Category: Food

Reflections in a rib eye.

Blades Runner

THIS IS THE TALE OF a third-degree separation from two of the most prestigious knifemakers in Europe. In addition to regular sharpening and honing, home cooks are supposed to have their knives professionally sharpened once yearly. Thus, one recent Friday,…

Bonite a la Maison A.

ALBACORE GETS ALL THE PRESS when it comes to canned tuna, but skipjack is the preference ’round here due to its richer flavor. (Think of it as a “white meat / dark meat” thing.) And the preference for preparing an…

A Prosatio Silban Amuse-Bouche: Room

“DOESN’T IT MAKE YOU CLAUSTROPHOBIC to cook in such confinement?” asked a visitor to Prosatio Silban’s close-quartered galleywagon. “Less than you would think,” the beefy cook answered over the chop-chop-chop of mincing lizard-breast. “I actually find that it makes me…