these vinegars are state-of-the-tart

the wall street journal | september 1, 2016

Quality vinegars were once hard to come by stateside, but now some producers offer the kind that can take your cooking to the next level.

why and how you should use maras pepper

the wall street journal | july 21, 2016

Warm, earthy Maras pepper transforms everything from salads to grilled meats. Here’s why this spice should be your new go-to.

pizza from the grain up

the new york times | april 25, 2016

At All Souls Pizza in Asheville, N.C., the star of the pies is the crust.

THe next big thing in american cooking: humble appalachia

the washington post | march 30, 2016

Chefs and authors promote the rich history of a region that is often stereotyped.

THe ultimate holiday cookie plate

the wall street journal | december 10, 2015

You don't have to bake a dozen different kinds of cookies this season These are the only four recipes you need to deliver all the spice and sparkle of the season (without sapping your spirit.)

is garbage the new kale?

the wall street journal | may 22, 2015

Chefs are going out of their way to use everything that comes into their kitchens -- including parts of the vegetables formerly destined for the trash heap.

a dab of n'duja makes all the difference

the wall street journal | july 22, 2015

Fire up the flavor in all sorts of dishes with a schmear of ‘nduja, Italy’s spreadable spicy sausage. It’s a game-changer in these recipes for an eye-opening breakfast sandwich and amped-up linguine with clams.