Market to Pantry #2: Ernie's Harvest Time, Lynn, Massachusetts - From Carol (Cabinet Stew): Over the weekend I had a chance to visit one of my local places. Ernie's Harvest Time in Lynn, Massachusetts, about 12 miles nor...
Friday Night Photos: Trimming Basil and Tomatoes (2010 Garden Update #8) - This has been a trimming week in the garden. I trimmed my basil plants and ended up with a big bucket of basil like this, which I used to make Basil Lemon ...
Pancetta, Golden Beet & Gorgonzola Pasta - Because I live in a place without real seasons, everything is a little bit backward here. Our growing months are actually November through April, so unlike...
Fun Guy - My mushroom garden is coming along. Slowly. In addition to the four shiitake logs from last year, I've inoculated three logs with oyster mushroom spawn and t...
The Sociology of Picky Eating - A couple of months ago I wrote about two major influences on individual food preferences: genetics and early exposure to flavors in the womb and through br...
TGIF Foods: Chipotle-Lime Peanuts - [image: chipotle-lime peanuts] It's the weekend. Time to indulgence. Whether you're sipping a minty mojito by the pool or chugging an icy cold beer by the...
Roasted Tomatoes with Olive Oil - I want to have a fancy name for this dish, but I just can’t bring myself to call it anything other than what it is: roasted tomatoes with olive oil. I make...
Crème Brûlée - Today is a very special day. It’s a special day because I’m sharing with you my favorite dessert on earth. Mmm…Crème Brûlée. It’s even fun to say, even if ...
Click over and see - Today I'm guest blogging over at Juls Kitchen!
happy hour: boozy mint limeade - My friend Allison has been bringing me all sorts of goodies from her garden, which makes me a happy lady. This week’s treat was a nice bundle of fresh mint...
project 365 Week 30 - Project 365 week 30 complete. View original photos at winosandfoodies project 365
Blackberry Lemon Crisp - By mid-week I had managed to eat all of the beautiful heirloom tomatoes and sweet nectarines I bought at the farmer’s market on Saturday, but I found mysel...
Combatting Summer Fatigue article in The Japan Times - Just a heads up to those of you who are wondering when the heck I am going to post a new recipe already around here. There is a new, summery recipe by me...
Greek Food Gazette 30/07/2010 - The Pilaros Taste of the Danforth takes place in Toronto from Aug.6-8 John Malkovich, Gerald Butler, Penelope Cruz to star in «Pythagoras: The Gates of Lig...
Instant gratification chocolate pudding (the toddler special) - Remember when you were a kid, how long everything took? It used to drive me nuts to be told that we were almost there, or that something was almost done, a...
My favourite quick dish of the summer: Harissa-spiked houmous - [image: Harissa hummus] If there is one dish that I've been making over and over again (apart from f *ried chantarelle mushrooms* in various disguises), it'...
Three / six - This is my favorite photograph from our wedding. Look at those crazy kids! Taking a romantic stroll in the alley behind someone’s apartment building! Blis...
Converted to the Church of Cheesecake - * -How I resisted so long is a mystery.- * Every time BF mentioned that his favorite dessert in the world was cheesecake I rolled my eyes and replied in a ...
Tomato Purslane Salad with White Peach Dressing - One of my favorite things about summer is going to a farmer’s market and being surprised by an ingredient that you don’t see too often. Such was the case t...
Food styling and photography workshop at the Irish embassy - When I started a food blog, I had modest aspirations. I hoped to meet a few like-minded people and pictured myself perhaps being asked to write a few words f...
Coleslaw Recipe with Peanut Dressing - Crunchy cool slaw with a light peanut dressing. It's almost the end of July. How has your summer been? Moonlit and sultry? All Popsicles and kiddie pool? O...
How to Make Pici Pasta - I had a few questions about the pici pasta with tomato-fennel sauce I made last week, so I thought I'd do step by step instructions on how to make pici by ...
