The Girl, the Goat and the Pouilly-Fumé
New York City: where it’s easier to get a whole goat than ground goat. I’d never cooked it before but became obsessed with sourcing it after the seventh butcher I…
Read moreYou win some, you lose some.
Yesterday, I threw caution to the wind. I exuberantly unsheathed my fish-grilling pan, bought last weekend on Kappabashi-Dori, Tokyo’s half-mile-long mecca to kitchenware geeks and chefs. Searching for a sharkskin wasabi grater…
Read moreGot Acidity? Bring on the Funk.
Like many cooks with pantries full of spices, condiments, fancy oils and a dozen vinegars, I can’t stop myself from adding a pinch of this or a splash of that…
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