I realize that, to some, roasted mushrooms tossed with pasta might seem a bit primitive and basic—nothing more than a fungal lateral step from buttered noodles. I am clearly not one of those people. I have long loved roasted mushrooms, and not just in the same way I love other foods. They’re something that has a nostalgic evocation for me, but, unlike some other sentimental foodstuffs, doesn’t disappoint upon revisiting. I was never one for camping. I like forests and nature and rivers ... continue reading...
Chocolate-Pear Sorbet
There is nothing quite like a pear. They have less acidity and tartness than apples, though not quite the heady bouquet of quince (although, pears are at least edible raw), but still a floral enough perfume that their kinship to roses comes as no surprise. They take incredibly well to spices like vanilla, be it poached or roasted with sugar and butter, or cinnamon similarly. Ground ginger and cardamom do a fine job with this fruit, too—my Ginger & Cardamom Asian Pear Hand Pies prove it. ... continue reading...
Lone L’Orange
I love duck. It’s meaty and flavorful, so much more so than chicken and even turkey. With these other poultries, particularly chicken, simply relying on their own flavors can be a bit bland—you need to give them a healthy dose of other flavors to make them really great. I’m not saying I’d turn my nose up at a simple roasted chicken for dinner, but if you want something super flavorful that doesn’t require a whole lot of effort on your part duck is where it’s at. The almost instinctive way ... continue reading...
Pineapple-Pink Peppercorn Margarita
February 22nd is National Margarita Day! What better opportunity is there for an excuse to make some margaritas? You know, if you're the sort of person that needs an excuse for margaritas that is. Last year my contribution to the celebration was my Coconut Margarita, a slightly tropical nod to one of the most beloved and enjoyed cocktails. I went back to the tropics with this one too, but this time with pineapple. I know a pineapple Margarita, in its simplest form, isn't exactly ... continue reading...
The Perfect Steak + Steak Béarnaise
There are a million ways to cook “the perfect steak”—everyone swears by their own method for searing, cooking, checking for how “cooked” it is. I know all about the timing of it (so many minutes per side for this or that temperature for however many inches of thickness), all about comparing the steak’s tactile feel and springiness to various parts of your palm, all about it all. But I have to say my foolproof way for knowing how well cooked my steak is on the inside is a very simple one: a ... continue reading...
Spaghetti with Frazzled Capers & Breadcrumbs
When it comes to fast dinners for one you can’t beat pasta. There’s no letting meat come to room temperature, no need to think ahead enough to marinade, you can keep it simple enough that there’s minimal chopping and sautéing—usually the longest part is waiting for the water to come to a boil, which is the opportune time to do whatever prep work you may have. This one is perhaps one of the speediest. It’s humble in its ingredients but not quite so in flavor. Pungent, briny, lip-puckering ... continue reading...
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