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Coming out of winter, I have a nice variety of dried beans. Coming into summer, I have more greens than…
Grinding and blending your own toasted spices yields much more potent blends than even the good stuff you get online…
Four coincidences led me to make a chile paste for the first time in a while a few weekends ago….
Man, people will argue with you about anything. The other night I got into a fight with a guy —…
Those of us who work on this newsletter cook constantly. When we don’t use recipes (which is often) we’re mostly…
A few things led to today’s newsletter: 1) As I a few weeks ago, more and more of you have…
There are certain dishes that seem off limits for us as home cooks because they require a piece of kitchen…
My favorite onion-featuring dish: they’re sliced thin, cooked until jammy (at least a half hour) in abundant olive oil, with…
I am a lifelong anchovy lover, and could tell you possibly boring stories about enjoying them from one end of…
A while ago, I turned the ratio of meat to vegetables in my diet on its head: more plants, less…
In my ideal world, you don’t need an excuse to roast a leg of lamb. But let’s face it, most…
I have been saying for years that food doesn’t need to look good to taste good. But maybe now I…
Daniel got jealous of my seafood post on Tuesday and wanted in on the action. -Mark
I was on Cape Cod a couple of weeks ago, where one of the highlights, especially in “off”-season, is eating…
I can’t believe I haven’t written about Vietnamese caramel in this newsletter yet. When I was traveling in Vietnam, there…
In the last few weeks, a bunch of people have written me a version of this (paraphrased) message: “I love…
