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  • Oatmeal, and Not Your Grandpa’s Bowl

    I. Love. Oats.

    They’re the perfect vehicle for flavors, sweet or savory. And they can make an especially brilliant breakfast if you’d just toss those wimpy packets in the bin. This way is cheaper, tastier, and will get some heat in your belly for those chilly autumn days that are certain to come.

  • Tostones – Fried Plantain Medallions

    This is one of the easiest and most rewarding dishes I’ve ever made. Ever. These are eaten all over the Caribbean and Central America, and are also called patachones and tachinos. Since they’re starchier than bananas, they’re usually eaten with some sort of savory dish and used to sop up fats and liquids—but they’re also eaten as treats, which is how I’ve prepared them. Here’s how to do it.

  • Tzatziki - Greek Yogurt and Cucumber Sauce

    You’ve probably eaten it on gyros - which is entirely fine. But most likely, it came out of a plastic squeeze bottle, watered down and soapy - which is not so fine. Most Greek food places use inferior ingredients. Sorry, countrymen, but garbage in, garbage out. And when the garbage out is synonymous with the food you shovel into your face…things aren’t good.

  • Culinary Heroes

    I am absolutely captivated by people, by the Human race. Remarkable creatures, with knobbly joints and bulbous brain baskets, gallivanting across the girth of the globe and daring enough to transmit their memes across the synapses of the young and impressionable. And that includes me, hopefully on both ends of transmission.
    Here are some people who [...]

cooking

This is the archive for cooking.

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