I had a wide open evening and a bunch of plums and pluots on my counter. That’s how I ended up braising beef short ribs with broccolini and plums in a soy sauce broth. And I thought it would be nice to eat that with ricotta gnocchi that had preserved lemon in them.
I pick up some tips and tricks from my dad for making his gunpowder — a South Indian dal and spice blend that I love to sprinkle on rice, and is also great on salads, toast and most snacks.
On the evening when I was inviting my latest love interest to meet my last girlfriend, who is also one of my very best friends, it made perfect sense that I would grill for the fiery women involved in this queer occasion.
On this July 4th weekend, the only appropriate celebration of freedom is a repeat of Juneteenth. I’ve always had a festive and carefree association with strawberries, plus everyone’s bomb-ass strawberry Juneteenth desserts inspired me to make this cream cheese strawberry pie with a coconut cookie crust.
I don’t see it as a culinary failure to plan to have instant noodles for dinner. But before I get into my favorite ways to elaborate on, accessorize, perhaps even elevate a pack of instant noodles, it’s important to note that not all instant noodles are created equal.
The best thing about spritz mixology is that you can pretty much just top off anything you have in a glass with ice and then top it with seltzer and you’ve got a spritz. And that means it’s always spritz o’clock.
Stir frying is all about the drama: high heat, wildly fast stirring, the explosive sizzle that sets off my smoke alarm. To begin, I slip my apron over my head and put on some Whitney. There are few things I like better than singing “I Have Nothing” to some food I’m about to eat, and begging it to stay in my mouth if it dares.
Today’s Happy Hour at Home is very straightforward: I’m gonna give you some easy tips-n-tricks for kicking cocktails up a notch by using scraps and other things you already have lying around your kitchen. Let’s make some fancy ice!
There are a lot of different ways to go out on a limb and make a biscuit really pop: does it need toasted pumpkin seeds, does it need fish sauce, does it need bbq sauce, does it need weed? Today, I made a spicy South Asian-ish biscuit, meant to upstage and compliment an egg.
An interview with Alison Roman.
Get familiar with her and her recipes in this handy ranked list.
I miss the rare fucking times of being in a room full of entirely queer people. Dancing and shouting together. Even the messy nights, the crying nights. So here’s how to turn your home into a hot gay club — with no bathroom lines! Playlist included!
I’m not trying to work up a sweat here, I’m trying to eat a fucking potato.
Hot dilly beans! Pickle plates! Flirting with pickles!
Here is a definitive ranking of Good and Gather, because I am an expert.
“It’s so tempting to think that everything has just one story, and I’m inviting people to look beyond the one they know.” At this turning point that COVID-19 has presented, I discuss what the future of food, restaurants and our entire society could look like with Soleil Ho, the SF Chronicle’s restaurant critic.
The case for Bagel Bites: they are affordable and lovely and delicious no matter what.
A fake gay bar on a fake gay beach — WHY NOT!
It’s time to stress bake!!!
Norwegians have this word — koselig — that imperfectly translates to “cozy” in English. To be koselig is to be connected, grounded, immersed, intimate. It’s a hard thing to accomplish right now, when social life is fragmented and ephemeral. This Boozy Spicy Hot Cocoa (and an impromptu face mask!) should help.