Recipe Log

It’s been another month of ebbs and flows. I had a bit of a chance to relax, and I also had quite a bit going on. On the calmer side, I had time one evening to try another recipe from the Ottolgenhi team’s Comfort book....

It’s been another whirlwind month with less time cooking than usual. On the plus side, the weather finally began its turn to spring, which has been nice. Though this has meant an end to citrus season, and with it the end of the good blood oranges....

The weather has been a bit gray and indecisive as we’ve moved to spring from winter. I got a bit of a respite on a flying visit to San Francisco and the Bay Area....

The weather is finally beginning to turn, though that’s yet to reflect itself in the produce I can get my hands on in a meaningful way. There has also been much discussion of food prices, as we continue to fight with inflation above the levels we’ve gotten used to in the last couple of decades....

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....