This is my new favorite ice cream. I mean that. It is absolutely bursting with flavor, rich nuttiness, cookie crunchiness, and surprising sweet sharpness from the sherry vinegar swirl. God, this is good. Dave pointed out that when we brainstorm recipes together they always turn out better than the recipes we create separately on our […]

This started out as an attempt at making Fesenjan, an intense Afghani and Persian concoction of chicken in a thick pomegranate walnut sauce. Dave got a bit carried away with it, though, and with the replacement of chicken stock and pomegranate molasses for mere pomegranate juice and a big splash of Shaoxing rice wine later, […]

Burdock root, also known as gobo, tastes something like a nutty artichoke potato. The long, slender, flexible roots don’t look like much, but they have a lot of flavor if you slice them thin and braise them to bring it out. Don’t bother peeling off their thin skin, which is both tasty and good for […]

Life has been busy. I’ve been to Portland, Boston, and home again. I won an acquittal in a murder trial, had lunch at the incomparable Love + Butter, foraged for tasty plants with Wild Man Steve Brill, attended the Fancy Food Show, and discovered that I love not only glassblowing, but lampworking glass beads as […]

The photos in this post are of a failed cake. I won’t even bother posting the recipe, it was so unfortunately dry. But I still maintain that nutella and carmelized bananas are a fabulous topping for any cake. In the meantime, these are links to food blog posts I thought were wonderful and well worth […]