Old Kitchen Stories

Quick answer: Dry 1½ lb / 700 g of large shell-on shrimp thoroughly, then toss them with olive oil, minced garlic, sweet smoked paprika, salt, …

Quick answer: Cut 4 lb / 1.8 kg of boneless pork shoulder into 2-inch chunks and season them with salt, cumin, Mexican oregano, and pepper. …

Quick answer: Simmer 1.5 lb / 700 g of chicken thighs in 8 cups / 2 litres of stock with diced onion, carrot, celery, and …

Quick answer: Rub a 4 lb / 1.8 kg pork shoulder with salt, crushed caraway, marjoram, pepper, and garlic and let it sit for 30 …

Quick answer: Cut 2 lb of boneless chicken thighs into 1.5-inch cubes and marinate them for at least 2 hours in olive oil, lemon juice, …

Quick answer: Sear 4 lb of beef chuck in batches, then blend 3 chipotles in adobo with 6 garlic cloves, 1 onion, 2 tsp cumin, …

Quick answer: Brown 1 cup of butter, cool it, then beat it with 1 1/4 cups brown sugar and 1/4 cup white sugar. Add 2 …

Quick answer: Whisk 6 egg yolks with 150 g sugar over a pan of simmering water until thick and pale, about 8 minutes. Cool, then …

Quick answer: Render 5 oz of guanciale slowly in a cold pan until crisp. Cook 1 lb of spaghetti, reserving a cup of water. Whisk …

Quick answer: Toast 2 tsp of coarsely cracked black pepper in a dry pan for 30 seconds. Cook 200 g of tonnarelli in lightly salted …