This week brings the official start of summer, and with it comes the kickoff, in my house at least, of salad-for-dinner season. Our family eats salad with dinner year round. While I cook, our 15-year-old salad captain seasons a bowl of greens with a squeeze of lemon juice, a drizzle of olive oil and a…
Good morning. Julie Powell famously learned to cook by making her way through all of Julia Child’s “Mastering the Art of French Cooking,” an endeavor she chronicled in a blog that became a book and then a movie. I tried a similar march with Chris Schlesinger and John Willoughby’s “Let the Flames Begin” when I…
Good morning. How I’m hoping it will go today: light wind from the southwest, sun high in a cloudless sky, low tide around 2 p.m., a striped bass slipping along the creek where I’m staked out and inhaling the crab fly I’ve put right in front of her with an effortless cast. How it will…
The spring-cleaning itch has hit me nearly as hard as the pollen has. In the kitchen, that often looks like a pantry and freezer clean-out — and a restock. Every time I take an inventory of my spice rack, I’m gobsmacked by the sheer volume of chile products I’ve accumulated. But here’s the thing: They…
Hang on to your hats, because Hetty Lui McKinnon has done it again. Why do we all go so nuts for Hetty’s recipes? Because she somehow manages to coax maximum character out of minimal ingredients, techniques and prep work. Her creations are always satisfying and never fussy, a true boon for busy people who care…
Pollo a la brasa — golden, garlicky chicken roasted on a spit — is a staple across Latin America. To those of us up north, the best known bird is the Peruvian version: crisp-skinned and tender-fleshed, often accompanied by a bright green cilantro-chile sauce. You don’t need a spit to make my oven-based recipe. You…
