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Let’s talk granita

Let’s talk granita

July 27, 2012

It’s hot, and everyone has icy-cold desserts on the brain. Ice cream and sorbet articles and recipes and posts are everywhere, plus this year popsicles are popular, too. (Check out these tempting Basil Blueberry Martini Pops.) But let me be a salmon swimming against the tide for a sec and introduce another thought. An easy-to-make, perfect-for-summer thought. Granita. Read More

Springy, citrusy Sauvignon Blanc

Springy, citrusy Sauvignon Blanc

May 15, 2012

I’ve never much been into sour candies, lemon meringue pie, or tart vinaigrette dressing, so it makes sense that, until recently, I wasn’t particularly enamored of Sauvignon Blanc. Like those foods, Sauvignon Blanc has a good amount of lemony, bright acidity—which can be refreshing, but also sometimes downright mouth-puckering. Read More

Emerging from the rabbit hole

Emerging from the rabbit hole

April 25, 2012

I’ve been sort of down a rabbit hole lately, finishing up the cookbook I’ve been working on and paying attention to little else. I turned it in last week—yay!—and am just now starting to feel human again—double yay! (The photos here are the working copies of all the recipes in the book, a pile of papers that represents about six months' work.) I first mentioned the book back in January, but now let me officially tell you all about it. Read More

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