"I hate rhubarb." That was the first sentence uttered by my local butcher after I described this sauce I wanted to make to pair with some pork chops. To be fair, rhubarb is a much-maligned spring vegetable. I was just convinced that I had to love it, and that I’d instantly find all kind of amazing uses for it.
Though rhubarb and I don’t have much history to contend with, in cooking more tha...
I love what smoke does to foods—preserving, often cooking them, and adding layers of flavor. Next to cooking over wood fire, there's nothing more basic and caveman. There's just one major problem with this particular hobby (true of many caveman-esque cooking experiments): it's impossible to pull off without outdoor space and a backyard. This isn't always a luxury we're afforded living in a c...
Nick and I are currently in the middle of a fierce kimchi-making contest , in which we've both set off to do our own research and exploration, make a batch of the best kimchi we know how to, and submit it for a taste test. Neither of us have made kimchi before, but we both love the taste of it dearly. Tired of paying for it at the store and intoxicated by the possibility that homemade kimc...