Posted by Casey at 11:57 PM 438 comments
Posted by Casey at 11:57 PM 438 comments
Same kitchen.
Posted by Casey at 7:59 AM 54 comments
One way I torture myself is by asking people about great places to eat even when I know said places are going to be geographically challenging. I mean, I'd love to go to Australia's Bondi Beach this winter, escaping the Bay Area cold rains for some Sydney sunshine, but it's not gonna happen. Yet Nigella made a little spot there called Sean's Panaroma sound so enticing I felt compelled to learn more about it.
To my great joy, I found chef-owner Sean Moran had written a cookbook called "let it simmer" -- a book filled with enticing recipes and photographs of food he describes as "Anglo-Italian...based on Australia's freshest seasonal produce."
Posted by Casey at 3:00 PM 297 comments
Labels: Bondi Beach, duck fat, Nigella Lawson, roast chicken, Sean Moran
I've said it before: the single best day of my freelance writing life was the one I spent shopping and cooking with Nigella Lawson.
When I started this blog -- exactly one year ago today -- my friend Randall asked: "Is it going to be . . . more »
Posted by Casey at 7:29 AM 53 comments
Labels: Mario Batali, Nigella Lawson
After living through a tad too much drama last summer with the cooking of a whole lamb, J and I turned to a pro this year, perusading our friend Tom McNary, the brilliant chef at Carried Away in Aptos, to perform the . . . more »
Posted by Casey at 9:41 AM 20 comments
Labels: Carried Away, chocolate cake squares, Flo Braker, roasting a whole pig, Tom McNary
Note to Self: When you get a great dinner partner, shut up and let him talk.
Posted by Casey at 8:46 PM 8 comments
Labels: Bobby Flay
Recently Michael Ruhlman blogged about staple meals:
I’m fascinated by what America eats at home—not by what people serve at a dinner party or the latest favorite recipe they’ve found, but rather by what America’s default meals are. What are the meals you return to again and again—meals that are economical, quick, taste good, feel good, meals you make without having to think much?One of Ruhlman's staple meals centers on chicken, but at our house, pork is often the go-to protein--most often a small stuffed roast. My butcher shop labels the cut a . . . more »
Posted by Casey at 6:29 PM 6 comments
Labels: Michael Ruhlman, pork roast, stuffed pork
I write about food, interior design, and art for a variety of publications. And I scribble constantly in the margins of my cookbooks, recipe binders, travel diaries and interview notebooks. These ideas and tips are the margin notes of my culinary life and the core of this blog.
I ask only that comments never include a mention of peas -- that dinnertime horror of my clean-your-plate childhood, that blight of springtime restaurant menus, that staple of banquet entrees. Margin Notes is a Pea-free Zone.