We’re not supposed to assume anything, but in this day and age I assume that everyone likes garlic. I don’t limit its use or place in the meal when I cook for people. That goes for me too. With a head of garlic on hand, I feel as though I can conquer the world, or at least dinner. Volumes have been written on garlic—it’s place in folklore, in civilizations...
Read MoreDoing the Pasta Three-Step
Here are three simple steps that will make any pasta dish you cook better. Guaranteed. They are simple tips and within the reach of anyone who can bring a pot of water to a boil. First, never dump pasta onto a platter or plate and spoon the sauce over it. Pasta and sauce need a little time together in the pan so they can get acquainted. Here’s how I do it,...
Read MoreHandling an Avocado
I will say, in all modesty, that whenever I bring guacamole anywhere, people tell me it is the best they have ever had. I have no idea what I do—I have been making it the same way since my first batch. I do know I put more lime in it than most people, but after that, I’m at a loss. My cousin Christine asked for the recipe at the cousins’ get together and I...
Read MoreA Few of My Favorite Things
It doesn’t take a lot, equipment-wise, to make me happy in the kitchen. I own a few showpieces, like a beautiful copper sauté pan and a La Chamba casserole that can go on the stove or in the oven and then to the table. It makes anything look great. Those are the exceptions in my kitchen. The rule is sturdy, practical, multipurpose equipment that I buy once...
Read MoreQuick White Bean and Red Onion Salad
I think I’m pretty good at passing along restaurant trends that translate easily into home kitchens. Warm salads, for one, Latin seasonings for another. The idea of topping a hearty, hot dish (or even a cold one) with fresh greens, lightly or aggressively dressed is another. I know this is not breakthrough stuff—every neighborhood falafel joint stuffs pita...
Read MoreTake a Powder
I am all about little things, quick things, ridiculously simple things that add huge amounts of flavor to food, whether you’re doctoring up store bought food or goosing the flavor of your own homemade standbys. These little tricks, ingredients and tweaks are not just the property of restaurant chefs, they belong to home cooks too. Dried chiles are one of...
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