HandPicked 8–Stuff That Matters–Valentine’s Day
Happy Valentine’s Day, everyone. The HandPicked 8 is our quick overview of stuff that matters. There’s always a lot going on in the space we call ‘real food’, but not every story generates a whole...
View ArticleI’m Not Eating That!
Frank Bruni, in today’s New York Times, writes about foods that make you say “I’m not eating that!”. Picky eating has been around since we humans learned to have enough of food around to be choosey....
View ArticleMusic and Food
Throughout history, music and food have been co-conspirators. On the International Repertory of Music Literature (RILM) I recently read this: Many great composers and performers were connoisseurs, and...
View ArticleTom Mylan–The Meat Hook
Editor’s Note: It seems the ‘meat scene’ has been expanding exponentially every year, and that’s good. Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where...
View ArticleWhy Do You Cook? Chef David Schuttenberg Answers
The story may be long, but hang in there, I eventually reveal an answer. Fresh out of college in 1992, an initial job in my life-long dream field (radio DJ) had me despising corporate radio in just a...
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Artichoke: The Unlikeliest Vegetable
There are a few foods in this world that must have required an awful lot of imagination, desperation, and even starvation to convince our ancestors to give them a try. In this category I put lobsters,...
View ArticleBarbara Shinn & David Page: Shinn Estate Vineyards
Editor’s note: We have been impressed with Shinn Estate Vineyards since we enjoyed a bottle of their Wild Boar Doe at their farmhouse in 2007. Previous to meeting the owners, Barbara Shinn and David...
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Coddled Eggs with Cheese Polenta
One of the first things we did in preparation for making this dish was to discuss the term “coddled”. After discussing its meaning, we decided that the more modern name for these coddled eggs is...
View ArticleFarmer’s Markets and CSAs: Finding the Right Fit
Anybody who’s read this blog for more than half a post–or spoken to me in real life for more than 20 seconds–knows that I am a passionate and devoted farmer’s market and CSA shopper. Heck, indulging...
View ArticleAllison Kave–First Prize Pies
Editor’s Note: We learned about Allison Kave through her brother, Corwin Kave. We met Corwin through his work with Zak Pelaccio and the Fatty Crew. When we heard Allison had put her pie knowledge into...
View ArticleSaying No (when you’ve decided to say yes.).
It’s a slow time of year. The shop is slow because the weather has been unbearable, and mail order is slow because there’s no chocolate holiday happening right now. It’s been wonderful. Without the...
View ArticleHandPicked 8–Stuff That Matters
The HandPicked 8 is our quick overview of stuff that matters. There’s always a lot going on in the space we call ‘real food’, but not every story generates a whole post on its own. That’s why we’ve...
View ArticleAndy Brennan: Aaron Burr Cidery
Editor’s Note: One day last fall we were at Hudson Wine Merchants and were very pleasantly surprised to discover the cider from Aaron Burr Cidery. Since then we have made sure to have a few bottles on...
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Spinach: The New Kale
I’ll be honest with you: I love almost all foods, or at least I LIKE almost all foods. The exception to this is kale. I realize that admitting this is tantamount to signing out of the food business on...
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Kleine Perzik Taartjes or Small Peach Tarts
I love these small tarts. Ok, I know this is pretty mean, unless you happen to be coming right over, but then again I only made three. Pretty darn darling, and not very hard, good to freeze once...
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What To Eat Now: Golden Spring Salad
In honor of spring I created a salad last night that I can’t stop eating. It’s gold and white, pink and purple and of course green. The gold comes from these sweet little golden mini tomatoes and also...
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My Favorite Vegan Banana Bread
Ever since I was a little girl I remember secretly hoping for one thing when my mom took out her baking materials: her famous banana bread. Without fail it was always delectably moist, the perfect...
View ArticleJori Jayne Emde: Lady Jayne’s Alchemy
Editor’s Note: Jori Jayne Emde is a flavor maven. She has the ability to create, seemingly out of thin air, a taste that will knock your socks off, make you turn around and put them back on again....
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Retro Recipe: Pea Pesto, a Sign of Spring!
Editor’s Note: This article originally appeared this time last year, and Nancy’s essay and pea pesto recipe is a welcome sign of Spring! And Nancy, wasn’t this winter longer, colder, and snowier than...
View ArticleRewind: Paula Lambert Knows the Whey
Editor’s Note: Paula Lambert is a powerhouse. She’s known as one of the world’s leading ‘cheese people’. After 32 years, The Mozzarella Company in Dallas, Texas is stronger than ever. We admire Paula...
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