As a food writer, it won’t surprise you that I have a running list of foods I want to make and recipes I want to create. Spring rolls have been on that list for weeks. I had the wrappers but kept putting off making the rolls, thinking that it would be a project that required a lot of time an…

Cardamom is one of my favorite spices, and I’m always finding new ways to use more of it. So I figured, why not add it into something I enjoy every day and make cardamom flavored coffee? It turns out, this is a common flavor of Thai Coffee.

This soup reflects a few of the lessons I’ve learned over the past year. For starters, it reminds me to appreciate simplicity. Humans have a knack for overcomplicating things and for better or worse, we’ve had to learn to simplify our lives in some ways lately. A soup made of mostly celery, …

This winter, my wife and I joined a winter CSA from a local farm. A CSA is essentially a subscription with a local farm where you pay in advance and sign up to receive a regular schedule of in-season goods. Though CSAs also exist for meat, baked goods, and other specific niches. Depending on…

If you find pancakes boring, then it might be time to give aebleskiver a try. Aebleskiver are round, Dutch filled pancakes, and they’re about to bring some excitement to your breakfast game. Think of them as pancakes crossed with donut holes with the added lightness of popovers. In other wor…

If we ever needed a good drink to close out a year, now is the time. That’s why this week, I bring you the Hot Buttered Rum. Warm, indulgent, and boozy, this is what we need as we cope with the tragedy this year has brought upon the world, and we look forward to better days ahead.

Way back in September, when you could still travel a little on occasion, my wife and I went to Cape Cod for a few days. Always curious about the local foods of wherever I visit, I was excited to find a historic grist mill still working in the town of Sandwich, Massachusetts. Situated on a qu…

Spending extra time at home during lockdown this spring meant more time for trying new things. One of those included starting my own quinoa plants from seed. I had no expectations, but plenty of time, so why not? I set up grow lights and seed trays in the basement, tucked the tiny quinoa see…

As with everything else this year, Germany’s Oktoberfest was canceled. It’s not the first time in its more than 200 year run that the world’s largest beer and folk festival was canceled, though the last time was back in 1949. With more than six million global visitors over the 16 (or more, d…

I have to say, picking green tomatoes is a depressing way to end the summer. But there was little choice. A couple of early hard frosts quickly killed off our tomato plants. Better yet, we were away on our honeymoon when it happened. When we returned, we scrambled in the dark, flashlights in…

I have to admit that I don’t enjoy overly spicy food. I think there’s an expectation when you grow a vegetable garden and like to cook that you need to get into hot pepper culture. But generally, jalapenos or chipotles are as hot as I go these days. When I want some spice, jalapenos are my g…

One of the least used herbs residing in my garden is oregano. For years it has thrived behind the shed, returning each summer more vigorous than ever. On one hand, I don’t feel that bad about neglecting it, seeing as we started the plant from seed years ago and it doesn’t require much in ter…

Sicily was one of the stops on the Mediterranean cruise planned for our upcoming honeymoon. At this point, there is no chance we’re going to make it there this fall, and honestly, who knows when we will. Yet Sicily was one of the destinations I was most excited to visit.

Let’s face it, most of our travel plans for the near future are not happening. Instead, we are spending more time closer to home than usual. At least we should be. Sadly, we are missing out on all kinds of experiences in the process. Take my honeymoon plans to the Mediterranean, for instance…

Some nights it feels like such a hassle to get dinner made at a reasonable time. The only way I seem able to make it happen is by sticking with a meal plan and a schedule. But even that’s not foolproof, as it’s so easy to get delayed with something at work, finding myself having to make an u…

I broke a record with the amount of canning I accomplished this past year. I tackled everything from plum caramel sauce and zesty zucchini relish to sour cherry preserves and roasted lime salsa. Any day now, the shelves of my cabinet that holds both my canning jars and cookbook collection, w…

One of the things I like best about this time of year is the scent of a fresh Christmas tree in the house. I was sitting next to our tree the other day, enjoying that woodsy aroma and brainstorming recipe ideas, when I started to wonder if there was a way to capture that tree essence in cooking.

Eggplant is a love or hate kind of vegetable. For me, it’s love. I think what causes these feelings is the unique texture. The best (and maybe worst) way to describe it is being similar to a dense sponge. Because just like a sponge, eggplant absorbs flavor really well. It reminds me a lot of…

Although the weather is turning cooler much faster than I’d like, I have to say it’s my favorite time of year. Over the past few weeks I’ve picked peaches, plums, pears, raspberries and apples at local orchards and while visiting home in Connecticut. Meanwhile, in my backyard garden, it’s a …

A crostata, also called a galette, or even just a tart, is one of my favorite ways to use fresh summer fruit. With a crunchy, rustic crust, one could call it a lazy version of a pie. But that’s a perspective I’m fine with after picking and pitting more than a dozen pounds of cherries from a …

There are so many specialty and niche chocolate bars available these days. Most of them are pretty good too, with creative flavor combinations and unique textures. I’m not sure we have ever had this many choices for chocolate. Most of these bars are made by smaller producers that use just a …