Blog Post & Recipe: Turning a humble can of sardines into an epicurean delight
I heat up the fish with a little butter then add sliced onions and minced garlic during the last 30 seconds (with no stirring so as not to break up the fish) so that the onion slices are still lightly crisp when the sardines are served.
Blog Post & Recipe: Roasted Cauliflower
Cut cauliflower cooks faster and there’s a lot more surface that gets browned (it’s what I do when I forget to start the whole cauliflower in time). But cooking it whole is easier, and it looks so cool while it’s roasting and does make a tantalizing presentation at the table.
Blog Post & Recipe: Spanish Chilindron Stew
It is rich, woodsy, and bright, a perfect combination of the “red food” many of us crave (spaghetti sauce, chili, etc – think about the colors in your favorite foods and you’ll find many of them are reddish) with the slightly austere, piney flavors that mark European wild game cooking ... As for what meat to use ... There is no reason you cannot toss in whatever you like.
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