Makes two 1 large pear, cored and chopped 3-4 sprigs of thyme (preferrably lemon-thyme, if you can find it) 1⁄3 cup of sugar 1 cup of app...
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There is a well-known state of weather. And it's not Spring, Fall, Winter or Summer. I call it 'Soup Weather' and it can strike at any time, be it...
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It's Negroni Week, and to celebrate, I'm revisiting one of my favorite drinks for any occasion. I wrote about the classic Negroni last year, a...
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We arrived home to our city, eerily empty. Albeit, it was one o’clock in the morning, but ragged as we were, I couldn’t help but notice the ab...
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Serves four, as a starter 1/2 pound of ground beef 1/2 pound of ground pork kosher salt 1 teaspoon of Aleppo Pepper 1 tablespoon of finely ch...
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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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A good pour over can change the way you think about coffee. At least we found that to be true the first time we tried manually brewed pour over co...
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Nicole is one of those lovely individuals whom I would refer to as a 'kindred spirit.' Her blog, Eat This Poem, and wonderful newsletter constantl...
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1 cup of distilled white vinegar 1 tablespoon of kosher salt 1 tablespoon of sugar 1 1⁄4 cups of water approximately 1 lb of sugar snap pea...
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Serves two For the pork: 2 bone-in pork chops Espresso sea salt Freshly ground black pepper Olive oil For the polenta: 1 1/2 cups o...
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I still remember that weird feeling of publishing something “on the internet” and getting comments and emails from complete strangers saying t...
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*serves 4 1 large butternut squash, sliced in half, lengthwise 1/2 large onion, diced 2 cloves of garlic, minced 1 teaspoon of thyme 4 cups...