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some favorite cookbooks (giveaway)

Psssst. I’m giving away 4 cookbooks to 4 readers. Read on. Dennis selected a superb tree this year and we doubled the number of lights so it’s very twinkly. It’s made me so happy to have light in the house. These early December days when it gets dark so early can be difficult, but with all this twinkling, I am feeling pretty cheerful. I have so many reasons to be grateful, and one reason is all of you, my dear readers. To get in the spirit, as I do every year, I embarked on the usual holiday cookie craziness. Just check my Instagram feed to see all the baking and candymaking. At the end of it all, we shipped out dozens of tins to friends near and far. Once I make all the […]

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kasha stuffed portabella mushrooms (thank you, maria speck)

Hello my friends. I just returned from my last business trip of the year. Ahhh. (If you want to read more about my year of book promotion, Dianne Jacobs invited me to write a post for Will Write For Food.) I closed my office door for the week and I’m taking a little time off. It’s one of my favorite weeks, just getting ready for Thanksgiving, nesting and digging into books I’ve been wanting to cook. And that’s why I’m thrilled to get this portobello mushroom recipe out to you. I was smitten at first bite and you will be, too. It’s from Maria Speck’s sensational second book, Simply Ancient Grains, another terrific collection of recipes using interesting, healthy, delicious often ancient grains. (Her first wonderful book, Ancient Grains for Modern […]

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merguez, shakshushka, and more. my fall kitchen projects.

Even if I didn’t have a calendar, I would know it was fall from the autumnal projects in the kitchen. In the market, there are pole beans and some shelling beans, a few chiles and peppers, potatoes, onions, leeks and fennel. Squashes and cauliflower. Kale and chard and spinach. The pantry is packed with jars of tomatoes and grape juice, dozens of different jams and jellies, pickles and pie fillings. For me, these weeks before Thanksgiving are full of activity. This year, instead of pushing through the last round of edits, or just back after from 22 grueling book tour days. I will be home for the holidays. I’m going to bring back some old traditions and create some new ones and I’m using the next four weeks to […]

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tiny scotch eggs

It all started with the quail eggs.  Will at Whitmore Farm is raising quail and every darn week those pretty speckled tiny eggs are there at the booth. Irresistable. I devilled a dozen a couple of weeks ago. The eggs are so tiny I snipped the top and removed the yolk with a demitasse spoon. By slicing across base, removing a small bit to make a flat surface, the egg sat upright. I filled them with a piping bag. Very pretty. Oops. No photo. I am not sure where the idea of scotch eggs came from, but I couldn’t stop thinking about making small scotch eggs. I love a good scotch egg, but have never been able to finish one. They’re just a little too big for me. But with a […]

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corn shiitake fritters and the traveling circus

We were lakeside for awhile. We took a two week vacation in Western Massachusetts. Back in January I reserved a great big rental house, invited some of our best best friends, and made plans to read, nap, and dangle our feet in the water. Time to do nothing at all but have good friend talks, slightly rowdy dinner parties, and gulp in the last minutes of summer. At the end of a crazy private road with precipitous drops on a twisty dirt one way up hill climb, was the house. It was quite a climb down to the dock from the house. We needed provisions. I packed them. Granola and tamari almonds, booze and wines, 2 dozen jars from the pantry, a cooler full of beautiful meats and ready-to-heat homemade casseroles (!!), jigsaw puzzles, water […]

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poblano rajas, potato and egg.

Rajas. I’m obsessed. Fire-roasted poblano chiles, cut into strips. I go to the farmers market with this meal in mind, gathering a few poblano chiles, beautiful new potatoes (purple ones are pretty), and the best, freshest eggs. In Spanish, rajas means strips or slices. Don’t fret about perfection. It’s a few quick minutes’ work to roast, peel and prepare a handful of poblanos for a week of breakfasts. Steam the potatoes ahead, too, until they can be pierced with a fork. These potatoes should still have structure, which is why Red Bliss or purple Peruvian potatoes are the best choice. In the morning, coffee cup grasped hopefully in one hand, spoon a serving of the rajas and steamed purple potatoes into an oil slicked sauté pan. […]