Michael La Corte

Jersey, Woodland Park

Deputy Food Editor at Salon

Food + recipe writer, turophile, voracious coffee consumer | often blathering about food, NJ, Italian and Italian-American cuisine, music/movies/TV, & my dog.

Articles

Roast chicken from an air fryer is better than the traditional oven method

5 days ago | yahoo.com | Michael La Corte

A roasted chicken is one of the most classic dishes in the entire culinary canon. That's not up for debate. But an air fryer roast chicken? Now that’s a culinary paradox. The air fryer: sleek, modern, almost futuristic — used to cook a roast chicken, the very symbol of rustic, traditional home cooking. And yet, it works. In fact, it works better than you might expect. Faster, too. It’s an odd couple that shouldn’t be so good together, but somehow, they are.
The best way to celebrate cherry season is in your coffee

1 week ago | yahoo.com | Michael La Corte

I adore cherries. This love began when I was young, when I would watch my aunt eat endless amounts of cherry pie and cherry vanilla ice cream. Of course, I'll never turn down a maraschino cherry, with its waxy, artificial essence, a bright spot on top of any milkshake or sundae. They're unmissable. I have been obsessed with black cherries since working at Coldstone Creamery in my teen years (yes, I did indeed sing the tip songs with verve and gusto).
Hate asparagus? Try it raw - and in this bright pasta salad

1 week ago | yahoo.com | Michael La Corte

Asparagus and I have never been best friends. I'm a massive proponent of raw vegetables in various applications — and in most instances, moreso than cooked vegetables. The bite of raw carrot or a gossamer slice of fennel offers a freshness that roasted beets or steamed sweet potatoes simply can't match.
"Top Chef's" Dale Talde wants you to grill weirder, looser — and with a wok

2 weeks ago | salon.com | Michael La Corte

As the weather continues to warm as we march in May, there's really only one thing to do: stock up on propane or charcoal, because grilling season is upon us (or, if you don't have access to a backyard grill, a year-round grill pan is always a great bet). Chef Dale Talde, an accomplished and decorated chef with a cookbook, various restaurants, two appearances in the golden era of "Top Chef" and numerous Food Network appearances, also happens to also a grilling aficionado.
I never thought to air-fry salmon - until this recipe changed my mind

2 weeks ago | salon.com | Michael La Corte

Served with crispy leeks and a briny Italian sauce, this fish dish is your new weeknight obsession Fresh salmon (Getty Images/Claudia Totir) The air fryer is truly a wonder appliance. From wings and steak to burgers, chicken and hard "boiled" eggs (along with crispy cheeses and leftovers, too), there's no shortage to the amount of foods the air fryer can cook perfectly. It's even better for the air quality in your kitchen! As someone who prioritizes texture over practically anything else, the...
I never thought to air-fry salmon - until this recipe changed my mind

2 weeks ago | yahoo.com | Michael La Corte

The air fryer is truly a wonder appliance. From wings and steak to burgers, chicken and hard "boiled" eggs (along with crispy cheeses and leftovers, too), there's no shortage to the amount of foods the air fryer can cook perfectly.
Pesto is not a recipe. It's a mindset

2 weeks ago | yahoo.com | Michael La Corte

"April showers" has been a bit of a misnomer in my area lately. I love a good torrential spring downpour, so I’ve felt a little cheated. But the sunshine and warmth that have taken its place? It's hard to complain about that. As temperatures rise, there's one particular sauce that embodies the brightness, promise and ease of spring-into-summer: pesto. Pesto is raw, vegetarian and endlessly versatile—but it delivers big flavor.
Sticky, sweet, spicy, perfect: The ultimate holiday ham glaze guide

3 weeks ago | salon.com | Michael La Corte

When I was growing up, my father was obsessed with Krakus ham. My mom would make it every Easter and New Year’s Day, spiked with whole cloves and topped with a handful of brown sugar. After some time in the oven, perfuming the entire house, the ham would emerge crispy and crackly on top—a perfect interplay of umami, sweetness, and spice. While I no longer eat ham, that memory suffused the warm, celebratory holidays of my childhood.
Sticky, sweet, spicy, perfect: The ultimate holiday ham glaze guide

3 weeks ago | yahoo.com | Michael La Corte

When I was growing up, my father was obsessed with Krakus ham. My mom would make it every Easter and New Year’s Day, spiked with whole cloves and topped with a handful of brown sugar. After some time in the oven, perfuming the entire house, the ham would emerge crispy and crackly on top—a perfect interplay of umami, sweetness, and spice. While I no longer eat ham, that memory suffused the warm, celebratory holidays of my childhood.
This carrot cake has grown up. Serve it to your loved ones this spring

4 weeks ago | salon.com | Michael La Corte

Carrot cake doesn’t usually ask for much. It’s a humble, nostalgic dessert—spiced and sweet, cozy under a thick blanket of cream cheese frosting. It shows up at Easter or maybe at a spring potluck, often slightly too sweet and overloaded with nuts or raisins. But what if it didn’t have to be that way? What if carrot cake could grow up? I wanted a version that leaned deeper into warmth and richness, less about sugary comfort and more about quiet complexity. A cake that lingered, if you will.