And like that, the nights get cold and a new time comes in. The girls are away for a good part of this week. They are on a last hurrah of the summer with my aunt and uncle who take them to a family camp to ride horses and shoot arrows and be in talent…
broccoli raab and green garlic quiche
A few weeks ago, I was at a new friend’s house for breakfast. She started to cook, and after a progression of events involving kids and coffee and other distractions resulted in burned butter in the frying pan, she confessed that although she was thrilled to have us over and she loved hosting people, she…
beef bulgogi
There’s a cookbook that has really taken over around here. Let me first say that my relationship with Martha Stewart has been a little topsy-turvy, to say the least. Martha and I first met when I was maybe sixteen, when my fancy aunt in Mill Valley was trying to teach me the skills that she…
ramp, asparagus, and ricotta frittata
Before we get into it–an apology. I’m just a little bit sorry for including ramps in this recipe. I’m sorry that the title of this post includes a food for which you might have to forage, most likely with someone who either 1) despite living in Brooklyn, seems to know their way around the woods…
what to do with preserved lemons
Yes! How are those lemons looking? They should be glossy and soft, smell good and lemony, and there shouldn’t be any mold. Are we good? Did we make it? Now try one. Just cut off a bit of the rind, and put it right in your mouth. And that’s what you do with preserved…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 