When we escaped to the cabin in the woods, my goal was to cook for the sake of cooking, to enjoy the process and to revel in slow meals. Since the cabin kitchen was on the smaller side, and since our plan was to sequester ourselves in coziness, I had to be more intentional, more prudent. Each ingredient needed to flow from one meal to the next. Tacos are a great decoy for leftovers.
In honor of Black History Month, this is my own humble nod of gratitude for the history the black community built and enriched. This is my own nod of gratitude toward the immigrants, who like my grandmother’s family came to America and worked harder than anyone, planting their traditions into American soils. It’s a nod to those who were here long before any of us, who valued the many resources this beautiful chunk of land had to offer.
One woman had the soulful voice and spirited style of a woman who had performed in a baptist choir her entire life, the type of woman who could momentarily erase the world with an all encompassing hug. The other woman hunched and slouched in a way that revealed years of insecurities and meekness. The third, a man, joined jovially, still sporting… Keep Reading
The creeping vine has begun to reveal a bright, blazing red. The blankets linger on the couch in the darkness of the mornings, tossed aside after cuddling in the evening’s chill. Soups and ciders have begun to be appealing again, and the bed has doubled with the thickness of comforters and quilts. It’s fall, but my mind keeps wandering back… Keep Reading
What this recipe is not: A tool for teaching an ESL student the culinary significance and the translation of the word “pizza.” It is not that. A pizza to offer to someone who is *legitimately gluten free but who has tasted pizza at its most glutinous, doughiest, finest. It is not that. (*legitimately gluten free, not one of those, “oh, I”m off… Keep Reading
Inspired by a sandwich I ate at Burgh’ers (www.burgherspgh.com), this fried chicken has a crunchy, whole grain batter and a pickle flavor in every bite! As a way to conserve more, I used leftover liquid from a jar of store-bought, organic pickles, but you can also experiment making your own brine.
“I knew you must be special,” she said, “because he told me he had a new ‘lady-friend.’” I beamed back at her, like an idiot, imagining the Urban Farmer telling his mama about me. Then I gushed on and on about our first encounters, the butterflies, the impatience, the will in my heart for the universe to make our paths… Keep Reading
They call it a “fat letter,” and I’ll never forget the day I received mine. After a guidance counselor told me about Carnegie Mellon University, I fell hard- that weak in the knees, hearts in the eyes, wish-it-to-be-so sort of way. Being that my confidence was just as weak as my knees, I doubted the school would feel the same about… Keep Reading
When it comes to menu planning, I like to weave an ingredient through each course. In this way, I explore its nuances as well as challenge myself to use that food in unsuspecting ways lest my guests feel like they are eating gruel. For this wintry meal, I dove into chestnuts, and I even incorporated them into the loose, wintry pine… Keep Reading
With the phrases “winter weather watch” and “storm advisory” hanging heavy in the air, the grocery stores teeter on the brink of milk, egg and bread depletion. Though I’d advocate for a fair fight for the last crusty loaf, I have this creamy, vegetarian, snowstorm survival idea to offer you: Chestnut Mushroom Soup! In a world of titles and categories, I lump myself with… Keep Reading