In this inexpensive, easy recipe, a humble pot piled high with sliced onions turns sweet, earthy, and soul-warming with a little time, patience, and heat. Consider it a lesson in renewal, and resourcefulness, too.
For our wedding, Chef Matt Dawes of The Bull + Beggar interpreted the Garlic Studded Pork Shoulder dish from Miss Edna Lewis + Scott Peacock’s The Gift of Southern Cookingfor a crowd and brightened it up with with fresh fennel seed.
An Aperol Spritz is an easy go to for when you want to drink light and look classy doing it. This richer, moodier version, made with Cocchi Vermouth di Torino in place of the Aperol, translates the cocktail to cooler weather...
Chef Katie Button of Cúrate Tapas Bar, for instance, has her own way of doing things: while running two restaurants, writing a cookbook, and guest hosting cooking shows, she’s also kissing boo-boos and changing diapers for her one year old daughter, Gisela.