Sara is an artist/cook/substitute teacher/camp counselor/ part-time wedding planner at the moment, but who knows what tomorrow will bring. She graduated from the College of Charleston in 2010 and is about to start classes at UNO this fall for a Master’s of Education. She just moved back home to New Orleans from Charleston, SC this […]
Lets say for a moment — just as a hypothetical — that your in-laws have called an emergency potluck. In just two days! You have a bunch of these hanging out in your refrigerator: And you’ve been tasked — to your great horror — of bringing a bunch of these: What do you do?! Well […]
Asparagus and grilling are two of the great pleasures of the late spring and early summer. And the one, it seems to me, was made for the other. Now don’t get me wrong, I like asparagus pretty much any way you want to serve it to me. Its sweet-bitter flavor, its soft-crunchy texture, have long […]
Making granola is simple, simple, simple. And as I think about it now, I cannot fathom why it is that I haven’t done it in years. I got it into my head to start again when Sarah told me the other day — offhandedly — that I really shouldn’t buy the pre-packaged granola. That when […]
I love spent grain bread. It’s one of my very favorite things about brewing. You see: brewing is sort of a wasteful process. You take eight or ten or twelve pounds of grain, soak it in water, and convert the runnings from that little bath into five gallons of sweet wort, and then eventually into […]
My post about fried rice, it seems, has gotten me thinking about weeknight food. It’s gotten me thinking about those fast, easy recipes that serve when time is at a premium, but also that more than serve: that please, that offer comfort, that turn into favorites in a peculiar way that more elaborate, once-in-a-while dishes […]
This is not Chinese food. Just so we’re clear. This is food that takes a couple of principles and a handful of ingredients from Chinese cooking, and turns them into a convenient, tasty, quick weeknight meal. Please don’t mistake those two things, because they are not the same. And please don’t go around saying that […]
Fair warning: this way leads to pasta with a cream sauce. If you object to considerable quantities of dairy fat, you may want to find a different food blog to read choose a healthier recipe from the queue — like this one for kale pesto. Alternately, you may want to leave the cream and nutmeg […]
Looking through the archives this morning, I discovered that ages ago, among the legacy posts that came over from my Livejournal, I actually had a recipe for ciabatta. In that post, I wrote that I was dissatisfied with my recent attempts in almost every way, and that I was kind of figuring artisan baking out […]
You all remember, I’m sure, when I raved to you about my favorite bit of edible Spain — about the Jamón Iberico, with its striking flavors, its creamy textures, its lush oiliness that coats the lips and tongue, and makes that glass of Rioja go down just that much better. And you all remember — […]