I’ve struggled with the concepts of change and control for as long as memory serves.
An Eggplant Kind of Summer – Around the fifth time we dropped a few pounds of eggplant into our red market basket, we paused and took a closer look at our selection.
Adventures in Canning: Tayberry Jam – In the summer, the words “Oregon” and “berry” are practically synonymous.
An “Original” Recipe – Justin and I have a running joke in our kitchen.
Adventures in Canning: Cherry Rhubarb Jam – When I hustle down the basement stairs to grab another jar of jam, what stops me from reaching for the cherry?
Squirreling Away Flavors – Bon Appetit recently published an entire spread on Sqirl, a restaurant in LA that writer Matt Duckor calls “the future of restaurant food”.
Adventures in Canning: Revisiting Tomato Jam – Two summers ago, this tomato jam recipe transformed me from a canning dabbler into a canning convert.
This summer, I’ve noticed a distinct – and seemingly permanent – change in how I approach cooking.
A Morphable Crostata – If you look closely, you’ll notice slight differences among several of the photos.
Endless Variations: Now, With Quinoa! – There are hundreds of varieties of panzanella, the classic Italian tomato and bread salad.
Adventures in Canning: Apricot Jam – There were a few food trade-offs I was prepared to make when I moved to Portland.
Copious amounts of summer fruit have invaded my house.
Immediate Inspiration – Sometimes it takes me 45 minutes before I’m intriguted enough by a recipe to feel ready to head to the farmers’ market.
Cooking it Fresh: Romano Beans – I have to be honest: I prepared and ate this romano bean salad three weeks ago.
A Morning "Pudding" – "Pudding" is a common item on any British menu.
Zucchini Glut – Lately, I’ve been feeling apathetic about zucchini.
Adventures in Canning: "Grown Up" Red Cherry Jam – Cherry season was finicky in New York.
Finally: Fluffy, Restaurant-Quality Rice – I don't have a great track record with cooking rice.
Berry Gazpacho – After yesterday's Fourth of July festivities, Thanksgiving's standing as my favorite holiday is in danger.
Memories of Summer: Ginger Peach Muffins – Smelling a ripe peach immediately brings to mind several food memories: summers on my parents' deck, eating the fruit as quickly as I could as it leaked all over my arm.
Sweet Corn Polenta, Take 2 – We made sweet corn polenta last Thursday and it was heartbreakingly good.
Weekday Lunch: Tomatoes – You say tomato, I say tomahto.
Tomato Glut Sauce – Earlier this year I read Joan Gussow’s memoir, This Organic Life.
Cooking it Fresh: Apricots – I brought a bagful of Red Jacket Orchards’ apricots home with me on Thursday.
Inspiration from North Carolina – This weekend, we turned these plump sap green okra into a delicately fried appetizer, topped with homemade tomato jam.
Cooking it Fresh: Zucchini – We've now made this galette two times in the last three days.
Evoking Maine – For me, blueberry pie evokes images of Maine, sunflowers, and sitting by the ocean.
Peaches, Berries, & Cream – I wanted to prepare a low impact dessert, one that wouldn't heat up the kitchen to an insufferable temperature.
Happy 4th! – I made these portable pies yesterday and we've been munching on them all weekend.
Cooking it Fresh: Fava Beans – I'm going to keep this short and sweet because it's a holiday weekend.
Cherry Clafoutis – On Monday, we picked up our first pint of cherries of the season!
Seasonal Pancakes: Strawberry – I've posted about Justin's chocolate chip pancakes before.
The Best Blueberry Muffins? – I have a recipe binder that I'm slowly filling with interesting recipes I've clipped from magazines and newspapers.
End of Summer Reflections – It's time to say goodbye to a busy, memorable, and extremely hot summer.
Uncomplicated – Yesterday demanded an easy meal.
Ratatouille! – Thanks to Pixar, the first image to pop into your head when you hear the word ‘ratatouille’ might in fact be a rat!
Summer Fruit Affair – I've been having a love affair with cherries this summer.
Frankies Eggplant Marinara – In full disclosure, I've yet to go to Frankies Spuntino or Prime Meats, though I have been to Café Pedlar numerous times (which should count for something by association!).
The Foot Long Zucchini – Frankly, the size of this zucchini is intimidating.
Fiery Tomato Sauce – I view a homemade tomato sauce as a blank slate.
All Day Eating – We viewed the 4th of July as the official kick-off of our summer in Brooklyn.
A Summer Feast – When we returned from our honeymoon, we faced the end of vacation woes: an empty fridge, piles of laundry, and exhaustion.