You guys, I’m a little bit excited about this recipe: it’s not in the book. I made it up. So, last week at Berkeley Bowl, while shopping for ingredients for…
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Happy 4th of July! I am admittedly still getting used to the idea of having national holidays off from work; the doors never seem to close at Weta, and waking…
Back at the beginning of the year, Sarah and I took a weekend trip up north of the city to Tomales Bay. Squirreled away in the fog and foothills along…
Two sorbets, one of coconut and another of buttered corn, are fused together and cut down into small bite-sized portions. The portions are garnished with cayenne powder, a flake of…
Hi. Last weekend I took a butchery class. If the idea of seeing photos of this seems potentially terrible to you (not a lot of blood and no guts, but…
Before I dig into talking about this dish, I want to make a small note of something: I’m very thankful. Without wanting to dip too deeply into the well…
A small square of brie and avocado hover just off the bottom surface of a bowl. Near it is a slightly-pink sponge of guava and rosewater, topped with micro opal,…
A few weeks ago, I had to go pick up a new pair of glasses up in Berkeley. I overfed the parking meter, so decided I’d spend some time poking…
A couple of interesting things have happened lately that have encouraged me to feel even more ‘thinky’ about food than I normally am. We’re in a slight lull between projects…
“Hi, I’m Johnny Knoxville, and this is the Alinea Project.” This is what was going through my head while I was loading hot melted chocolate into a paint sprayer…
This weekend, Sarah had to go to Sonoma to work on ‘styling’ a wedding (I didn’t know what it meant either. “Styling” in this case refers to doing table decorations,…
I like the changing of seasons. Wellington, lo though I loved it, only had two seasons: Beautiful and Sideways Raining. Transitioning away from Winter and into Spring here marks two…
We’re right in the throes of citrus season in the Bay Area, and very recently I began to notice kumquats popping up in some of the grocery shops around here….
This weekend has been seriously productive. On Friday, I wrapped on the show I’ve been working on for the past several months, which will be out in theaters in a…
Last autumn when I made The Ridiculous Rhubarb Dish, I made a statement that I fear might have been erroneous: I said the Rhubarb dish was the longest recipe in…
I don’t really have any in-progress, heat-of-the-battle photos to show of this one, mainly because it was largely pretty straightforward and fast to make. It’s not quite like frying up…
This dish represents a pretty great amalgamation of Things I Love: modernist cooking and pork bbq. The obligatory explanation: Pork belly, cured for 2 days in a salt/chipotle cure, is…
When Sarah and I first met in person in New York City, after 8 months of emailing long-distance, it was a pretty momentous occasion. I wanted to take her on…