It’s raining again today. We had a few days of summer this week, complete with dark and heavy humidity, but the storms keep coming, and it seems that there are more emergency weather announcements on the radio than anything else that NPR has to offer. That strange radiohead-ish animated voice that comes on gives me…
fried green tomatoes with leeks and goat cheese
Sometimes when I’m really lucky, there is an excess of something left from the market, and when I’m even luckier, it’s a combination of ingredients that helps me to think of exciting things. Yesterday, buried under the perfect red tomatoes Elizabeth had brought from the greenhouse, there were a few green, I mean brilliant pea…
leek and sorrel custards
Spent. Totally spent. I came into the house tonight after a day at work that involved my hands moving really fast for many hours while my brain moved even faster, after waiting at the bus stop for a bus that I thought would never come, after giving nearly everything I made this week to the…
frisee salad with bacon and egg
Joey would like to go on record as saying that frisee is just wrong. He says the texture is not made for eating, that when you put it in your mouth, it feels like a cat hanging on as it pushes it’s way down your throat. I disagree. Frisee, or “frizzy” as people say at…
mid-summer pasta
Tonight- a secret for you. There are two things that will help anything taste really good. I’m really really serious about this. High quality olive oil. Good parmesan. These things are magical. I’m lucky, I know. There’s this store near me, like two minutes away, run by a very nice French man. He has all…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 