You’ve probably heard that Dr. Nathan Myhrvold, the CEO of Intellectual Ventures and former CTO of Microsoft, along with Chris Young, Maxime Billet, and a cast of dozens, is publishing the most anticipated cookbook since Apicius. (If not, here is the background.)
I’ve had the great good fortune to hear Dr. Myhrvold speak about the book …
I use my KitchenAid stand mixer constantly; whether I’m mixing cake batter, kneading bread, making fresh pappardelle or just whipping cream, it sits there on the counter calling out “Put me in the game, coach! I’m ready!”, and I almost always heed the call. So when KitchenAid offered to send me out one of their pasta …
Warm salads are a nice change of pace from the regular run of cool green salads, especially on a chilly evening. In this one, cooking the fennel makes the taste milder and sweeter, so even those folks who don't enjoy the anise flavor may like it.
I'm forever making variations of this candied pumpkin seed garnish. …
A whole head of garlic.
This is one of those recipes you can become famous for with your friends and family. It is very easy to make, you just have to have the nerve to use a whole head of fresh garlic and plenty of good olive oil, and the patience to roast the potatoes until …
As I've mentioned before, I'm lucky enough to have married into a family of excellent cooks from the Sephardic Jewish tradition. This is another terrific dish I learned from Noni Sophie, my wife's grandmother.
It might sound crazy to bread something, fry it until it is crispy, and then "ruin" that crispiness by soaking it in …
We always have Thai sweet chili sauce around the house. It is more sweet and tangy than spicy, but with just enough kick to add some interest. Sure, you could make it yourself, but the beauty is in having it in your refrigerator for those moments when you need to turn some basic ingredients into dinner …
Young coconuts are very different from the mature brown-husked specimens you may be familiar with. The edible interior flesh is tender, thin and custard-like, with the purest coconut flavor imaginable. Seek them out at Asian markets or in health-food stores that cater to raw foodists. Keep young coconuts refrigerated until just before serving.
I’m not generally a …
