Becoming: MFK Fisher dinner at Bubby’s


  I always avoid asking children what they dream of doing or becoming. I never liked it as a child. I have no way of knowing whether children I meet do or don’t, but I am as committed as I remember to be to keeping myself from inflicting the pains on children that grownups did unto me, and asking children about their “dreams” is one of these.   I have no memory of what I used to answer the smelly ...

How to Boil Water: Part 2 (or, the beautiful performance of boiled foods at a book party)


  Two days before my starlit, fire-pit, local sausage and beer fest in Raleigh, North Carolina, (see Events for details) a video of the book party held at my friends’ truly fantastic Tribeca apartment. Please note that the boiled vegetables and aioli held their own. Enjoy! And pass it on…

How to Teach an Egg to Fly


  To mark the WEST COAST launch TOMORROW, OCTOBER 26th, of An Everlasting Meal: Cooking with Economy and Grace , my fourth video. This is of the second chapter, “How to Teach an Egg to Fly.” It is about the wondrous powers of the humble egg. Enjoy! And pass it on…  

How to Stride Ahead: Part 2


Here’s part 2 of the video I posted last week: “How to Stride Ahead: Part 1.” It’s a depiction of the nuts and bolts of roasting vegetables for the week, all at once, which is a much more efficient process than you’d think. Enjoy! And pass it on…

How to Stride Ahead: Part 1


“How to Stride Ahead” is the third chapter in An Everlasting Meal. It explains how convenient and good it is to roast vegetables simply, all at once, at the beginning of the week, and then turn them into great meals each day. Approaching vegetables like this makes buying decisions easy–as you shop, you can choose things that taste delicious roasted, and then as room temperature salads, soups, and side dishes. It makes it simple, on busy nights, not to have ...

Begin With Hunger


“A good meal ought to begin with hunger.” –a proverb, unfairly accredited to any person or culture in particular. They say hunger is the best spice, an empty belly the best cook, and that a good meal ought to begin with hunger. It’s when we are hungry that we’re fit to eat well. The same “they” also say that a fat kitchen makes a lean will. I’ve always liked cooking with constraints. I’m lost faced with endless possibilities—in a kitchen ...