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My Satisfaction I Exhibit Thus
Though this is another paean to leftovers, hear me out. Everything about this meal was spot on; the various components had been transformed beyond recognition from their original preparations, and to...
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Whole Chili Fish Tacos
On assignment, I have been privileged to spend some time with Zak Pelaccio, his wife Jori Emde, and their crew as they prepare to open Fish & Game, their new restaurant, in Hudson. As part of my...
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You Can Tell By The Way I Use My Wok
Yesterday evening around 5:30, hard at work in the studio, I realized that I needed to go in the house and make dinner or there would be hell to pay. I was not pleased about it, so I was grouchy, and...
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Green Gold
Even though there’s some snow on the ground, it’s rapidly melting as the March sun beats down upon it with increasing vigor. I was going to shoot a bunch of pictures of all the green goodness that’s...
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Green Onions
I’m still not done with charred scallions; a fat and unruly bunch still remains from my spring cleaning of the garden prior to the new load of compost being spread around for this year’s planting. I’m...
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Bigger And Lacquerer
One of the best things about eating animals (ethically raised ones, that is) actually takes place days after the eating, when their bones, carcasses, and sometimes extra cooking liquid become...
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Keep On Ramen In The Free World
The container of bones, a more or less permanent denizen of the fridge, was particularly full recently; I had grilled a couple of chickens on a lovely afternoon when some friends came over and there...
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A Jar Is A Door
When I lived in Chicago, during my brief stint as an art handler one of my colleagues hipped me to Bari Italian Subs west of downtown. It’s an unassuming deli, with the usual assortment of Italian...
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Gochulevain
Quite a long time ago, I read a post by Aki and Alex about making gochujang with their sourdough starter. Since at the time I didn’t have any experience with koji, it seemed like a great way to get...
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Speed Trials
I haven’t used the wok for a while, so the other night I was thinking about some sort of Sichuan stir-fried situation for dinner using the napa cabbage and fennel I had in the fridge. There was also a...
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