Walking the market
Ohio City has kept a public market for more than a century. A walk through it decides more of our menu than any plan does.
Journal
Notes from the kitchen, the cellar and the streets around us: how we cook over fire, what we pour, and who grows what ends up on the plate.
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A short guide to sherry, from fino to oloroso
Sherry is the most misunderstood wine on our list and the one we pour most gladly. A plain guide to the styles and what to eat with them.
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Why we cook our rice over wood
A paella pan over a wood fire cooks differently from one on a gas ring. Here is what the fire gives the rice, and what it asks of the cook.