Today marks the beginning of week five of quarantine, and frankly I am amazed how quickly the time has flown by. Last month when things got serious here in the US, I’d planned for March 16th to be a cooking…
Today marks the beginning of week five of quarantine, and frankly I am amazed how quickly the time has flown by. Last month when things got serious here in the US, I’d planned for March 16th to be a cooking…
The joke that I always make is that the most used feature of any food blog is the “Jump to Recipe” button. Seriously, this soup is delicious and in my case I was able to make it with what I…
Every year in March, my CCSA Fair Shares suspends pickups for a few weeks to give the team a break, and frankly, by March even the most robust suppliers are running low on winter vegetables. When that first Wednesday without…
Well, here we are. I’m about a week into self isolation at my home studio and honestly I’m feeling pretty good about being inside. I swear, when this is all over we’re collectively going to suffer from agoraphobia. As I…
As our world gets a little smaller and with social distancing transitioning into an official “stay at home” order from our local government, we are making the most of the food that we have in our pantry and refrigerator. Our…
It is truly fascinating and scary to see how much our reality can change in the matter of a few weeks. For the most part things seem normal until you’re at the grocery store and you realize that you’re flinching…
Fresh coconut is a really tasty alternative to the desiccated bagged stuff, but it isn’t the easiest thing to make. Like most culinary skills, it does get easier with practice. While you can buy fresh grated coconut at places like…
I originally started this project nearly eight years ago. I decided to cook and eat every recipe published in the October 1976 issue of Gourmet Magazine, the one that hit the newsstands the year and month that I was born.…
One of the fun columns in Gourmet was Gastronomie sans Argent, the one which Ruth Reichl says was “the column the editors created for people with more taste than money.” In the October 1976 issue, the Gastronomie sans Argent column…
For the first recipe I decided to make for the Gourmet 10/76 Project, I chose what seemed like a relatively straightforward recipe: Bacon Pie. The ingredient list was almost completely pantry items, nothing weird, nothing hard to get. Unfortunately despite…