Lambchops with minted cucumber - Somewhat recently, we went in with two other couples and invested in a lamb from Stemple Creek in Marin County. It's a great way to get farm-direct protein...
Frank Bruni's "Born Round" - Iconic male food writers like A.J. Liebling and R.W. Apple were large men; they flaunted their girth in ways that their female counterparts (M.F.K. Fisher, E...
Design*Sponge Video and Sorbet Recipe - The fashionable team over at Design*Sponge came by to make a video with me here in Paris... [image: red wine raspberry sorbet1] I hit the market with...
CSA Pickles: Revised Ratio! - Chef Pardus blew through Cleveland a couple weeks ago, and with summer in full swing we had loads of little cukes on hand (we also did veal heart again, go...
Illustrated Guide to Ratatouille - I first tried ratatouille in the house of my host family while studying in Aix-en-Provence during my senior year of college. I wish I could tell you some lo...
Fun Finds on the Web - Some fun finds on the web…. This lady cracks me up: She runs a blog called Titli’s Busy Kitchen – and is the only cook I’ve ever seen with an unusual te...
nectarine brown butter buckle - Nectarine Brown Butter Buckle The brown butter flavor in this cake is woefully subtle; I’d hoped it would be louder but there are too many other flavors cl...
Pasta with Fresh Corn Pesto - Growing up in the Midwest, you are surrounded by fields of corn. Unfortunately, most of this corn isn’t for human consumption, but the stuff that is tastes...
Shellfish Sponge, horseradish, celery, gooseberry - I wasn't sure what to make of this dish when I first read about it. I love shellfish, and I love horseradish. Celery has become more tolerable to me. It was ...
Summer Fest: Cukes and Zukes - [image: IMG_0962] We’re entering midsummer, the season that delights the gardener’s heart and tries the soul of the cook. It may be a joy to harvest your g...
Sautéed Zucchini - I saw a table at the market the other night groaning under the weight of a mountain of summer squash. Squash that looked like it wanted to avalanche its...
Proscuitto, Sour Cream & Feta Stuffed Cucumbers- Summer Fest - *Stuffed Cucumber Recipe English cucumbers are perfect for this recipe. Not too big or or small when sliced in coins and have an excellent crunch. Persi...
Searching for raw milk, and making verrines of vanilla custard and strawberries - Verrines of strawberry and vanilla-flavored custard “It’s too late in the year,” Pamela said. “The cows will already be back in the barn.” “Really?” I repl...
Do Herb Savers Work? (And Are They Worth It?) - One of the easiest ways to improve the taste of a dish is to add fresh herbs. My favorite herbs are basil, cilantro, thyme, and rosemary. The problem is that...
Tuesday Dose of Color and Cute: Flora and Fauna - [image: Daylily in the front yard] Daylily [image: And the whole picture] And Daisy *Want to get to know our Great Pyrenees Crazy Daisy better?* (click *he...
Parmesan and Black Pepper Biscuits - If someone ever compiles a list of “The Most Bizarre Projects Ever”, I am pretty sure that at least three of the ones I was assigned during my ten years in...
Tomato and Einkorn Wheat (or Spelt) Salad - [image: Tomato and Einkorn Wheat Salad] My *weekday lunches* revolve around salads like this one, built on grains, fresh vegetables, some sort of protein...
5 Reasons Why To Bake These Cupcakes - You probably think I’m crazy for turning on my otherwise quiet oven but I had a craving for a moist chocolate cupcake. A store cupcake just wouldn’t do. In...
Purple hull pea salad - I’ve been working on the pickle section of my book, and I’ve concluded that just about anything can be brined and preserved. Fruit, vegetables, meat, and e...
Cold ramen noodles from "A Cook's Journey to Japan" - Paging through a review copy of A Cook's Journey to Japan, a charming cookbook filled with homestyle faves, I landed on the hiyashi chukka recipe, cold ramen...
