Note: This month's Secret Ingredient is the anchovy. Take it away, Kerry! [Photographs: Kerry Saretsky] Anchoïade View the complete recipe here » There seems to be so much misunderstanding surrounding the anchovy—so much love and so much hate. I usually buy mine in one of three ways: packed flat in olive oil in a tin, rolled up in salt in a jar, or in a tube of anchovy paste—the last of which, I must admit, I find both more convenient and more subtle than the other packaging. In cooking school, we used to soak anchovy filets in milk—most people need both their coffee and their anchovies with a touch of milk. And so we've come to think of anchovies as...
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Recipes Roasted Trout with Smoked Salt and Fresh Woody Herbs Smoky Spaghetti Carbonara Smoked Salt Caramels I am addicted to salt. If allowed to bring only one thing to a desert island, I wouldn't even have to; the one thing I need to survive, salt, would be in the ocean all around me. One day last year, I walked over to the supermarket with spring in my step—it was my salt cellar renewal day, time to replenish my collection of salt. I stand at the shelves and ponder my options. I saw the famed Maldon sea salt, in its stately box, on the bottom shelf. I thought it would be expensive, and I almost left without it, but something...
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Rose Water Recipes Melon and Mozzarella Salad with Rose Water Vinaigrette and Crisp ProsciuttoBerries with Rose SabayonRosey Rosé Imagine that you are asleep, and you are dreaming. And in this dream, you are a bee. You are cruising on autopilot through an English garden. This really is the stuff of dreams—being so surrounded by food, that you don’t know where to begin. You buzz from one rose to another, and then you find one: big and fuchsia and reeking to high heaven of perfuming rose. You shuffle your little body, antennae first, down into the center of the rose, and crash down into the bottom. As you toss yourself around in pollen, the great petals harbor you in, and...
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