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Sliding Into Home
Lamb is probably the meat that loves seasoning the most. Because it’s so assertive, with that lovely gamy richness, it can take some serious spice without being buried under it. And it matches so well...
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Lavorazione Artigianale
As regular readers know, I’m a fan of from-scratch standards (often sandwiches, for some reason) as an ideal format for drilling down into the essence of food while following it up the supply chain as...
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Where There’s Smoke, There’s Dinner
Last weekend we went to Vermont to escape the heat and do some serious relaxing. We brought up a bunch of stuff from the garden and some meat from the freezer so we were well provisioned, though that...
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Lambs And Clams: Fit The First
Recently I was invited by the Charleston Wine and Food festival to participate in their Lambs and Clams contest. There will be four monthly entries, each featuring a splendid ingredient, and the...
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Chick Appeasement
This may not have been the most elegant meal ever made, but it was very good to eat, and it illustrates a useful principle of home cooking that can, when applied properly, make homemade food taste...
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Lambs And Clams, Fit The Last: The Sandwiching
For the last entry in this here contest, I received a bag of clams (already cooked and eaten here) and some ground lamb. Half the ground lamb became the kofta from a few posts ago, and the rest was...
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The Pie Is My Shepherd
I do so love these late summer days: warm enough to frolic, cool enough to actually cook food in the evening. And the garden is banging right now, despite June’s woodchuck invasion and the powdery...
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Shoulder Season
While the garden is just beginning—tiny sprouts popping up over the last couple of days in the early beds—the lawn is nobly stepping up to shoulder the verdant burden of providing actual green things...
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So fall! Such good!
Colder weather urges cooking in a way that summer’s insouciant plenitude cannot rival. Now that we’re down to about a third of the garden, it’s all roots and greens out there (though bolstered...
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In The Cauldron Boil And Bake
It’s sugaring season, and Tuesday marked the second boil over at Danny’s place. Sunny and mild, the day couldn’t have been better suited to the occasion. Per normal, he started the fire and filled the...
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