Latvia is paradise for pie. I guess most people would refer to the things I make here as tarts, but for some reason we say
Last summer, I intended for PhilaPhood to go on tour to Latvia. Unfortunately, our production team forgot to pack the camera, so I decided to
So this entry (and the next) must cast down the internet idols of immediacy, presence, and second-by-second info-flow. That’s right, we’re talking memoir mode here.
Apologies for the long absence. It was a hellish semester and although I did cook, I was too pressed for time to muck around with
Braising meats is one of those basic tricks you start to depend on once you have kids—an approach that allows you to apply a burst
There is cassoulet. You saw it coming, of course. And beyond the inductive link of ingredient to dish, four or five miserable days of bone-chilling
This weekend we drove down to Grandmother H.’s house near the Blue Ridge mountains in Virginia—the only place I ever fish. The pond has not
Today was all about the thirty-three duck legs (17.89 lbs.) that my partner in crime L. and I scored last week. I won’t publish the