FOOL’S GOLD

In these lean times, we home cooks are faced with many fiscal decisions each time we step foot in le grocery shop. Do we get the extra virgin olive oil pressed by beautiful barefoot 22 year old virgins in Tuscany? Or do we go with the Goya? Morton’s salt or the Flor De Sal imported from Portugal by trans-Atlantic pigeons?  For this week’s edition of Food Gold, we’re going to let you know when it you need to go for the top shelf stuff (PIMP) and when any old product will do (SKIMP). Let’s start with the basics that every cook will need in their pantry. (more…)

I know we’ve been spoiling you to death with all these pork and steak recipes, so for this week’s edition of Food Gold, we’re going to show how to make two inexpensive and utilitarian veggie side dishes. C’mon, make your mother (and Morrissey) happy, eat your veggies—with wild style!

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Due to an outpouring of public support, we are stepping up our game and going A/V here at Food Gold. Exciting!

For our debut episode, we got our friend Julia Jaksic, the executive chef at the wonderful West Village art deco bar/eatery Employees Only, to take us backstage in her kitchen and show us how to prepare and cook an incredibly simple and delicious Panzanella Salad topped with Seared Skirt Steak. (more…)

In celebration of some new videos from Fool’s Gold’s own Duck Sauce, we’re going to do a special all-sauce edition of Food Gold this week. We want liberate you from having to eat (and pay for) the flavorless, soulless, packaged jars of gunk that the man is trying to pass off on you. Yes friends, it’s time to step up your game and get into HOMEMADE SAUCES. On deck we have a trio of delightful, multipurpose condiments that are a snap to create: mayo, parsley salsa verde and for all you lovers out there, the luscious Beurre Blanc. Let’s go! (more…)

Image by Derek Erdman

Cookers! For this week’s edition of Food Gold I’m going to post a recipe I tried out last week and add some helpful suggestions for all you home cookz out there. And since I just got done fasting for Jewish holidays, I figured there would be no better intro dish to riff on then a pan seared Pork Tenderloin finished with a really simple and clean Walnut Vinaigrette. Let’s go! (more…)