We’ve been on a real kabocha squash kick this fall. Kabocha is a mean thing. Thanks to its dense texture, it never goes mealy and falls apart. For this reason, not to mention its vibrant flavor and color, it’s my favorite squash. For the same reason, it is terrifying to cut one up. There is […]
Just in time for your holiday shopping needs, may I present… The Roots and Grubs Holiday Emporium Everything in the store—kitchen gadgets, books, and toys—is something I actually own, use, and highly recommend. And I only included items that would make good gifts. I’m sure I’ll add more over the next couple of weeks, so […]
Not really. I explained to Iris last night that a new President has to hire a team, and the most important member of that team is the White House chef. Now, by all accounts, Cristeta Comerford is doing a great job, and I would probably keep her on. But perhaps she is loyal to the […]
I’ve mentioned Lara Ferroni’s great post about making homemade udon before. Laurie was out for the afternoon and Iris and I needed a project, so noodle stomping it was. Iris stomps udon from Matthew Amster-Burton on Vimeo. After this part, we rolled out and cut the noodles, boiled them, and stir-fried them with mushrooms, cabbage, […]
