This recipe was inspired by Wildman Steve Brill, who has a foraged, vegan version in his Wild Vegetarian Cookbook. The Wildman uses cashews for their creamy texture and actual sassafras roots foraged from city parks for their vivid flavor, but our civilized ovo-lacto interpretation can be made with ingredients actually purchased in stores. It’s clementine […]

I have good news and bad news. The bad news is that my occasional restaurant, Jack, is shutting down. Due to increasing incompatibility with the venue, we can no longer continue to hold our monthly restaurant nights. It lasted almost two years, and has been an amazing experience. Next, we try to write a book […]

So, here’s the story: that photo up there is of me and Dave with our goddaughter on our wedding day. (I might have a bit more time for taking food photos and writing now that the wedding planning is over!) (Also, before I forget to give this most important credit: the photos in this post […]