The Premise

So, I’ve been thinking about food. I think about food a lot. Maybe too much. Like a lot of my compatriots, I worry about weight, count carbs, count calories, restrict this thing or that, and it becomes…a struggle. It’s ridiculous, really. And we know what is true about our food: it’s crammed with sugar and…

The Unfettered Abundance Of Summer

Summer may be hot and brutal here, but it is also wildy abundant; everything profuses, reaching for the light with twisting greenery and bright fruit. Wherever you are, there is probably a local delicacy that has a lightning flash season, some flavor you have to rush to catch before the creatures find it and devour…

The Sauce That Goes on Everything

I like to keep the tension high, but since there’s a picture, I’ll just come out with it. The mystery sauce is bechamel, and it sounds complex, but it’s a basic sauce that is easy to make and then modify to suit all kinds of things. Let’s talk about it. Bechamel starts with a roux….

Why I Don’t Post Actual Recipes: A Note On Food Philosophy

I’ve been asked why I don’t post precise recipes. You know: a cup of this, 15 shrimp, 2.1415 oz of cheese crackers. Measurement is critical in baking, but in other cooking, it really may not be. This is a point of food philosophy I’d like to share. Part of the glory of conscious eating is…

Despair-Free Palmiers

Sometimes we think fresh food is a nightmare time sink of darkness and despair. If you’re feeling that way, try to go out that night. It’ll show in your food. No one wants to eat your despair. But when the clouds part, try rough puff pastry, and make some of these ephemeral lovelies. If you’re…

Sexy Pasta People

There’s something intimate about cooking with someone else. Anthony Bourdain even talks about it in the professional kitchen, among colleagues, in ‘Kitchen Confidential‘. I highly recommend it for foodies who think they maybe want to cook professionally. It convinced me I didn’t. But it also illustrated the strange and rough bonds that are forged in…

Why Buying Local Matters

Buying local has become a sort of buzzword for healthy food, but in a world where nearly everything is available, why does it matter? The whole theory of conscious eating is not only being present to flavor and texture, but also being aware of where your food comes from, and the wider effects of your…

Interview With A Barista

All good and decent people love coffee. There’s something about the atmosphere of a coffee shop that makes you feel like you’re being productive while sipping scalding black jet fuel in front of your ancient laptop. It can also wear a bit on the wallet. So I’ve spent a little time with a young barista,…