Dr. Bruce Aidells

With 40 years of teaching, writing, and producing award winning recipes and sausages, Bruce Aidells is an American expert on sausage. In addition, his knowledge of American regional cooking has led him to write hundreds of published recipes that showcase the bounty of American ethnic and regional cooking, as well as grilling and charcuterie.

Expertise: Recipe writing, Grilling, Smoking, Charcuterie and Salumi

Experience: Dr. Bruce Aidells is a PhD scientist specializing in breast cancer. While obtaining his degree at UC Santa Cruz he had a little side project opening and running a lunch restaurant on the campus. While the Ph.D was earned, it was the restaurant chefing experience that was most important for the remainder of his career.

Bruce left the lab to open Poulet, a small charcuterie in Berkeley, CA, and eventually began to produce Cajun and Creole-style sausages under the brand Aidells Sausage, which became a national favorite.

Bruce is the author of multiple cookbooks and contributed to publications including Gourmet, Real Food, Cooking Lite, Food & Wine and has worked as a contributing editor for Bon Appetit and Eating Well.
Sandwich Suggestions for Roasts
Article
A large cut of meat for dinner means fantastic sandwiches for lunch the next day.
Advertisement
The Perfect Roast
Article
The ultimate holiday luxury: beautiful, simple-to-prepare cuts of meat that serve more than a dozen.
Magnificent Roasts 101
Article
All of these impressive cuts of meat are available at better supermarkets and butcher shops, but they may have to be ordered in advance.
Standing Rib Roast of Beef
17
This standing rib roast recipe uses an adaptation of the classic English approach to a roast. It's a perfect centerpiece for a holiday menu, and a traditional Christmas feast in the U.K. The beef is cooked to 120 degrees Fahrenheit, medium rare, and finishes cooking as it rests outside of the oven, before carving. If you prefer medium, take the standing rib roast out of the oven when the internal temperature hits 130. 
Veal Scallops with Scotch Whisky Pan Sauce
New!
 More Veal Recipes
Tuscan-Style Spareribs with Balsamic Glaze
2
Bruce Aidells, author of Bruce Aidells's Complete Book of Pork, loves to barbecue spareribs, but his favorite way to prepare them is to generously season the ribs with a mix of aromatic herbs and spices and slow-roast them until tender and crisp. Like his favorite Tuscan cooks, he finishes the ribs with a simple balsamic glaze.Plus: More Pork Recipes and Tips
Spanish-Style Beef Brisket
2
Bruce Aidells recommends letting the brisket rest in the braising liquid overnight, then reheating the sliced meat in its sauce, which will have thickened as it rested. "This is one recipe that's actually better the next day," he says. He also likes to make this sherry-spiked brisket with bison, which has a sweeter, richer flavor than beef.Plus: More Beef Recipes and Tips More Spanish Dishes
Advertisement
Sliced Beef with Lemony Arugula and Mushroom Salad
New!
Plus: More Beef Recipes and Tips
Rolled Flank Steak with Prosciutto and Basil
1
Bruce Aidells, a cookbook author and the owner of Aidells Sausage Company, likes this recipe because it looks hard to make but isn't. And it's great for all seasons. In the summer Aidells grills the steak in a kettle barbecue and in the winter he roasts it in the oven Affordable Meat Recipes
Spanish-Style Beef Brisket
2
Bruce Aidells recommends letting the brisket rest in the braising liquid overnight, then reheating the sliced meat in its sauce, which will have thickened as it rested. "This is one recipe that's actually better the next day," he says. He also likes to make this sherry-spiked brisket with bison, which has a sweeter, richer flavor than beef.Plus: More Beef Recipes and Tips More Spanish Dishes
Sliced Beef with Lemony Arugula and Mushroom Salad
New!
Plus: More Beef Recipes and Tips
Rolled Flank Steak with Prosciutto and Basil
1
Bruce Aidells, a cookbook author and the owner of Aidells Sausage Company, likes this recipe because it looks hard to make but isn't. And it's great for all seasons. In the summer Aidells grills the steak in a kettle barbecue and in the winter he roasts it in the oven Affordable Meat Recipes
