by Brian | May 16, 2017 | Recipes
Yesterday I posted a recipe for Tomatillo Salsa. Bright and tart, it is a delight with chips. But this salsa has a life beyond those chips. The “penetrating” ability of salsa means it can be a significant contributing ingredient. Chilaquiles is a comfort food gift to...
by Brian | May 2, 2017 | Recipes, Uncategorized
In 50 Great Curries of Thailand, Vatcharin Bhumichitr offers the Malaysian classic, one now served in restaurants around the world. The smoothness of coconut cream, pinch of kaffir lime leaves, and the brightness of curry paste all marry here is a rich dish....
by Brian | Mar 4, 2017 | Recipes, Uncategorized
Okay. Let’s start with the word: Spatchcock. It can seem a bit terrifying. We believe it is Irish in origin and rather recent, just 18th Century. A spatchcock is a chicken literally split down the middle, crushed by hand to be flattened and then cooked....
by Brian | Jan 21, 2017 | Recipes
Tarragon is an herb too often neglected. It offers potent, earthy flavors — ones that might remind you of walking through a garden or forest after a shower on a warm day. Use just a little, though. You don’t want to destroy the balance of this...
by Brian | Dec 17, 2016 | Recipes
The charming Brooklyn restaurant Battersby has a cookbook called, not surprising, Battersby. The restaurant is small, so small that most of the dishes are prepared in terms of components hours or even days in advance, then refreshed and assembled just before serving....
