Right now is a good time to draw outside the lines.
editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and more. It gets better: If youIf the past six weeks have taught us anything as home cooks, it’s that recipes are malleable. Substitutions should not only be allowed, they should be encouraged. They help you become a better, more confident cook.
The other day, I defrosted a pack of Denver steaks I had bought at Dickson’s Farmstand Market in New York City. Imagine a boneless ribeye, and that’s essentially a Denver steak—a six-inch long cylinder, striated with ribbons of marbled fat. Rich, beefy, and delicious.
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New Zealand-Style Beef & Cheddar Pies Recipe on Food52The moment we arrived in New Zealand, the long line at the car rental station made it clear to me that most visitors prefer to view the country by driving through it. Sure, you could easily take a short flight to go from the top of the North Island to the bottom of the South Island, but you would miss the ever-changing, mind-blowingly beautiful landscape that New Zealand has on offer. You’d also miss the opportunity to grab some of the best pies you’ll ever eat—from any gas station along the road. Every gas station I went to in New Zealand carried a wide range of warm hand pies ready to be picked up and eaten on the go, no utensils required. You’ll find them in hot cases near the checkout counters. Flavors are a-plenty, ranging from bacon and egg to steak and cheese, butter chicken, chicken and mushroom, smoked fish, and my all-time favorite—mince and cheese (beef and cheese). These mince and cheese pies feature ground beef encased in a thick, dark, beefy gravy interspersed with pockets of melted white cheddar cheese. No flaky, buttery pastry shell I tasted was soggy or leaked any filling. We tried pies from coffee shops and restaurants, but they didn’t stack up to the gas station pies. According to my cousin, it’s not a matter of ingredients; she told me that even the beef used in the gas station pies is grass-fed, due to the warm climate and endless abundance of fresh green grass all year round. As soon as I got back home, I wanted to figure out how to recreate NZ pies in my own kitchen. There are a lot of varying recipes out there, and what most had in common was puff pastry. I started there, using puff pastry as the base for the pies. I needed a pastry that was flaky enough to bite into but strong enough to avoid getting a soggy bottom, while holding lots of beefy gravy. I found the key was making sure both the filling and the pastry were totally chilled before being filled and baked. (It helps to make the filling the day before.) I also avoided adding any e
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