What is that flavor, really? I guess it’s a sweet thing, but I don’t think that sweet is inherent in its true self. It’s just… vanilla. Amateur that I am, I have only recently come around to vanilla beans. The price always put me off, and so when a recipe called for vanilla beans, I…
rhubarb blueberry compote
Oh, boy. I could add in a couple of expletives, but I’m still on good behavior. Yesterday, in between sign holding and pacing around the house and making everyone dinner so that we wouldn’t forget to eat, I sat down for a minute with my mother and brought up that topic that seems to be…
quick pickled vegetables
So many carrots. And beets. And turnips. Oh, and red onions. And maybe cauliflower if you are lucky. Make them last a little longer. Make quick refrigerator pickles. These were a star at my last dinner party, just because of their prettiness and lovely snap. I’ve been meaning to suggest them- I’m just sorry that…
quince poached in cardamom vanilla syrup
Oh the quince! I have found you! When Gourmet Magazine put a quince with its fine pubescence on the cover of the magazine last month, the girls could not stop asking about it. What is this?! A quince, like I said. A quince! A quince! What is a quince? A special fruit, I answered. That…
caramel applesauce
Canning is not a solitary process. In fact, I think that two is even too few for a morning of canning. I think three is better, or four, or ten. The first time I canned I was with just one friend, and we cried together over the stove while the temperature of the August kitchen…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 