The usual method of making duck confit is time consuming and messy and the results of all that work weren’t impressive enough to motivate me more than every couple of years. But once I learned that I could make a delectable confit in my Instant Pot on the sous-vide setting, I became...
Mangoes are among my favorite fruits, but they aren’t always available in the market and sometimes I forget how much I like them, so I can go a year or two between binges. When I do discover them on sale in the market, I can’t wait to take them home, peel them and eat them. This used to...
When I was a teen growing up in Los Angeles in the mid- to late-1970s, it was the dawn of LA punk. Often the only places still open in the wee hours of the morning, when the after hours clubs shut down, were Thai restaurants. I remember a couple of tiny places on or near Hollywood Boulevard...
I’ve made this hot sauce scores of times by now, and I don’t think I’ve ever made it quite the same way twice. But it’s always superb and I usually wind up sending heat-loving friends home with a jar. You really can’t go wrong if you remain roughly within...
Lamb dishes are among my favorite, though I didn’t grow up with them. Lamb featured in my mother’s very short list of foods she found unpleasant to eat. My father likes lamb, so I was able to eat it occasionally, when she broiled lamp chops for the family and pork chops for herself (on...
Winter isn’t over yet, so I’m still making stews. I used to cook this one with octopus, but I just can’t eat octopi anymore because they are smart enough to be cousins. In Switzerland it’s impossible to find Mexican chorizo so I make my own. As with everything I...