Gordon Jenkins
Gordon Jenkins
Recent Stories
Jenkins perfects new-age pasta
Considering where I’m from (California), a lot of you are going think, “Whole-wheat pasta with cauliflower, walnuts, and feta cheese is hippie food.” You’ll be right: It is hippie food, at least in the sense that it uses odd, healthful and touchy-feely ingredients to create a milder, less traditional and admittedly less masculine pasta dish.
No hint of garlic? Then fall, Caesar
The first rule in cooking should be, “Never take yourself too seriously.” The second rule in cooking should be, “Unless you’re making salad.”
Recipe for way of no flesh
My housemate is considering becoming a vegetarian. I think it’s a great idea. But not because she won’t be eating meat.
Cook until simmering
Last year around Valentine’s Day, I wrote an article praising the sensuality of cabbage. This year, I realized why I was missing the point.
Convolvulus coins, and a history lesson to boot
Before I can say anything else about sweet potatoes, I have no choice but to shock you with the following statement: sweet potatoes and yams are not the same thing. According to the Oxford Companion to Food, the sweet potato is “the starchy tuber of a vine of the convolvulus and morning glory family.” It’s not even related to the ordinary meat-and-potatoes potato. Instead, it’s the descendent of a wild plant that seems to have originated in South America and then spread West to the trop
Goats(’-milk cheese) go(es) to heaven
I can’t imagine someone not liking baked goats’-milk cheese with chicken-broth vinaigrette, but that’s mostly because I can’t imagine someone taking the time to speak while they’re eating it. Cook it, and you’ll learn why.
Stew snack-o’-lanterns
Cooking small foods inside big foods makes delicious foods. Take “turducken.” What a food! A de-boned turkey stuffed with a de-boned duck stuffed with a de-boned chicken stuffed with whatever you please, usually breadcrumbs or Cajun sausage.
Achin’ for bacon? Read on.
So I don’t really like breakfast. That’s a very personal opinion: I don’t mind if anyone else likes breakfast, and I’m not going to convince them they shouldn’t. But I do think there’s great potential in breakfast food, especially in eggs paired with starches, so I’ve taken to cooking a more refined — which is to say, “fancy and pretentious” — version of breakfast that I prefer to serve for dinner.
Gnocchi-ing on heaven’s door
Gnocchi-ing on heaven’s door
Bell Pepper’s sweet summer echo
The thing about cooking is that it’s really not hard. I’m not just saying that because I cook and I want you all to think I’m really great.