There is a candle dynasty around here, and its main headquarters is about an hour away in the Pioneer Valley. The sign, outstandingly visible from the highway, claims the location as “the scenter of the universe.” I drove by the place on my way to a wedding this past summer; it was a gorgeous summer…
brussels sprouts gratin
I love how so many of the fall fest cooks are writing about brussels sprouts. They have a reputation, those tiny wee cabbages, and somewhere along the line they became something that people thought they didn’t like. We all know that’s just a big fat lie. Brussels sprouts are so, so good. We all know…
pickled daikon with lemon
Daikon is a Japanese radish, and you will often find a tiny pile of it grated next to your tempura at a Japanese restaurant. The unspoken instruction is to pick up the whole pile with your chopsticks and to swirl it around in whatever salty and warm sauce came with your tempura. The Japanese are…
the photo piece
When I was trying to figure out how this whole book thing would come together, I must admit that the photo piece was a mystery to me. Who would take the photos? Who would decide what they looked like? Who would make the food? These all felt like secrets that I knew I would have…
maple oatmeal steamed pudding
Sadie woke me up last weekend by gently hitting me over the head with Marion Cunningham’s Breakfast Book, which incidentally is one of those books that makes me happy just to hold it in my hands.“What are we making for breakfast?”I grumbled something about how she should figure it out and I would join her…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 