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.
About 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. @cookingmywaybackhome
Roasted Tomato Tart with Cheddar and Basil
Whether you’ve sad-looking plum tomatoes or stunning heirlooms, their tomato-y essence is concentrated in this ingenious, all-sins-forgiven tart with Cheddar and basil.
Spicy Bourbon BBQ Sauce
The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It’s smoked ketchup. (Yup. You heard correctly.) Bacon, too.
Smoked Ribs with Spicy Bourbon BBQ Sauce
How to make head-turning, crowd-pleasing ribs? Simple. Smoke ’em low and slow according to this straightforward and boozy recipe.