Wondering how could I quickly create the effect of great key lime (or lemon) pie without actually making a whole pie, I devised this delectable stripped-down hand pie, made of a few readily-available ingredients. Fast comfort for desperate times.
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As my cooking gets simpler and simpler, I rely on easily-created hits of flavor to dazzle. A favorite of late is roasted lemons, which I often throw into the oven as I’m making the rest of the meal. They liven up ANYTHING. They are totally addictive.
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Wine writer Anthony Giglio was the first to really consider what wines to drink with the junk food so many secretly love. So we compiled a list of “the best of” his solid pairings, and the illuminating thinking behind them.
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In her famous cookbook, Alice B.Toklas called Madame Loubet’s Asparagus Tips “a gastronomic feast. And a thing of beauty.” They are. Here’s how to make them.
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For years I’ve kept a small tin of toasted cracked coriander seeds in my spice drawer to use as an emergency flavor enhancer. Its slightly lemony-orangy-herbal flavor and pleasing crackle provides the perfect little alt-note on all sorts of unexpected foods.
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Available only in winter months when it’s real chocolate coating won’t melt, Mallomars are a deeply satisfying seasonal cookie that inspires very personal improvisation…(and has MANY cultural references to boot).
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Having tried and failed with my own lacto-fermentation rig, I found a tool and two books that made for satisfying success in my fermentation experiments.
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Although I cooked professionally for decades, I somehow never got how great an egg salad sandwich could be I tasted Amuse Bouche’s AND learned their secrets…
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‘Persimmons’ tells a number of tiny stories, and lovely, very precise instruction about chosing and eating persimmons, which are in season now. It is one of the most remarkable poems I’ve read.
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My go-to strategy for salmon, to make or to teach, is to slow-roast it accompanied by a simple sauce that I can make ahead. I’m thriled that Food52 considers it Genius…
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Every September, aware that the last moments of perfect summer tomatoes are imminent, I prepare them these simple ways in of advance winter, and remember Neruda’s lovely ode.
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The most perfect tomato salad I’ve ever had was made by wine writer Anthony Giglio following the formula of Lucia Lo Presti, his Sicilian mama-on-law. Here’s her formula.
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“One of my life’s quests has been to eat as many flowers as possible” wrote Dina Falconi in her wonderful book. Then she showed us how…
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While reviewing Greenbelly Meal Bars, I also found a trove of useful information about navigating the outdoors with pleasure and ease. Even naked.
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In this 3-minute video, Harlem fried chicken legend Charles Gabriel shares the secrets to perfect, REAL fried chicken.
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Poet, critic and theorist Fred Moten’s insights into the true nature of mayonnaise got me thinking about my favorite ways to jazz up storebought Mayo
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One of the best ways to capture the flavors of ramps, nettles and spring onions is to blend them into good butter that you can eat on all manner of foods and freeze to have on hand. Here are two methods.
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Brandless is a unique e-commerce platform that sells its own food, personal care and household items for $3 each. Intrigued by its premise and high ideals, I placed an order.
Better stuff, fewer dollars. Just what matters.
Online retailer Brandless’ mission is ‘Better stuff, fewer dollars. Just what matters’. Skeptical that generics could
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The Cuban Table’s recipe for el pecado, which layers three kinds of milk with strong Cuban coffee, is so compelling, we’re going to make it this weekend…
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In early spring, when it’s still cool enough to blast the oven, I make big batches of crisp, chewy, caramelized, amazingly satisfying parsnip fries.
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