Subject:

Andy Broder

  • Blogs

    May 24, 2012

    AndyTalk: The Small Extravagance of White Asparagus

    White asparagus are to green asparagus as veal is to beef. They're not always available, and when raised right, they're tender and pale. Conveniently, I'm not aware of a single vegetable rights groups proclaiming that growing asparagus in light-deprived conditions (to keep them white) is morally wr ... More >>

  • Blogs

    May 17, 2012

    AndyTalk: Get a Load of These Melons

    A week ago, I tasted my first sweet watermelon of the season. Every year I tell myself that I'll use more watermelon as an ingredient, but I fall short. I have a curried watermelon recipe that I teach on occasion -- it's my dumbed-down version of a recipe I learned from an old friend. Most people re ... More >>

  • Blogs

    May 10, 2012

    AndyTalk: What Bedbugs and Stinky Feet Have to Do With Your Food -- The Awful Truth About Cilantro

    Cilantro and its distinct flavor are to food (and food blogs) what abortion, immigration, and gun control are to a presidential election.

  • Blogs

    May 3, 2012

    AndyTalk: Seeing Green -- An Ode to Guacamole

    There are two things that every guacamole recipe needs; the first is salt and the second is some sort of acid. The salt brings out the flavor in the avocado, and the acid adds dimension and cuts the fattiness.

  • Blogs

    April 26, 2012

    5 Things You Can Do to Make Great Sangria for Cinco de Mayo

    Don't: add sparkling water (or 7Up) ... That's a spritzer or wine cooler and you're either a girl in high school or reliving your glory days as a girl in high school.

  • Blogs

    April 19, 2012

    AndyTalk: Big Bang Theory in the Kitchen -- Hot-Doggity-Dog

    A food processor is essential to success here, but it's not nearly as pricey as a Hadron Collider and there are more practical applications.

  • Blogs

    April 12, 2012

    AndyTalk: Toaster Envy

    I'm not impressed by sleek for sleek's sake. But this is a James Bond kind of toaster. It's sleek and functional - like a Beretta.

  • Blogs

    April 5, 2012

    AndyTalk: Rice on the BBQ (Ultra-Small Grill Not Required)

    Just keep in mind that the rice will lose some moisture when it's grilled. Make sure that you fill the husk with moist rice - and a little cheese wouldn't hurt.

  • Blogs

    March 29, 2012

    AndyTalk: Why Would Anyone Eat (Stinky, Mushy) Brussels' Sprouts?

    The smell of steaming or boiling Brussels' sprouts is anathema to any sort of mouthwatering Pavlovian response. When I was a kid and my mother made Brussels' sprouts (or anything cabbage-related) I'd avoid the smell by staying in my room with the door closed. Self-imposed exile was the lesser evi ... More >>

  • Blogs

    March 15, 2012

    AndyTalk: The Anatomy of a Tart, Or, I'm Not a Lazy Cook, I Just Don't Want to Go to the Store

    ​I'm headed to a neighbor's for dinner, and I want to bring something besides a bottle of wine. I want to bring dessert. I have apples, and I tell myself that I should be able to make a pie. So what if it's only 3 apples, and I don't have any flour? I don't want to drive to the store for ingred ... More >>

  • Blogs

    March 8, 2012

    AndyTalk: Attack of the Hot Tomatoes

    When a tomato is cooked its inherent sugar caramelizes. That's why there's a distinct difference between the flavor of raw and cooked tomatoes. I think we're genetically predisposed to like caramelized food.A cooked tomato tastes sweeter and less acidic than its raw sister. Cooked tomatoes have ro ... More >>

  • Blogs

    March 1, 2012

    AndyTalk: You Say Tomato, I Say Let's Get Cooking

    There were no tomatoes in Italian food until the late 17th or early 18th century. Indigenous to the New World, it was well after Columbus set sail that tomatoes made their way to the tables of Europe. There were no tomatoes on my own table until about 15 years ago. I grew up a bit of a fussy eat ... More >>

  • Blogs

    February 23, 2012

    AndyTalk: Seeing Red ... Relish the Radish

    Take a cue (or a sound bite) from Eva Peron, who said "there are some oligarchs that make me want to bite them just as one crunches into a carrot or a radish."

