Just when I was back home I thought, I’m off again, in NYC and up to no good if I run into Chef Pardus. But while I was home, I noticed sadly that the corn was getting fatter. Now is the time for baked corn, an easy and delicious way to make use of the abundant fat corn that we’re getting now. Delicious with salted tomatoes. That and a crunchy baguette are all you need. Tomorrow, another multiple repost, but it’s one that was created because so many asked for it. Also, check back next week for a special offer and giveaway from my favorite cookware company. I mean, seriously, the best cookware made on the planet, period. Feel free to guess—who knows, the company might reward you. Humor welcome! Back next week. —M.R. Originally Read On »

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I’m thrilled to publish this guest post from Carri Thurman, baker and chef at Two Sisters Bakery in Homer, Alaska, on one of life’s vital substances, salt. Without it, we die. A kitchen without it is incomplete. A cook who uses it carelessly will flounder. And the cook who, curious and surrounded by salt in solution, decides she wants to try to bring it forth herself? —M.R.  The Alchemy: Salt from Water by Carri Thurman “My mother boils seawater. It sits all afternoon simmering on the stovetop, almost two gallons in a big soup pot. The windows steam up and the house smells like a storm. In the evening, a crust of salt is all that’s left at the bottom of the pot. My mother scrapes it out with a spoon. We each lick a Read On »

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Yes, Australian truffles have found their way over the pond to the French Laundry, via WSJ.

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Summer is coming to an end soon, but you need to try out this rib recipe, via Huffington Post.  

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I hate tofu. That’s been my knee-jerk response pretty much since tasting it the first time and every time I had it after. It wasn’t so much that it had no flavor—nothing really not to like about that; what’s not to like about nothing?—it was rather the lack of flavor combined with its curdy texture. I remember talking with Michael Symon in his restaurant Lola in Cleveland when he was trying to come up with a vegetarian or vegan dish to put on the menu that used tofu. I asked, “Why do you want to do that?” “I don’t know,” he said. “I hate tofu.” And that was that. No tofu on the Lola menu. So when Andrea Nguyen, a cook and writer whom I met at the Greenbrier food writers’ symposium and whom I Read On »

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