Cool Stuff
“A Master Class in Brussels Sprouts”

As you know, I like changing people’s minds. It makes me fuzzy inside. Most people don’t like brussels sprouts. It’s the black sheep of vegetables… “eeew brussels sprouts,” is the default way to use it in a sentence. But they really are lovely little things, if you cook them to the edges of crispiness rather than the edges of mushiness. And they’re so fun to snap off of the tall […]

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“Baked Caramelized Crab Apples”

I am a tad obsessed with apple picking. I have spent many minutes rallying people to go with me on an apple picking adventure. Those that always resist are male… something in their nature doesn’t desire a day of frolicking in an orchard with a basket and a long pole, and eating apples until your stomach hurts. Everything in my nature does. The sweet and tang of a Fall apple is unmatched the rest of the year…

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“Lucy Laid a Big One”

If you haven’t heard already, Lucy had a big day a few weeks ago.  And then she had a really big day. She laid this: Look at it compared to a regular egg, it’s a giant! But it gets better… It’s not one giant egg… It’s twins! Two for the price of one. Yum.

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“Beans!”

Such a noble food. The cranberry beans are tender and ready. So tender you can pop them out of their shells and eat them raw. Or if you’re not feeling so adventurous, you can cook them til they are stewy and delicious. Here’s how: Print“Cranberry Beans, Georgia-Style” Prep Time: 5 minutesCook Time: 45 minutesTotal Time: 50 minutes Yield: 2 servings Four ingredient cooking. My favorite kind.Ingredients1 cup of cranberry beans […]

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“Eggplant Surprise”

Changing People’s Minds: A Step by Step Guide: One particularly fine friend recently said he didn’t like eggplant. So I made eggplant for dinner. When someone tells me they don’t like a particular food, I don’t hear them. I go conveniently deaf. Then I’m suddenly possessed by the overwhelming urge to make that particular food. Annoying? Probably… but I like to take the more highbrow view — it is a […]

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“Recipe: Quince 4 Ways”

Today, we make this: One fruit, so many possibilities. Quince granita, quince pâté de fruits, quince soup, poached quince, quince jelly, quince sauce, quince fritters…oh wait… They are one of my favorite fruits. Look how nice and pink they become when you cook them, a soothing glamorous pink. But they start off this color. Green with a hint of yellow. Hard as a rock. And a strange fuzz on them. It’s the pectin […]

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“Harvest”

I wish to spread this time of year out, to add little portions of it to other months. There’s so much food, too much food, much picking and tending and tugging to be done. My least favorite thing to pick is green beans. There are always too many, and they camouflage themselves superbly. When I miss some I feel defeated. My favorite thing to harvest is carrots. I love the sensation […]

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“Lucy Is A Woman Now”

Lucy arrived one morning in the arms of Carmen, the beloved housekeeper who removes all the bird droppings off the kitchen floor after the roving fowl view the open door as an invitation, and decide to stop in for a visit. She was rather scrawny at first, Carmen didn’t really explain where she’d gotten her from. She just arrived with a chicken in her arms and plopped her down and left her […]

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“Sunday Roasted Chicken”

There’s been so much rain in the Northeast this summer, that the quince trees have borne rotted fruit. I’ve missed most of that rain though, and I never thought I’d say so, but I miss it. I’ve spent most of this summer in arid climates where you can’t count on rain to wash away the sidewalk stains. Last night, I felt my first rain in months. It was misty and […]

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“14 Dove Puttach”

Over the weekend, my new friend Michael from New Orleans taught me how to make Puttok. If anyone can tell me how to spell it properly I’ll give you a gold star sticker. It’s a lovely stew of tomato, rosemary, vinegar (or in our case red wine) and braised meat. It’s that silver pot in the left corner, see? Of course I was too distracted by the ambient smells of a good cuban […]

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