  • Blogs

    February 16, 2012

    AndyTalk: Why You Should Make Pizza From Scratch

    YOU SHOULD MAKE YOUR OWN PIZZA BECAUSE ... IT'S FAST ... Depending on your speed in the kitchen you can make a pizza, dough and all, in 60 to 90 minutes. That's as long as it takes to get a pizza from a good place delivered on a busy night; and this will be hot when delivered to your table. With ... More >>

  • Blogs

    February 9, 2012

    AndyTalk: Use More Pepper

    Traditionally, white pepper is used in white or pastel foods to avoid seeing little black specks. The French hate seeing those little flecks in their bisque.

  • Blogs

    February 2, 2012

    AndyTalk: Salt - It's So Much More Than Sodium Chloride

    If it looks inviting, tastes good, feels brittle, and sounds crunchy you'll experience the salt with four of your five senses.

  • Blogs

    January 26, 2012

    AndyTalk: Dirty Little Deeds that Spread Germs in Your Kitchen

    A kitchen sponge has more germs than the seat of the toilet being used by that man in the airport.

  • Blogs

    January 5, 2012

    AndyTalk: An Uprising in Your Pantry with Sumac, Za'atar, Harissa

    Spices and spice blends are the accessories of the food world.

  • Blogs

    December 29, 2011

    AndyTalk: New Year's Eve and the Simplicity of an Over-the-Top Cheese Platter

    For abundance, eye appeal, and ease of preparation I suggest a bounty of simple foods that I call a cheese platter on steroids.

  • Blogs

    December 23, 2011

    Chow Bella's One-Stop Holiday Guide: Eat, Drink, Cook, Shop

    http://www.etsy.com/shop/monkeyrope​It's the home stretch, folks! Tonight marks the mid-point of Hanukkah and, of course, tomorrow night the stockings get stuffed and so do you -- if you aren't already. We've had fun, this holiday season, gathering suggestions of where to dine, what to drink, ... More >>

  • Blogs

    December 22, 2011

    Scone for the Holidays: AndyTalk's Recipe for Being a Good House Guest

    . Then sort of press and knead just until the dough holds together. It should be ratty. That's my word for uneven, wet and dry, crumbly and barely held together dough. Ratty dough means that the butter is still lumpy and the scones will be tender and flakey.

  • Blogs

    December 21, 2011

    8 Foods to Fry Up for Hanukkah

    From left: Jackie Mercandetti,loloschickenandwaffles.com, epicurious.com, foodnetwork.com​The first night of Hanukkah is history, meaning that by now you've probably fried up your fair share of latkes -- or, if you're like me, narrowly avoided a fist fight at Trader Joe's yesterday afternoo ... More >>

  • Blogs

    December 15, 2011

    AndyTalk: Potato Latkes Can Be Trendy ... Really

    Latke trouble - or tsuris if you like to bemoan fate in Yiddish - is fairly standard. If you grate potatoes, form patties and fry you're likely to get crisp potatoes on the outside and underdone potatoes on the inside.

  • Blogs

    December 8, 2011

    AndyTalk: Top 10 Things Not to Give a Cook

    Last, if you live with the cook in question, don't buy an appliance that makes something you love and want made for you. In this case, buying me a waffle iron so I can make you waffles isn't really a gift for me - it's for you.

  • Blogs

    November 25, 2011

    Five Thanksgiving Leftover Recipes: AndyTalk

    Two things are invariably used up after Thanksgiving; all your Tupperware and your appetite for just one more helping. You're on your own regarding how to store the leftovers, but I have a few suggestions about how to turn your leftovers into more than the sum of their parts.

  • Blogs

    November 17, 2011

    AndyTalk: How to Pull Off a Great Thanksgiving

    Andy Broder​ If you're hosting Thanksgiving I can't give you a formula to guarantee a perfect meal. I can, however, share the method to the madness of my own Thanksgiving preparations. I start by taking a moment to focus on the meaning of the holiday. The Pilgrims and Indians broke bread at th ... More >>

  • Blogs

    November 3, 2011

    Andy's Vermouth Shortbread Pie Crust

    The one thing all pies have in common is crust. Despite the ubiquity at the bottom of every pie, a good crust is often hard to find. The problem for most people is that they do not make enough pies to become crust-proficient. The solution is a foolproof crust.

