Category: Food

Non-Traditional Farro Risotto

/

I can be a bit of a traditionalist. Take risotto. It’s hard for me to imagine an alternative to the traditional Arborio rice I’ve always used. After all, risotto is one of those nearly perfect dishes that is so much better than its simple ingredient list leads you to believe. Yet, risotto manages to amaze…

Peach and Camembert Baguette

/

Peach and Camembert Baguette with Basil and Black Pepper. It’s an unusual combination, but, at its heart, it’s not unheard of. If you’ve ever wondered the streets of Paris you know that Camembert or Brie is often smudged between baguette slices to make an easy to carry sandwich-on-the-go. The first time I walked those streets it…

A Simple (?) Cantaloupe Salad To Cool Down Dinner

/

The madness of summer heat is upon us and I’m craving simplicity. This is the time of year to make like a chef: Embrace the simplicity, and allow the ingredients to speak for themselves. Which isn’t always as easy as it sounds. That’s because simplicity is complicated. Easy may seem like the simplest choice, but…

A Lighter (Simpler) Fresh Tomato Pie

/

In my first book Savory Pies there’s a recipe for Fresh Tomato Pie. It’s a pie I often think about and almost never have the energy to make. You see this pie is best in the summer when tomatoes are at their peak. Exactly the wrong time to make a complicated pie involving a cheesy…

Gigantes Plaki (Greek-Style Giant Beans)

/

It’s been hot in Los Angeles, but I’ll never be one of those people who just won’t cook in July and August. I can’t subsist on ice cream and limp lettuce. So when it’s very (very) hot I try to keep a cool head and devise low-effort meals. The trick is to choose make-ahead dishes that…

Reverse Sear Ribeye: Every Single Time

/

Reverse Sear Ribeye. If you’re looking for a steak that’s cooked to medium-rare from edge to edge with a thin well-charred crust, this is the technique to try. I’m using an oven set to 250 degrees F. and a smoking hot charcoal grill, but you can do the searing with a cast-iron skillet on the…

Cream Cheese Bundt Cake with Dried Peaches

/

If you’ve been hanging around kitchens for any length of time you probably have a particular favorite cheesecake. The jammy Strawberry-Topped Cheesecake is popular, or maybe your favorite cheesecake is simply sliced and served as in this lemony version from Mark Bittman. Cheesecake is a staple and most cooks have a fairly certain point of…