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Josh Eisen

  • Article

    Picking the right cut of lamb

    The best way to get tasty and tender lamb

  • How-To

    Test potatoes for doneness

    One of the most important steps to making mashed potatoes is knowing when they're done. An easy, foolproof test is to use a thin wooden skewer. If it enters the core of…

  • Recipe

    Potato & Celery Root Purée

    There’s nothing like the rich flavor of these potatoes laced with the heady, earthy fragrance of celery root.

  • Recipe

    Buttermilk Mashed Potatoes

    These are purposely lumpy and make me dream of crispy, batter-fried chicken. The buttermilk adds a slightly tangy note that somehow lightens the potatoes. These hold well and need little additional…

  • Recipe

    Smooth & Silky Potato Purée

    To be at their best, these smooth and refined potatoes must be prepared at the last minute and served right away.

  • Recipe

    Mashed Potatoes with Olive Oil & Parsley

    The parsley and olive oil make these mashed potatoes feel fresh, light, and lovely. When I'm serving more hearty fare, such as lamb, I'll add 1/3 cup chopped oil-cured olives,…

  • Recipe

    Breaded Veal Cutlets with a Tricolor Salad

    This recipe works best with high-quality veal, but it’s also excellent with turkey breast or pork. If you can, try to use breadcrumbs from a stale loaf of good peasant…

  • Recipe

    Pork Cutlets with Apples & Onions

    You can use Calvados or applejack instead of vinegar to deglaze, but if you do, take the pan off the heat when you add the alcohol.

  • Recipe

    Lime & Coconut Chicken Paillards

    This Indonesian-inspired marinade doubles as a sauce and is just as good with fish, pork, or beef. If you have time, use whole spices and toast and grind them. The…

  • How-To

    Cooking Tender, Flavorful Lamb Chops Three Ways

    A quick broil or sauté makes rib and loin chops juicy; a slow, gentle braise makes shoulder chops fork-tender