Frozen pea soup from José Andrés’ Vegetables Unleashed.

As I write this, spring is coming to a close but you would be forgiven for thinking it’s already summer by how hot it is in various parts of the country. Hot weather always makes me want to eat raw fish or fish that’s been cooked in acid and sip on cold soups. While gazpachos…

Air fryer Catalonian-style chicken wings with allioli.

Even though it’s been nearly seven years(!) since we last were in Caldes d’Estrac and eating at El Taller, I still think about their signature roasted meats served with a ramekin of allioli made completely from scratch. (By that I mean they made the emulsion only using some garlic, salt, lemon juice, and olive oil…

Making sous vide blackberry cordial.

Since my immersion circulator joined our coterie of kitchen gadgets, I’ve made quite a few infusions with it, from Alton Brown’s fennel cordial, homemade not-actually Grand Mariner, allspice dram, and a raspberry cordial taken straight from the Anova Culinary website. AB’s fennel cordial was exactly as I expected–complex with lots of different anise notes at…