For revived leftovers, try different forms, different flavors, different sides, or different serving styles. Make them—and yourself—refreshed again.
Read MoreMy favorite napkin fold, whether to welcome guests or thank a restaurant server.
Read MoreFor having wine available for cooking? Use small boxes of wine instead of so-called “cooking wines".
Read MoreA block of hard cheese such as Pecorino Romano or Parmesan, shredded when needed, lasts for months in the refrigerator.
Read MoreThey hearken to history as well as to what is most ethical, sustainable, real, and satisfying in our own lives today.
Read MoreMarjoram and Oregano, Ceylon and Saigon, Anise and Dill, Coriander and Cilantro—shall we make sense of them all?
Read MoreTake note of farmers for whom farming is an intellectual, noble, and revolutionary vocation—as it was for many founding fathers of the United States.
Read MoreThe menus for two recent parties hosted at my house.
Read MoreUse bright citrus rinds, juices, and oils to refresh your kitchen after cooking.
Read MoreA renowned épicerie from 1871 in Old Québec, Canada.
Read MoreAllergy-free dessert made with coconut milk and avocados as its base. Yum!
Read MoreSalad with butternut squash, olives, mint, dates, and oranges.
Read MoreFrom culinary school, my initial notes about oil and vinegar emulsions.
Read MoreOf nutritional depth versus genetic depletion inherent in our diets.
Read MoreSourcing, storing, and just a taste about seasoning with spices and herbs.
Read MoreHealthy can be used to mean so many different things, yet one stands above them all: is it real? Natural? Original? Whole?
Read MoreHumankind, the crown of creation. Do we live like this is true? Do I? Do you?
Read MoreCalorie counts tell only numbers, not qualities or stories—and whole foods do not need their calories counted.
Read MoreWith modern convenience, we tend to think food is easy. But what if we still treated shopping a bit like foraging or farming, as if we relied on it?
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