Happy Harvest: Frijolon Gris
It has been a long time since I played in the garden. I have not been a good steward of my land and as we got busier and busier over...
It has been a long time since I played in the garden. I have not been a good steward of my land and as we got busier and busier over...
This is a fine recipe from Thomasina Meyers in The Guardian. I asked the staff if they would make it and it was as good as it sounds, although calling...
I love salad but the act of making one on a busy night is often not a pleasure for me. This will sound insane but the lettuce bugs me the...
Here in Napa the rains are late. We're nervous but we hear there's a big storm coming in. Typically, it's sunny and clear, and hard to imagine today. I took...
I just received this press release from No More Deaths. We add a 5% "tariff" to all our imports from the Rancho Gordo-Xoxoc Project and then match this as a...
This will be too little, too late, but my inability to address this doesn't make it any less important. I've been working on this post in my mind for two...
I used to hate beets with a passion. I found them to be the most disgusting food I knew. Then I tried borscht, with loads of sour cream, and I...
Never do today what you can postpone until tomorrow. In my case, never do this year what you can put off until next year. That ends today! I am here...
Like a lot of people, I have cauliflower fever. One of my favorite things to make these days is cauliflower rice. I've had people ask me to suggest a brand...
I have to say that this was one of the best things I've made all year. I was browsing through a book by chef Aquiles Chavez on Mexican fish and...
I've never seen this done in Mexico but I bet there's a village somewhere that steams fish in hoja santa/acuyo leaves. I've done something similar where I steamed fish in...
I'm going to take a guess and say that seeing other people's gardens is almost as interesting as cat photos, as in, not at all. But please indulge me. This...