pickled watermelon rind

Watermelon rind pickle is not familiar to many people,  but I have fond memories of this weird and wonderful food. I wasn’t more than six or seven when the Cross and Blackwell jar with rectangles of the pickle suspended in a briny syrup called to me. My mother found me in the kitchen, an empty jar and a smile on my face. The pickle was assertive and crisp-tender, heavily spiced with cinnamon and clove. They were the most exotic food I had ever tasted. Time passed and a few years back, before I knew Stella Parks and called her my friend, I read about candied watermelon rind on her blog, The Brave Tart. Ever since, I have been making little batches of these pickles trying to figure out a way to take some […]


Nacho Nacho

I’m grabbing every moment of calm before the rush of autumn. We’ve brought two favorite friends to a little house two steps from the dunes in Dewey Beach, Delaware . We’re reading, napping, walking, sunning and eating and it’s a sensational way to celebrate the last glow of summer. I am not sure why there was a sudden and urgent call for nachos, but there it was. I’ll admit… I loved being able to fulfill those plaintive cries. With just a few pantry items I had stuffed into the car, we had some awesome snacks. They’re not official nachos (whatever that is), I only had borlotti beans, I couldn’t find a grater, I wished for roasted corn or chorizo. It can always be more perfect, but here’s the […]


Plum Sauced Pork Tenderloin, redux

Five years ago, nearly to the day, I typed my first recipe into what was the Beta version of Plum Sauced Pork Tenderloin, entering the weekly contest: Your Best Grilled Pork Recipe. These were early days at Food52 and there were not too many of us. We got to know eachother pretty quickly. Admittedly, we were all a bit obsessed with this amazing new community. We commented on everyone’s recipe. We “met” each other onTwitter and Facebook. It was an incredibly tight community and we became new friends. I felt like I found my peeps. And wow! my grilled pork recipe was selected as a finalist. Amanda and Merrill wrote a wonderful comment and took a beautiful photo. I was verklept. Jennifer Hess‘ sensational recipe for pork burgers won . […]


tomato canning time

Last weekend I set out on another Iphone video adventure, this time canning tomatoes with one hand on the camera. I posted on Instagram and Facebook and the whole prep was finished in one hour. I know this is slightly crazy, and the videos are so completely amateurish and it would be better if there had been a videographer, but whatever. I’m having fun. All I want to do is encourage you to can up some tomatoes this summer and show you how easy it is. So, in a series of bouncy bumpy, goofy videos, available on Instagram and Mrs. Wheelbarrow’s Kitchen on FaceBook, I’ll show you the way. I tried to load them here, but technology won and I lost. It was just too complicated. I’ve said it before and […]


blueberry galette

I’ve been on a galette roll. It turns out it’s so simple to make a galette, it’s easy enough to do every day. My neighbor is thrilled. I can’t seem to stop, so I send him half of each.  It started with sour cherry, but the blueberry one is so darn good I’ve made it several times now.  Have a glorious weekend, friends. xoCathy  Blueberry Galette Makes a free form round about 9-inches in diameter Serves 6 to 8   3 cups blueberries, picked over, stems and leaves discarded 1/2 cup sugar 1/4 cup flour 3 sprigs of lemon verbena, thyme or 1 sprig of rosemary (optional) Juice of one lemon One pie crust 1 tablespoon unsalted butter, diced 2 tablespoons milk or cream Coarse or demerara sugar   In […]


vacation tales, tender fishcakes and german chocolate cake

We slipped away for a week on Martha’s Vineyard,  and it feels so long ago now that this is more memoir than blog post. While it might sound like a busman’s holiday, I always make our meals when we’re on a beach vacation. I plan for it, packing a few key things to make cooking easier and more delicious. Because we’re driving, these few things take up very little room. A cast iron pan A baking sheet and a few sheets of parchment paper A couple of zip top bags, large and small A chef’s knife A paring knife Tongs Microplane Good finishing salt Pepper grinder Excellent olive oil One lovely vinegar A big jar of granola Some sort of hot sauce A good sized hunk of […]