the corner mart is advertising a 2-for-$1 deal: either two donuts or two pieces of fruit. hm, trans fats and sugar, or wax and pesticides?
potato slices and onion sautéed in bacon fat. soft goat cheese and chopped chives. eggs. and everything topped with a dusted of smoked spanish paprika. dinner!
is the meatball principle: 1 part pork to 3 parts beef. so excellent!
tiny amount of vanilla-scented jam made with eight apricots going bad = microbatch jam.
why, if it’s supposed to take maybe 25 minutes to cook, did it take nearly 90 minutes? egh!
a french classic. crazy messy, but way easy. and so, so delicious.
it comes in a really, really long slab. this is only part of it.
saturday-night kitchen project: rendering the fatback from our half-pig into lard.
with day-old baguette, soaked overnight in the fridge.
the crispy-shell kind that public-school cafeterias serve. or 1970s tacos, if that’s your generational reference.
shoulder cooked long and slow in the oven with the syrup left over from candying quince. deglazed and made into a gravy, the drippings came out tasting like hoisin sauce. neat!
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry