For most of us, piping hot, slathered with butter and sprinkled with salt really is the best way to enjoy corn on the cob.
Our only gripe with it? It’s so good, we tend ...
This gravy is robust enough that adding just a bit of bread turns it into a meal. Try it over a thick slab of toasted sourdough or warm biscuits.
Start to finish: 25 min...
QUESTION: Do you have advice on how to freeze fresh herbs, particularly basil, oregano, mint, parsley and cilantro?
ANSWER: For herbs with tender leaves, one of the best...
The sun is blazing. The sweat is dripping. The air feels as if it is sticking to your skin. Hey, how about a nice big bowl of soup?
Seriously. Soup is good food. Especia...
Makes 6
Note: You can use Italian pepperoncini instead of guindillas, small Basque pickled peppers.
6 medium cured guindillas
12 large green Spanish olives, cured, marin...
Makes 15 to 20 onions
20 pearl onions
Red wine vinegar
1/3 ounce sugar per 1 cup liquid
1 medium red beet, peeled, quartered
1 ounce kosher salt per 1 cup liquid
1 fresh...
It’s no wonder Michael Chiarello’s flirtatious Coqueta has been such a hit on San Francisco’s waterfront. Tapas, gintonics and glorious water views are a potent recipe f...
Serves 4
12 ounces cooking chorizo, cut into 1/2-inch circles
½ pound cherries, pitted
1 large red onion or bell pepper, cut into 1-inch squares
Olive oil
Preheat the gr...
Makes 8
Note: Make a vinegar reduction by simmering the moscatel vinegar until reduced by half.
8 baby or small beets, 1 to 1 ½-inches in diameter
Kosher salt, freshly g...
