Eggnog heralds the arrival of the holiday season, and our version takes advantage of some modern techniques to boost flavor and texture. Enjoy it plain or hooch it up with a nice shot of rum or bourbon.

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Turkey Gravy



Picture this, if you will. A Thanksgiving host carefully selects a turkey for his annual feast. He then brines and roasts that bird with the care of an open-heart surgeon, careful to keep an eye on its core temperature as it cooks. Our host then serves this beautiful beast—carved ever-so precisely—to a table of hungry admirers, who quickly pile their plates with hearty slices.

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Turkey Roulade



If you’ve ever served one, then you know: People love a roulade. There’s just an irresistible precision to a perfectly round slice of meat.

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Pecan Pie



Make this pie, and all your family and friends will bow down to your culinary prowess this Thanksgiving.

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Salmon with Green Pea Mash



Elegant, vibrantly colored, and unfussy, this recipe exemplifies perfectly everything we love about sous vide cooking. A quick trip to the market for some fresh fish and herbs, and you’re ready to create a dinner party–worthy plate that’s pretty much foolproof and made mostly from ordinary kitchen staples like frozen peas, olive oil, and butter.

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Wall of Fire: A ChefSteps Story



We have a tradition here at ChefSteps. Every spring, just as Seattle awakes from its winter hibernation, we devise an outlandish culinary exploit, and invite our friends to come and gawk at it. There are three requirements for these exploits: One, an enormous amount of heat. Two, an enormous amount of meat. And three, an enormous contraption for wielding the heat, so it cooks the meat. We design and build that contraption from scratch, and then we invite a bunch of our family and friends to a barbecue starring the flaming invention, and set up a smorgasbord of sides cooked using recipes from our development kitchen. Sounds fun, right?

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Carotene Butter



This carotene butter tastes more like a carrot than a carrot, and more like butter than butter. That’s because skimming off the carrot’s cellulose (the insoluble polysaccharides that make up the cell walls of plants), strips away any watery, fibrous flavor normally found in a raw carrot, leaving only the carrot’s purest essence: sweet, slightly nutty, and, of course, bright orange. Likewise, skimming whey off melted butter yields a pure butterfat flavor—creamy, smooth, and rich.

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Chicken Noodle Soup



Let’s just get it out there right away: Our eccentric take on chicken noodle soup transforms the noodles into actual chicken noodles, meaning, in other words, that the noodles are actually made of chicken.

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