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.
Read MoreAlice B. Toklas’ Asparagus in Salt & Pepper Whipped Cream “A Thing of Beauty”
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.
Read MoreCracked Coriander is the New Pepper
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.
Read MoreMallomar, the Seasonal, Interactive, Pop Culture Cookie
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).
Read MoreMiracle of Transformation: An Easy Way to LactoFerment Foods at Home
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.
Read MoreSecrets of a Divine Egg Salad Sandwich from Harlem’s Premiere Caterer
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…
Read MoreAn Astonishing Poem of Instructions for Eating Persimmons and of Course, Way More
‘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.
Read MoreFoolproof Slow-Roasted Salmon: a Food 52 Genius Recipe + 5-Ingredient and Under Wonder
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…
Read MoreOde to Tomatoes, for the Last Days of Summer (Neruda with Recipes)
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.
Read MoreA Sicilian Cook’s Perfect Tomato Salad
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.
Read MoreA Guide to Eating As Many Flowers as Possible
“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…
Read MoreWhat to Eat When Hiking Naked and Other Essential Info
While reviewing Greenbelly Meal Bars, I also found a trove of useful information about navigating the outdoors with pleasure and ease. Even naked.
Read MoreLearn The Secrets of Great Fried Chicken from The Fried Chicken King of Harlem
In this 3-minute video, Harlem fried chicken legend Charles Gabriel shares the secrets to perfect, REAL fried chicken.
Read MoreThe Metaphysics of Mayo + Fast, Delish Ways to Transform Storebought
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
Read MoreWild Green Butters of Spring: Ramp, Nettle, Spring Onion
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.
Read MoreBrandless’ Will Deliver Some Seriously Good $3 Bargains, and Ideals, to Your Door
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
Read MoreCure for Bed Heads: Our Stripped Down Version of The Cuban Table’s Sublime El Pecado (Layered Coffee)
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…
Read MoreParsnip Fries with Cocktails: Sublime!
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.
Read MoreMakeshift Mortars and Pestles Make Sublime Walnut Pesto (and Other Delicious Things)
Although a real mortar and pestle is a lovely tool to have, you can achieve their rounded flavors and elemental textures with makeshift ones. Take this Walnut Pesto, for example…
Read MoreJulia Child’s Life Lessons (On Live TV, 1963)
In this short clip, Julia Child attempts flipping a potato pancake — “a rather daring thing to do”— and imparts extraordinary life wisdom when she flubs it.
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