The other day, our friends at Essex Farm laid a windfall of apple cider on us: pure liquid apple with pleasingly earthy undertones of seeds and stem, or perhaps a wooden cider mill. It was beautiful stuff but too much to consume before it would start fermenting. How to capture that “apple” for the rest of…
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I was pleased as punch when the great Food 52 told me they were going to feature my Slow Roasted Salmon recipe as a GENIUS recipe. Their words: “The most foolproof way to cook any fish—and a petition for a new cooking term” since slow-roasting fish can take as little as 15 minutes. I learned the…
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While I was putting together the recent post about mortars and pestles, I came across Maria Robledo’s beautiful image of one of my favorite mortar-made sauces. I learned the deceptively simple recipe from chef Grey Kunz years ago and it has been enduringly great: an example of the magic of a few well-chosen ingredients artfully combined by…
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We honor the late chef Charlie Trotter by sharing one of his brilliant creations: Red Wine Essence, one of the most extraordinarily extravagant and extraordinarily delicious sauces in our repertoire, and cunningly easy to make.
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Throughout fall and winter, one of my favorite improvisational “base” preparations is Roasted Pears. These are pears that are roasted with a bit of sugar, lemon juice, butter and a split vanilla bean or even herbs, until they become tender and caramelized, with a concentrated pear flavor. Roasted Pears are one of those miraculous recipes…
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