Okay, I went all in on the very basic-basic starting point of all recipes—at least one ingredient and something to do with it—in this earlier post. Beyond the ingredient list and cooking method, there are three other key things most recipes will have. You could leave readers guessing as to [...]
One of the better pivots I witnessed in the past 15-plus months is new podcasts that popped up as a result. I mean, who didn't relish every minute of Home Cooking that Samin Nosrat and Hrishi Hirway dreamed up? Another favorite was Travel Tales that AFAR magazine put together. Rather [...]
** Note: This is the first of weekly Recipe Wednesday posts about the art and craft of writing recipes. Subjects will vary from nuts-and-bolts considerations of recipe style to philosophical thoughts on what recipes accomplish to reflecting on the value recipes have for food brands, and beyond. They will draw [...]
I can't get this thought out of my head since a reader question last week got me pondering recipes and cooking times: clocks don't know how to cook. I heard from someone who'd seen one of my Salty Snacks recipes in a local newspaper and questioned the time that had [...]
Having just completed a few months of heavy-duty (and fun) promotion of my latest book, it's probably no surprise I've been deeply engrossed in salty snacks lately. When demonstrating or sampling a recipe from the book , the key is to represent the books recipes exactly as written to give [...]
Sometimes I'm kind of sheepish about creating a recipe that just seems SO simple that there's almost nothing to it. But then I'm constantly reminded that, in fact, there's probably no such thing as being too simple (like too rich or too thin?). This is just one of those recipes. Throw [...]
They say that the proof is in the pudding. And I say it's also in the skillet-roasted chicken, the green gazpacho, the risotto with asparagus and peas, the braised lamb shanks with olives and the hazelnut soufflé. The proof I'm talking about is how well the recipe does its job. [...]
Not long after I got to help toast the 21st birthday of Rover's restaurant, it was time to celebrate another birthday. My brother's. He's older than 21, that's all I'm going to say. I crafted a dinner menu around one of his favorite food groups: beer. Make that top-quality, finely [...]
This is an old friend I hadn't visited with for some time. The subject of caramel corn came up in a recent conversation and it set me on a nostalgic trip back to when I used to cook up batches of the stuff at home. So I dug out this [...]