Kitted Out

This weekend, cook pasta for two

Flour + Water’s pasta-making classes book up quickly and cost in the hundreds of dollars. But there is a shortcut. Salumeria, the restaurant’s sister deli, recently...

Get Juiced

A tomato juice that tastes of the summer sun

It’s hard, while drinking that thick sludge most manufacturers call tomato juice, to remember that tomatoes are a fruit. This isn’t the case with Gattonelli juice ($3...

Goat Figure

Summery cheeses for the season's ripest stone fruit

A cheese plate should be more than a hunk of blue and a few dried apricots. This time of year, for instance, Two Rock Valley’s Alpine-style aged goat cheese ($27 per pound...

Strawberry Fields Forever

A compote like no other

Pim Techamuanvivit’s dalliance with a random strawberry farmer didn’t end well. To make her strawberry compote, Techamuanvivit--blogger, author and garagiste jam...

Fridge Files: Thomas McNaughton

At home with the chef of Flour + Water and Central Kitchen

If Thomas McNaughton’s refrigerator is empty and his apartment looks like someone is either moving in or moving out, cut the guy some slack. The chef-partner of Flour +...

End of the Line

Bi-Rite Creamery reveals its secrets

Just like that, we have been liberated from the line. Bi-Rite Creamery’s cookbook, Sweet Cream and Sugar Cones ($25), debuts today, and between the covers are all of the...