Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.