Recipes

Honey-Glazed Salmon with Lemon Olive Oil
Honey-Glazed Salmon with Lemon Olive Oil
Salmon has a reputation for being difficult, and almost all of that reputation comes from cooks who move it too early. A fillet laid skin-side down in a properly heated... Read more...
Charred chunks of pork resting on a grill grate
Spit'n Fire Fiery Pork Belly Burnt Ends
Pork belly burnt ends are sometimes called meat candy, and the name is honest about what they are. Ninety minutes at 300°F is entirely about rendering fat. You are not... Read more...
Golden Chicken Stock, the Mirepoix Method
Golden Chicken Stock, the Mirepoix Method
Mirepoix is the least glamorous idea in cooking and the one that quietly holds up half of it. Two parts onion, one part carrot, one part celery — cut large... Read more...
Bottles of Mr. PoPo's Pig Spit BBQ sauce lined up
Smoked Chicken and Corn Dip with Pig Spit Swirl
Most hot dips are cream cheese with something in it, and most of them taste like cream cheese. Cutting half the cream cheese with Greek yogurt changes that. You lose... Read more...
Carrot Ribbon Salad with Strawberry Rhubarb Vinaigrette
Carrot Ribbon Salad with Strawberry Rhubarb Vinaigrette
Shredded carrot salad is a school-cafeteria memory. Ribboned carrot salad is something else entirely — the same vegetable, cut long and thin enough to fold and drape, holding dressing the... Read more...
White bowl of fresh mozzarella cubes and halved grape tomatoes marinated in Tuscan herb olive oil
Tuscan Herb Marinated Mozzarella and Tomatoes
Fresh mozzarella and grape tomatoes marinated in Tuscan herb olive oil and red wine vinegar. Five minutes of work, then let the fridge do the rest. Read more...