Tuesday, 14 May 2013 | 45 comments

Farro with braised radishes & their greens

I entertain the big questions with frequency but allow them to slide away unanswered with equal frequency, which is one of the 3,798 reasons I should probably never bear children into the world. This is a roundabout way of getting to my point, which is Dear Stephanie, I apologize for taking so long to get back to you. Stephanie wrote me the kindest email weeks ago asking lots of questions, mostly answerable, except for one: How do you do it? » Click to read more

Monday, 15 April 2013 | 19 comments

Warm potato salad with spring greens

spring is like a perhaps hand
(which comes carefully
out of Nowhere) arranging
a window,into which people look (while
people stare
arranging and changing placing
carefully there a strange
thing and a known thing here)and
changing everything carefully

» Click to read more

Sunday, 6 January 2013 | 76 comments

Roasted cabbage “wedge salad”

I am a bit mulish. I am wary of the Next Big Thing. This time of year, it’s difficult to keep this part of me in check. The lists. I hate all the lists. This Big Thing was cool in 2012, but all these Big Things will be SO IN in 2013. And so on. I am starting to sound like your cantankerous grandpa, so hear me out: We are smarter and more creative than this. I can’t help but think we all need to swallow down a hefty dose of I-don’t-care-what-the-eff-anyone-else-thinks.

» Click to read more

Friday, 14 September 2012 | 31 comments

A simple pear pie + more pear recipes

“Welcome to my office,” Ben says as we climb out of the car. Neat rows of pear trees stretch their limbs out of the morning mist. It’s kind of obnoxious, actually—does he have to brag?—when you consider that my “office” is a cube with padded, circa-1981 salmon pink walls. Ben, by contrast, makes his living here:We grab a ladder and start picking. The crew has been through here once already and most of the harvest is in—they’ll use it to make pear wine, which they then send to a local distillery to make pear brandy—but there are some stragglers. These get sold in the tasting room. We get to take home the “ugly” pears, the ones with spots or lumps or hard patches where they were damaged by insects. For the next couple weeks, bins of the fruit take up residence in our house, and I start thinking of pear pie and pear bread and pear butter. » Click to read more

Wednesday, 25 July 2012 | 104 comments

On dinner, work, & lifestyle

When I wrote this post awhile back, trying to celebrate home cooks, it resonated with some of you, rubbed some of you the wrong way, but all in all, generated some nice dialogue. Outside of the public comments, some readers emailed me with big questions. Questions about work-life balance, questions about how one manages a full-time non-blog, non-food job and a life of home cooking. Some of you even had questions about my schedule and shopping habits, which were simultaneously flattering in their sincere (and mistaken) belief that I cook every single meal and grow a huge proportion of my diet, and embarrassing in the humble truth of my responses.

My recent college grad sister (congratulations!) related an anecdote to me. She’s at the receiving end of all those post-college let’s-talk-about-real-life speeches, and was recently given one that she found a bit belittling. “The problem with your generation,” the speaker said, “is that they don’t know the value of a day’s hard work. The young people who work for me do their 40 hours and no more. You all want to have a lifestyle.”

» Click to read more

Where Am I?

You are currently browsing the Salads category at The Yellow House.