Foodie daddy learns to cook
Lost in my incessant praise for David Chang has been a quiet appreciation for the deft hand of Tien Ho, former chef de cuisine at Ssäm Bar. Erin and I recently traveled to New York together for the first time in years, ostensibly to celebrate our seventh wedding anniversary. That we might also sample as [...]
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I grew up eating a fair amount of salad. Not that I particularly liked it back then. The way my mom always made it, it had tons of raw onion, which was a bit overwhelming for my kid palate. But salad was a fact of life in our household. My father once said, in his [...]
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Occasionally, a shockingly simple combination of ingredients will transcend the sum of its parts. Marcella Hazan’s Chicken with two lemons is a notable example. David Chang’s ginger scallion sauce is another. Both now make regular appearances in my weekly diet. If you follow this blog, or say, talk to me for about five minutes, you’re [...]
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“A very important thing to realize is that tougher or fattier meats always have better flavor; this is why osso buco and the short rib are so delicious and filet mignon will never be found on a menu where I am chef.” —Mario Batali I almost cried when I saw that Pó bear was on my [...]
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