I cook because I love to eat. I garden because I love to cook.
I had to repeatedly remind myself: half the people in the world, especially in less developed countries, cook delicious, extensive meals using a single flame, often fueled by dung. We had just moved into our house. Our refrigerator was dying, the kitchen was falling apart, …
I have this weird thing about salads. I eat them for lunch practically every day at work, but I can’t seem to find one worthy of serving to guests. My weekday salads may be Greek or Asian-influenced, Italian-esque with Emilio’s dressing or Caesar; all perfectly …
Maybe ten years ago, when my children were still young enough to need help getting off to school in the morning, my mother came to visit. My wife must have been away, and I would leave the house at the crack of dawn, long before …
Cooking for a crowd is harder than ever before, what with allergies and special diets and food preferences. Yes, options exist; they require that I put a little more time and effort into planning a menu that everyone can enjoy. And it requires some creativity. …
I tend to avoid trends in the kitchen. Even though I read a lot of cooking magazines, I’m always a little late to the party; I’m not one for change. I don’t own an Instant Pot. My second or third unopened tub of miso is …
As the cold of winter continues, I have time to reflect in this off season about the crops I grew in my garden last year and changes I want to make in the coming year. During this time, I like to review the list of …
The extra hour gifted to us this morning by switching from daylight savings time to standard time makes it perfect to cook a big breakfast – including skillet vegetable hash topped with a fried egg. Except in my family we don’t get the extra hour, …
Maybe 21 or 22 years ago, shortly after my wife and I purchased our first home and before kids, we got a free turkey; supermarkets used to give them away a few weeks before Thanksgiving when you spent a certain amount on groceries. We didn’t …
I read with interest an article in the Food section of The New York Times a couple of weeks ago about a new seed company, Row 7 Seed Company, that in their words, is “built on chef-breeder collaboration.” Started by Dan Barber, chef at Blue Hill …
When I woke early this morning to take the dog out, it was unmistakably still winter. The air was cold and cloudy. Gloves were needed. The tips of my ears felt chilly. But there was something different in the air this morning. The birds sounded …
