In the spring of 2020 the world shut down confronted with an immense public health crisis. It meant I couldn't eat out, be fed by friends, or even go to the store more than once a week. I started a weekly newsletter to document my experience over the span of that unusual period in our history.
I've decided to continue that on a slightly different basis while slowly transitioning my paper notebooks into a digital format. Each month, I'll do a write up in the What's Cooking section, the latest just below. In the Recipes section, I'll slowly add and refine the formulas for what I cook and bake.
It’s been a bit of a lighter month cooking at home for various reasons, but that hasn’t completely stopped my various experimentation.
I returned to the great chipotle chicken recipe I got from the Ottolenghi team a few weeks ago.
Newest Recipes
Pan Bagnat
While I’m sure there’s a tourist board or local association that claims there’s one true recipe for pan bagnat, I think the true spirit of the sandwich is something looser. At least that’s what I’ve gotten from spending time in Nice and doing a bit of reading....
Lacto Rourou
Like many of the best ideas, this one was born out of a need to clear out my refrigerator. I had a print container with a bunch of leftover fermentation medium from a batch of lacto-fermented strawberries, and I needed to use it up....
Blueberry Almond Crumble
When I’m really pressed for time and need a summer dessert, something like this is my go-to. It’s truly the work of minutes to throw together, and really takes advantage of great in-season blueberries....
Salsa verde mexicana
Take it from someone who learned the hard way: tomatillos are very much not green (under-ripe) tomatoes. They’re a completely different product with a different flavor. Tomatillos also have a lot more pectin than tomatoes, which gives this salsa nice body....
Carnitas Tacos
While I understand that making corn tortillas from scratch is a bit of a pain, if you can summon the effort, that’s really the detail that takes a taco from edible to amazing....
