food sectionPresented by Josh Ozersky
Food writer and historian Josh Ozersky chronicles the dishes we use as cures to life’s woes, from classic Americana comfort food like hamburgers and hash browns to new favorites like pasta and falafel. “Every trauma in my life has been answered by a medicating sandwich,” Ozersky says. “And rare was the depression that couldn’t be cured, for a few minutes anyway, by eating dripping mozzarella over the sink.”
Listing 1-25 of 40 videos
Don’t have time to travel to Philadelphia? Steak aficionado Josh Ozersky elevates the cheesesteak to new culinary heights. Learn the secrets behind his take on the savory comfort food, including tips on everything from the cut of the meat to the crunch of the bread.
The best way to prepare a steak is in the ribeye of the beholder. Meat enthusiast Josh Ozersky shares his favorite method of ribeye preparation: simply in a pan on the range. From how to correctly brown a crust to marinating 101, Josh has you covered on all steps. He also includes how to make hash browns for a stellar side dish.
Food writer and fried food enthusiast Josh Ozersky makes the perfect twice-fried french fry: First blanched in duck fat, then finished off in hot oil for optimum crispiness.
Before throwing away the remnants of your corned beef, grab some eggs, potatoes, onion and peppers, and cook up the brunchtime favorite, corned beef hash. (For some extra flavorful hash, host Josh Ozersky suggests cooking your potatoes in the leftover corned beef water, so keep that on hand too).
Take a behind-the-scenes tour of Josh Ozersky's annual July party for carnivores: Meatopia, the self-proclaimed "Woodstock of Edible Animals."
Calling all couch potatoes – this is the meaty meal for you. Whether St. Patrick’s Day is coming up or you’re looking for a hearty dinner, it’s time to try your hand at Josh Ozersky’s easy recipe for corned beef
If you’ve got company coming over – or if you’re just looking to spice things up on your own – Josh Ozersky’s take on Cincinnati chili is an easy way to eat all your food groups at once. Just pile this chili on a big bowl of pasta before sprinkling liberally with cheese and you have an American classic before you.
Think you know how to make a good grilled cheese and bacon sandwich? Think again. In a recipe reversal, Josh Ozersky tells you exactly what not to do when making this melty sandwich.
Lovely day for a Guinness? Always – especially when that Guinness is cooked with lamb and barley. So grab your brew and eat it too with this rich, hearty stew.
Herb-crusted ribs look impressive and taste even better. Thanks to Josh Ozersky, with a few hours and not a lot of effort, you can have a beautifully browned, herb tickled rib roast.
Before dressing it up and showing it off, give your turkey a bath. Brining – a fancy way of saying “giving a salt bath” – is an invaluable technique for making dry meat juicy, and meat expert Josh Ozersky walks you through the brining process.
After slaving away brining, dressing and roasting your turkey, you want to make sure you carve it right. Meat expert Josh Ozersky explains how any average Joe can cut the bird and slice it right.
An essential on the holiday table, Josh Ozersky’s turkey pan gravy, starts with the bird’s meaty dregs and ends with a beautiful homemade sauce.
Before trashing your turkey bones, squeeze every last inch of flavor out of the roast beast. Preserve the holiday flavor right in the freezer.
In addition to being the much-anticipated main course, your turkey is the ceremonial centerpiece of your dinner table and picking it out is half the battle. Josh Ozersky gives you a quick lesson on bird basics, and helps demystify this potentially daunting task.
Regardless of your cooking prowess, Josh Ozersky can prep you on how to prep a turkey. With the simple addition of herbs, butter and mirapoix, you too can pull out an impressive turkey on Turkey Day.
Josh Ozerksy himself admits to previously believing in “the force” when judging the temperature of his Thanksgiving turkey. He helps you overcome your hubris too and breaks down the different thermometers with the message that “any thermometer is better than no thermometer at all.”
Rye bread and a lot of butter go a long way when making stuffing. By adding sage (and rebuffing the idea that the stuffing should go inside the turkey) Josh Ozersky helps you ensure your side dish is safe and especially savory.
Invented in North East Iowa during the depression, this Sloppy Joe-like burger was born out of scarcity and frugality. Now a cult-classic, Josh Ozersky shows you the right way to make a “Maid Rite.”
The quintessential Hanukkah treat, potato latkes are a priority this time of year. Josh Ozersky uses his family recipe to make creamy-on-the-outside, crispy-on-the-inside homemade latkes.
Pretty on the outside, delicious and juicy on the inside, Josh Ozersky’s sausage stuffed crown roast will be the talk of the table. Try your own variation by subbing bacon or foie gras for sausage, and add this festive main course to your cooking repertoire.
One of the last things standing between an empty kitchen and an empty stomach is kugel. Made from the doldrums of your refrigerator and kitchen cabinets (noodles, eggs and butter), Josh Ozersky demonstrates his family recipe for a savory kugel perfect for Hanukkah or as a last-minute meal.
This year, ensure your spuds stand out among side dishes by roasting them Josh Ozersky-style. Give them some garlic lovin’ and a little extra boiling and your potato palate will never be the same.
This is not your average cafeteria meatloaf. Using the “triumvirate” of grass-grazers (beef, pork and veal), Josh Ozersky turns this scrap-meat meal into a delicious weeknight feast.
Join Josh Ozersky as he makes his favorite breakfast, lunchtime and dinner meal – braised short ribs. They get better overnight so be sure to make enough for leftovers.
