It's admittedly a pinky-up take, what with the watercress garnish, and the chicken livers left whole rather than chopped into the mix, but the flavor delivers and the pickled red onions punch through the richness in such a pleasing way that I can pop an Abita and bear it until I can be in that magical city again.” —.
for Serious Eats.. He’s also a cocktails and spirits expert, the former senior editor at., and a huge fan of Caol Ila Scotch.
He lives in Los Angeles, where he grills and entertains outdoors as much as possible.He also loves the winter sport of curling.. Education.Jason has a bachelor's degree in English and Spanish from Tulane University and a master's degree in journalism from the Medill School of Journalism at Northwestern University.
He attended culinary school at Jefferson State Community College in Birmingham, Alabama.. About Food & Wine.about us and our editorial process.2 to 4 servings.
1/3 cup extra-virgin olive oil.
1 1/4 pounds plum tomatoes, cored and chopped.She was a competitive gymnast until the age of 15, so the discipline of professional kitchens held a certain familiar allure.
Nineteen years later, she still hasn't lost her game face.You can usually spot Hong tending to the wood-burning oven at.
The Charter Oak.in St. Helena, California, stoking the logs in its fiery maw or stringing up bunches of rosemary, corncobs, and trussed haunches of meat to dangle in the smoke.