Joe Hyde’s unbeatable high-heat roast beef – a repost, but a personal favorite.
A bit of weirdness on a PBS shoot with Mike Farrell of M*A*S*H, and a bit of wacky accidental comedy as a refresher. Mike Farrell = Class Act, amazing guy.
Back in 1965, I organized a day-long treasure hunt around Martha’s Vineyard for a bunch of teenagers who were the children of Washington’s “Best and Brightest” in the Kennedy and Johnson administrations. It’s a miracle we didn’t all end up in jail…
No food this time – just an account of perhaps the most extraordinary half year in my life, in Brattleboro, Vermont, in the late ’90s.
Where does the American Road finally end? A short burst of special road trip memories that I knew, someday, would have to be the last legacy of my adventures across this country.
Thoughts on wheels and cams, eccentricity (off-centeredness), and how it affects everything around us.
Ruminations from my back porch — millennial slang, 60s slang, a great celery seed salad dressing, and Mainers are getting psyched to see Troy Jackson run for Governor in 2018.
A few hours in Branson, Colorado, a tiny village on the High Plains, and I connect with an extraordinary horsewoman and fellow-writer.
Pommes Dauphine is a classic French dish combining potatoes with a choux pastry – difficult to make but fabulous to eat. And we revisit more memories of my late cousin Joe Hyde, “semi-legendary” chef among his celebrity clients and friends.
Who on earth would fish for striped bass, chest-deep, in a suit and derby hat? Who would tell you to age your game meat just long enough for it to attract maggots? Welcome to the wild world of Chef Joe Hyde, caterer to the stars, and my second cousin. Also, a beautiful high-heat roast beef recipe from Joe’s cookbook – it’s all in the timing.