Danny and I walked into the kitchen, ready to cook. A blue post-it note on the front door said, “We’re out walking the dog.
Today was farmers’ market day on Vashon, as it is across the country. Danny and I had our one-hour date, picking up red jalapeños, 10 pounds of tomatoes, fresh shallots, kale, collards, golden beets for roasting, and potatoes dug out of the ground this morning.
Autumn, I love you. I love your starting-to-be-chilly air, the reds and golds, the letting go, the apples off the tree, the smell of cinnamon suddenly appealing again, the memories of summer starting to fade.
Short version: we’re inviting people across the country to have potluck parties in honor of American Classics Reinvented, to gather the people you love together to share food everyone can have together. Have a pie party.
This past Saturday, Danny and I had a date. Granted, it only lasted about an hour and a half. It was in the middle of the afternoon.
Bringing a cookbook is a little like birthing a baby. There’s the initial period when you know you’re writing a new cookbook but you can’t announce it.
Back in March of 2013, late in the evening, after Lucy had finally gone to sleep, Danny and I started making lists of possible recipes.
Late summer, late morning. Peaches are ripe. A soft bite of ripe peach might be my favorite bite of food all year.
For years now, I’ve been a little bit obsessed with bread. The funny thing is, I don’t really care much about eating it anymore.
The kitchens I like the best are rarely magazine ready. A few days ago, we spent the afternoon and evening at our friends’ beach cabin.
A moment on Saturday made all the work worth it. I stood behind a big kitchen island, talking about cake.
Our Lucy turned seven last week. For months, she has been planning and scheming, talking about menu items and activities she wanted to share.
“The cow is queen.” I don’t know how many times I heard that sentence the day I visited the Werkhoven family dairy farm in Monroe.
Would you like some warm, soft pretzels? They’re especially good dipped in strong mustard. Gluten-free awareness is far more ubiquitous now than it was ten years ago.
Thank you to Lean on Lamb for sponsoring this recipe and the Provencal lamb burger with red-wine-caramelized onions, goat cheese, and basil we shared with you in May.
Introducing organicgirl, producers of great organic dark greens, our latest sponsor. We eat a lot of dark greens around here.
Eight years ago yesterday, I married my favorite person in the world. I like him more now than I did that hot July day, when I thought my heart would burst with how much I love him.
I think often of Miss Edna Lewis. I still read the opening to every seasonal section in her book, The Taste of Country Cooking, as we are about to enter into the next phase of the year.
American Classics Reinvented is almost here! Pre-order now! This book full of American comfort food, gluten-free, will be published on September 1st, 2015.
A few weeks ago, our 6-year-old daughter went to a sleepover birthday party. She packed her bag full of books, her pajamas, and her Knuffle Bunny doll.