If you’re new to the world of ramps, throw on your most worn flannel, get a fresh tattoo and join the circle of chefs, food writers, hipsters and local eating enthusiasts before 8 am at the nearest farmer’s market. You’ll find them under the produce tent grabbing the perkiest of the elusive Spring produce. JustRead more
After seeing romanesco on menus all winter, and eating it out at restaurants, we decided it was high time to cook with the beautiful, funky-looking vegetable ourselves, and then share the recipe with you. Romanesco is in the same family as broccoli, cauliflower and Brussels sprouts, and tastes quite similar to cauliflower. It cooks upRead more
Stop me if I’ve told you this story before. It’s the one when I ordered Gambas al Ajillo – Spanish Garlic Shrimp – at a little tapas restaurant in Madrid. Before I could say ajo, our small wooden table was blanketed by a steaming cloud of garlic. It was intoxicating (and I do mean the scent ofRead more
You may be asking yourself what a Yankee like me is doing making a true Texas-Style Chili recipe. Well, I asked myself the same question about 6 years ago when I was working in the test kitchen of Saveur magazine. I was testing a recipe called Woody DeSilva’s Championship Chili – a true, stick-to-your-ribs, award-winningRead more
It’s right around this time of year when we find ourselves in the midst of a serious winter squash rut. Don’t get us wrong, we love hard-skinned squash. When the weather grows cold, we look for Acorn Squash at the market as a the first sign of Fall. In the end of the warmer months,Read more
Be honest: When you read the word “brined,” did your heart sink to your stomach and your skin become red and itchy? Did you begin to panic, wondering why a simple, café-style food blog would be posting a recipe about brining? Relax, friend! We are here to show you – no, convince you – thatRead more
A simple technique for the crispiest chicken thighs ever. Can a 5-ingredient, 35-minute chicken recipe from yet another brand-new food blog really be that interesting? Good question. We’re glad you asked! We suppose the answer depends on a few things. Take the chicken skin for example: this one turns so crisp that you can practicallyRead more