For those who embrace the visual value of food, blood oranges are like godsends. They are just so damn pretty — and they happen to be in season now. A blood orange’s deep red color can take anything from pleasant to stunning, whether it’s a salad, cake, or cocktail. My favorite blood orange recipes are the ones that really showcase the citrus fruit’s beauty in their natural state, and that’s why I love this blood orange salad with beets, fennel, and radish. Those four ingredients taste — and look — so good together, like the ridiculously beautiful popular clique of salad fixings.Read More
For someone who truly loathes winter, I do acknowledge one upside to this almost irredeemable season: warming comfort foods. 'Tis the season to roast some chestnuts, brew some mulled wine, stew some meat, and cultivate that bodacious winter bod. If you need a place to start, allow me to introduce my latest recipe.
This dish combines some of my favorite winter produce — chestnuts, Brussels sprouts, and pomegranate — with one of my all-time favorite indulgences, pork belly. To roast the meat, I took a page from Momofuku's book (because, let's be honest, who does pork belly better?) by rubbing it with a liberal amount of salt and sugar and letting it sit overnight before throwing it into the oven. The end result is flavorful, unctuous pork belly that's crispy on the outside and tender on the inside. However, if you're pressed for time or winging dinner like I so often do, you can skip the overnight step and just try to let the pork marinate in the seasoning for as long as possible.Read More
Like any food enthusiast, I binge-watched Netflix's "Chef's Table" in just a few days. Amid the nonstop gustatory stimulation, there was one dish that stood out to me, but not because it was one of the many mind-blowingly inventive dishes featured; it stood out for being distinctly familiar and undaunting. While I would never in my right mind dare to replicate Massimo Bottura's signature lasagna dish, which very unconventionally emphasizes just the burned crispy edges of grandma's traditional recipe, I saw a dish featured in Chef Francis Mallmann's episode that made me perk up and think, "That looks relatively achievable!"Read More
“I love this sushi place. They have the best miso eggplant!” — said no one ever...except for me. Sure, sashimi and Dragon Rolls are pretty great too, but one of my favorite staples on a Japanese menu is the miso-glazed eggplant starter, which I use as a metric for the overall quality of the establishment. If they use authentic Japanese eggplant (which are much thinner and longer than the usual garden variety), char the eggplant so that the flesh almost melts in your mouth, and are able to get the most out of that miso glaze (like adding orange to heighten the complexity of the umami, for example), then you can rest assured that their sushi and sashimi are going to be top notch too.Read More