onion

Fresh Salsa

March 29, 2009

If you haven’t had interior Mexican before, you probably haven’t tasted a salsa like this. Store-bought salsas are usually dominated by hot peppers and salt, but the strongest flavor in this recipe is cilantro. (On the topic of authenticity, make sure to say cilantro in a Don Juan voice with the longest L you can [...]

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Chicken alla Puttanesca

February 2, 2009

Some things, whether we like them to or not, come with trivia attached. Brazilians speak Portuguese. General Tso’s Chicken is from America. And puttanesca means “like a whore would make it.” These facts will come up again and again, as if everyone that ever went to a dinner party was given the same deck of [...]

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Clam Chowder

January 17, 2009

The last time I had clam chowder was at S&P Oyster Company, returning from a week on the Cape. It was so good that–as stupid as this sounds–I’ve passed it up at every chance since. That is, until I was thumbing through cookbooks and found a recipe for it in Heirloom Cooking With the Brass [...]

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Five-Onion Gratin

December 14, 2008

This recipe combines every type of onion available at your average grocery, give or take an allium. The result is a creamy, sweet casserole with a tangy cheese crust. The interplay of the crunchy top and the sweet bottom isn’t unlike coffee cake, if that can be said about a dish with more than a [...]

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