elote, or mexican corn-on-the-cob

I’m used to a summer that lasts until Halloween, not this chilly hybrid fall that’s sneaking into the first part of September. I was just getting used to living without air conditioning and now – you’re telling me – I

basics: roast a chicken

Judy Rodgers, Chef over at Zuni Cafe in San Francisco, inspired the phenomenon of dry-brining and high-temp roasting to get the most succulently tender bird you’ve ever eaten. It’s way better than those ready-roasted chickens sitting under a heat lamp

dutch oven barbecue brisket

To be distinguished from smoked brisket, the pride of Texas’ national cuisine. There, we slow-smoke brisket over mesquite scraps on hot coals. Every county has its heroic smokehouse and hard-lined allegiances. For example, It’s not unheard of to drive 2

banana loaf with pistachios

I’ve been toying with a few different banana bread recipes lately: this one from Deb (which is borrowed from Elise), and one that I’ve adapted from Rose Levy Berenbaum’s Bread Bible. They’re both easy to camp out on, but since

butternut squash lasagna

Partially a relief from the heat and partially off-putting for the lack of lakeside beer-sipping, Hurricane Alex is treating west Texas to the first rainy and cool 4th of July in recent memory. Even though I’m an 8 hour drive

a cake for an (almost) stranger