh oysters, in season, while on the boat harvesting them.
- The number of bottles of wine you own:
We used to have 750 until my wife developed a sulfite allergy, now only a bottle or two
- The ideal number of guests for a dinner party is:
- Kitchen pet peeve:
People who think dinner comes in a can.
- Your favorite cookbook:
Bouchon, Edna Lewis and Classic Indian Vegetarian and Grain Cooking
In Queso Were Wondering
Cashews are the mvp of vegan ingredients
This queso is nuts.
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