Sloppy Smokey

Sloppy Joes are usually a pretty lowbrow punt of a dinner, but they can hit the spot. And when they’re made like this, they become a different sort of animal altogether.

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There Is No Pie In Team

So far this winter I have made four separate arrangements with a babysitter so we could go out and enjoy ourselves like people with lives and social skills are wont to do, and I have had to cancel four out of four times due to illness of child. It’s frustrating, to say the least, so I’m giving up hope of going out and doing anything fun other than by myself until summer rolls around.

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Lambs And Clams, Fit The Last: The Sandwiching

For the last entry in this here contest, I received a bag of clams (already cooked and eaten here) and some ground lamb. Half the ground lamb became the kofta from a few posts ago, and the rest was the basis for this extremely gratifying dinner: 100% homemade gyros.

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Time To Make The Doughnuts

Last year, Milo told me that instead of a birthday cake he wanted an Eiffel tower made of éclairs. So I made one. It was lopsided and barely held together with bamboo skewers and ganache, but it killed; the 7-year olds in attendance were blown away and laid gleeful waste to it. This time around, I was informed that instead of cake he wanted his name spelled out in homemade doughnuts. So I made them. Keep reading Time To Make The Doughnuts…

Gluteny On The Bounty

The heavy, humid heat has made me eager for fall to arrive. I do not love the jungly mugginess. So when it broke the other day, I was eager to fire up the oven and make pizza.

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Ich Bin Ein Burger

The burger is an archetypal American food, and it’s even more prominent in the warmer months. In my ongoing and intermittent series of from-scratch sandwich adventures, here’s a very good burger made entirely from scratch (though, as Milo pointed out, we did not in fact raise the cow).

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Substrate, No Chaser

One of the very best ways to feature choice morsels from the garden is on a tangy sourdough crust. I used my standard recipe, but with dried yeast added and a good hard kneading since it was a same-day affair. The one above had asparagus, garlic scapes, and bacon, which I sautéed well before topping it.

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Bread And Cheese

I was so busy posting fraudulent nonsense on Sunday that I forgot to mention that the new Chronogram is out and in it I profile Café Le Perche, an excellent bakery in Hudson where they’re making some seriously pedigreed bread at a high level using local, organic flour. I also have two pieces in the new issue of Edible Hudson Valley: one about my homemade Camembert and a sidebar about uses for all the whey that results from cheese making. These pieces also represent my first photo credit, which is nice. The Edible site is not updated, so if you don’t live in the area you will have to wait to read those.

Photo by . . . → Read More: Bread And Cheese

Pockets Full Of Meat

The other night I remembered the venison our neighbor had given us just before Christmas. He’s a bow hunter, and did well this year, so we got two nice bundles of meat. I defrosted one of them, and knew exactly what I wanted to do with it: gyros.

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Reading Is Fundamental

In this month’s Chronogram I review some books by local authors: three cookbooks, the Fleisher’s book, and a memoir about earning a degree at the CIA in Hyde Park.

Also, unrelated to the article but impossible not to boast post about, behold the single most beautiful loaf of bread I have ever made:

I know, right? Need some more?

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Yours Truly



I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

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