I have an affinity for things that many other cooks find tedious. I happen to love the prep work of cooking. Give me a huge pile of carrots and onions to chop, a whole head of garlic to mince. I will happily fill prep bowls to overflowing, arranging all ingredients in order of use and… Read More The Organized Kitchen | Why (and How) I Make Stock
How do you make this soup? Well, first you take a leek… What can I say? It’s a favorite around here. Let me know if you want the recipe for this week’s lunch.
I love the Greener Grocer. You can find so many local things at the shop as well as the occasional rare treat from farther afield. The most recent delicacy was a quarter pound of Oregon black truffles, which will feature prominently in our Christmas Eve and Christmas day meals. But my favorite way to use… Read More Darkest Night of the Year | Truffled Root Vegetable Dauphinoise
Sunday dinner with the family is important to me. It’s a time when the extended family is invited (tonight it was Cronus and Rhea) and everyone partakes of a leisurely meal. It’s a great thing for Cherub, who is three: she gets to practice her table manners and eat something the whole family is enjoying. For Local… Read More Dinner, Day Two: Needmore Chicken
