Let me say for the record: I have no desire to eat bacon. I prefer for pigs to keep their own bellies and backsides. However, I’m not at all opposed to having good ways of adding crispy, salty, savory, smoky goodness to my meals.
I know I go on about king oyster mushrooms a lot. I …
This was absolutely an improvisation; I’d been traveling and had very few vegetables in the house on my return, but found a few waxy potatoes lying around along with a hunk of feta and a package of dill that was still good. That got me to thinking of Middle Eastern flavors and 15 minutes later …
Have you ever been at a party and started talking about, say, your new-found appreciation of painting, only to find out that the conversation partner who has been politely humoring you is the curator of the Met? That’s a little bit how I felt reading Paul Bertolli’s Cooking by Hand, which I learned about from …
Julia Child’s 100th birthday is coming up on 8/15/12, and PBS has been doing this very fun #cookforjulia event to commemorate her. When they asked me to contribute a recipe, I knew right away that I wanted to do something with crepes. Julia and I go back a long way. I only have two cookbooks from my …
I love pie as much as the next person, but often I can’t be bothered with the decorative aspect of making a nicely crimped edge, latticework, etc. (Where by “can’t be bothered” I mean “I’m completely incompetent at”.) That’s where crostata comes in. It is fussless pie, made on a baking sheet instead of in …
First: You didn’t forget to enter the contest for a full set of Calphalon pots and pans, did you? You have until 12:01 AM PDT on Monday the 4th.
Now, on to today’s dish. There are certain kinds of evenings that imply the need for certain kinds of breakfasts the next morning. If you’ve had one …
Tortas are Mexican sandwiches. They generally have a base of refried beans, which can be topped with just about anything. In the video I’ll show you a version with avocado and a moderately picante roasted poblano pepper, with a simple cabbage slaw for some added crunch. In my cookbook I’ve got a breakfast variation with …
