Peach and bacon guacamole
This last week of August is confusing. For me, Labor Day marks the end of summer, but with the return to school, the beginning of football season, and the first…
This last week of August is confusing. For me, Labor Day marks the end of summer, but with the return to school, the beginning of football season, and the first…
Well, my plan had been to tell you about the epic road trip I just took, where I spent almost two weeks driving around West and South Texas (with a…
One of the toughest things about living in New York City is the lack of any outdoor space. During the winter when the city is cold and wet, you don’t…
“What are you cooking this week?” asked my grandma. I told her I was making sweet potatoes. “They’re good for your eyes!” she said. My grandma loves her sweet potatoes,…
My first experience with panzanella, or bread salad, was at a late summer outdoor gathering many years ago in Texas. At the time, I was a little suspicious of the…
Going on a picnic or having a cook out? I’d like to offer you a suggestion—this bowl of poblano chorizo< potato salad. Now, when I lived in Texas, my friends...
This time of year, when most days it’s too darn hot to stand in front of the stove, let alone turn on the oven, I start eating a lot of…
This week, I’ve been plowing through my book’s page proofs, making corrections and cuts where needed. Unfortunately, I’m a bit of a perfectionist and when I turn in the proofs…
A few days ago, I admitted that I hate beets. Now, you’d think I’d announced I hate sunshine or bluebonnets the way people reacted. “How did this happen?” said one….
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 eggs—it’s a rare food…