Join Samin’s Lasagne Party: May 3

Our Queen of Salt, Fat, Acid and Heat, Samin Nosrat, wants us all to make lasagne and share it live on May 3. And we will! Samin has kindly provided a recipe for The Big Lasagna, and it looks great. We’re going to be taking things in a slightly different – but still traditionally-flavoured –…

Our Long Pour: “The Hemingway Daiquiri”

I’m not a big rum drinker, but have had a few daiquiris (both frozen and up), most made with pretty bad Bacardi. This was my first time making a daiquiri with good rum, and my first encounter with the Hemingway Daiquiri, aka the Papa Doble or Hemingway Special. In addition to aged white rum, key…

The Keller Quiche

Thomas Keller’s Bouchon cookbook is a masterpiece in the bistro cooking genre. I’ve owned it since it came out in 2004, and have probably cooked over three quarters of the recipes. None has given me more trouble or more pleasure than the quiche. If your experience with quiche is one of slightly rubbery egg-and-cheese-dominated custards…