Tonight I drove home to Tulipwood in a thunderstorm. It rained so hard it was as if the earth just needed to let it all out. We all need to let it out sometimes. There was lightening too. Big thunderbolts flashing over the George Washington Bridge.
Normally I dislike traffic, but tonight something was different. My…
I'm so happy to share this video version from my new Modern Pioneering series. Fruit roll-ups were a big thing when I was growing up. There were so many iterations at one point that I was in pure fruit candy bliss. Then there were the healthy versions that we'd always find at the health food…
Remember way back when I made my national citrus fruit appeal? Actually I think it was a global citrus fruit appeal. Well either way it was epic, okay?
Remember when I then preserved some Meyer lemons for a rainy day?
Well today is that rainy day.
Even though it's sunny.
It's high time we use those preserved lemons, don't…
Aren't these fantastic??? Look at all the guys with ties on! Quite a difference in the way they hunted then and the way they are outfitted today, wouldn't you say? One of my favorite readers sent these to me and I had to share them with ya. Here are a few, you can see the…
After our Arctic morning on the river, contending with Mother Nature's bad, bad mood, we had lunch on the shore.
This kind of shore lunch requires some acrobatics. It's also a time to keep things really, really simple. Simple.
Keep things simple. Okay?
Simple.
The first thing you'll need is a sharp knife. Which I didn't have.
The second…
As you can tell, I’m on a bit of curing kick these days. I’m conjuring my Italian roots. It's just that I had these duck breasts that were just begging to be turned into prosciutto.
And I couldn't help myself.
Duck prosciutto is simple to make at home, and is a perfect way to store the meat…
I'm 1/8 Irish.
I couldn't let St. Patrick's Day go by without a nod. It is beloved by so many after all. It's a passport to drink a month's worth of beer in one day. And to wear buttons demanding to be kissed.
But I can't say it's a holiday that celebrates my favorite foods.
I thought about…
As you recall, I had all of these strange French peppers this year. Some turned red, some didn't. It was very confusing. But they were beautiful and I loved them and pickled the ones that were green. The others sat one the windowsill because I was too busy to do anything with them and while…
One of the first little bits of wisdom I learned when I decided to get serious about cooking, was how to make garlic paste in 30 seconds. It was a revelation and I thought, "Wow! These are all the shortcuts that pros know!" So then I began to work in professional kitchens and was peeved to see…