I am a strong believer in the quick pickle. A basic understanding of salt to sugar ratios can transform the humblest, or even the saddest vegetable clinging to life at the bottom of your crisper. Alternatively, using this technique can elevate beautiful perfect produce to something even folks who aren’t particularly enthusiastic about peak season cucumbers perk up after trying one.
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I probably should not have the audacity to provide anyone who does not live in a nuclear fallout shelter a recipe for guacamole. I get that. So, please feel free to redirect yourself to another entry on this website and try to forget my terrible trespass.
Unfortunately, there seems to be a paucity of legitimate local barbeque joints outside of the 808-area code which has led to my reimagining of classics. Making use of your broiler seems to consistently provide the same kind of satisfying results as a backyard hibachi or restaurant equivalent.
This is not a throw together weeknight pasta. This is an audacious, lascivious, I-Can’t-Stop-Eating-This kind of pasta for nights that aren’t too warm to have the stove on for a while and lends itself well to helping hands in the kitchen over an interesting bitter aperitif.