Did you ever have the experience when you were in college that you were invited over to some new friend’s house after you had a particularly engaging conversation about how much you both love Indian food, and they were like, “I make a great vegan curry!” and you were dubious because, to quote a friend…
chile rellenos with brebis blanche and tomatillo salsa
There is a New Mexican respect for the chile that you don’t find so much in other regions. It is more a religion than a food- more important if you take red or green or Christmas on your huevos than if you vote republican or democrat. I am a New Englander by blood, and I…
ricotta leek tart with fresh herbs
I bought this tart pan at Le Roux in Portland. Then David Lebovitz used it for this tart just a few days later, I think perhaps just make me more excited about the tart pan, if that was possible. You see, for someone like me, who hopefully will someday learn to make my food beautiful,…
tomato and tomatillo panzanella
After we loaded to the innards of our week in Maine into the Subaru, we stopped at Scratch in South Portland to see what of the place we could bring back with us. The sea salt bagels were all sold out, but there was bread, and one of the loaves that somehow survived the drive…
ways to use your farm share
Do you ever feel like the same themes are coming up over and over again? I’ve walked into about five conversations in the last few days about the anxiety that can come with a farm share. I’m talking about vegetables, taunting you from the refrigerator, starting to spoil, reluctant to be eaten. It’s one thing…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 