I first heard about Sean Brock five years ago when I first watched his season of Mind of a Chef. I admire his dedication to reviving heirloom ingredients and techniques, which is probably his defining characteristic as a chef and restaurateur. I still haven't had a full meal at his flagship Husk in Charleston, only drinks and appetizers at the bar. I'll get there soon! I picked up Brock's Heritage shortly after it came out and have only cooked a few things from it because I can't reliably source most…
In these times of quarantine, we are passing the time with cocktails, board games, books, and baking. But we don't want to drink up all of the whiskey right away, so we are turning to less-used bottles and getting creative. This week? Chartreuse!
Want to get into bread baking during this quarantine but don't know where to start? Here are two ideas.
My friend Erin Carlson put together a great seed starting guide for beginners. Now is a great time to get your hands dirty and grow some stuff, whether in pots or in a garden!
A friend asked me this on Friday: The marinade I want to make calls for soy sauce, which I'm out of. What can I use instead?
Three things that will help all that rice you panic-bought taste good.
No one needs more gadgets, but everyone needs more books. This year's gift guide consists only of books. Specifically, books that people will actually read, use, and enjoy.
This is one of my favorite soups. As soon as the cold weather sets in, I make this at least twice a month.
My crock pot apple butter recipe adapted for the Instant Pot means more flexibility in your schedule with apple butter that is just as good.
Here is an uncommon Negroni that I really enjoy: A Dirty Negroni. It doesn't contain any dry gin, vermouth, or Campari. But it tastes like it does.