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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All over town we’re seeing signs of people felled by the stunning heat wave, sleeping on benches under shady trees, lounging lethargically on the grass in parks. We’ve compiled some unexpectedly refreshing ways to cope…
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Being a truly wild food that seems to defy cultivation of any scale, ramps are truly delicious and root me in the season. I especially love them braised in olive oil with bucatini or spaghetti and Parmigiano Reggiano, THE pasta dish for spring.
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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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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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It’s exciting to open mystery wines that promised to be great once but have languished so long, it’s impossible to know if there’s something delicious inside. When one proves to be lovely, it’s like a little miracles has arrived.
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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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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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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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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…
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Although I love roast chicken, I don’t always plan the defrosting part far enough in advance. Could I roast a chicken frozen? I wondered. So I tried it.
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No doubt it was my hunger for buttered toast that caused me to spread really good butter on a sheet of nori seaweed. That surprising combination has become another thing I hunger for
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Casting about for foods that could sparkle things up and remind me of warm places and summer, I remembered my simple Lemon Olive Oil recipe. YES, that’s what I need, to use and give as gifts.
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One of my favorite ways to cook small, whole firm root vegetables is to bury them in Kosher salt and roast them. It yields an extraordinarily pure flavor.
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