Recipes

The Quintessence of Eloquence

Breathe easy: No apples will be tortured for this autumn beverage column. Instead, I’d like to talk about quince.

The Appeal of Peel

There’s nothing more American than apple pie—and, sadly, wasted food. The next time you make that apple pie, please save those outcast peels.

Fuji Apple Upside-Down Cake

A Shalom Japan recipe from ‘Love Japan: Recipes from Our Japanese American Kitchen’; Ten Speed Press (2023)

Channing Centeno (Bonnie’s)

Like many in the service industry, Centeno’s first job in restaurants was in the dish pit. Now, his face and name are known across New York City bars…

Questions of Travel

For this issue, I thought I’d create a cocktail with ingredients from different parts of the world.

Fany Gerson’s Anything Paletas

Every town in Mexico has at least one paleteria—ice pop store—and as a kid, I’d indulge in their fruity, refreshing paletas practically every week.

Aussie Steak Sando

Grilling season is here so I partnered up with Aussie Beef to show you one of my favorite pool-side summer sandwiches.

Mix Master (Anything Green Pesto)

My blender turns the persistent problem of a refrigerator full of scraps or surplus into a world of gastronomic opportunity.

Natural Cheesemaking

To make cheese in my kitchen, to form a funky chunk then sip a mug of piping hot whey, feels like a bit of a miracle.