Recipe Log

This blog is almost a diary of the weather as much as it is one about food. But then there’s of course such a deep link between the seasons and what’s good to eat....

The month has been an interesting almost paradoxical one from a food experimentation perspective. When so many great things are in season, they need so little treatment, I do more assembly than cooking....

In the last month I’ve once again had to remind myself to take advantage of the summer. With a bit of a time lag, I finally started seeing the peak summer produce....

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....

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....