since the shelter-in-place order began in the Bay Area, i have been cooking a lot. more than usual? hard to say, i always cook nearly all of my own food as i've worked remotely over three years now. but now, it feels a bit more forced and panicked. though i think that's becoming less-so, yayyyy... … Continue reading every day is a good day for tacos
There's nothing quite so rewarding as cooking a recipe that you haven't cooked in a year, and realizing that your entire thought process in cooking has changed and evolved since then. Last year, Charlie gave me a pizza stone for Christmas, and from there I made several pizzas. Then as the weather warmed up, we … Continue reading Reflections on pizza dough and the evolution of a cook
This is a no-recipe recipe, in that you can basically make this if you have eggs on hand. I often make this when it's the end of the week, and I only have odds and ends of cooked or uncooked vegetables around. I usually add in a shallot or onion to sauté with the olive … Continue reading Flat omelet with spinach and herbs
Food from the farmer's market needs little more than simple preparation. But why does it taste so good? Read on for more information about locally grown foods, the inspiration behind this salad. Farmer's market stands are stocked with fresh, local ingredients, often harvested that very morning. The food itself has spent less time traveling than … Continue reading Farmer’s market tomato and radicchio salad
The first time I tasted lemon verbena tisane, I was at Chez Panisse with my love, Charlie. During this phase of my life, I was not drinking. I am so glad that I wasn't, or I certainly would have completed my dining experience with a dessert wine over the lemon verbena tisane. I thought I … Continue reading Lemon verbena tisane
I made this David Tanis recipe yesterday, inspired by its seasonality and lovely colors. I didn't know what to expect, knowing radicchio is bitter, but not knowing how it would pair with persimmons and pomegranate seeds. This turned out to be one of the best salad I've ever had. When I headed to the farmer's … Continue reading Persimmon and pomegranate seed salad with walnuts and radicchio
Whew! I was headed to the SF Ferry Building Farmer's Market from Oakland this morning around 8:45am, when a 3.9 magnitude earthquake hit. I was on BART at that moment, which is one of my worst fears realized. It was fine. The train stopped for 5+ minutes. The conductor informed us that all BART trains … Continue reading SF Ferry Building Farmer’s Market 10/5/19
Hi all! This recipe is based on the NYT Cooking recipe for a Dutch Baby. Dutch babies are 100% my favorite omelet and pancake hybrid ever, though I do like crèpes a lot too. This is basically a puffy crèpe, and I'm here for it. The ingredients are all typically items sitting around in my … Continue reading Dutch Baby
Hi, everyone! I recently read (and cooked) a recipe that used lots of chicken thighs to make chicken stock. I then discarded the chicken. Even the recipe creator said, I haven't found a good use for this chicken. The issue is that when you boil the chicken, the meat loses all of its flavor (that's … Continue reading How to use leftover meat from stock
This isn't a "recipe" so much as it is a way to combine ingredients on top of bread so that it's a full-on meal with minimal effort. I had all of this stuff on hand, some ingredients thanks to meal prep (quick pickled bell peppers), and some ingredients courtesy of my local farmer's market (smoked … Continue reading Roasted Sourdough with Smoked Salmon and Vegetables
cooking with leeks 