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.
Fall has definitively arrived, which presents some interesting contradictions. The leaves have come off the trees and the sun is lower in the sky, which really bathes my apartment in light.
Newest Recipes
Summer Chicken Cacciatore
This is a variation of a recipe from the Ottolenghi team with a few of my own refinements and tweaks.
There comes a certain point in the summer when, even when you manage to find great tomatoes, you’ve had enough of them raw and want something different....
Summer Ragù
This was a great discovery from Jessica Filby of Canteen, in London. It’s a lighter but still incredibly flavorful ragù that’s perfect for summer, including a cook low and slow in the oven....
Pavlova
If you’ve got good fruit, a pavlova is a great way to turn it into a slightly more showy dessert. On the surface, it’s a meringue with fruit and whipped cream on top....
Honey & Co Butter Cookies
I won’t take any credit for the original recipe here, but I really liked this modular approach to cookie making. It comes from the wonderful Honey & Co in London....
Hedge Maze
I dug this up for a party that demanded something green. It comes via Stoa, a bar in San Francisco.
When I do cocktails for a group, I like doing them in a batch....
