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My Way of Cooking: A Plea for Simplicty

by in In the kitchen

There are so many ways of thinking about cooking. Our instinct with beans would be to add all kinds of flavors. Maybe vegetables and meats plus stock. Then let them all mingle together and make something much greater than the individual parts. For some things, this probably works. Actually, it might be a fine way of cooking. For me, after watching and learning from (Click for more)


Books I Like

Near & Far: Recipes Inspired by Home and Travel by Heidi Swanson.
I was lucky enough to get an advance copy and all I can say is "wow". I think you will, too.

The Broad Fork: Recipes for the Wide World of Vegetables and Fruits by Hugh Acheson. A slightly Southern twist on what to do with all your CSA vegetables. I love the constant use of pecans, among other things.

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the Worldby Sandor Katz.
Worth every penny. I want to ferment everything and I almost have. Nothing is safe in my kitchen.

Maya Lord by John Coe Robbins.
A great piece of fiction based on actual events and people. A priest and a soldier and shipwrecked and captured by the Mayans. How they react and the decisions they make are fascinating. A great slice of history that would be in danger of being too cute in less talented hands. This should be a movie.

In the Kitchen

In the spotlight

The Eternal Question: Bean Soaking. Or Not.

by in In the garden

You know you’ve gone from casual cook to bean freak when you find you are interested in whether or not to soak beans. Like the amount of vermouth in a martini, nothing (Click for more)


Ingredient Spotlight

Good Mother Stallard

by in Ingredient Spotlight

You probably know, but I wanted to remind you that we have Good Mother Stallards back. With maybe the exception of Runner Cannellini, their absence from our stock has been (Click for more)

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Vegetarian Cooking

Pasta Acordeón con Ayocote Negro

by in In the kitchen

Italian traditionalists should leave the room. Those who hold the traditions of Mexican cuisine sacred should also take a break. For the rest of us, here’s a wacky, (Click for more)