Welcoming dear friends - Flammkuchen with red onions - Compared to our pizza process which kicks off at least 24 hours before we can indulge in our first piece, this here can be prepared in 2 hours, no-fuss.
Green Chile Cheeseburgers - Burger Friday - A grilled 1/3rd pound burger with 3 whole roasted NM chiles and Tillamook Pepper Jack plus stuff you can see for yourself so I'll just shut the hell up about...
Sights and Flavors of Puglia – Sapori di Puglia - So I have a new job – if you follow me on Twitter, you probably saw this. I am excited and proud to be a part of the Automattic (WordPress.com and more) te...
Zucchini Salad with Feta Recipe - [image: Zucchini salad] Everyone I know is looking for a good recipe that uses zucchini. Enormous zucchini appear from behind large green leaves surprising ...
Gingered-Beet Salad - I’m not a lover of beets. I’m not alone in that consideration; a lot of people don’t love beets. I imagine it’s nervous-making, publishing a beet recipe. T...
The Beauty of Reading & Writing About Food. by Amanda Miller, guest blogger. - Visuals evoke longing-- an old photograph that slams you with a till-then forgotten scene; a deep, dark slab of chocolate cake topped with a scoop of vanilla...
Mattbites in Bon Appetit Magazine - I recently had the honor of taking a few minutes to chat about food photography with the fine folks at Bon Appetit Magazine for a small feature in the Augu...
A Tale of Three Cities - Greetings from the far side of the world! A tropical thunderstorm raging outside has finally compelled me to sit down with my long-neglected computer and...
Kentucky Coffee Spread - I went on another foraging hike with Wildman Steve Brill this past Saturday in honor of Dave’s 30th birthday. This time, I came prepared – I dropped pins o...
Early Summer Bounties - Just about when we gave up, the summer seems to have finally arrived in the UK. I was in (very) sunny Sardinia recently, and it was sad to see my tan fa...
Savoring the Last Bite and Swallowing Hard - I know you know that when I don't write a blog post for two months or longer that things are either going really well or... Let's cut to the chase: I quit. N...
muffin jazz: recipe substitutions and variations - Elise’s Lemon Poppy Seed muffin recipe has remained my absolute go to muffin recipe, three years and counting. Some fun variations/substitutions I use in m...
Kumara and Toasted Coconut Lentils - [image: Kumara and Toasted Coconut Lentils] As other home vegetable gardeners and homesteaders might appreciate, early Spring is often the hardest time to h...
MOVING DAY - Tomorrow, Wednesday 4/21, is moving day for Seriously Good. I'll be moving it from Blogger to Wordpress.From my research it will not go smoothly. I can't pre...
Sac Pie by Night - You may or may not know the newest, Sacramento area gal on the block. She is a working professional who enjoys making, eating, photographing, throwing, blogg...
Help the People of Haiti - The devastation in Haiti is almost beyond imagining. While the media is covering the disaster extensively, it still seems impossible to compr...
BLUEBERRY RICOTTA PANCAKES WITH LEMON ZEST - Every so often I have fleeting fantasies to quit the entertainment business and open a restaurant. In my mind, my restaurant is very popular and well respect...
Autumnal Farro Salad with Smokey Roasted Grapes, Walnuts & Mushrooms - [image: picture photograph image smokey farro salad 2009 copyright of sam breach http://becksposhnosh.blogspot.com/] Last weekend I threw a casual buffet su...
pumpkin spice cupcakes with maple cream cheese frosting - Consider this a lesson in scale. Something no cookbook will really tell you. You won't see in the notes something like "If multiplying batches, strongly sugg...
New Site: Mitch in the Kitchen - This update is long overdue. I've got a new blog called Mitch in the Kitchenand a new project called Milkmade. Check 'em out!
Bay Area Coffee Roasters: Food & Wine This Week - San Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and...
