Our weekly roundup of what the two of us have written over on Serious Eats.
Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos)
Corn and squash act as the backbone of this classic Oaxacan dish.
Cayenne-Rubbed Ribeyes with Lime Butter
Cayenne kicks up this simple rub for steak.
I'm not interested in carbonizing the surface of the meat. To me that ruins the flavor.
- Alain Ducasse
It was a bachelor weekend of sorts. My wife mercifully let me pass on attending a wedding of an old family family friend, so I had the whole weekend alone in the apartment to get work done. I had some crazy projects planned including a mad braise of a cow tongue, but the first nigh...
When I arrived in Buenos Aires, "Ojo de Bife" ("eye of beef") was at the top of most steak menus, giving the blessed ribeye its appropriate place in the steak pantheon. It reminded me of a Jeffrey Steingarten passage from his essay in Men's Vogue about a search across Spain for great steak--which has led me to order ribeye almost exclusively since reading it:
...the most del...