Who’s in the kitchen? I asked the bartenders in La Lancha restaurant after only my second meal during my trip to Guatemala. Ezekiel, they said. He’s been the chef here at La Lancha. I wanted Ezekiel to know that I liked what he had been serving the past two days. While traveling Central America, I’ve ...
As with my other worldly possessions, I get obsessed with kitchen and food-related items until I run them down. With Nigel Slater’s cookbook, I’ve marked a lot of the photos with scraps of paper to remind myself that there is another recipe that I must try. One of the best photographed dishes in the book ...
What possessed you? the Dr. asked as he cleaned off his bowl of bibimbap. I’ve always done Korean kalbi at home but have never done bulgogi, so I guess it was just about time. I haven’t had Korean food in a while and I was craving that sweet meat flavor. In Korean, bulgogi is “fire ...
Lisa emailed to ask me where she can buy fregola pasta. I wondered why on earth an Italian would ask me that. It turns out that even her father didn’t know what it was. She couldn’t find it in her supermarket either. Fregola is a North African pasta used often today in Sardinia. It’s made ...
This recipe was adapted from one of my favorite cookbooks, The Babbo Cookbook, from one of my favorite chefs, Mario Batali. He used bavette, a thin, ribbon-shaped pasta, but I substituted spaghetti instead because it was all I had handy. He also used jalapeño pesto, but I doubled the amount of red chili flakes from ...