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

Harness the best of summer's fresh produce in this lush corn and squash chowder

3 weeks ago | salon.com | Michael La Corte

Ingredients1 large sweet onion, chopped1 1/2 pound yellow crookneck squash2 ears of corn, shucked, silks removed4 to 5 garlic cloves, chopped1 to 2 fresh jalapeños, seeded, halved & sliced very thin3 to 4 tablespoons olive oil 1 teaspoon ground cumin, divided2 teaspoons salt, dividedGarnishes: Corn kernels (from a third ear of corn), squash, jalapeño, red bell peppers, sour cream, cilantro, a swirl of olive oil, crispy bacon—choose some or all.
Your pasta dish needs hollandaise

3 weeks ago | salon.com | Michael La Corte

At its best, hollandaise is pure alchemy — with nothing more than butter, lemon, egg yolk, salt. It’s silky, indulgent, and just acidic enough to feel like magic on the tongue. But let’s be honest: you probably think you already know hollandaise. The brunch workhorse. The Eggs Benedict standby. The sauce you maybe attempted once and never tried again. And yet — hollandaise has range. Yes, it’s temperamental. Yes, it will turn on you if you rush it.
Your pasta dish needs hollandaise

3 weeks ago | yahoo.com | Michael La Corte

At its best, hollandaise is pure alchemy — with nothing more than butter, lemon, egg yolk, salt. It’s silky, indulgent, and just acidic enough to feel like magic on the tongue. But let’s be honest: you probably think you already know hollandaise. The brunch workhorse. The Eggs Benedict standby. The sauce you maybe attempted once and never tried again. And yet — hollandaise has range. Yes, it’s temperamental. Yes, it will turn on you if you rush it.
Fruit salads don't have to be sweet

3 weeks ago | yahoo.com | Michael La Corte

The first time I tried a watermelon and feta salad, I was gobsmacked. The porous, sweet bite of melon, the crumbly salinity of feta, the flaky salt crystals, the mint, the balsamic—it was revelatory. Chef Ariane Duarte, a “Top Chef” season five alum and accomplished New Jersey restaurateur, had a recipe for her winning watermelon-and-feta salad in one of the early “Top” Chef cookbooks. I remember making it excessively one summer.
I ate this chicken dish cold and it changed my summers forever

4 weeks ago | salon.com | Michael La Corte

In a sun-drenched dining room in Brooklyn, I once ate at a stellar wine bar called Coast and Valley (unfortunately now shuttered). This experience was one that singularly shaped a newfound adoration for all things chilled. The dish that caused this awakening consisted of poached chicken with cucumber, charred avocado and a ginger-buttermilk sauce, with tiny drops of verdant olive oil dotting the plate.
Dare to take cheese beyond cheesecake

1 month ago | salon.com | Michael La Corte

Cheese is, unquestionably, my favorite food. Often, though, it is too often assumed to be a savory food. Yes, there's cheesecake or cream cheese icing, but beyond these classics, cheese is typically relegated to savory compositions. But who's to say that cheese's appeal and versatility should be contained? Why don't we see more cheese in desserts? Or even drinks? Its salinity, mouthfeel and familiarity are secret weapons in desserts — and we're only just beginning to explore how.
Dare to take cheese beyond cheesecake

1 month ago | yahoo.com | Michael La Corte

Cheese is, unquestionably, my favorite food. Often, though, it is too often assumed to be a savory food. Yes, there's cheesecake or cream cheese icing, but beyond these classics, cheese is typically relegated to savory compositions. But who's to say that cheese's appeal and versatility should be contained? Why don't we see more cheese in desserts? Or even drinks? Its salinity, mouthfeel and familiarity are secret weapons in desserts — and we're only just beginning to explore how.
Dare to take cheese beyond cheesecake

1 month ago | yahoo.com | Michael La Corte

Cheese is, unquestionably, my favorite food. Often, though, it is too often assumed to be a savory food. Yes, there's cheesecake or cream cheese icing, but beyond these classics, cheese is typically relegated to savory compositions. But who's to say that cheese's appeal and versatility should be contained? Why don't we see more cheese in desserts? Or even drinks? Its salinity, mouthfeel and familiarity are secret weapons in desserts — and we're only just beginning to explore how.
Tofu is best when you let it stop pretending

1 month ago | salon.com | Michael La Corte

The first time I tried tofu was back in middle school, when I first went vegetarian for animal rights reasons. On a particularly scalding summer day, my friend wanted Chinese food, so I opted to get fried tofu with mixed vegetables and white rice delivered. As we sat in her apartment, I was perplexed by the airy bites, which seemed like little nuggets of fried nothingness. They had a bouncy, waxy quality to them, almost marshmallow-like, but without any sort of discernible flavor.
The quiet genius of purées

1 month ago | salon.com | Michael La Corte

RECIPE All it takes is a blender and a little curiosity Hummus and carrot sticks (Getty Images/carlosgaw) Purées get a bad rap. To some, they conjure ideas of haute cuisine fuss — dainty smears, baby food textures, or unnecessary embellishment. But consider this: do you find mashed potatoes pretentious? Smoothies? Onion dip, served with Ruffles and an armada of crudités? Of course not. At their best, purées deliver deep flavor, elegant texture, and incredible versatility. One of the most...