Adrian Miller

Dec 31, 2023 | cuisinenoirmag.com | Adrian Miller

If you have any connection to the American South, it’s likely that you’ll have a pot of black-eyed peas stewing somewhere in the kitchen on New Year’s Day.For 364 days out of the year, the black-eyed pea is a solid soul food staple, but on New Year’s Day, this plebian pea (actually a bean) takes on magical qualities, beckoning millions with a promise, “Eat me, and I will bring you good fortune (in coins) or good luck.” It’s one of our country’s most interesting and shared culinary traditions...

Oct 31, 2023 | epicurious.com | Andrew Rea |Karima Moyer-Nocchi |Adrian Miller |Jesse Szewczyk

Then there was the added pressure of the episode being filmed for my YouTube channel: not only had my previous attempts at cacio e pepe been the subject of great public ridicule, but for this particular shoot, I had made the brazen decision to prepare it in a $1,000 hollowed-out wheel of Parmigiano-Reggiano, like some sort of spoiled, drunken king. After five broken, oily bowls of abject failure, I finally followed the advice of celebrated Italian chef Luciano Monosiglio: bust out the blender.

Sep 26, 2023 | epicurious.com | Jesse Szewczyk |Ronnie Woo |Adrian Miller |Brian Leatart

A good Lyonnaise potatoes recipe, or pommes de terre sautées à la Lyonnaise in French, is a thing of beauty. Humble spuds are sliced, cooked in butter until golden brown, tossed with caramelized onions, and showered with chopped parsley for a dish that is far more than the sum of its parts. The trick for great Lyonnaise potatoes is to cook the potatoes in two stages-boiling, then pan-frying them-to achieve a silky smooth interior that perfectly contrasts the crisp, golden exterior.