Oh you blink and then the summer is gone! The manuscript is done (at least for now), and you’ve barely swum in the river but you did manage a few glasses of pink wine in the backyard here and there and one of your children just might have nearly inched taller than you. And then…
lacto-fermented hot sauce
Last weekend, I got to teach a preservation workshop with Margaret Roach. I loved it–the group was wonderful, we were surrounded by ripe tomatoes, and it all happened against the backdrop of Margaret’s garden, which is a truly inspiring place. It was such a success that we decided to make it the first in a…
so that it might last
Sometimes, the idea of “preservation” brings up images of other people. Hippies with epic sauerkraut crocks. Farmers with 200 pounds of tomatoes. Brooklyn hipsters with secret connections at the Greenmarket. People with more time, less work, more gardening skills, better grandmothers who taught them how to make blueberry jam.
basic tomato salsa
A little ways back, Theresa Loe drew my attention to piece I hadn’t seen before, an article for Slate entitled Can It: At-Home Preservation is Ridiculously Trendy. Food writer Sarah Dickerman talks about the “drudgery” of canning and the fervor of tattooed hipsters when it comes to those home-filled jars. And, like Theresa, there was…
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…
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 