list is fine, except for the knife sharpener. i was always under the impression that you should get your knives sharpened professionally.

i too got my ramps from that stand in nyc. haven't done anything with them yet, but it's so nice to see them there. i just wish we had ramps more than four weeks out of the year. :/

ive been getting cooking light for probably a year now, and it always seems hit or miss. there wasn't really much in the most recent issue that really struck me, but there have been some good ideas...

oh my dear lord, my heart is going to hurt after this. each recipe calls for at least 3/4 C of butter. but man.. it's gonna be a fun ride.

i used to use my santoku all the time, but after getting a better chef's knife, i just can't really come up with a good reason to use it. between my chef's knife, a bread knife and a large serrated...

adding the kombu once it's boiling is somewhat incorrect. start with a cold pot of water, add the kombu, and let it soak for anywhere between 10 minutes and 2 hours. then heat the water (and kombu)...

when i use my cast iron pan, i put a bunch of kosher salt and a small amount of oil in and use that to clean it. unfortunately, im using a little more kosher salt than i would like, so i don't use ...

just a heads-up on the fish thing: if anyone's looking for a way to tell what fish to buy or not, take a look at the monterey b...

rosemary. sorry to everyone who likes the stuff, but to me, it's like eating pine needles.