Thanks for this week of tribute to Tony. I’m looking forward to trying this dish for the 1st time. You’re right, in my mind too it was definitely a passe dish for those of us of a certain vintage Read more

Blessings to those poking narrative holes in a beef stew story Read more

A brilliant idea, Kevin, a sincere tribute and a fascinating read. Boeuf Bourguignon was one of the first ‘serious’ meals I ever really learned to cook well (I’m old, bite me), along with Chicken Cacciatore and Fegato Veneziana for the more adventurous. In the early 80s if you could take a young lady (or chap) home… Read more

Yeah! Down with the French stew patriarchy! Read more

A beautiful, heartfelt article! Full of discovery. Good for you. I’m much looking forward to the rest of your articles as you go on this journey! Read more

Is not all about Ina Read more

Last year I did a cooking project where I took a deep dive into French cooking. The Les Halles cookbook was a mainstay. About a month after he died, I was researching bouillabaisse and looked up his recipe, reading through his book for the first time since that awful day. I just started reading and laughing at his… Read more

Nice. I remember buying this book when it first came out, and scouring the local area (and ultimately resorting to the internet, because we lived in Caribou, ME, at the time, aka the Middle of Fucking Nowhere) for all of the ingredients needed for the 3-day Cassoulet.
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Made this recipe for my son and took it to him for lunch once when he was a teenager working at a movie theater, I’ll never forget what his co-worker said, “my God, your father loves you!” Read more

I’m excited to see you tackle this Kevin! I’m not the best home cook, and my time working in restaurants ended in college, but I’ve loved Bourdain ever since I randomly picked up that issue of The New Yorker at a newsstand in 1999 that the first article that led to KITCHEN CONFIDENTIAL was in. I may still have it… Read more

A lot of cookbooks send me on a wild ingredients goose chase, hunting down a $10 jar from Whole Foods I’ll use once and forget about forever.

I think the aspect of “getting used” to flavors really can’t be overstated. Prima Pils used to be this very spiky, sharp beer to me. Once I got used to stronger hop flavors, it tasted a lot milder, a lot more crushable. THAT SAID, I totally get the tired palate argument for it.
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This is an excellent article. I learned something. Thanks. Read more

Now that I’ve read the article, I wish I could give you more than one star.  Quite a good read. Read more

Question: Can a high proof bottle of liquor become corked? I paid a decent penny for Stagg Jr. bourbon, which is about 130 proof, and when I popped it open, the cork looked half rotted. The bourbon smelled fine but had a distinct bitter taste. I’ve never had Stagg Jr. before, so I’m not sure if that is what it tastes… Read more