I am entirely aware that this focaccia is really just a rearranging of the pasta dish from this post, but this is what I’ve been thinking about, and as the reality turned out to be good enough to make me shout profanity in the kitchen (kids safely playing with legos in the other room, but…
preserved lemon and rosemary focaccia
I am entirely aware that this focaccia is really just a rearranging of the pasta dish from this post, but this is what I’ve been thinking about, and as the reality turned out to be good enough to make me shout profanity in the kitchen (kids safely playing with legos in the other room, but…
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…
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…
beets and leeks
I’m packing.I have that strange feeling that I get when I’m about to go on a trip. Like everything is different already, exciting and ungrounded at the same time. I’m going to San Francisco.First, to be honest, I’m going south of San Francisco, to Carmel, so that I can be there to watch my friends…
- « Previous Page
- 1
- 2
- 3
- 4
- 5
- …
- 13
- Next Page »
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 