I wanted to take a “Modernist” approach to short ribs but while keeping the robust flavors of a traditional braisé. So this recipe is a mix of Nathan Myrhvold 72 hours sous-vide short ribs and my own concoction. I normally would soak the short ribs overnight in a mixture of aromatic vegetables, herbs and red [...]

There’s a bottle of rendered lard in my refrigerator and every time i open the door I’m reminded that I have a world of delicious flaky pastries right there at my fingertips. Empanadas are the first thing that came to mind but I knew I didn’t want the doughy, insipid kind that leaves you feeling [...]

My refrigerator can be a place of great discoveries when i gather enough strength to clean it. It’s a dangerous business, though. On bad refrigerator days I’ve scared myself to death with vegetable bin monsters but on good days pulling things out is a bit like watching a dish create itself in front of my [...]

In this next Project Food Blog challenge we were asked to create a step-by-step instructional photo tutorial demonstrating one of our favorite recipe. The photos need to guide the reader through many winding roads so i’m crossing my fingers that none of you will get lost in the jungle and get eaten by piranhas. One [...]

Chimichurri is a kind of spicy, vinegar-laced parsley pesto, and the condiment of choice with the asado, or grilled beef of Argentina. In this version, i left out the chili and used it in the spice rub instead to let the chimichurri act more as a kool-aid for the spicy-smokey-peppery grilled ribeye. This sauce is [...]