The idea for these came from a packaged Japanese snack that I find totally addictive. It is easy to make at home, and then you can adjust the ratio of heat, orange zest, salt, and the tongue-numbing zing of the …
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Now I know this title might sound like the worst hippie food I’ve ever posted, but hear me out - because you could be having fresh, delicious bread on your dinner table tonight with about 10 minutes of work. I’m no …
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Whenever I get my hands on a rare or expensive ingredient, I look for ways to feature it in a simple, pure form that shows off the natural beauty and flavor. These porcini are only available for a weeks a year, and …
Read MoreAki Kamozawa & H. Alexander Talbot, in their Ideas In Food cookbook, have terrific chapters on pickling, and on freezing food to intentionally modify texture. I like to combine these two methods into something I call …
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It is traditional for Hanukkah to eat foods cooked in oil, but after a few days of killer latkes and bunuelos, I think we all feel the need to lighten things up a bit. These black rice fritters are pan fried, creating a …
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This isn’t so much a recipe as a reminder, that a cheese course can be a fitting end to any meal. The opportunity to linger over small portions of a couple of beautiful cheeses with a thoughtfully made condiment and …
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