Kandaulos I: A Recipe for Souvlaki’s More Provocative Predecessor

Souvlaki is a traditional dish that is almost synonymous with Greece itself, yet it may have emerged from a much older, Lydian delicacy. Read on to find out why your favorite skewered food’s predecessor carried cultural stakes that go beyond what you might have imagined–and how you can cook a version that recovers what it may have been like to dine on the original.

A Dish to Die For—Roasted Marrow on Crostini

Bone marrow is a buttery, decadently rich substance that is utter bliss on a piece of crostini with a dash of sea salt. Indeed, Anthony Bourdain once declared that if he had to have one last meal on earth, it would be exactly this dish.

“…Into something rich and strange” Part II: A Recipe for Bone Broth

Most people would just throw away the bones of their rotisserie chicken or spare ribs, seeing only trash, but the right eyes will recognize their worth. By first roasting and them simmering them for hours, you’ll get a bone broth that is better than anything you could get at the store, and which can breathe life into your soups, your sauces, your braised meats, and so much more…

“…Into something rich and strange” Part I: The Philosophy of a Foodie

This blog celebrates all the strange and wondrous foods that our world has to offer—especially those products that have become forgotten or despised. Part and parcel of this is encouraging respect for the whole plant or animal and minimizing waste—the bones, tongue, and liver of the cow are just as desirable as the loin, the beets greens as savory as the beets themselves…