the GoodEater Collaborative

Recipe: Perfect French Fries, Iteration 1

A recipe for perfect french fries.

The Burger Lab: Why Double Fry French Fries?

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Urban Foraging: Ginkgoes

Provided you aren’t afraid of a little dog piss or the occasional case of lead poisoning, the city (both Boston and New York!) offers a wide range of forage-able edibles. You just have to know where to look. Ginkgoes are in season right now.

GoodEating: Jerusalem Artichoke Soup

Originally cultivated by the native americans, the Jerusalem artichoke (which I will refer to from now on with it’s more modern name, the sunchoke) is a tuber from a variety of sunflower.
Learn how to make it into soup with this recipe.

Recipe: Perfect Boiled Eggs

In this week’s Food Lab, we tackle one of the most difficult simple task in the kitchen: boiling eggs. Here are recipes for achieving perfect hard or soft boiled eggs every time. Click here for the science behind the method.

GoodEating: Grilled Bread Salad

This is my favorite kind of recipe: the non-recipe recipe. It’s the kind that – like never getting involved with possessed people – is more of a guideline than a rule.

The idea is simple: take some stale bread, a few of the best vegetables you can find, grill it all, and toss it with an herby dressing to make a warm, fresh, tany salad. Like in a good panzanella, the bread soaks up all the wonderful juices from the vegetable, and inevitably ends up as the most flavorful part of the dish.