Aki 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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The first time I had fried artichokes was at a little place in our neighborhood called Supreme; they went out of business shortly after we moved in, or I’d probably have the artichoke equivalent of a beer belly by now. …
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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 …
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Wherever rice is a staple, from China to India and all points in between, some form of congee is a beloved dish. Congee is simply rice that is cooked in copious amounts of water until it falls apart into porridge. It …
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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 …
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Tortas are Mexican sandwiches. They generally have a base of refried beans which can be topped with just about anything – in this case, scrambled eggs (or avocado, for a vegan version), a roasted poblano pepper, and a …
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