How I Cook

Hello and welcome back to How I Cook. We’re back on risotto this week, one I think is particularly clever. There’s something in the air at the moment, risotto everywhere I look. Sheets of pearly white rice have infected the zeitgeist and by way of osmosis, some weeks ago I had an intense craving.

Welcome back to How I Cook. Here is the full debrief of my most recent trip to the the big apple. We landed yesterday at 7am following a gruelling “red eye” flight. I am, what I would describe as, chronically jet lagged so please accept my apologies that this is a day behind ordinary scheduled programming. Within the coming words are a handful of my essential NYC eats, drinks and hangs, a list that builds upon my initial city guide published after trip #1 of this year.

Hey team, This week we’ve got a very exciting guest writer, the man who makes it all himself, Mr Ben Slater. I met Ben a very long time ago, I was still working in restaurants and looking for a way to take a break. He had flown the chef-shaped-nest and gone out into recipe development and media and gave me some great advice over 6 pints, advice that moulded the next few career moves I made. I’m thrilled to have Ben guesting on How I Cook today and bringing his science-heavy food wizardry with him.

Hey folks, I’ve got something a little different for you this week, a run down of how I designed my kitchen. There’s a lot that goes into designing a new space, or in most cases, re-designing an existing one. You can either build upon what you already have, or do what we did, rip it all out and start again.

Hello and welcome back to How I Cook+. Thank so much for being here! This is a completely reader funded project, so if you enjoy the writing, the recipes, the inspiration or anything at all, please do consider becoming a paid member of the crew. You gain access to every single recipe I’ve ever put out as well as new writing and recipes every single week, for less than the price of a pint a month.

Welcome back to How I Cook+, thanks so much for being here. On the docket this week; my thoughts and approach to buying, preparing serving fish raw fish and how the use cherries in savoury cooking, in this case, a fruity, spicy, sweet and sour aguachile. I hope you enjoy, B x How I Cook is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. It’s rare that, when I see it on a menu, I have any choice in ordering the raw fish or not.

Hi folks, Welcome back to How I Cook+, happy saturday. On the menu today: a fantastic new substack from Joel Golby, two brilliant oyster garnishes and a new record from Overmono. I’m aware that making granita and hollandaise at home is in danger feel almost overwhelmingly cheffy but, as is often the case, are easy to put together with a little know-how. Hollandaise is hot, buttery mayo and granita is basically just tasty seasoned frozen juice (easy!).

Hello team, This is a free issue of How I Cook, to receive all of the weekly posts as well as everything from the archives, consider becoming a (very chic) paid member. To welcome in our brand new 101 series, I’m going to lift the lid on buying, storing, opening and eating oysters athome. We’re kicking off with some basics here as well a a bulletproof mignonette recipe. I’ve furnished this article with pictures of some of my favourite oysters through the years.

Hi folks, Welcome back to How I Cook+. First of all, a huge thank you to everyone who watched the first episode of our brand new show, Stage. The reception has been amazing and I’m so pleased that so many of you loved it, we’ve worked really hard on it and I can’t wait to show you more! If you haven’t seen it yet, hit the button below to get the full episode. This week on the newsletter, we return to the beer snacks and to the much maligned chicken tender.

Hi folks! Super excited to bring you episode one of my brand new series, Stage! It’s probably the best thing I’ve ever made so please watch episode one, enjoy, and if you can show your support by commenting, liking and subscribing to the channel, that would be amazing! We put so much work into this project and are so excited to see it out in the world, Thanks again for reading and being on the journey, Big love, Ben x