Time for a Drink: Stephan's Sour - A simple gin sour given a boost of character and flavor by the addition of celery bitters, Stephan's Sour is a classically styled drink from Seattle barten...
Vintage Chinese Restaurant Ad, Texas - Lately I've been browsing through a lot of vintage restaurant ads and menus, for both fun and research. Here's one from 1968, for the China Clipper Caf...
My Party: MilesJerome, ID - We won't be corny and say we're bananas for the monkey party Emily through, but we kinda are: Miles' black and yellow monkey party was a success!! I dec...
The Sophistication of Candy - When returning from my overseas journeys, I make it a habit to bring back some souvenir or foodstuff from where I've been, and then share this bounty among...
What Should I Eat in Mexico City? - jamidwyer/Flickr Next Friday my wife and I will hop on the Blue Line, head north to O’Hare, and then take a plane halfway across North America to Mexico Ci...
Carrot & Zucchini Bread - Call me 'picky' but for a long time now, I've been hunting for the one go-to zucchini bread recipe to call my own. This recipe has it all: a generous measu...
May I call this peach cobbler? (Do I dare to eat a peach?) - Peach cobbler. Yours, your mom’s, Cracker Barrel’s, Hardee’s… Which is “real?” STOP RIGHT THERE. Put your spoon down, your hands at your sides, and listen....
cheesecake congelado de morango - [image: cheesecakepink.jpg] Cruzei com essa receita várias vezes durante um periodo de algumas semanas. Sempre me interesso pelas novidades, pelas idéias...
Connectivity - I am experiencing real problems. The connection claims to be at its normal speed, but id either blocked or moving so slow that I can’t get a whole page to ...
Benedict Returns. - In a post last week I mused on the question of ‘Who was the Benedict in Eggs Benedict?’ Several theories were mooted, but no conclusions reached. As I alway...
the Simplicity of Frozen Berries and a Sigh - Some days in my life go by in a blink of an eye. I don't know where time went or what I did with it. Today however, something happened in me. I cannot p...
St. John - More Than Offal - [image: 4841634340_eeb2145dae] Among the multiple pleasant dining surprises I had in London was the discovery that St. John, famous for its subdued celeb...
Anadama Bread - [image: Anadama Bread] *Have you ever had Anadama bread? It's a traditional dark yeast bread from New England. Please welcome Hank Shaw as he shares the r...
Sautéed Cucumbers ♥ - Today's easy cucumber recipe: For all of us, including me, who stop at 'salad' when thinking what to make with a surplus of cucumbers, here's a new take, a...
cucumber soup - I've come late to this cucumber party.I don't just mean that I'm finishing up this post at nearly midnight. I mean that, for decades, I steadfastly refused t...
Richmond has a farmers market on wheels - The meals on the bus go round and round: In Richmond, Virginia, Mark Lilly has transformed a 1987 diesel school bus into a mobile produce market called Far...
An Emotional High - Take a long weekend, add to it a friend so close to the heart that she is in actual fact a sister long lost but now found and cherished for a lifetime …...
dense, dark fresh raspberry brownies - I might have fibbed a little last night when I promised TWO brownie recipes. I meant to, but the second recipe needs some fine tuning - which means yet an...
Ail - Garlic - A Favorite for Millenia - [image: garlic and garlic scapes]We remember the fish we ate in Egypt that cost nothing, the cucumbers, the melons, the leeks, the onions, and the garlic. ...
Beat the heat - [image: IMG_8272] Here's a little something for the hottest of summer days( two little somethings actually), for all you gourmands out there. Some of us wo...
Not Nuts (The Natural History and Far-Flung Adventures of the Lowly Peanut) - A nguba is an arachide is a cacahuete. Or Gedda, French, and Spanish for "pea‑nut," if you prefer. Arachis hypogaea looks like a nut, tastes like a nut, bu...