Roasted Rack of Veal
New!
The meat has to marinate overnight, so plan accordingly. Criss-crossing the two racks before roasting them makes for a very dramatic presentation.Plus: Ultimate Holiday Guide Centerpiece Roasts
Roasted Rack of Pork with Sausage Stuffing
New!
Meat master Bruce Aidells stuffs this bone-in roast with sausage, mushrooms and kale, then spit-roasts the pork in a wood-fired hearth oven in his new Sonoma kitchen. "It's like one giant stuffed pork chop," he says. More Centerpiece Roasts
Advertisement
Roast Leg of Pork with Fresh Herbs and Fennel Seeds
New!
This behemoth of a cut makes a spectacular holiday roast that won't break anyone's budget. To make carving easier, be sure to ask the butcher to remove the aitch bone (hip bone) and the main leg bone, leaving the shank bone intact. The pork is best when seasoned and refrigerated overnight before roasting, so plan accordingly.Plus: Ultimate Holiday Guide More Pork Roast Recipes
Pork with Sweet Riesling Sauce and Toasted Almonds
New!
 Fast Pork Recipes
Pork Scallopine with Spicy Cherry-Pepper Sauce
New!
 Fast Pork Recipes
Lamb Chops with Spicy Thai Peanut Sauce
New!
A nutty paste does double duty as a rub and a sauce for these grilled lamb chops from meat master Bruce Aidells. More Amazing Lamb Recipes
Holiday Beef Brisket with Onions
2
When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it. Look for the leaner, flat-cut, or first-cut brisket with a layer of fat that's at least 1/8 inch thick. If you can't find a 6-pound piece, buy 2 smaller pieces. Like most braised dishes, this brisket is best made a day or two ahead. Centerpiece Roasts
Guinness-Marinated Bison Steak Sandwiches
12
Bruce Aidells’s Guinness, soy sauce and molasses marinade adds moisture and a sweet-hearty flavor to these delicious steak sandwiches. Slideshow: Great Steak Sandwiches 
Grilled Lamb Sirloin with Greek Salad
New!
 More Amazing Lamb Recipes
Advertisement
Grilled Lamb Chops with Tahini Sauce
New!
 More Amazing Lamb Recipes
Grilled Chili-Rubbed Flank Steak
New!
 Amazing Steak Recipes
Green-Olive-and-Lemon Crusted Leg of Lamb
New!
Meat master Bruce Aidells's inspiration for this Mediterranean-flavored leg of lamb was a dish he tried during the annual sheep festival in St-Rémy, Provence. During the festival, legs of lamb are strung up and cooked over an open fire, then served with a green-olive tapenade, which became the basis for Aidells's lemon-scented crust. "You can also use the crust as a stuffing in a boneless leg of lamb," he says. More Lamb Dishes
Dr Pepper-Glazed Ham with Prunes
New!
Most smoked hams are sold fully cooked, so "why bake them again?" meat master Bruce Aidells asks, before answering his own question: to improve the texture and add a homemade glaze—in this case, one made with Dr Pepper soda and prunes—for extra flavor. After the ham is cooked, Aidells reduces the pan juices and tosses in prunes to make a sauce. "Glazes flavor only the outside of the ham," he says. "But you can spoon pan sauces over every slice." More Ham Dishes
Cuban Roast Pork Sandwiches with Mojo Sauce
New!
This recipe makes about 1 cup of citrusy, garlicky mojo sauce, much more than enough for 2 sandwiches. Fast Pork Recipes More Sandwich Recipes
Crispy Pork Tenderloin with Fried Apple Rings
New!
 More Fast Pork Recipes
Cauliflower Pilaf
New!
This fragrant side dish was born out of an argument between Bruce Aidells and Nancy Oakes on whether an entire head of cauliflower could be filled like dolma, the Middle Eastern family of stuffed grape leaves and vegetable dishes. "Nancy thought it could be done; I didn't," he says. Aidells turns the idea of dolma inside out by topping a rice casserole with cauliflower florets. "I'm the lazy, more practical cook," Aidells says. "That's why Nancy has the big fancy restaurant and I have this kitchen." Slideshow: More Healthy Vegetable Dishes 
Load More
© Copyright Food & Wine. All rights reserved. Printed from https://www.foodandwine.com