This is my favorite way to use a surfeit of zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint.
I used to think that all that fancy French salt was bunk, that it was all a scam. Sodium chloride is sodium chloride, right? Wrong. I now know that all salts are not created equal.
Making your own wild game stock sets you on the path to mastering game cookery, but making wild game consomme puts you on the path to becoming a Jedi Master of wild game. This stuff is mind-blowing!
I had a few questions about the pici pasta with tomato-fennel sauce I made last week, so I thought I’d do step by step instructions on how to make pici by hand.
While I won the Best Blog award from the International Assn. of Culinary Professionals last week, the conference – especially a French butchery seminar – showed me how much I need to learn.
Some men have cars as toys, others electronics. My toys are pasta-makling gadgets, and the Italian chitarra is one of my favorite – it lets you play your pasta like an instrument.
Everything you need to know using acorns for food. When to collect, what kind of oaks are best, how to leach out the bitter tannins, how to store the acorns, make acorn flour – and acorn flour pasta.
After having never even knowing of their existence for the first 30 years of my life, I’ve recently been cooking with matsutake mushrooms a lot. I got a great price on a batch from Oregon, and I’d already bought some dried ones. After cooking with them fresh and dried for several weeks, I now feel qualified