Biography of Edward Pomeroy Colley : Titanic Victim

This supersimple but totally spectacular chicken is as good for a weeknight dinner as for a dinner party. Get the recipe at Food & Wine.

This little town often gets overlooked, but it's definitely worth stopping to see.

Naomi Pomeroy, chef/owner of [Beast](http://www.beastpdx.com/index.htm) and [Expatriate](http://expatriatepdx.com/) in Portland, Oregon, shared this recipe exclusively with Epicurious. Filled with leftover turkey, mashed potatoes, and peas or green beans, these samosas are a Thanksgiving-themed take on a dish from Pomeroy's newest restaurant, Expatriate. At the restaurant, Pomeroy serves the samosas over a cabbage and herb salad, and drizzled with tamarind brown butter dressing, but the samosas are so flavorful, we like them on their own. If you want to include a dipping sauce or two, Pomeroy recommends this [Cilantro-Mint Chutney](/recipes/food/views/238020) and/or purchased mango chutney. Of course, you can always serve them on a bed of greens. If you prefer less heat, remove the seeds from the chiles in the samosa filling, or use just one chile. For more on Pomeroy, plus four more chefs' recipes for transforming your Thanksgiving extras, see [The Five Best Leftover Turkey Recipes](/articlesguides/holidays/thanksgiving/leftover-turkey-recipes).

Mastering homemade aioli is a big deal. Making it requires patience, which is a good lesson for every cook to learn. Aioli is all about emulsification, or the coming together of two substances that do not normally combine smoothly. My silver bullet for making perfect aioli is to drape a Dutch oven or other big pot with a damp kitchen towel and place a metal bowl inside the pot. This arrangement holds the bowl steady while you whisk—like adding a third hand. To get the yolk moving properly, choose a bowl with a gradual curve and a small, flat bottom—the natural curvature of the bowl will encourage better motion with your whisk. Work on a low surface (think kitchen table instead of the countertop—your arm will thank you later) and ready your mise en place before you start whisking. A stiff whisk will slow you down, while a flexible balloon whisk will get the job done in a few minutes. A squeeze bottle is ideal for adding the oil to the yolk slowly and carefully. If you don’t have one, put the oil into a flexible plastic container—a take-out container or a leftover yogurt tub will do—so you can easily bend it into a little spout that will allow you to control the flow of the oil as you whisk. The first time you make aioli, try doubling the recipe, as it’s a bit easier to make with two eggs. Recipe reprinted with permission from Taste & Technique by Naomi Pomeroy (Ten Speed Press, 2016).

There's more to this former Greek enclave than just gyros.

A multi-course meal should build to a crescendo, explains Naomi Pomeroy

Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. —Irma Pomeroy, Enfield, Connecticut

Potato Dumplings with Parsley & Chives By Naomi Pomeroy I wanted to include a dumpling recipe in this book because dumplings are a versatile, easy comfort-food dish to make year-round. I did a lot of research, testing dozens of traditional dumpling recipes, but none of them were quite right. Eventually, I settled on this simple

"A MASTERPIECE OF SUSPENSE"~Readers Favorite Crack, crack, crack! Three shots from a sniper’s rifle send Kate Pomeroy’s world spiraling into a deadly tailspin. Worried about the safety of those she loves, Kate sets out on a dangerous journey to bring an obsessive madman to justice. But unbeknownst to her, other forces are at play in

We recently caught up with Naomi Pomeroy — the James Beard award-winning owner of Ripe Cooperative, here in Portland, OR — to chat about food, life, and her amazing new ice cream made with Mizuba matcha.

The gorgeous healthy beet salad from Top Chef Masters star Naomi Pomeroy is topped with a mixed-herb dressing and pistachios.

Stags - Exeter present this 6 bedroom detached house in Stockleigh Pomeroy, Crediton

In her new cookbook "Taste & Technique," Naomi Pomeroy hopes to help home cooks get a better understanding of cooking basics and flavor pairings.

Host a great Thanksgiving for vegetarians with these plant-based recipes for a meatless or meat-reduced holiday meal, including brussels sprouts hand pies, mushroom and butternut squash versions of eggplant parm, beautiful salads, and herb-inflected biscuits. Find squash fritters, a pumpkin main course, and more.

Chef Naomi Pomeroy's super-simple chicken, powered by a throw-together marinade.

Saskia Pomeroy

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. 9781016473163 1016473168 0 BOOK NOT_MATURE en | Author: Charles Pomeroy Otis | Publisher: Legare Street Press | Publication Date: Oct 27, 2022 | Number of Pages: 162 pages | Language: English | Binding: Paperback | ISBN-10: 1016473168 | ISBN-13: 9781016473163

An interview with Judith Jackson-Pomeroy, author of The Weight of a Woman

Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.

The gorgeous healthy beet salad from Top Chef Masters star Naomi Pomeroy is topped with a mixed-herb dressing and pistachios.

