July 2024

My name is Christopher Kimball and I’m here to tell you about the exciting new cooking school I’m launching. Growing up in East Boringshire, I was immersed in the WASP community. From a young age, my father had me prepare our unsalted porridge for dinner, and every weekend I cut crabapples with the town matriarchs […]

“Rotting fish guts” is most the most common introduction to Garum. An ancient sauce originating in Carthage and popularized in the Roman Empire, garum is made out of heavily-salted fish left out in the sun until it digests itself into a pungent amber liquid. Fermentation? Strictly speaking, traditional garum isn’t made by fermentation. The broadest […]

Greens, or “Utica Greens”, is the restaurant version of the nonna dish Greens & Beans (zuppa di scarola e fagioli). Despite its simple name, this escarole-based dish can best be described as maximalist. Full of oil, prosciutto, spice, vinegar, bread, and cheese; the namesake greens seem to only serve the purpose of holding all of […]