"One benefit of being a food editor is that I get the opportunity to try out recipes from the latest cookbooks, often before they have even made it onto store shelves. It keeps me on my toes with what's trending, and over the years it has had the fringe benefit of greatly expanding my culinary skills. But these days, I'm also tempted on a daily basis by what ends up on my social media feeds."
"Known for his straight-talking, unpretentious take on cooking and exploration of global cuisine through his shows No Reservations and Parts Unknown, Bourdain was and continues to be loved for his candid and (sometimes) unfiltered take on food. Home cooks also appreciate his practical cooking tips and techniques. His recipe for beef bourguignon, which popped up on my screen a few days ago, is a great example."
"Julia Child might be responsible for popularizing the classic, slow-cooked French stew in which chunks of beef shoulder are slowly braised in red wine with onions and carrots until the meat is tender enough to almost melt in your mouth. But Bourdain, with his devil-be-damned demeanor, somehow makes the dish feel approachable even though the two chefs' recipes are pretty similar."
Anthony Bourdain's straightforward, unpretentious cooking style makes classic dishes like beef bourguignon feel approachable despite traditional techniques. His recipe follows slow braising of beef shoulder in red wine with onions and carrots until the meat becomes nearly melting. Substitutions such as lean stewing beef or a chuck roast make the dish more economical as beef prices rise. Any good-quality inexpensive dry red wine—pinot noir, cabernet sauvignon, or merlot—works for braising; splurging on wine is unnecessary. The recipe balances practical tips with comforting, rich flavors suitable for a chilly evening.
Read at www.post-gazette.com
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