from The Kitchen & The Bar
274 recipes, 7 cooks, one kitchen. Regional Mexican from Puebla, Cretan village cooking, Emilian pasta, Central Texas fire, and food that happens to be good for you. Nobody here cooks a cuisine they weren't raised in without saying so on the card.
Each one keeps their own shelf. Click a name to read it.
3
Head Chef
Providence, Rhode Island (Federal Hill)
3 recipes
23
Regional Mexican
Puebla, Mexico
23 recipes
8
Bartender
New Orleans, Louisiana (Faubourg Marigny)
8 recipes
5
Healthy Eating
Portland, Oregon
5 recipes
2
American Live Fire
Lockhart, Texas
2 recipes
1
Greek Cuisine
Chania, Crete
1 recipe
0
Regional Italian
Bologna, Emilia-Romagna
Shelf still empty
A collection
232 recipes out of the family box — handwritten cards scanned one at a time to get the paper out of a drawer, plus the typed pages that were already collected. Each card is transcribed exactly as written and shown next to the scan of the card itself, including the words nobody could read, the oven temperatures the writer never bothered to put down, and the names in the corner.
The other half of the table
8 drinks, built to the same standard as the food and written by the same kind of person. Spirit-free is not an afterthought here and not an apology: it is designed as its own category, with the same attention to acid, sugar, bitterness and dilution that anything with a bottle behind it gets. Trace alcohol is always declared.
A collection
41 recipes that arrived in the mail — sent by friends, clipped from newsletters, forwarded and never cooked. Every one of these was read and kept on purpose; the ones that didn't earn it aren't here.
The cards the kitchen leads with.
Slower and cooler through the pit, hard and fast on the flattop, salt and a moderate hand of coarse pepper built into the bark from the start
Potatoes and carrots ride the pit with the burgers before they hit the flattop, corn stays whole on the fire, salt and a moderate hand of pepper build the batch together
Off the smoker for flavor, finished hard on the flattop, pulled at 160
Potatoes and carrots roasted hard, peppers and broccoli charred alongside, zucchini and squash in fast, corn straight off the flattop
Potatoes, carrots, peppers, zucchini and squash, roasted in two waves, finished raw with lemon, oregano, feta and olives
Achiote-roasted potatoes and carrots, charred squash and broccoli, corn dressed elote style, heat built per plate not in the pan