Let’s keep this simple: Butternut squash is in season, as I’ve already mentioned. But perhaps you are not yet on team butternut squash and need another nudge. That hard-on-the-outside, uniquely shaped squash is one of my favorite things to cook. It strikes the perfect sweet-salty balance when prepared simply; it’s versatile; it’s good for you. … Continue reading Butternut.
Eight years ago, almost to the day, I had what remains the most incredible dining experience of my life, topping even a private dinner at a tango club in Buenos Aires - and no, I'm not making that up. The winning event? Outstanding in the Field. (More on this, below - and there's a pâté … Continue reading Something outstanding.
The thing I remember most clearly is the feeling of terrible surprise. If I'd lived in the middle of things instead of five hours away, of course, I would be remembering, and writing, an entirely different story - if I'd been lucky enough to live to write the story. But I was in Memphis, close … Continue reading Something about oceans.
She arrived at the door with a big paper grocery sack, handed off the goods, and left promptly, knowing full well what life was like with a toddler and a new baby at home. In the grocery sack were three Ziploc bags: Wide noodles; sauce; chopped Romaine (freshly chopped from a real head of lettuce, … Continue reading Something sentimental.
It's Saturday; let's not make this complicated. We'll start with some (possibly boring) background, hit the main point, and then get on with recipes and menu suggestions, the way Saturdays used to go around here. Fair enough? OK: At the market this morning, I went first to the butter and egg man (too late, eggs … Continue reading Something predictable.
The impetus for the experiment was a note from my friend Frank, who will be surprised, I suspect, by this news, mostly because he sent the note more than two years ago, but also because he will be generally surprised (though, I hope, not annoyed) to find himself mentioned here. Frank lives mostly on the … Continue reading The good earth.
"Your blog reminds me of Julia Reed's books," a friend said to me a year or so ago. "Really?" I answered, pretending I knew what she was talking about. "Yes," she said, "The one I really think about is Ham Biscuits and Hostess Gowns, but all of her books are great. They're about the new … Continue reading Make food that tastes good.
I was in Houston this week, speaking at a training and HR workshop for independent blood centers. Yes, I know you're surprised there would be such a gathering. And you're probably wondering if I mean the Red Cross, which I do not. I could get all technical and explain the complicated volunteer blood supply in … Continue reading Come to Bethlehem and eat.
