Guest Post No. 3: Junior Bravado Chef Alex Laing has stepped in this week with a post on how to make pizza from scratch. Guest chef Tobin provided the expertise and training, as well as the masterful photography.
Classic Recipes by Type
Southern Skillet Cornbread
Last week we did a post on an American classic, Jambalaya, which we served at a dinner party with skillet cornbread, another homegrown American classic. As promised, we’ll now see how to make this wonderful dish. Skillet cornbread is primarily… Read More ›
Jambalaya – An American Classic
We have been doing posts on classic dishes – French, Italian and American. But, what does that mean? What is the definition of a classic dish? I think there are a number of criteria – first, it has to be… Read More ›
Parker House Rolls – An American Classic
A friend asked, irreverently, if there were any rhyme or reason for the posts we have been doing. I told him that he had missed the point, as he had most of his life. For others of you also wandering… Read More ›
The Tortilla Española
In the last few weeks, we have been working on French classics. Let’s take a break this week and look at a great Spanish favorite – the tortilla Española. Wherever you travel in Spain, you will find this dish in… Read More ›
Classic Coq Au Vin
The French – love ‘em or hate ‘em – are very cool. They use wine in everything – and why not – they are still the best producer of quality wines in the world. They have also somehow convinced us… Read More ›
Classic French Onion Soup
Bravado cooking is about a number of things, one of which is a respect for the great classic dishes. There is a reason why we have classics – because they are dependably good. I was reminded of this a few… Read More ›
Gratin Dauphinois
We continue our series on French classics with this famous potato dish. As with most of the French classics, you can find a good recipe for Gratin Dauphinois (pronounced gra-tan’ doe-fee-nwa’) in Julia Child’s “The Art of French Cooking” (p…. Read More ›
Beef Bourguignon – Another French Classic
What started as peasant fare made with inexpensive cuts of beef that were braised all day long in local red wine has become one of the most famous dishes in the world. Beef Bourguignon was first made in the Dark… Read More ›
Coquilles St. Jacques
Bravado Cooking is about cooking with flair and élan – converting the preparation of a dish into a “food event” that your guests will remember. Sass and swagger are words we like. Bravado Cooking is also about making things from… Read More ›
Two Great Ideas for Super Bowl Sunday
You may need something for Super Bowl Sunday – a dish or an appetizer to enjoy during the game or take to a party. Check either of these recent posts – they’re perfect. Bravado Mac & Cheese: You may have… Read More ›
Annual New Year’s Dinner Award – Horseradish Encrusted Prime Rib
Guest Post No. 2: The Annual New Year’s Dinner Award goes to Howard Storck – charter member of the Bravado Cooking Society – and Carla Gorsky. (They, btw, were the ones that triggered the special post about making a one-handed… Read More ›
Sarah’s Magic Chicken Noodle Soup
My wife got a cold/flu (Does anyone know what those names really mean?) right after the holidays. I knew it was time for a true Bravado chef to spring into action. When someone doesn’t feel well, they really want some… Read More ›
Cooking and Wooing – Risotto with Black Truffles
This is my favorite romantic recipe in the whole world, and it is relatively simple. If this dish doesn’t do the trick, either that special person has lost all taste buds and olfactory senses, or you have made a colossal… Read More ›
Bravado Mac and Cheese
We made a beautiful Mac and Cheese for New Year’s Day and I realized that this is truly a great American dish. If you haven’t started to develop your own personal recipe, make it a New Year’s resolution to do… Read More ›
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