I find myself in the midst of strangers a lot, a lot - crammed onto buses, in line at a cafes, grabbing lunch at favorite spots, grocery shopping - and I can't tell you how many conversations I've overheard in the past week related to cleanses, detoxes, and diets.
You are looking at the simplest of carrot soups. One I love, in part, because it's an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients.
Steve Sando of Rancho Gordo writes one of my favorite newsletters. For those of you who don't know Steve, you've likely encountered his beautiful heirloom beans, they're celebrated by some of the country's best chefs, and fanatically embraced by just about every great cook I know.
The new year is here, and so far it has been crisp air, clear skies, thickest softest sweaters, afternoon reads, and big stews.
UPS sent two U-Haul trucks on Tuesday to pick up the last of the QK holiday orders. We pack each box with a lot of love, and then send them off with a kiss.
This time last year I made a winter punch, it was prosecco and gin-based with seasonal citrus, ginger and rosemary.
Looks like there is a big storm headed our way, so I'm going to sneak these in here, and then do a few fun things like check all the batteries in the flashlights.
There are a disproportionate number of sky photos in my iPhone. As in, photos of the sky. I noticed it the other day when scrolling back, back, back looking for a picture I took in Fez.
A few favorites for the holiday weekend...heavy on the reading. I'm in between books, please let me know if any of you are reading anything (books, articles, anything!
This is the week each year I get asked for vegetarian thanksgiving recipe ideas, so I thought I'd update my list of favorite recipes and ideas from the archives.
My little Marcato Atlas pasta machine has been out on the counter for the past couple of weeks. It is compact, stout, heavy for its size, and manual.
I've been posting to this site for a dozen years. I was twenty-nine when I started, an enthusiastic home cook with a creative streak, and a good number of cookbooks.
I'm looking at the photo I'm posting here, and realizing it looks like a good number of bowls I've posted in the past.
I'm lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread - substantial, fragrant, a dark brown crumb with a craggy top-crust.
I've been waking up on the early side lately, and tend to do a bit of reading before the sun rises. Which means(!
I'm deep in the middle of a streak where I cook primarily from other people's cookbooks. Every now and then it's a groove I fall into, sometimes lasting a few weeks, other times a month or two.
Not that I need much encouraging, but I've been compiling a good number of older cookbooks - early titles by authors I love, first editions, and such.
I'm not much of a menu collector, although I have a small stack of gems in one of my desk drawers. A good number of them are menus from past meals at Bar Tartine.
Everyone should have a green juice recipe in their repertoire, and this one is a ringer. Its heart and soul is straight green, not at all sweet, with a good amount of lemon-lime tang, and invigorating ginger lift.
I'm in France right now, for a relatively quick trip. Or, another way to think of it, a quick trip flanked by two long flights.