Maybe you’ve read my passionate defense of stew. You’re intrigued. Maybe you’ve even admitted—silently, to yourself—that I might have been right about the whole “stop…
You’re 29 years old, which is a wonderful age—young enough that your knees don’t sound like a glow stick being snapped every time you stand…
Part 2 in our more than mayo series Some sauces stick to the background, but garlic aioli? It boldly makes its entrance. With its punchy…
The Golden Hour Plate There’s a particular time in the evening—around 6:45 p.m. on a summer night—when the sunlight dips low, everything smells like jasmine…
A Spring Lasagna for the Season’s Greenest Moments There’s something deeply satisfying about making lasagna in spring—when the world is waking up, the markets are…
There’s a very specific kind of magic that happens in California in the summer. It’s somewhere around 7:30 p.m., golden hour settling over the backyard,…
Cooking in the Moment: Why This Salad Works A Quick Study in Texture and Seasonality This little gem salad has become a personal go-to in…
The Art of Doing Less with Seasonal Ingredients Minimalism in a Bowl Have you ever had shaved asparagus? There are moments in cooking when the…