Chicken teriyaki as made by Ivan Orkin in Ivan Ramen.

Despite taking that unexpected break from this project back in July and August, I’m actually really, really close to my goal now of making something from all of my cookbooks. Per the spreadsheet I’ve been using to track my progress I’m now 93% of the way there, and I only have seven books left to…

Homemade harissa from Moro: The Cookbook.

In response to the executive order on immigration issued at the end of January, I’ve seen some food sites offer lists of cookbooks that celebrate the foods of the seven countries listed in the ban, with one of Food52’s selections being the book Moro: The Cookbook. I’ve been wanting to write about this book for…

New Year’s Eve cocktails: the cava and Vermut Negre fizz

It feels like vermouth is having a bit of a moment these days, isn’t it? It’s a moment that has been years in the making of course—I remember a few years ago when my friends at Saugatuck Grain and Grape were sampling tastes of a ridiculously delicious sweet vermouth that I had previously never heard…