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The Omlette
The sun is just peeking over the horizon. The ninth-hole green looks beautiful in this light. Seems odd that a golf course can look so beautiful, but it does. It’s five in the morning when I pull up to...
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Farmhouse Whole Wheat
There are so many different kinds of bread. You could make sourdough where you feed a starter flour to grow it and keep it alive, you can retard loaves in the refrigerator overnight, there are paté...
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The Genius of Genius
Reviewing a website isn’t something I would normally do. In this case it isn’t the website but a feature on the site itself. You all know I call Food52 home(that is a full disclosure). I would...
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Dear Mr. Pepin,
I made a recipe of yours last night. It wasn’t the first time I have made this recipe, in fact, I have made it several times but it has been far to long since it has graced our table, rest … Continue...
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Seasoning with Pork: Polenta with Peas and Pork Sausage
If my extended family’s eating habits are an indication as to what the preferred meat was on my grandparents and great grandparents farm then it is obvious to me I come from a long line of pork eaters....
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The Art of Honest Fried Chicken (A Lifestyle Choice)
Frying chicken, at its best, is a state of mind formed much in the same way as the quiet back beats of a porch-sitting session with a dear friend. It has a rhythm. It is good company on a sunny …...
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The Virtues of Routine and Braised Cabbage
I like repetition. It guides me from one task to another. Like how in the morning I’ll make my wife’s coffee exactly the same way and take it to her while she is getting ready for work before making my...
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