names... I would also suggest picking up one of the classic/standard books on sausages (say Jane Grigson’s or even Bruce Aidells') and reading a bit on the topic. Knowing a bit about the different families/types/forms of...

My family went up to Sonoma on Friday to cash in on our holiday present to ourselves (we give ourselves a family present each Christmas/Chanukah.) This year’s present was a sausage making class taught by Bruce Aidells at...

If you love the people you’re cooking for, get yourself a copy of “The Complete Meat Cookbook.” It’s written by Bruce Aidelss, of Aidells Sausage fame and Denis Kelly. Besides explaining where the cuts of...

Took mine out of the fridge at 1:30 PM and following Bruce Aidells instructions I rubbed it with crushed garlic,kosher salt, fresh thyme and balck pepper. He said for a thre rib roast to put it in at 450 for 15 minutes and then...

, there are good ones available at Citarella, Fairway, Gourmet Garage, and all the usual suspects, plus even The Food Emporium. I’m talking about Aidell's, D’Artagnan, and so on.

)... that seemed exorbitant to me... They were ready to use and our results were great! We used recipes from Bruce Aidell's books... see photos attached (This should be on the home cooking site I guess...) While the Kitchenaid...

Sounds fabulous! If you’re going to be grilling most of the sausage, you might consider making a gumbo with the andouille as goodhealth suggests, and perhaps some stewed collards or other greens with sausage thrown in (you...

I think Doug’s fries can be hit or miss. If they cook them long enough, and are salted enough, they are very good. Speaking of the specialty sausages being a little pricey, I just picked up a package of Bruce Aidell's...

I’m doing Bruce Aidell's St. Louis Ribs, Hong Kong-Style, spice-rubbed and served with a home-made hoisin sauce. Cole slaw and potato salad and roasted zucchini with balsamic on the side. We’ll watch some stupid...

, not a croque! Since your husband enjoyed the ham, he should try the eggs benedict, which feature the ham prominently. (They use Bruce Aidell's ham, by the way, which is why it is so delicious.) The Hollandaise is spot on. Just...

The Basque chorizo recipe in Bruce Aidell's sausage making book is really nice, and a good starting point to making a number of things that start with chorizo. A Spanish cookbook I have on the shelf has a pasta rather than rice...

Here’s a recipe for ya. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Recipe By : Bruce Aidells, Food and Wine Serving Size : 12 Preparation Time :0:00 Categories : Dinner Main Dish Meats

on July 9th they had four celebrity chefs participate ... Narsai David, Mollie Katzen, Nancy Oakes & Bruce Aidells ... the market just has nice touches like that....

paprika? Also, I opted for Bruce Aidell's andouille (which actually tasted great) because I was afraid that whatever chorizo I could find would be Mexican style, not Spanish. Is there any difference between chorizos? Could one...

are “Sunday Suppers at Lucques”, “All About Braising”, and the indispensable meat cookbook from Bruce Aidells.