The Best Tomato Soup In The World

THE TOMATOES FROM MY garden slowly begin to trickle into my kitchen. Just a few barely ripe ones at first, the kind that are still a little green at the stem end.  I pick them out of excitement, now they need to sit on the counter for a day or two to fully ripen. Soon they are followed by deep red fully ripe tomatoes, enough to slow roast a tray of San Marzanos until they shrink and shrivel and get the tell tale taste of raisin and intense tomato. Continue reading “The Best Tomato Soup In The World”

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Tips for Reading Recipes (& Chinese Style Honey Hoisin Sticky Ribs)

Chinese Style Sticky Ribs

Chef Leichte spun on the balls of his feet. A millisecond ago he was heading forward, and I was following him. Now we are face to face, and he pokes my chest with his finger. “Commit!” he says in a raised voice, his chef’s toque rising from his head and towering above me like the leaning Tower of Pisa. “Quit asking all these questions and cook! Commit to the recipe; if it fails, we will fix it, but realize you will probably learn more from your mistakes than if I coddle you through the process.” Continue reading “Tips for Reading Recipes (& Chinese Style Honey Hoisin Sticky Ribs)”