Cast iron is non-stick-when it’s hot enough. Better yet, swipe a little oil inside the pan first and get it glistening. Set it on the flame — it Continue Reading
If you need to impress a vegetarian,-maybe for “Meatless Monday” or some other government holiday, then I heartily recommend this halloumi salad. One of its most appealing features is that you’ll Continue Reading
Kids love macaroni & cheese-unless you’re my eight year old kid who wouldn’t touch the stuff with a borrowed hand. Charlie is what we non-judgementally call “fussy”, but in Continue Reading
Season the meat, not the mixture.-This tip, plus technique, plus two secret ingredients, which never really were secret and surely won’t be after I publish this history, are what, if Continue Reading
Skirt Steak: The cheaper the better.-In Southern California, at the carnicerĂa you can buy pre-marinated carne asada, and it’s often skirt steak. It’s cheap. It’s delicious. And our local carnicerĂa Continue Reading