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.
lemon curd
Joey gave me a lemon tree for my last birthday. It went right into the kitchen next to the sunniest window, and ever since then I’ve been feeding it, singing to it, and showing it off to guests like a proud parent. My reward was an explosion of blooms that released a smell so sweet…
kumquat ricotta tartine
Again. I start writing on an ordinary day. I put it down with the hope of finishing later, and then in that time in between, the New York Times starts yelling at me from my phone. I check the news, I check Twitter (which on the whole I don’t love, but it’s always where I…
in which our hero makes 8 mangos taste like bad and salty fish
Yesterday, Joey told me I was the “Don Quixote of food writers.” I demanded an explanation, but once he saw the challenge/panic in my eyes, he shut up and changed the subject. But what he meant was that I bumble about and make hilarious mistakes so that other people can gain insight from laughing at…
mustard caviar
The other night (just before one child threw up, and about 12 hours before the other started running a fever–yes, yes, it’s been that kind of weekend), a friend of mine was over with her two girls so that we could continue some falafel experimentation we had started several weeks earlier. We were working with…
- « Previous Page
- 1
- 2
- 3
- 4
- …
- 10
- Next Page »
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 