July 4, 2010 |
I'm standing on a slice of paradise in Crete. The sun is burning down out of a blue sky, the sandy beach beneath my feet is stretching to crystal-clear sea, but terror is numbing my senses. Kayak instructor Russ is explaining that we're going to capsize our lightweight Rainbow Lasers, then unsnap the spray skirt holding us in, and eject from the submerged cockpit in a forward rolling somersault. "I didn't join this trip to become James Bond," says Jim, who's busy squeezing what he calls his "good-living gut" into a canary yellow lifejacket.
March 30, 2013
Perfection is the goal here How do you cook a perfect hard-boiled egg? It's really simple. Arrange the eggs in a single layer in a saucepan or deep skillet. Add just enough tap water to cover. Bring to a boil and cook one minute. Remove from the heat and let them stand at least 15 minutes. Because the water begins to cool as soon as the heat is turned off, the eggs never overcook the way they can if you leave them at a steady simmer. You get eggs with whites that are firm but not rubbery and yolks that are bright orange and moist.
November 18, 2009 |
Thanksgiving is a holiday built on tradition. And, much to my surprise, I seem to have found a new one of my own -- writing about dry-brined turkey. After more than 20 years of Thanksgiving stories, I didn't think there was much left that could be said about turkey. But three years ago I wrote about a new technique I'd fallen in love with. And judging from the hundreds of happy e-mails I received, readers shared that affection. I tweaked it a bit last year, to similar reaction, and now here I am writing about it again, with even more improvements.
May 12, 1986 |
The night before had been unseasonably cold for late April, with a low near 20, but now the campus was basking in sunshine. Shirtless joggers bounded past pale co-eds stretched out on blankets, and leafless trees seemed to sprout green buds in a matter of hours, as in time-lapse photography. In a dark and cramped basement room in venerable Sorin Hall, a restless freshman football player slipped on a pair of shorts and boat shoes.
January 31, 2007 |
THANKS to the popularity of fried calamari, almost everyone has eaten squid, even if very few people have cooked it. Really, there's not that much to it. The most important thing you have to know is that squid is almost pure muscle, with little fat. That means it cooks very quickly and overcooks almost as fast. If you've ever had calamari with the texture of rubber bands, it was because someone wasn't paying attention and let it cook a minute or two too long.
May 7, 2001 |
Lineman Ernie Lopez has been rousted out of bed on countless cold, rainy nights. He's climbed 100-foot utility poles in heavy winds and grabbed live electrical lines with nothing but a pair of rubber gloves to protect him. But the hardest thing Lopez has done in 20 years at Southern California Edison is walk away from a darkened apartment building while residents pleaded for their heat. It happened in late January.