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

Tuesday, 29 July 2014 | 32 comments

Tomatoes. Notes.

Summer conjures images of lazy days, hammocks, beaches, bare feet, lemonade…all that good stuff. Let’s pretend for a moment that that’s why I’ve been so absent here.

That was nice.

The real reason is that I’m in a season of lots of work, work travel, and more wedding weekends than a person should be able to attend and still come out sane on the other side (we’ve had to turn the experience into a Bingo-style game to survive). Combine this with the fact that I coordinate our summer farm market, a few black bear incidents, the death of one friend, the birth of another friend’s baby…I’m a little spent.

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Monday, 30 June 2014 | 36 comments

Herbed squash gratin

Sometimes life gives you lemons. Sometimes life gives you a behemoth summer squash on your doorstep.

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Wednesday, 11 June 2014 | 19 comments

Spring, in sum

I’m not really sure how this is possible, but between late-coming warmer temperatures and the impending solstice, I seem to have missed documenting an entire season here. It’s been muggy and very warm here, per the rules for Virginia-in-June, and I’d feel remiss if I didn’t write down a few notes before it’s full-blown summer.

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