Food, photos, and whatever
We have had so much rain this season. It’s been relentlessly cold and wet, and I just can’t break my soup craving. I’ve also experimenting with home baked breads, and there’s nothing quite like a hot soup and fresh bread. I did this soup with bacon, but it would also be great with crumbled sausage. …
Pizza is a continuum of sane to crazy. On the sane side, you find a good pizza joint and order. As you head down the crazy path you start making more and more of the component parts yourself. I haven’t yet started curing meats or making cheese in my kitchen, but that’s probably next. I …
This is a sauce that goes great on almost anything by adding bright herby flavor and amazing color. Top meat and fish, scramble into eggs, dress a salad, dip bread, whatever. I prefer this fresh, but it should keep for a day or two in the fridge if you make more than you need. Ingredients …
with spicy pickled carrots
We have not had a cold winter in the San Francisco Bay Area. It’s been a wet one for sure, but most days we’re pulling out hoodies not coats…
Braised Radish with Radish Green Salsa Verde
I have this weird memory from being a kid. We did a little bit of gardening, which I would occasionally help with, and one time we grew radishes that I felt a particular ownership for…
In Oakland we’re really starting to feel the fall. It’s been cold, windy and rainy, and in response I’ve been transitioning from bright summer flavors to deeper, richer ones. I really like this chili, it has a lot of contrasting elements – sweet tomatoes and brown sugar against spicy jalapeños, Crunchy beef with creamy beans. …
We recently moved into our first house, and with that came a bunch of changes to our kitchen and cooking arrangement. For one I have my first gas stove, which has been amazing, but another big change is quick access to a grill. In our last home we had a great grill area, but it …
We do a weekly produce delivery, and while you can pick and choose what goes into the box, I prefer to go in blind and get creative with what we receive. Often there are ingredients I’ve never cooked with, or never eaten before and it can be a fun challenge. It can be a total …