I’ve struggled with the concepts of change and control for as long as memory serves.
Have you ever thought about your most vivid food memories?
In late March and early April, there’s a limit to my cuisinal inspiration.
With the exception of that incredibly hard freezing snap that wreaked havoc on farms throughout Oregon, Portland’s winter has managed to cast itself as both mild and one of the driest in recorded history.
Carrots are always heaped on tables at the farmers market, but when overwintered carrots appear in April, I renew my enthusiasm for this versatile root vegetable.
You wouldn’t know it from this post, but we cooked with asparagus and strawberries this weekend.
After a nearly two year hiatus, I’m surprised to write that we’re once again CSA members.
I’m writing this post with my back to our dining room window, which is currently the main source of light in our house.
We booked tickets for a Plate and Pitchfork farm dinner as soon as we moved to Portland.
This cabbage was truly massive.
It's challenging to create a recipe when you're faced with both ingredient and time restrictions.
Sometimes I make a dish and realize that I'll never have to experiment with another version of the recipe again: the one I just made is the only one I need.
If you caught my recent post about Fleisher's you saw that after two years of vegetarianism, I've started to eat small amounts of meat again.
My dad hates Brussels sprouts to the same degree that I love them.
We made sweet corn polenta last Thursday and it was heartbreakingly good.
We've now made this galette two times in the last three days.
I'm going to keep this short and sweet because it's a holiday weekend.
Saturday's dinner took an unexpected turn.
I’ve been attempting to inject some life into our staid Winter meals.
March’s weather is wacky.
On Thursday, I spent 45 minutes searching for a carrot recipe.
I found many options, both online and in a few of my cookbooks, for my previously mentioned task of reviving acorn squash's reputation to be something I want to eat.
How about Cacio e Pepe?
A few Sundays ago, we were in the mood for a filling, warm, and frankly heavy Sunday dinner.
As I quickly mentioned in the previous post, we drove out to Neversink, New York on Saturday for a barn dinner hosted by Neversink Farm and prepared by the staff of the West Village's Bobo restaurant.
Our Saturday was...long.
It's time to say goodbye to a busy, memorable, and extremely hot summer.
Yesterday demanded an easy meal.
Thanks to Pixar, the first image to pop into your head when you hear the word ‘ratatouille’ might in fact be a rat!
I view a homemade tomato sauce as a blank slate.
Fiddleheads are the unfurled fronds of an ostrich fern, their name derived from their close resemblance to the musical instrument.