food


“I’ll take ‘things you can make from scratch’ please, Alex.”

It’s not often I pull out a cookbook and follow a recipe step by step. Usually faced with an ingredient or inspiration, I pull book after book off the shelf combing them to profile flavors and techniques before hitting the kitchen to experiment. But recently I was bored. Armed with […]


Alice Waters, this combination is divine.

Corn and Zucchini Pasta’s inclusion in Chez Panisse Vegetables is more of a concept than a recipe. Alice provides ingredients and technique leaving the vagaries of measurements and time to the individual cook. This is recipe trading grandmother style. “What do you mean measurements? You can just feel when you’ve […]


Eating salad should be a “want to,” not a “have to.” (Part 1 of 52)

Remember that point when salad became something you had to choke down with dinner each night because it was good for you? That was when you fell in love with salad dressings: Ranch, Thousand Island and Italian started a habit that lead to more sophisticated dressings like jars of Marie’s […]