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The Two-Livered Chicken
I often get feeling like I should be eating more offal. I’ve gotten okay with pig ears and cracklings, and will plow my way through a plate of sweetbreads. But I’m still a bit skittish when it comes to...
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Night of the Cephalopods
We missed our Tuesday sushi night. But the Schneiders were hungry and still wanted to eat. So we switched over to Wednesday, and at Monica’s suggestion, changed the menu to Greek. I was pleased, as I’d...
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The Dump
I used to complain to my wife about the fact that her sister — a caterer — would often drop by and “gift” us large quantities of food leftover from one of her jobs. There would be big Glad bags of...
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Of Life, Death and the Pursuit of Dinner
People often ask if we’re ever going to eat our pig, Henri. I explain that he’s a family pet, and no, we have no plans to eat him. “Not even when he dies of natural causes?” my pal Dan asked. “You mean...
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Magnificent Moo Shu
When I was a kid, my family used to go to the Twin Dragon restaurant — a mere mile from my home, it was the best gig in town, shy of driving all the way to Chinatown which we did on the weekends...
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The Beautiful Simplicity of Simplicity
I was making lunch for my wife and myself the other day, and had settled on a simple pasta. I had a nice heirloom pineapple tomato I needed to use, and would go from there. In the cupboard, I found an...
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Mexico’s Answer to Parmesan
My friend, Saul, who grew up one of nearly a dozen children without electricity or running water on a farm some 45 minutes from the nearest village in Mexico, once brought me back from a visit with his...
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Kaiseki in the Rain
My friend Brian, he of raw milk and smuggled French cheeses, lives in a Japanese-influenced mid-century modern home in Pasadena. Approaching the house from the street, you come up a few steps to a...
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Tacotopia, Episode #4: Air-Dried Pork?
People — gringos, primarily — are often shocked when they order a taco in Mexico for the first time, and are presented with a tiny little affair with almost nothing on it. “But where’s the cheese?”...
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Fried Artichokes
I heart artichokes. But I don’t cook them all that often. They are usually ridiculously expensive. However, a couple times a year, around the two harvests (spring and autumn), they will be abundant and...
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Tacotopia, Episode #5 — In Praise of Leftovers
Leftover steak is always a welcome thing in our home. It’s uses are many, beyond simply having tasty leftover steak in the fridge: Vietnamese beef salad or spring rolls, pasta Bolognese, steak...
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Multekrem, Revisited
It had been nearly four years since I wrote about cloudberries and the Norwegian dessert, multekrem, on this very blog. It was time to revisit the subject. I would run into my towering Norwegian pal...
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Tacos, Foiled!
I was trying to make tacos, a simple enough goal. And yet, I was being foiled. Whilst in Seattle, my pal Bob reminded me that it was the “Year of the Taco” at Skinny Girls & Mayo. I hadn’t exactly...
View ArticleYear of the Sandwich — A Soft Spot for Soft Shells
Spring is a really good time for food. And several great seasonal items appear around this part of the year. One of my very favorites is the morel mushroom, which they sometimes (rarely) get at Whole...
View ArticleCrab Season in Chesapeake
We were recently on the East Coast, an adventure whose photos some of you may have seen on my Instagram @skinnygirlsandmayo. The journey commenced in Washington D.C., although we flew into Baltimore....
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