A wintry pressed salad recipe made with red cabbage, carrots, and fresh ginger, and finished with slivers of kumquat and fresh squeezed blood orange juice. [Read more…]
This post is sponsored by Reynolds Kitchens.
With grill season upon us (and the warm breezes blowing and bright green leaves unfurling all around mean it is definitely upon us), it’s time to start tinkering with my cookout staples. The past few years, that’s meant upping my potato salad game, perfecting the layers of lemon and onion and mayo. But this time around, I’m taking a good hard look at slaw instead. Since I started fermenting at home, I’ve been intrigued by the depth of flavor cabbage can accommodate and have realized slaw can (and should) be much bolder than it’s normally allowed to be. [Read more…]
When we lived in Brooklyn, February was my time of discontent. Like clockwork, I’d corner Brian, list all the things I hated (basically everything), and suggest that we should leave New York immediately. He’d hear me out and kindly remind me that it was February and I went through this every year. Now, in Charlottesville, my February mood manifests as a more general darkness, a sort of dissatisfaction and gloominess that doesn’t reach the level of inspiring major life changes.
And as usual, the longer days and kinder weather of March have improved my outlook. [Read more…]
In my past life as a painter, I loved the process of making art nearly as much as the completed work. These days, I express my creativity differently, but I’m still entranced by all the little steps that transform an ingredient into a finished dish. Our culture and busy lives push us toward faster, easier things – but, especially at the height of February, when the weather and produce are equally bleak, I find it grounding to get into the kitchen and cook with attention to the prep and stirring and all the other in-betweens. As it happens, a carefully roasted Romanesco, topped with nutty brown butter toasted panko and a bit of parsley offers both a wonderful opportunity to focus on process and a delicious finished dish that’s just right for a snowy February afternoon. [Read more…]
There are weekends that stretch out, with golden evenings and long, eventful days. The ones where you look back Sunday evening and feel like Friday is only a distant memory because you’ve had a week’s worth of fun in two days.
This wasn’t one of those weekends. [Read more…]