Chicken Tikka Masala and Red Dal

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. One of our combined favorites is Chicken Tikka Masala. I still remember Chef Heston spending days perfecting this dish. But it’s...
The Friday Cocktail Hour: The Negroni

The Friday Cocktail Hour: The Negroni

Photo and video by Katherine Guanche. My second favorite cocktail and hands down the most complex and interesting of the three-ingredient cocktails is the Negroni. I had never heard of it (though it’s apparently more than a hundred years old having jumped the...
How To Make the Best Pasta Carbonara

How To Make the Best Pasta Carbonara

This is my wife Ann’s carbonara method and I haven’t found a better one. She writes and essay about it in her book Kitchen Yarns: Notes On Life, Love, and Food. She grew up in Rhode Island eating southern Italian food, red sauce Italian. But when she found...
The Friday Cocktail Hour: The Lemon Drop

The Friday Cocktail Hour: The Lemon Drop

The Lemon Drop: Vodka, Lemon Juice, Simple Syrup 2:1:1. The Power of the Sour! It takes a lot to get me to post a vodka drink. But this definitely one worth making, especially if your spirit of choice is Vodka. Don’t misunderstand me. I drink vodka not...
The Friday Cocktail Hour: The Manhattan

The Friday Cocktail Hour: The Manhattan

Photos and video by Katherine Guanche. “Only connect”–EM Forster On Tuesday I drove from Providence to New York City, to our little studio apartment in the West Village. How I miss that neighborhood. I happened to be sitting out on the fire escape...
“Rip’s Authentic Texas Chili”

“Rip’s Authentic Texas Chili”

Chili with fixins, radish, sour cream, scallion, cilantro, fried chilis, rice, cheese. My father, Rip, loved to cook (and to feed people). And he loved chili. But not what you got in Cleveland. In 1970s Cleveland, chili meant ground beef and kidney beans in some kind...