Opening Ceremony’s Humberto Leon Is a Ranch Kind of Guy

“Opening Ceremony is, at the end of day, kind of a sidekick to our personal wishes and desires,” says Humberto Leon, who co-founded the company in 2002 with Carol Lim. “Food,” he adds, “has always been almost more important.” After helping turn Opening Ceremony into — as More »


from Grub Street https://ift.tt/2T7Jtgo

Comments

Post a Comment

Popular posts from this blog

Our Favorite Saucy, Smoky Baked Beans.

Image
Okay hi! It’s basically officially summer so let’s just start doing the whole baked beans thing.  Because it’s time! It’s really time. Even if you are making them for yourself. You’re worth the good beans, I’m telling you. If you’ve been here long enough you may remember when I didn’t even like these summer favorite beans. Times have changed!  Years ago I made these bourbon beans and they hooked me. Seriously, hooked me! They turned me into a baked bean lover and now I’m convinced that no outdoor cookout, barbecue or summer meal is complete without a side of baked beans.  Now. While I do really love these slow cooker bourbon baked beans , this here is the recipe I’ve found myself making more often for the last few years. Probably since I’ve had kids and had a little less time on my hands. Also, I should warm you that it’s kind of semi-homemade. I mean, it’s definitely semi-homemade. Not kind of.  But they are so easy! While my slow cooker beans recipe...
Read more

The Wild, Wondrous Cooking I Do in My Head

In Our World, Before & After , we're asking our favorite culture writers, cooks, and home/design experts, to describe how life will be different after COVID—with essays on cooking and being at home, the new ways and foods we’ll eat, plus travel guides (both real and imagined). The best meals I have ever made are the ones I make up in my head. I spend a lot of time pottering around up there in the dusty recesses of my mind: I rehearse earth-shaking put-downs; I wonder how I’d explain things like bootcut jeans to an alien (how could an alien ever understand how a couple of inches around the ankle could change your trousers’ entire cultural DNA?); I hash out the details of my dream career du jour—pastry chef one day, psychiatric nurse the next. I date women soccer stars! I skateboard! But most of all, I cook. Read More >> from Food52 https://ift.tt/2Uzs9Rt
Read more

Sparkling Rosé Pimm’s Cups.

Image
This is exactly what it looks like. MORE rosé. No! We can’t have enough! It’s the heart of summer and this is exactly what we need. See also: I freaking love a good Pimm’s Cup. It’s so super refreshing and citrusy and it’s actually my favorite thing to drink out by the pool. We been making them for years (Lacy has always made the best ones – circa 2012!) and here, instead of seltzer or soda, we’re doing rosé. I know I know I know. But juuuust hear me out. Don’t click out yet. The key is to use sparkling rosé. Bubbles make the drink! Plus, we usually do bubbles in the form of seltzer so if you skip the bubbles, the drink may be rather flat. Think of rosé plus cucumbers and lemon and strawberries. Sounds super fresh, right? In my Pimm’s cup, I NEED the cucumber and lemon. I think they are a necessity to make it a legit Pimm’s, otherwise we may just be making a cocktail with Pimm’s liqueur, you know? A few years ago I made a more strawberry-specific Pimm’s cup and that o...
Read more