I love the word “rustic.” When used to describe food it covers all manner of sins. Didn’t feel like doing careful knife work? It’s rustic. Did your omelet fall apart coming out of the pan? Rustic. Did you ask your 11 year old to finish up dinner for your guests […]
My three secrets for crudités include blanching the vegetables, choosing a color palette, and making a homemade dip.
Pull out your file and send me a photo. You know you have one. It’s a thick manilla folder, a magazine holder or an overflowing drawer in the kitchen that you can no longer close. You’ve stuffed it full of recipes that sound amazing: The Beef Bourguignon you looked up […]
This morning I thought about duck fat-fried fingerling potatoes in a rosemary chimichurri. How did I get there? It went something like this… Despite a firm lack of commitment, the weather seems to be trending steadily toward spring, a fact I am reminded of daily by the hyacinths budding in my […]
Georgian Persian Fusion Cauliflower Soup Serves 6 – 8 I developed this recipe for a cooking demo at Washington, DC’s Bazaar Spices combining Persian and Georgian spices. Dry Adjika is Georgia’s answer to Garam Masala. Warm and fragrant with fennel, red pepper and blue fenugreek. Dried black limes are brined and sun-dried […]
Bacon Fried Mushrooms and Potatoes Serves 4-6 You can’t serve brunch without potatoes! Bacon and mushrooms just make it better! With earthy, savory notes from the herbs and a creamy texture created as the stock reduces and is thickened by the potato starch, these aren’t your average hash browns. Serve […]
Close your eyes and take a deep breath. As the air fills your lungs imagine it tasting of mountain balsams or a fresh, cool breeze off the ocean. Feel warm, not-yet-hot sun shining on your face, your eyes protected by impossibly fashionable sunglasses. As you exhale feel every care leaving your […]
Yesterday was my first day back for my fifth season at Eastern Market. My director of operations and baking, Nancy, and I arrived to set up at 8:00 AM. We popped up the tent, attached the skirt to the front tables and lit the propane stove to make some stock for creamy celery […]
Between preference and passion, it is rare that I open a can in the kitchen. Many are loaded with salt and sugar, and most are a poor flavor substitute for fresh. However, while I would argue that avoiding canned goods is generally good shorthand for healthier eating, I don’t shun them […]
The Best Mashed Potatoes Ever! from Jonathan Bardzik on Vimeo. Lean in close, I have a confession to make. I never cared much for mashed potatoes. Really, I could take them or leave them. I’ve tried to fall in love with this prize of dinner tables across America. They just didn’t […]
