I'm turning 30 in a few short weeks. A nice number. If feels heavy, but in a good way. Like a quality watch, or a cutting board made of real wood....
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Over the past few months, I seem to have shifted my booze consumption back to the basics: drinking mostly neat pours (unmixed liquor served withou...
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There is news and then there is NEWS. In the grand scheme of things (at least as far as this site is concerned, and the two people who run it) I'm...
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1 28 ounce can of diced tomato 1-2 pinches of red pepper flakes* 1/2 a large onion, roughly chopped 4 garlic cloves, minced 1 1/2 tablespoons ...
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It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
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Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...
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There comes a time in life when you're no longer chasing the highest ratio of alcohol by volume (ABV) to dollars. The trend has been going on for ...
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*Serves four 4 thick slices of country-style bread 1/4 cup of butter, melted 12 ounces of mixed wild and brown button mushrooms 1 tablespoon...
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Recently, I wrote a short piece about summer movies for Gather Journal. It skewed toward being poetic and inspired a fair amount of nostalgia. The...
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3-4 ears of corn, removed from husks For the dressing: 1/4 cup of sour cream 3 tablespoons of mayonnaise 2 garlic cloves, finely minced 1...
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Serves four 2 tablespoons of dark cocoa sugar* 1 teaspoon of garlic powder 1⁄4 teaspoon of dry mustard 1 tablespoon of dark brown sugar 1 ...
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This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011! My family, being Russian, c...