Gilding the Lily since 2006
I have done it. I have created the perfect sandwich. BEHOLD MY CREATION! It is the way, the truth and the light. With an ice-cold Czech pilsner, salt and vinegar potato chips and some quick pickled radishes and Persian cukes, this sandwich is a religious …
I craved the lusty sunshine aroma of saffron and of smoky pimentón. I had fresh peppers and flatleaf parsley, a nubile pink brandywine tomato and a bag of rice. I didn’t have any bivalves around, and even though it’s practically not a paella without mussels …
I bought some chayote. I had always been kinda curious about these weird little fuckers, and finally bit the bullet and just brought some home. I sometimes just buy strange produce and then figure out how to use it after I get it home. I’m …
I’ve been making it for pert’neer a decade. It’s fast, easy and requires nearly no attention. And Rachael Ray can shove it up her Photoshopped ass, ‘cuz this takes less than 30 minutes, and I didn’t even have to fake any cooking talent to make …
…or, Happy Black History Month I wanted to make a special Black History Month post, just to say “hey, Black People, thanks for helping make American food so fucking great! Cuz’ if we didn’t have soul food then I just don’t know what.” Have you …
Okay, I think I’m back a little. I’m back in the kitchen, anyway. Last night I tried my hand at the sous-vide method of cooking (chinook salmon with roasted lemons, dijon mustard, honey and thyme). Hindsight always being 20/20, I would’ve bagged the portions individually …
Wow, I am so excited to enter the world of Paper Chef! (link at Tomatilla! on my sidebar). This friendly little competition among food bloggers is just the type of thing to get me through the busy harvest season and the damp winter that follows. …
Last weekend Scott and I went to the coast for the night. I had been having an uncharacteristic jones for the hubbub of Seaside and its bumper cars, corn dogs, caramel corn and salt water taffy, but we couldn’t find a room there and so …