Fried Cauliflower Frittata Rhubarb Blintzes Green Pea Schnitzel topped with a fried egg Beefsteak from Fresh Mushrooms These sound like dishes you might find from a contemporary chef using the farmers markets to re-tool heavy Eastern European dishes. But no, they were published in 1938 by teacher and restaurant
Continue Reading
Spend time with Jesse Griffiths at his live fire restaurant Dai Due in Austin and you want to stay there and help hunt, butcher, forage, pickle and bake. His is a seamless culinary aesthetic that honors honest ingredients, cooks, the live fire of chuck wagon cookery, and the
Continue Reading
And it's shocking. As much to her as to those who gather around her. No one in her family has come close to such an extended life. And as a smoker and eater everyone around her assumed she would be one of the first to
Continue Reading
I grew up the daughter of one of the original craft chicks. Despite moving from Philadelphia to Los Angeles after WWII to seek something new my mom brought with her a love of handwork and innate color sense. She and my dad built their family
Continue Reading
The picture above show one of the bags of samples I collected from the Natural Products Expo in Anaheim. Driving home with it in my car was one of the more dangerous driving experiences I've had recently. Some folks seemed to be collecting enough to furnish
Continue Reading