James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook. Product DetailsISBN-13: 9781607748991 Media Type: Hardcover Publisher: Clarkson Potter/Ten Speed Publication Date: 09-13-2016 Pages: 400 Product Dimensions: 8.60(w) x 10.90(h) x 1.40(d)About the Author Naomi Pomeroy won the James Beard Award for Best Chef Pacific Northwest in 2014, was named a Best New Chef 
in Food & Wine in 2009, and has been featured in Bon Appétit, Elle, and O magazine, along with appearances on Top Chef Masters and Knife Fight. After launching Family Supper, clarklewis, and Gotham Tavern, she opened Beast in 2007 and her bar Expatriate in 2013. She lives in Portland, Oregon.Read an Excerpt Read an Excerpt Porcini Braised Chicken Thighs SERVES 6 TO 8   This is a rustic one-pot meal to serve directly out of the Dutch oven in which it is cooked. Porcini mushrooms have an earthy, savory quality that combines with the stock, wine, and concentrated meat flavor from the thighs to create a lovely richness. The contrast of crisp skin against tender braised meat and soft vegetables is fantastic as well.   I recommend using this recipe to learn how to braise. If you don’t have a Dutch oven, it’s possible to sear the chicken in a large sauté pan, transfer it to a roasting pan to finish cooking in the oven, and serve it in a pretty casserole dish.   This simple meal is all about balance, and people are always impressed by how delicious it is. I don’t always save the vegetables from a braise because they often wind up limp and soggy, but these are very much worth eating.   4 tablespoons extra-virgin olive oil 1½ cups sliced, peeled carrot, on the bias in 3-inch pieces 3 cups roughly chopped yellow onion, in 1½-inch pieces 1½ cups roughly chopped celery, in 2-inch pieces 1 ounce dried porcini mushrooms 10 cloves garlic 3 thyme sprigs 2 fresh or 4 dried bay leaves 12 bone-in, skin-on chicken thighs, at room temperature 2 to 3 tablespoons salt 3 teaspoons freshly ground black pepper 4 cups homemade stock or other high-quality stock 1 cup dry white wine   In a large Dutch oven, heat 1 tablespoon of the oil over medium heat. Add the carrot, onion, and celery and sauté for 6 to 7 minutes, until the vegetables get some color. Add the porcini, garlic, thyme, and bay leaves and mix to combine. Turn off the heat but leave the Dutch oven on the burner. Preheat the oven to 375°F. Season each chicken thigh with ½ to 3⁄4 teaspoon salt (depending on its size; a large thigh will weigh about 10 ounces and a small one about 6 ounces) and 1 ⁄4 teaspoon pepper. Heat a black steel pan over high heat until very hot. Add 1 tablespoon of the oil and heat until the surface is rippling but not smoking. Working in batches to avoid crowding the pan, add 4 chicken thighs, skin side down, and lower the heat slightly, to medium-high. Weight down the thighs with a heavy plate to create an even sear across the entire surface and cook for 5 to 6 minutes, until evenly golden but not too dark in any spots. Check after the first 1 to 2 minutes to ensure no black spots are forming and lower the heat as needed. Place the thighs, skin side up, in a single layer in the Dutch oven and repeat two more times with the remaining oil and chicken thighs, rinsing the pan and wiping it completely dry after each batch. In a saucepan over medium heat, bring the stock and wine to a simmer. Pour the stock mixture into the Dutch oven; the edges of the chicken should be submerged but the skin should be exposed. It’s important not to cover the chicken skin completely or it won’t get crisp. Cover with a tight-fitting lid (or with aluminum foil if using a roasting pan), place in the oven, and cook for 11 ⁄4 hours, or until the chicken is completely tender. Turn up the oven temperature to 400°F, remove the cover, and continue to cook until the chicken skin is crisp, about 15 minutes. Remove from the oven, discard the thyme sprigs as best you can, and serve directly from the pot. Show More Table of Contents Table of Contents Contents  Introduction vii  Sauces 1  Starters 45  Soups 81  Salads 111  Vegetables 141  Eggs 191  Seafood 211  Poultry 223  Pork 241  Beef 259  Lamb 277  Desserts & Pastry 293  Pantry 339 Ingredients 370  Equipment 373  Techniques 375 Show More

Naomi Pomeroy, chef/owner of [Beast](http://www.beastpdx.com/index.htm) and [Expatriate](http://expatriatepdx.com/) in Portland, Oregon, shared this recipe exclusively with Epicurious. Filled with leftover turkey, mashed potatoes, and peas or green beans, these samosas are a Thanksgiving-themed take on a dish from Pomeroy's newest restaurant, Expatriate. At the restaurant, Pomeroy serves the samosas over a cabbage and herb salad, and drizzled with tamarind brown butter dressing, but the samosas are so flavorful, we like them on their own. If you want to include a dipping sauce or two, Pomeroy recommends this [Cilantro-Mint Chutney](/recipes/food/views/238020) and/or purchased mango chutney. Of course, you can always serve them on a bed of greens. If you prefer less heat, remove the seeds from the chiles in the samosa filling, or use just one chile. For more on Pomeroy, plus four more chefs' recipes for transforming your Thanksgiving extras, see [The Five Best Leftover Turkey Recipes](/articlesguides/holidays/thanksgiving/leftover-turkey-recipes).

This one-bowl lemon cake with lemon-cream cheese frosting is layered with flavor from honey and olive oil and topped with a light, soft, tangy icing.