Monday, 20 October 2014 | 9 comments

Sweet & sour delicata squash

We’ve been keeping busy. Lots of early mornings, driving from trains to winery to long days in the office, and late nights. I haven’t had my hands on as much good fall seasonal stuff as I would have liked this year. There will be no cutesy photos of the chickens milling about some decorative pumpkins. As usual, I thought I would plant a fall garden two months ago. Ha. I’m learning big lessons about this, about how some seasons I really get to dig in to the good things, and some I just suck it up, keep my head down, and pay the bills.

Ben picked me up from a late train home the other day with two hot pizzas in the backseat. Do you know how good that feels? What a guy.
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Tuesday, 7 October 2014 | 25 comments

David Tanis’s lentil & sausage cassoulet

Sometimes the recipes that are real workhorses in our household evade documentation here. I discovered this dish early in 2013, when it was still frigid February, and in subsequent cold seasons have made it (or a variation on it) more times than I can count. By the time I realized, this year, it was such a keeper that I had to write about it, it was spring. And writing about warming things like braised lentils is anathema when there are green things sprouting. Now, though, there’s a chill in the air again. This recipe has bided its time.

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Sunday, 21 September 2014 | 8 comments

Postcard from Tabora

Hello. I’m posting this from the first place I’ve had web access in a week. A lot of people write to me asking me to post more photos of my work. I hold off because I don’t really want to be a poverty monger; nor do I wish to be latest in your social media stream of white girls holding African kids. Moreover: work is work, and at least half of my time is spent sitting at a desk, and I worry it will be boring.

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Monday, 8 September 2014 | 23 comments

Chickpea & barley salad with toasted spice vinaigrette. Also, the Internet.

In the wide world of the Internet, it’s easy to get cynical about how rapidly and easily ideas are repackaged, reposted, and reshared, ad infinitum. You could say this about serious subjects, like news coverage, or about less serious subjects, like celebrity gossip. You could also say it about food-related content. Take, for instance, the phenomenon of what I call the “wedding salad” (because nearly every catered salad you’re served at a wedding is a variation on this). It consists of spinach/arugula, goat cheese/feta, dried cherries/cranberries, nuts (sometimes candied), and a vinaigrette. The wedding salad is omnipresent, and for good reason: it is delicious and time-tested. It’s hard to mess up. But the public does not need four million recipes for this salad. Moreover, I worry that all the recipes detailing minor variations on this wedding salad esotericize* something that should be simple. In other words, maybe the recipe should really be: Here is how you make a salad. A nice template for a salad is a tender green + a soft cheese + something sweet + something crunchy + something acidic.

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Thursday, 14 August 2014 | 25 comments

5-ingredient lemon honey macaroons

Nicole Spiridakis‘s Flourless arrived on my doorstep at just the right time. » Click to read more