Finally did something I’d been meaning to do for ages: bought a pork shoulder, mashed a couple of bulbs of garlic into paste with Adobo, olive oil (and mustard, because come on — it’s pork). Let that sit overnight. Next morning I loosely wrapped it in aluminum foil and slow-roasted that baby at 250 for … Read more
Poached eggs with corned beef and barley hash and an avocado spread on home-baked bread. Tomatoes for a refreshing note. Cleaning out the fridge is how I make my best recipes.
I’ve written The Man’s Book of the BBQ, a series of almost-funny essayettes for some stock photos Hachette had lying around, and when you get done reading it, you’ll be less likely to screw up your next barbecue. It’s out May 2, with a U.S. release come Labor Day, because we like to bookend the … Read more
Hoover just asked me for salsa-making advice, and my TL;DR version would be this: Don’t get fancy. You don’t know better than Mexican grandmas. But the long version: Yes. Get all the seedy flesh out of the tomatoes, or your salsa will be a drink. And add the salt last, because it draws even more … Read more
Here’s what I’m making today: my mom’s recipe for these delicious, candy-like cookies that coagulate into sort of chocolate’s birds’ nests. They’re called Kindergarten Kookies because she used to send them into school on our birthdays. KINDERGARTEN KOOKIES In a mixing bowl: 3 cups oats 1/2 cup cocoa OR 1 square unsweetened chocolate 1 cup … Read more