Friday Night Bites

Friday dinner. Fresh Bay Gimlets over FaceTime with dear friends left us less than motivated to cook, but that was just fine with us. I had roasted some peppers earlier in the day and left them to marinate with wine vinegar, good olive oil and slivers of green garlic. The cheese-and-cold-cut drawer yielded some nice…

Our Long Pour: “Fresh Bay Gimlet”

This is an instant classic. I love the scent of fresh bay leaves, and this uses them in such a clever way. Taking the gimlet as a point of departure, it ditches the lime cordial and substitutes it with fresh lime juice and a quick homemade cordial of fresh bay/laurel leaves whizzed in the blender…

It’s Twins: A Pair of Two-Ingredient Recipes

Quarantine shopping has its challenges. I’m not complaining… far from it. We’re thankful to have plenty in the pantry and fabulous sources for healthy food from every corner of the world. But there are growing pains as grocers – particularly small ones – scale up their delivery mechanisms, and we’re often having to place orders…

Our Long Pour: “Queen of the Damned”

Oh, have I been waiting for this one. I love hibiscus, and this calls for a homemade hibiscus cordial that – while very easy – takes some planning ahead. At least a day before making the drink, assemble your cordial ingredients. If you’re familiar with the Mexican drink agua de jamaica, you already know what…

Chasing the Dragon: My Quest for the Perfect Loaf

Baking bread is almost an ideal hobby: it’s inexpensive (well, maybe not if you use walnuts and buy over-the-top cookware), satisfying, and almost always rewarding. Making bread for other people is an understated way of showing you care about them. But there is a dark side. It’s very easy to make a good loaf of…

Our Long Pour: “The Paper Plane”

Aperol has never been my favourite thing. It’s like the McDonald’s drink syrup of my youth got older, but refused to grow up. Here, Amaro Nonino, bourbon and lemon juice take the errant hooch to the woodshed and wipe the silly grin off its face. What remains is still sweet, day-glo orange and tangerine-forward, but…

Black Tie Potato Chips: Pommes Maxim

Here’s my spin on a classic potato preparation, Pommes Maxim: overlapping rounds of thinly sliced, buttered potatoes baked and served alongside meat or fish. You can take this simple formula in a couple of directions – both of them deliriously tasty – depending on how thinly you slice your potatoes. At 1/8th of an inch,…

The Beans Talk

I didn’t grow up with dried beans. Fresh-picked yellow summer wax beans with sautéed onions and hot, rich sour cream and black pepper, yes. Canned green beans, yep (it was the ’70s). Kidney beans, also canned, in chilli… uh-huh. And canned chickpeas in salads, yes (though not until the ’80s, on a salad bar, next…

In Braise of Spring

One of the best things you can do as a cook is to break out of thinking in terms of four seasons. Not to say that you shouldn’t cook seasonally: it’s a gift to have seasons, and a joy to adapt our cooking as they change. What I’m suggesting is to be mindful of the…

Our Long Pour: Cardamom and Mint Cocktail

Not much of a name, but this is an absolutely delicious drink. It hits all of our buttons… sweet and sour, herbal and spicy, with the freshness of gin drawn out with the mellowness of Lillet Blanc. Keys to success here are to muddle the mint and cardamom with granulated sugar to help break them…