Every year, I get so excited about ordering seeds.I pour over the catalogs and I make pretty charts of my back yard.Then I get overwhelmed, and I don’t order seeds.Although I don’t order them, I still desire them. So I end up at the garden store down the street in late May, learning that they…
turkish celeriac remoulade
I am grateful for the inner beauty of the celeriac. I’m not fooled by that leather jacket- I know that inside it is delicate and silky, fancy and French, scented like heaven. In the fall, I made soups and stews, and I admired the sensual topography of the noble root on my counter top. But…
maple cornbread
Maple Cornbreadadapted from the King Arthur Flour Baker’s Companion 1 cup (4 1/4 ounces) all-purpose flour1 cup (4 3/4 ounces) yellow cornmeal1 tablespoon baking powder1 teaspoon salt1 cup buttermilk1/4 cup maple syrup4 tablespoons butter, melted2 large eggs Preheat the oven to 425 degrees. Lightly grease an 8×8 inch square or 9-inch round baking pan. In…
butterscotch budino with caramel sauce
I’m not feeling particularly triumphant today. I keep trying to rally, to throw my fist in the air and say “Wahoo!” but it’s just not coming. Although I must say, typing it helped a little bit. Let’s try that again. “Wahoo!” Nope, lost it that second time. Oh, well. I’m a little aimless. A little…
ricotta cake
I’m pretty sure that there was only one cookbook in my mother’s kitchen when I was a child. Or at least only one that mattered. I remember sitting on the floor with the cookbook on my lap, dressed in mini patchwork bell bottoms and lace up boots, perusing the handwritten recipes, the “mushroom strudel”, the…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 