August 8, 2008
I am a purist in many ways. No ketchup on hot dogs, no soy sauce on sushi and no horseradish on my gefilte fish. The way I see it is: I like it eat what tastes good, so I want to taste what I’m eating. I realize that a good dipping sauce or spread can enhance the natural flavors of a food, but generally, I like to keep it simple. I find this is especially true when ingredients are seasonal and fresh. When you mess with perfection, you just end up with a mess.
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April 23, 2008
It doesn’t seem that long ago that I was lamenting the never ending Chicago winter with soup recipes, but the great thing about Chicago is that one day it’s winter and the next it’s full-blown spring: thunderstorms, warm nights and all. Last night was a particularly warm evening that was just begging for some barbecue and a leisurely dinner on the balcony. And that’s just what we did.
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