About Mitchell Rosenthal

Mitchell Rosenthal

Mitchell Rosenthal was studying photojournalism at Manhattan's School of Visual Arts when a cookbook unexpectedly changed his life. After preparing some recipes from Paul Prudhomme's Louisiana Kitchen, he fell in love with cooking. He's now the co-owner and executive chef of three San Francisco restaurants, Town Hall, Salt House, and Anchor and Hope, as well as Irving Street Kitchen in Portland, Oregon. Cooking My Way Back Home is his first cookbook.

Roasted Tomato Basil Tart Recipe

Roasted Tomato-Basil Tart with St. George Cheddar

Whether you’ve sad-looking plum tomatoes or stunning heirlooms, you won’t regret transforming them into this all-sins-forgiven tart.

  • Quick Glance
  • 45 M
  • 6 H
  • 24
Ribs with Spicy Bourbon Barbecue Sauce

Ribs with Spicy Bourbon Barbecue Sauce

How to make head-turning, crowd-pleasing ribs? Simple. Forgo the dry rub on ‘em. Smoke ‘em low and slow. And slather ‘em with a boozy sauce.

  • Quick Glance
  • 15 M
  • 5 H
  • 4
Spicy Bourbon Barbecue Sauce

Spicy Bourbon Barbecue Sauce

The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It’s smoked ketchup. (Yup. You heard correctly.) Bacon, too.

  • Quick Glance
  • 10 M
  • 2 H, 40 M
  • 3
Garlic Mashed Potatoes

Garlic Mashed Potatoes

Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that’s perfect for when you’re entertaining or just plain hungry.

  • Quick Glance
  • 10 M
  • 30 M
  • 10
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