Like so many others who love the warmth of the stove, I once thought that I wanted to be a chef. One of my half-brothers
had gone to cooking school, so it seemed only natural. Never mind the
fact that...
Tags :
When it comes to Seattle’s infamously rainy weather, I’m usually pretty
nonchalant. Sure, it may be gray for roughly eight months of the year,
but the clouds make a nice, fleecy blanket, insulating...
Tags :
When I left Seattle this morning, the city was still tucked snugly under
a heavy blanket of clouds. It’s been this way for a week or two now,
with autumn beginning its slow, sad tease, sending in
an...
Tags :
We left our window open last night, and when I woke up today, there was
rain on the sill! I am wearing a scarf that I made! Let the hoarding
of plums commence!What
I thought about saying next was,...
Tags :
Earlier this week, I think it was, one of you kindly wrote to me, asking
if I might do a post about what I’ve been eating for lunch lately. The
reader who wrote to me is pregnant, and there are a number...
Tags :
It was a circuitous route that brought me to le pain de Gênes, the sunny yellow French cake rich with butter, eggs, and almond paste,
and I never would have made it without a former New York cabbie...
Tags :
About a million years ago, by which I mean last Thanksgiving, I mentioned on Twitter
that my cousins had made an olive oil cake for our mothers’ birthday
dinner. Our mothers are identical twins, born...
Tags :
This is getting serious.Last week my friend Doron e-mailed to tell me about a dream he’d had in which he’d gone into a store and picked up “any and every kitchen tool in existence.”
From microplane zesters...
Tags :
Les Eyzies-de-Tayac is a village nestled under a cliff alongside the Vézère River in the beautiful Dordogne region of southwestern France. The self-proclaimed “capitale mondiale de la préhistoire,” it...
Tags :
A couple of well-meaning readers have recently inquired into the foundations of my relationship with food, or, more succinctly, the origins of this thing I call Orangette.
As the following amply demonstrates, such seemingly harmless questions
can be downright dangerous when combined with an afternoon of digging in the archives,
both online and off. What follows comes to you straight from a
tattered, sun-bleached sketchbook that holds my teenage writing—or, at
least, the snippets of it that aren’t stashed in my parents’ freezer,
which I once...
Tags :
Goodness, my apartment is hot. It's not even that horrible outside on this sunny Seattle evening, but the kitchen is a blazing inferno.
Jess, my dinner guest, will be shortly. The yogurt cake with lemon...
Tags :
Today, I thought it would be nice to talk about cake.Actually, that’s a lie. Today, I thought it would be nice to eat cake. That’s all. Anything else is completely optional. I’m easy to please, as long...
Tags :
For almost a year now, Brandon and I have performed a particular ritual
at the start of each new season. It’s going to make some of you want to
roll your eyes and gag - and really, be my guest; I gag...
Tags :
Every kitchen has its strong, silent staples. I’ve certainly got my
stockpile of oils and vinegars, condiments, rice, pasta, beans, butter,
eggs, milk, flours, salts, and sugars, some dusty, some fusty,...
Tags :
