Everything You Always Wanted to Know About Grilled Cheese (but were too busy to ask) Everyone (?) knows how to make grilled cheese—college kids make them on their desks using a clothes iron—but not everyone knows how to make a perfect one. Longer slow cooking makes for delectably crunchy bread and thoroughly melted cheese. There is no reason why the...
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Years ago, when I worked at the Black Dog Tavern on Martha’s Vineyard, I got myself up to Tisbury Town Hall and applied for a clamming permit. I could spend an entire (and rare) free afternoon clamming in Lagoon Pond, between Tisbury and Oak Bluffs. I’d borrow Charlie Esposito’s row boat, get a little bucket of ice and put a couple of beers in the ice....
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I have to qualify this as Little Neck chowder as most chowder in New England is made with large chowder clams aka quahogs. Technically, most eastern hard-shell clams are quahogs, but they are named and sold according to size. Quahog is reserved for the largest of the hard shell clams. This is a not-so-thick, less creamy chowder than most. I like it this...
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This recipe came to me not from Jamaica but from Grand Cayman. I spent 3 weeks at a dive lodge way out on the eastern end of the island. The deal was I would cook for the guests in exchange for a room and 3 dives a day (sometimes 4 if there was a night dive). You know it was a well-negotiated agreement because all parties felt as though they got the better...
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I know people who won’t buy clothes online. “If I don’t like them or if they don’t fit, I have to send them back.” Calling UPS for a pickup seems like a good trade-off for not having to battle the hoards of tourists at Century 21 who are sent into a Pamplona-like frenzy at the sight of a fairly priced wallet. In fact, I’m a big fan of on-line ordering of...
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