Chocolate Ganache
Adapted from Thomas Keller (of French Laundry fame)’s recipe. This is the sort of recipe that makes cooking feels like magic: who knew you’re only ever three steps from ganache? Ingredients 4 oz really good
kitchen
Olive Oil Sundae
Vanilla Ice Cream with Sea Salt, Olive Oil, and Chocolate Marin County just north of San Francisco smells like juniper and wildflowers. It’s home to Picco Pizzeria. Their pizza is great, but it’s really their
Arugula & Mint Salad
An infinitely variable salad. Substitute basil for mint; goat cheese for mozzarella; baby spinach for arugula. Add Sicilian tuna and olives to turn it into lunch. It’s best when the cherry tomatoes are overflowing at
Watermelon & Feta Salad
I first had this unusual salad at kokkari in San Francisco and have been recreating it ever since. It’s simple, beautiful, and surprisingly delicious: the creaminess and saltiness of the cheese, the bite of the
Caramelized Onions
Steak sandwiches are only vehicles for these addictive onions. Make extra and freeze it, portioned in plastic bags. I add them, thawed and reheated, to sandwiches, salads, and pizza. Ingredients [Makes 1-2 cups, depending on
Garlic Aioli
It’s funny what happens to mayonnaise when you add garlic, lemon, a ton of parsley and call it aioli. It transforms from gross gloop to a gourmet spread. Just don’t tell your friends how you
Steak Sandwiches
A friend’s mother, an unbelievable cook, made these sandwiches to accompany a Miami summer evening of looming hurricanes and Dark & Stormies. Like the best of her dishes, these sandwiches are simple, fresh, and packed
The Kitchen
Becky Cooper was born in New York and has been cooking and traveling, stomach-first, ever since: to Japan’s Tsukiji fish market, to Galicia’s best pulperia, and to the tiny Italian town of Città Della Pieve