Honey on a razor blade

Cacio e Pepe is a very simple Roman dish, but it's a bitch to get right. It's just pasta, water, pecorino romano cheese, and black p...

Our previous pastrami was too salty, it started with commercially-cured brisket; this time we'll cure it ourselves. To dial-in the salt,...

We had these slightly sweet, anise-imbued crackers in Barcelona and really liked them. Even there they were expensive; here we saw Inés Rosa...

I'm finally writing this down because we got the proportions right this time. Last time, it was so peppery -- even with a full bottle of...

We're going for a pastrami-flavored but steak-textured experience and this hit the mark: we could slice it while still hot into very thi...

Irene got me a couple oak barrels so we're barrel-aging some of our favorite cocktails: the Negroni and Manhattan. The hardest part is w...

We could feel our knives weren't sharp, but had lacked the time to fix them up until this weekend. Ah, what a difference: slicing lem...