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Monday, May 23, 2011

Season's first grilling: Pork shoulder marinated in lime and orange juice

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Some friends of ours came up from Richmond to have dinner with us on Saturday night. Of course, somehow we missed the memo that we were cook...
Wednesday, May 18, 2011

Thoughts about the future of food

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I have thought a lot about The Washington Post's Future of Food conference, which took place a few weeks ago. In his keynote address,  ...
Friday, May 13, 2011

Baking our daily bread, step by step

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When Mike and I started changing the way we eat, the first thing we did was try to eliminate high-fructose corn syrup and everything that s...
Tuesday, May 10, 2011

How to cook and dance at the same time

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This is a public service announcement: Don't grate cheese and boogie at the same time. I've been hammering away for days at a toug...
Wednesday, May 4, 2011

Making food from scratch: Mayonnaise and Maryland Blue Crab cakes

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JEBPUKCVF4FJ I read an article by Kristin Wartman yesterday that made me want to renew my commitment to getting whole ingredients from lo...
Saturday, April 30, 2011

Seduced by the first spring vegetables at the farmer's market

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Kandinsky didn't like green. In On the Spiritual in Art , he describes it this way: "Passivity is the most characteristic quality ...
Thursday, April 28, 2011

Where are the spring goodies? I've waited, haven't I?

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In May, two of the farmer's markets closest to me will be opening up again, and I can't wait. Hopefully I will finally get some of t...