Ruta de Aromas y Sabores 2010: La Mesa de Blanca - The sign on the entry wall at Restaurante La Mesa de Blanca in Ziracuarétiro, Michoacán says that the place is a "restaurant of celebration". Whether your ce...
SLW July/August Challenge: Matt’s Ultimate Summer Salad - It’s no secret around here that I am a huge fan of Matt Armendariz and Adam Pearson. Both personally and professionally, these guys are some of my favorite...
Column Alignment - As a seriously low-tech blogger (I understood ye olde HTML, but CSS has me totally baffled), I'm enjoying the new customizable design feature for templates...
The Best Breakfast - 1L yogurt, fat free 1 heaped tbsp brown sugar 2 eggs, free range 2 bananas 2 apples strawberries 1. Whip the yogurt, sugar and eggs well together in a bowl....
Party on the 28th - Just when things were getting good around here, I “have” to go on vacation. Billy and I are pulling up stakes in early August and taking a crazy cross-coun...
A Tale of Three Cities - Greetings from the far side of the world! A tropical thunderstorm raging outside has finally compelled me to sit down with my long-neglected computer and...
Why Eucalyptus Trees Cover the East Bay Hills - [image: Photo of eucalyptus leaves by nothing on Flickr] During the long summer days, the hills to the east of San Francisco Bay (Alameda and Contra Costa ...
Mushy Zucchini - In the day and age of the al dente vegetable, what a joy to find a recipe that celebrates the well-cooked, buttery vegetable...
New York Monday: At the Bus Stop - One can find different advertisements at the bus stop. The ads range from available apartments to exercise classes, to language or writing classes. I s...
Radish Raita - Even if you only dabble in growing your own vegetables, chances are that you grow a few radish here and there. Few crops are as reliable or quick, spee...
You got to be in it, to win it! - Hey all, check out Protein University, it’s from our good friends from Cochon 555 national tour. PROTEIN U is creating the first sustainable butcher networ...
Grilled Baby Artichokes - We love artichokes – even though they're hardly a local product here in Maine – but preparing them is a pain, so when I can get baby artichokes I always jump...
Curious Cook in the New York Times: Cilantro flavor, loved and hated - In today's column I write about the flavor of fresh coriander leaves, and how it is that they can be eaten with pleasure in much of the world but taste ine...
The Last Post - Hello to all of my readers. First–I want to thank all of you not only for sending emails and posting comments of concern here after I dropped off the face ...
Do Wine Blogs Matter? - I wrote an article for the San Francisco Chronicle about wine blogs and their effect on the market. I had hoped to make that announcement the new post on...
Help the People of Haiti - The devastation in Haiti is almost beyond imagining. While the media is covering the disaster extensively, it still seems impossible to compr...
Moms' Idea Factory - Well, I've finally admitted what's been obvious to some of you for a while now. Having 2 babies in 17 months has cramped my former style to such a degree tha...
Cafe Fledermaus at the Neue Gallerie - [image: An Afternoon at the Neue Gallerie and Cafe Sabarsky] When I started this blog, it was a toss-up between focusing on food or books--I read nearly as...
Things To Do With Buttermilk - So, I’m on this buttermilk kick. It’s partly because I’m an acidity fiend for whom 4.5 is the pH sweet spot, and partly because I am attracted to compound ...
Hi friends--You're Missing Out! - Update your feeds, change your bookmarks! Come join us at the newer, awesomer Pithy and Cleaver! We've got Thai crab salad! And Fire and Spice nut mix! Sun...
We're blushing - Contigo received a lot of great press today. We open for business tomorrow.
oops: this site has moved! - Technological dinosaur that I am, I didn’t realize that the RSS didn’t automatically transfer when this site moved to www.foodpolitics.com. Please come vi...
Rice and Pineapple Salad - We recently replaced our 17 year-old Ducane grill (which Drake had rebuilt twice) with a beautiful new Weber S-450. We had been sans grill for a few months a...
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