After a weeklong fight against a bad cold I’m beginning to feel human again. I followed the instructions from my doctor and took antibiotics but ultimately I think that it’s this large bowl of Vietnamese beef pho’ that did more for my well-being than any prescription drugs. Maybe I have too much imagination but I […]

In Emilia Romagna and Tuscany, lasagna is comfort food, made with layers upon layers of pasta, Ragù alla Bolognese and béchamel sauce, and an abundant dusting of grated cheese before it goes into the oven. So whenever there’s a desperate need for comfort food that calls for a drastic remedy, well, there you have it. […]

Confit preparations originated as a means of preserving meats without the use of refrigeration. The centuries-old process of making duck confit hasn’t evolved much for the simple reason that our ancestors realized it would be dumb to try to improve upon something that’s already perfect. And dumb it would have been. The biggest improvement is […]

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 […]