We are now at the moment when all food is holiday food. Even on regular nights when there’s still school and work, it still feels like holiday food because we light the menorah (turning off the Christmas record just long enough to fumble through the prayer), we keep the fir candle burning, we have excess chocolate bars with peppermint…
butternut squash pasta with sage and brown butter
In two weeks, The Homemade Kitchen really truly lands. Can we take another peek inside the book today? (I’m bursting!). As I talked about a bit in this post, each chapter of this new book is structured around a way to reframe the way we relate to food. The essay below is from the chapter Do your best,…
pasta with all the greens
Last weekend, I got into a slight altercation with a woman at the farmers’ market over fridge space. She didn’t want to buy a 1/2-pound bag of salad because she said the fridge real estate was too precious. All I had were 1/2-pound bags, and my side of the altercation mostly consisted of a shrug and…
congee with yams and miso sauce
In January, when the world freezes and we, layered shuffle towards warmth, even carrying it with us whenever we can, looking forward
salty pork
Hot, hot, hot. The summer has taken over. Not the lazy, unschooling, natural parenting kind of summer you might expect of me, but instead the driving to theater camp, the too-many backyard parties, the over and over up till 11 until the girls break down in tears mid afternoon and say, “I’m just so tired….
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 