  • Blogs

    October 27, 2011

    I Follow the Recipe Exactly . . . But My Cake Is Always Dry

    There are three good things about downsizing your eggs. First, large cost less than jumbo. Second, your recipes will come out better. Third, you'll be getting a little less cholesterol. That means you can justify the butter in the cookie.

  • Blogs

    October 20, 2011

    Andy Talk: How to Melt Chocolate

    But facts are facts, and milk chocolate is to dark chocolate what 3.2 beer is to a boilermaker.

  • Blogs

    October 13, 2011

    AndyTalk: Cooking Without a Net

    Philosophy or quantum physics (or some combination of the disciplines) suggests that one of an infinite number of monkeys with typewriters will eventually type a Shakespeare play. This leads me to believe that the average person can make a salad without a recipe.

  • Blogs

    October 6, 2011

    AndyTalk: Sugar Plumps Cellulose

    Welcome to AndyTalk -- where Scottsdale-based chef and cooking instructor Andy Broder will share kitchen tips, recipes and musings on food and life. This week: "sugar plumps cellulose."   Sugar   ​ plumps ​ cellulose. (FYI this is a cellulose molecule)I say the words "sug ... More >>

  • Blogs

    September 29, 2011

    AndyTalk: Sometimes doing nothing is doing something.

    Welcome to AndyTalk -- where Scottsdale-based chef and cooking instructor Andy Broder will share kitchen tips, recipes and musings on food and life. This week: patience. Stand facing your partner. Rock back and forth and keep rhythm with your hands and arms. You could be dancing, but if your pa ... More >>

  • Blogs

    September 22, 2011

    AndyTalk: Garlic and Gadgetry

    Welcome to AndyTalk -- where Scottsdale-based chef and cooking instructor Andy Broder will share kitchen tips, recipes and musings on food and life. This week: mincing garlic. I get a fair number of questions about how to mince garlic. My answer is always the same. I mince garlic with a knife. ... More >>

  • Blogs

    September 15, 2011

    AndyTalk: Why I Cook in Clown Shoes

    Andy Broder ​ Welcome to AndyTalk -- where Scottsdale-based chef and cooking instructor Andy Broder will share kitchen tips, recipes and musings on food and life. This week: clown shoes. My yellow shoes are my favorite pair of shoes to cook in. They're quirky, and they invite a second g ... More >>

  • Dining

    December 16, 1999

    Nut Case

    Andy Broder ​ Welcome to AndyTalk -- where Scottsdale-based chef and cooking instructor Andy Broder will share kitchen tips, recipes and musings on food and life. This week: clown shoes. My yellow shoes are my favorite pair of shoes to cook in. They're quirky, and they invite a second g ... More >>

  • Dining

    December 9, 1999

    Pro Knifer

    Andy Broder ​ Welcome to AndyTalk -- where Scottsdale-based chef and cooking instructor Andy Broder will share kitchen tips, recipes and musings on food and life. This week: clown shoes. My yellow shoes are my favorite pair of shoes to cook in. They're quirky, and they invite a second g ... More >>

  • Dining

    December 2, 1999

    Bubble Belt

    Andy Broder ​ Welcome to AndyTalk -- where Scottsdale-based chef and cooking instructor Andy Broder will share kitchen tips, recipes and musings on food and life. This week: clown shoes. My yellow shoes are my favorite pair of shoes to cook in. They're quirky, and they invite a second g ... More >>

  • Dining

    November 25, 1999

    Honk If You Love Cheeses

    Andy Broder ​ Welcome to AndyTalk -- where Scottsdale-based chef and cooking instructor Andy Broder will share kitchen tips, recipes and musings on food and life. This week: clown shoes. My yellow shoes are my favorite pair of shoes to cook in. They're quirky, and they invite a second g ... More >>

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