Photo of Bruce Aidells
Photo of Bruce Aidells

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.
A large cut of meat for dinner means fantastic sandwiches for lunch the next day.
Advertisement
The ultimate holiday luxury: beautiful, simple-to-prepare cuts of meat that serve more than a dozen.
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
Rating: Unrated
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. 
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
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
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
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
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
Rating: Unrated
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
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
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
A nutty paste does double duty as a rub and a sauce for these grilled lamb chops from meat master Bruce AidellsMore Amazing Lamb Recipes
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
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 
Advertisement
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
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
This recipe makes about 1 cup of citrusy, garlicky mojo sauce, much more than enough for 2 sandwiches. Fast Pork Recipes More Sandwich Recipes
Cauliflower Pilaf
Rating: Unrated
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