I just finished reading the story in The New Yorker about the Tijuana restaurateur and pioneer, Javier Placencia, and I couldn’t be more proud. Proud of Javier Placencia and what he and his family are doing, proud of Tijuana itself, and proud of the fact that I am from Tijuana. I was born there, at… More Tijuana’s Salad Days are Back!
I’m a copycat cook. The difference between me and people who really got it goin’ on is that I might be able to execute one of their dishes pretty darned well, but I could never think of them. I doubt I have ever made anything that I didn’t eat or see or read about somewhere… More When a Chef Meets a Pile of Scallions
As far as I can tell, there are two kinds of people who write about food: those who seem to have given in to the obvious occupational hazard, and those who are determined to continue to fit into their jeans. Years ago I went to a seafood restaurant in Boston, one meant to capture the… More Eating Penance
Giving a recipe for butternut squash soup feels something like giving a recipe for sliced tomatoes. I’ve provided the amounts I used to make this soup, below, which may well be the best of a long, long history of butternut squash soups, but you should know that I based the amounts largely on what I… More Butternut Squash Soup