Writing about food since 2004.
Category
Recipes
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Chicken Under A Brick (Or A Cast Iron Skillet)
Scared you, didn’t I? Well I didn’t mean to. It’s funny how many people read my last post and assumed I was ending my blog. That’s not what I said! I just said that my blog was no longer my primary source of income; in many ways, it’s a liberating state of affairs. It means…
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Kale Pesto Pitza
When I went to college at Emory 3,000 years ago, there used to be a spot in Emory Village called Cedar Tree that sold “pitzas.” It was basically a piece of toasted pita bread topped with pizza-like toppings and the surprising thing was that it was really, really good. A dinner at Cedar Tree was…
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Chickened Vegetable Soup
Let us all acknowledge the truth about roast chicken: it’s not about the chicken, it’s about the vegetables. That truth dawned on me long ago when I used to line a roasting pan with red potatoes sliced in half, all surrounding a well-seasoned chicken; the rendered chicken fat would coat the potatoes, they’d get all…
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Slow-Roasted Salmon with Cucumber Yogurt and Quick-Preserved Lemons
It’s one thing to ask a friend for a recipe, it’s another thing to pilfer their signature dish. For the past few years, my friend Diana has dazzled dinner guests with her take on Suzanne Goin’s Slow-Roasted Salmon with Cucumber Yogurt; a recipe that you won’t find in any of Goin’s cookbooks but, rather weirdly,…
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Carrot Top, Fennel Frond Pesto
Today’s my blog’s 11th birthday. I was going to do a post about that, but there’s really not much to say that I didn’t already say last year (see: Ten Years a Food Blogger). So instead of a navel-gazing post, here’s a produce-maximizing post. It’s a post that came about through necessity. See, my CSA…
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New Year’s Pavlova
On New Year’s Eve, I cooked for some friends and realized that dessert needed to be on the lighter end of things, because who wants to go out to New Year’s parties feeling all weighed down with chocolate and butter, etc. etc.? That’s how I came up with Pavlova, something that I’d only really made…
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Psychedelic Purple Risotto
Cooking is a lot like writing in many ways; the further along I get as both a writer and a cook, the more I notice the similarities. For example, in both writing and cooking, clarity is key. You can fill a sentence with lots of high-falutin words, just like you can fill a dish with…
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I Roasted Some Vegetables And They Were Good
It’s so funny to think about how recipe-obsessed I was when I started cooking. I mean, seriously, if a recipe called for a teaspoon of salt, I’d practically count the granules. Now I rarely cook with a recipe and it’s hard for me to imagine following a recipe to the letter. Which is why getting…
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The Best Apple Pie I’ve Ever Made
Memorize this fact about apple pie making, and you’ll be set for life: it’s not about the recipe, it’s about your state of mind. That nugget comes from Craig’s dad, the master of apple pie (see here), who’s said to me, in the past: “I think you’re overthinking it.” And in the past I had…
