Sheet Pan Sausages, Peppers & Onions
The recipe said 30 minutes at 425. It lied. Nearly an hour, a bump to 450 at the end, and then the best version of this I've made — sausages, peppers, onions, Graza, salt, pepper, toasted hoagie, cheese, mustard. That's it.
From the shelf.
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“Cook for an hour and you might learn something. Cook for ten years and you might unlearn the wrong things.”
Field notes.
Briefer than an essay, longer than a tweet. Updated whenever something’s worth saying.
Writing from Lake Oswego.
Bottle & Flame has been a notebook since 2013 — kitchens in London, Shanghai, and now Oregon. Brian cooks from memory as much as from recipes: what a market in Xintiandi taught him, what a Sunday roast in Islington required, what the pantry in Lake Oswego demands on a Tuesday night.