The Grill is Back: Brined Chicken Thighs with Chimichurri
Grilling season is back. Despite the spring rain, and the near-constant threat of afternoon storms, the smell of smoke and the char of seasoned steel grates is just too strong to deny. I love to grill. So much that each season, when winter truly sets in, I go through a little of what I call [...]
Why Did I buy the “Ghost Pepper”?
I don’t really know, is the simple answer. I suppose I simply had to have it. And I suppose it makes me feel better, in that way that four deadbolts and a weapon might make someone feel better when living in a deadly neighborhood. This, you see, is no ordinary pepper. The Naga Jolokia or [...]
Lapsang Souchong Brine
I’ve said it before: I’m through with winter. But as my budget won’t quite allow for that trip to the Caribbean, I have to find my escape to warmer places in the kitchen. This past weekend, I wanted smoke. Endless varieties of delicious foods simmering over a low charcoal fire. I had to have it. [...]
Moreovers: Sweet Potato Gnocchi with Sage Butter Sauce
This time of year, the local organic delivery service brings a predictable bounty: squash, apples, squash, sweet potatoes, squash, kale, Squash, SWEET POTATOES – AHHH! I’m not one to complain, because eating locally and seasonally is important. It’s just that in the middle of winter, one starts to run out of ideas for how to [...]
Pie Crust Primer
Hi, Folks. Jenni from Pastry Methods and Techniques wrote an extremely informative post today based on a question I posed to her yesterday about my terrible luck with pie crust. Well written and funny, it was a huge help – and of course explained why I shouldn’t do just about everything I’d be doing to [...]
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