Recipe Log

Even as daylight slowly makes its return, it’s been cold. Very cold. On the savory side, I felt like I had to try a recipe for a ragù Genovese that I found in the FT....

It’s been a month of two halves in more ways than one. The second half of December began with a little more pre-Christmas experimentation. I’m a big fan of ginger, and stumbled on a recipe for ginger-inflected cantuccini from a fun French-Italian bakery in Lyon....

We’re nearly at the winter solstice, so there’s an end in sight to the short days. I don’t mind the cold, but I don’t love only getting seven hours of daylight....

The election has cast a certain pall over the last month. Apparently, this is who we are. I felt like I needed to mention this because, compared to the very scary four years to come, it feels very decadent for me to be worrying about pizza dough....

This has been a month of two halves. I spent most of the second half of September meandering around the UK and France with a very brief jump across the Swiss border....

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....

While our food culture here in the United States still hasn’t quite caught up with other places I’ve visited, I’m lucky enough to have at least a little exposure to seasonal products....

Summer has begun to really assert itself, and so my food-related projects shift with it. Warm weather always makes me want tacos, which feel slightly weird to make when it’s freezing outside....

Every year I feel like I should keep a log of the average daily temperature. As soon as I blink, the weather goes from so cold I’d freeze without wearing a coat to so warm I have to turn on the air conditioning....

The weather finally decided to change into something truly springlike in the middle of April. While they weren’t exactly in season, I had a real hankering for haricots verts. It was a great opportunity to make a batch of garlic-forward toum....