Hello from here. (Cold, cold, cold.) I’m going to try to finally wash my windows today, as the world has lost some of its usual sparkle. I’m mired down in January already, just when I’d really decided, last month, that I unapologetically love winter. But last month there were bonfires and birthdays and cocktails and…
until the sun comes back
If I were here to give you a tip (tip being the choice over recipe, which is the other thing that makes me useful here), it would be this: Now is the time to light candles. Every day. This past week where I am, we fell back in time, and the world got dark. I…
carrot cake with maple glaze
There is a moment when the cake has cooled, the dishes are done (or at least soaking) and the time has come to breathe the cake out of the pan. Breathe being the only useful verb I can find for this process, which is the scary moment of bundt cakes (silly as it feels to say bundt, it…
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…
you can if you want to (a pie crust tutorial)
It’s not my way to be evangelical about any one recipe, method, or food. I hope you’ll never catch me telling you that you should do this, or that, or eat this. If you do, you have my full permission to remind me that it’s not my way. BUT, I will say this gently, and with…
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