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. @cookingmywaybackhome

Garlic mashed potatoes with melted butter and black pepper inside a copper pot, resting on a kitchen towel.

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.

A small pot with a small amount of spicy bourbon barbecue sauce left in it and a spoon resting inside.

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.