The Roast Chicken, Forever
A roast chicken dinner has never been more comforting than now. (Photograph by Quentin Bacon) Last month I got an email from Vic Matus, deputy editor of The Washington Free Beacon and author of the book Vodka, asking to discuss my book From Scratch, especially in light of the fact that everyone is cooking more in quarantine. He decided to roast a chicken and write about it. When he called afterward to discuss it and the book, he was astonished how easy roasting a chicken is. He even made the overnight stock. How did we ever get to the point where we thought roasting a chicken was difficult? In my book, I look at 10 staple meals and show all...
How To Perfect the Gin and Tonic
No doubt about it the Gin and Tonic is one of the most refreshing cocktails there is on a warm summer evening—cold, bitter, sweet and...
Friday Cocktail Hour: The Bourbon Arnold Palmer
So delighted was I by Kevin O'Connor's promotion of Persimmon restaurant's curbside cocktail program (see video below), that I asked...
Chicken Tikka Masala and Red Dal
Chicken tikka masala, roasted cauliflower with black cumin, red dal, rice, papadums. On Sunday, we decided to have an Indian meal....
I write books (more than twenty now), mostly about food and cooking, half with chefs, some non-food non-fiction books (wooden boats, the fascinating world of pediatric heart surgery), and a lot of opinions here on the fundamental importance of food and cooking to our families, our communities, our world. I also make smartphone apps, kitchen tools, do TV, public speaking, and help raise my family. See my wiki page for the nuts and bolts. Most recently three novellas called In Short Measures (Fall 2015) and Grocery: The Buying and Selling of Food in America (Spring 2017).