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A Paupered Chef Update 24 Apr 2012 | 02:12 am
As many of you have noticed, it's been quite a while since we posted on the site. For that—and mostly for the lack of any news—we apologize. The story of our absence isn't as exciting as we...
Pre-Order the Serious Eats Book 29 Oct 2011 | 07:27 am
Pardon the shameless shill for a moment, but we're both pretty excited about this. As most of you probably know, Blake and I have been writing the Dinner Tonight column over at Serious Eats for we...
Repertoire | The Dinner Party 26 Oct 2011 | 03:15 am
Ed. note: This is the third post in a "Repertoire" series on the interplay of food and style, with our friends The Midwestyle. We're helping their readers learn a few recipes, and they're teac...
Weekend Project: Freeze Chicken Stock in Ice Cube Trays 20 Oct 2011 | 04:35 am
I, Nick Kindelsperger, wholeheartedly endorse the practice of freezing chicken stock in ice cube trays. Doing so allows one to crack them into zip-lock bags and stash them in the freezer for safe keep...
For the Love of Un-Simple Things: Chicken and Smoked Sausage Gumbo 18 Oct 2011 | 10:09 am
The older I get, the more I appreciate the un-simple things. Sure, I admire the shining brilliance of singularly perfect foods — like the best summer tomatoes or a properly aged steak — but I'm fa...
Repertoire | The Working Lunch 14 Oct 2011 | 03:18 am
I’ve worked enough days in my life, from my desk at home to mind-numbing office temp gigs, to have developed some theories on lunch. To me, the working lunch is a series of balances: it should be fast...
How Absinthe Can Improve Just About Any Cocktail 7 Oct 2011 | 01:46 pm
I'm not sure if there is a better drink to write about for the launch of an improved website design than my favorite cocktail of the moment — a drink so good it's literally called an "Improved...
Repertoire | The French Omelette 6 Oct 2011 | 01:47 am
We’re happy to announce a new collaboration between The Paupered Chef and some fellow friends and bloggers of ours in Chicago: The Midwestyle. It’s a great blog, and thorough. Ostensibly about dres...
Department of Basics | The Fruit Crisp 6 Sep 2011 | 02:00 pm
It's probably become clear to most readers that this is not a food blog where you read about desserts, and for that matter, about baking at all. There's a good reason. We're no good at it....
Making Andouille at Home 23 Aug 2011 | 03:01 pm
This didn't start off as a gumbo mission, though I did end up there (more to come on that front soon.) No, the saga began simply: about three weeks ago I needed andouille for a Dinner Tonight. All...
