I’ve got something to show you! Months ago I talked a little about a few videos I was working on with my friends Luke and Ethan over at SeeThink films. Remember those pop tarts that Rosie and I were rolling out over and over to see if we could get them perfect the first time?…
gingerbread
Before we get to gingerbread… aprons. Wow. Thank you. Thank you for all of your feedback, and for poking around the site to see how it’s all coming together. Building this new site has been exciting, but it’s also been a little scary. I want it to work for you, and it seems like we’re…
cranberry maple tart
Oh, yes. Here we are. When I was sixteen, my friend Jette and I hopped on a bus to New York late late the night before Thanksgiving. The ride took nearly the whole night, and we arrived in the city just as the sun was starting to come up. We sat on the sidewalk and…
quince jelly
I appreciate the element of uncertainty in the kitchen. This might make me an inferior food writer. But I’ve never been particularly good at faking it. I did, after all, promise you jelly. Last year, I made a tiny batch of quince jelly–4 perfect half-cup jars. They were firm like tough jello- barely spreadable, but…
membrillo, or quince part one
I adore this fruit. There are a few foods I feel this way about. Rhubarb. Leeks. Celeriac. When I have a pile of quinces on the counter, I feel newly in love, tingly, unsure of what will happen next. I feel like I’ve discovered them. And I always have. This is something I want to…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 