I love the resting aspect. I've had a batch in the fridge all week, if you can believe that, and it makes for one hell of a spur-of-the-moment treat for guests. Or, just me and my sweetie.

A student group at UC Berkeley has a small market on Wednesdays? maybe? on campus. As far as I can tell they get several CSA boxes from Full Belly Farm and sell what comes each week. It makes me...

We do grilled pizza on a little charcoal grill that's tough to make more than one temperature, so we slide a pizza stone onto the grill after the first dough-cooking step, and that provides a littl...

My sweetie and I have this book and have been very pleased with it so far. (I do agree about the multi-font overload, though.) The recipes are straightforward but also pleasantly inventive, like ...

Classy! I love it.

Agar-agar powder can go in for gelatin powder one-to-one, though I usually measure it a bit on the scant side because I find it to gel more firmly.

On the other hand, it seems like a good use for some of that RealLemon that's been embarrassing my pantry for months.

If the Phoenix has olive bread loaves at the farmer's market I can't leave without one. And then I usually double back for fresh pasta in some crazy flavor.

We have this pan and use it as a large skillet, essentially. It works pretty well and the domed lid makes it useful for steaming big piles of stuff. And I agree with Timat the Red, it's a nice en...

We're getting some early local heirlooms in the Bay Area so I've eaten those without concern.

I confess I derive joy from opening the fridge to a nicely arranged collection of delicious eats.

My housemate has some awesome hungarian paprika thing in a tube. We don't know exactly what it is because there's no English on the tube, but apparently it's standard stuff in Hungary. We use it ...

I've heard that peat should be avoided because harvesting it destroys wetlands. There's a nuanced, though perhaps outdated, article at

We put ours in the dishwasher willy-nilly and they've been just fine for years and years. They're not the prettiest, but I prefer 'em that way.

I've had great success putting the glasses in the freezer beforehand, then using the moisture that condenses on them to pick up any salt or sugar. It's nice because the moisture is very evenly dis...

Just a note on making your own butter: the buttermilk byproduct thereof isn't the same as the buttermilk you buy in stores, and that can affect recipes calling for buttermilk where the acidity is i...

Yesterday I pickled some fiddlehead ferns, which are just in season here in the Bay Area. They're a little slice of New England among the eucalyptus, yay. I shall use my leftover fiddleheads in t...

I'm pretty sure forks are still okay, and you can always ask for those from the flight attendants anyway. A salad takes less than 3 oz. dressing so you could make a salad and pack a spice jar of d...

Finally, a use for the tiny cast iron skillets that a mystery wedding-gifter gave us! Thank you! In case you were wondering, a single over-easy egg might seem like a fun thing to cook...

We make a batch of these every winter to use in the fettuccine with roasted garlic recipe, and it's a terrific weeknight meal. But last night, a revelation. We made pizza on the grill (hello, Cal...