Flames are the least useful part of a fire for cooking. Almost everything below is a technique for using something other than the flame itself - embers, stones, hot walls,…
These dishes are not late-night versions of daytime food. They were developed for people working while everyone else slept, and the requirements are different. Here are fifteen.
1. Market Porter…
The useful question about any salad is what is providing the structure and what is absorbing the dressing, because those two decisions define the dish. Here are sixteen answers.
1.…
The variables are few and they determine everything: how coarse the grain, how much liquid, how long, how much stirring, and whether it is meant to be poured, spooned or…
The recurring principle is that temperature is an ingredient. Fat sets, gelatin holds, starch firms and seasoning reads differently cold, and every dish below was designed around one of those.…
What these have in common is that the food is doing a job beyond being eaten - marking a date, using a glut, requiring several people to make it, or…