Salt-baked fish on the Big Green Egg: A Guest Post

As the kitchen workhorse in my family, I tend to keep preparations fairly simple, hoping the ingredients will speak for themselves. John, my most frequent culinary co-conspirator is a bit more daring than I am, and if we cook something that involves blow torches or skewers or reduced sauces, he’s probably the brains behind the [...]

Read Full Post »

Three simple things to do with the farm share

Okay, normally, I take a long time to get to the recipe. There are important stories to tell or there’s rhapsodizing about everyday life to do or the occasional need for a rant or some new culinary discovery by my toddler to report or . . . But look, people, it’s high summer and that [...]

Read Full Post »

Sour Cherry Cobbler for Emergencies

My favorite DJ on WFMU once told a story about the time she spun records at the wedding of a friend who insisted that she play songs from a prescribed playlist only and refrain from taking requests. But as these things often go, one of the bridesmaids got soused and asked the DJ repeatedly to [...]

Read Full Post »

A perfect reflection of the moment

Gathered in season, served at the peak of ripeness, fruit is a perfect reflection of the moment. — Alice Waters, The Art of Simple Food I know what T. S. Eliot says about April and all, but sometimes I wonder if the cruelest months aren’t the hot ones of summer. At least, that is, if [...]

Read Full Post »

A Way With Flageolet

Several days of vacation and intense engagement with my farm-share have made me much less cranky then when last I posted. Since the psychic and monetary cost of fuel consumption has become so crushing, we engaged in (what I understand to be) the very trendy “staycation,” Which was actually pretty great. There were potlucks, fireworks, [...]

Read Full Post »

Nice News For Everyday Cook

Regular readers will know that we’ve been following the developments at Everyday Cook for the past year or so, because a) we like the people over there b) we love the food and wine over there and c) we really love the way in which they/re trying to make quality food and wine and the [...]

Read Full Post »

Kohlrabi confetti: a recipe

It’s not easy to love kohlrabi. Just look at it. It’s a stout, chubby bulb with little spindly little arms, which you must hack away in order to peel, slice, and eat the damn thing. It looks like what the Ewoks could have nibbled on when they weren’t fighting stormtroopers. An alien thing, this unlovely [...]

Read Full Post »

Road Rage

We now interrupt our regularly scheduled program of recipes, vignettes of everyday life and Ann Arbor food news for a brief rant about the state of dining out in America. Photo by Jeremy Brooks Possible appearances to the contrary, I’m not a food snob. I know I go on about the finer things in culinary [...]

Read Full Post »

Summer Salad: This is Not a Test

Tantre Farms greens with radishes, asparagus, beets, and ricotta Making and eating this salad may be in order if you find any of the following to be true: Your family, who likes to indulge just a tiny bit, just visited and you ate out for every meal for about six meals straight. For some of [...]

Read Full Post »