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Lambs And Clams, Fit The Third: Cassoulet
If for no other reason, agreeing to be a part of this contest has meant that you all get at least one post per month to enjoy since I’m not really feeling the blog right now and with a broken flash...
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Positively 6th Street
Paneer is one of the easiest cheeses to make at home, and it’s superbly rewarding because A) there’s almost no waiting and B) if you live, say, in an area that has no good South Asian restaurants, you...
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Green Gold
Even though there’s some snow on the ground, it’s rapidly melting as the March sun beats down upon it with increasing vigor. I was going to shoot a bunch of pictures of all the green goodness that’s...
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Gird Your Loins
I don’t normally cook pork loin, because it has no fat and is expensive. But I had a hankering recently to make lomo/lonzino, and when I saw a nice one for not too much I bought it. Sorry, sourced it....
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Wangs
And not the computer, neither. I know it’s Sunday, but I just discovered a trove of pictures on the camera that I had completely forgot about, and I thought of you, poor readers, frantically...
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Mayo Clinic
I had a request for fish and chips, which I make occasionally, and since the day was dreary and cold fried food seemed a fitting repast. I don’t do this sort of thing often, since frying is a pain in...
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The Sappening, Part Two: Turning Fire To Steam
Apart from a couple of gloriously warm days, winter’s death throes have been pretty assertively shitty. On Monday, the first day of sugaring, the sun felt warm enough that I was able to work outside...
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So fall! Such good!
Colder weather urges cooking in a way that summer’s insouciant plenitude cannot rival. Now that we’re down to about a third of the garden, it’s all roots and greens out there (though bolstered...
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Come Cook With Me In Italy, November 5-14
Italy taught me to cook. When I moved to Rome at 20, I had rudimentary kitchen skills. Over the course of the next couple of years, when I went out to eat I savored every bite, trying to understand how...
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A Fistful of Flowers
For someone as passionate about fermentation as I am, it’s surprising that I never made any alcohol until recently. The reason was largely that I figured I’d never be able to replicate anything close...
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