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.
The past month has been a bit of a blur, with less time than I’d have liked to quietly noodle with food in the kitchen. In some cases in good ways, and in others less so.
Newest Recipes
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....
Chestnut Cream Cake
This is a paradoxical cake. It’s pretty easy to make from a technical perspective, but the key ingredient — the ingredient that makes the cake — is very difficult to find here in the United States....
