fried shishito peppers

Oh you blink and then the summer is gone! The manuscript is done (at least for now), and you've barely swum in the river but you did manage a few glasses of pink wine in the backyard here and there and one of your children just might have nearly inched taller than you. And then you drove halfway ...

lacto-fermented hot sauce

Last weekend, I got to teach a preservation workshop with Margaret Roach. I loved it--the group was wonderful, we were surrounded by ripe tomatoes, and it all happened against the backdrop of Margaret's garden, which is a truly inspiring place. It was such a success that we decided to make it the ...

Sometimes, the idea of "preservation" brings up images of other people. Hippies with epic sauerkraut crocks. Farmers with 200 pounds of tomatoes. Brooklyn hipsters with secret connections at the Greenmarket. People with more time, less work, more gardening skills, better grandmothers who taught them ...

basic tomato salsa

A little ways back, Theresa Loe drew my attention to piece I hadn't seen before, an article for Slate entitled Can It: At-Home Preservation is Ridiculously Trendy. Food writer Sarah Dickerman talks about the "drudgery" of canning and the fervor of tattooed hipsters when it comes to those home-filled ...

There's a cookbook that has really taken over around here. Let me first say that my relationship with Martha Stewart has been a little topsy-turvy, to say the least. Martha and I first met when I was maybe sixteen, when my fancy aunt in Mill Valley was trying to teach me the skills that she ...

hot sauce

And then they were in the Cuisinart. The sting filled the air and I thought the smoke alarm might go off--if only it had a chili sensor. A little sweet, a little tang, and there it was.Hot sauce. Really truly. ...

roasted green salsa

And I'm here in New England, but I want spice. I'm one part Jew and one part Brit, but in August- my heart belongs to New Mexico.Roasted Green Salsa3/4 pound tomatillos, quartered3/4 pound green zebra (or really any) tomatoes, cored and quartered1 red onion, cut into chunks1 head garlic, cloves, ...

chile rellenos with brebis blanche and tomatillo salsa

There is a New Mexican respect for the chile that you don't find so much in other regions. It is more a religion than a food- more important if you take red or green or Christmas on your huevos than if you vote republican or democrat. I am a New Englander by blood, and I can't claim to have the ...

joey's frittata

So now you know about the blueberries and cream muffins, which upon reflection, I might add, are a whole lot better than I gave them credit for. No, they are not the lofty and spreading muffins of which I eternally seek, but if those Counterculture muffins are the disfunctional boyfriend that one ...

eating from the ground up

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fried shishito peppers

lacto-fermented hot sauce

so that it might last

basic tomato salsa

beef bulgogi

hot sauce

roasted green salsa

chile rellenos with brebis blanche and tomatillo salsa

joey's frittata

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