With Cinco de Mayo just over the horizon, I can’t think of a better time to celebrate the pleasures of chile paired with chocolate.

I’ve long been drawn to the mysteriously spicy undercurrents that some chiles bring to rich, dark chocolate.  The mild, fruity taste of ancho chile in particular brings out unexpected layers of flavor in even ordinary unsweetened chocolate. Here, it spices up homey brownies inspired by Mexican ingredients. (more…)

Whenever I get together with my friend Lisa, we spend much of our time hanging out in the kitchen, cooking, eating and laughing.

Lisa is an adventurous eater and enthusiastic cook.  She’s the one who introduced me to Ethiopian food and soft shell crabs.  We’ve shared summer pudding in East Berlin, lobster straight out of the steamer at a beach house in Delaware, and southwest paella cooked over a backpacking stove in Yosemite.

Ours is a bi-coastal friendship and we don’t see each other as much now that we no longer work in journalism.  But when I flew back to Maryland to visit her last month, we picked up right where we left off, drinking tea in the remodeled kitchen of her Victorian house and planning our meals for the week.

This pork roast came from a dinner party we threw for a few of Lisa’s close friends.  (more…)

We’ve been on a craft beer kick ever since we took a road and ferry trip to Alaska a few years back.  There aren’t many wineries in the frozen North, so we went beer tasting at intriguing little breweries from Juneau to Homer.

Along the way, I developed a taste for stout.  It’s the antithesis of light beer — one pint is enough to last me all evening — but I love its thick, creamy body and dark, bittersweet  flavors hinting of coffee and chocolate.

I never really thought of stout for dessert, though, until I tasted beer ice cream for the first time last October.  The hoppy kick of a good stout brought a pleasantly bitter edge along the lines of burnt sugar and dark caramel to the ice cream.

Since my efforts at recreating beer ice cream at that time were such a success, I’ve been musing about a cake with chocolate and beer for months.  A little  bite from fresh ginger seemed like a good idea, too.  St. Patrick’s Day was the perfect excuse. (more…)

Popcorn was the last thing on my mind when I bought a carbon steel wok last fall. My goal was to get a pan that could withstand high enough temperatures to actually sear meat and vegetables in a stir-fry.

But new woks need seasoning to get that wonderfully slick, virtually non-stick surface I coveted. My efforts in that direction were agonizingly slow until I found Grace Young’s account of seasoning a wok by making popcorn in “Stir-Frying from the Sky’s Edge” (Simon & Schuster, 2010). She points out that popping corn distributes a thin coat of oil all over the pan and the high heat helps it adhere.

What I wasn’t prepared for was how good the popcorn would be. Every kernel popped up big and fluffy with just enough oil to help the salt stick. (more…)

Hazelnuts and chocolate were meant for each other.   The rich, browned butter flavor of the nuts fairly cries out for the embrace of dark, dusky chocolate.  Together, they’re unbeatable.

I find the combination as inspiring as it is addictive.   (No jar of Nutella, or the organic alternative, Nocciolata, is safe around me.)

So it’s no surprise that I would be obsessed by the idea of a hazelnut cookie dipped in bittersweet chocolate for Valentine’s Day.  The cookie of my dreams would have a great sandy texture with just enough crunch to contrast with a smooth, dense coat of very good chocolate.   It should be elegant enough to pair with a flute of champagne but substantial enough to satisfy a serious sweet tooth. (more…)