I’m headed south today for my annual boondoggle, cooking for my cousin and his sailing crew at the annual regatta there, ten days reserved solely for personal writing, reading, and cooking (and occasional carousing—the boys are pretty persuasive in the post-dinner hours). Dinner for twenty every night, and this year a new baby girl has been welcomed to the sailing family. Dinners will certainly feature some of  the beloved standbys—Carolina BBQ, steaks, lobster. Many requested duck confit (I buy them from D’Artagnan; they’re fabulous and easy on the cook). I usually do a huge shopping run the first day and start with six or seven chickens, breaking them down first thing so that I have stock, schmaltz, cracklins to flavor the food all week, and chicken for grilling (jerked last year). Though a cold front is moving Read On »

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  I remember cooking for my dear Uncle Jon at my dad’s house, and after sticking my finger into a simmering pot of sauce to taste it, he looked at me as if I’d just spit into the food. When I confirmed that he was indeed concerned about germs, I was astonished. He seemed to have no idea that any bacteria on my finger would be killed by the heat (billions on the food and in the pot probably had been) and that my hands were the cleanest in the kitchen because, as I was cooking, I was continually washing them. (Please no comments from ID docs telling me about heat-resistant toxins; I’m not picking my nose and sticking it in food.) Yes, the cleanest hands in the kitchen. I was alerted to the new Read On »

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Anthony Bourdain’s Parts Unknown examines the inter workings and food world of Detroit, via CNN.

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  Bourdain is waiting at the appointed rendezvous in the Nevada dessert. I’m in a 1970 Olds Cutlass “acquired” for me by a Vegas associate. I didn’t ask questions. Bourdain against the arid landscape is a sight that fills me with a mixture of excitement and fear (but not loathing). He and the intrepid Zero Point Zero production team have brought me here to help Tony explore different sides of this morass of humanity—more precisely, those who serve that morass. But Bourdain has a penchant for getting me into trouble. Carol Blymire texted that she has bail money ready, say the word. Remember, I had to make a quick getaway in the “No Reservations” Las Vegas episode, for those who missed that one. But Tony’s here to explore different sides of Vegas, ones less often covered. I Read On »

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A brief history of the fish taco and where the best places to get them in Baja, via WSJ.

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