Nothing says summer quite like a ripe tomato. It tastes of sweet anticipation, of languid Sunday afternoons in the shade. Sliced, laid out on a plate, with just a whisper […]
Roasted Rainbow Carrots, with Golden Morels, Pistachio Nuts and Honey If you’d like to make this vegan, replace the honey and unsalted butter with agave nectar and olive oil respectively. […]
You may have noticed a new blog format in the last day or so. That came about because someone mentioned that post (and possibly comment) visibility was an issue. With […]
I don’t do much restaurant food-blogging these days, in part because of the economy and also because I like being able to control the conditions when I shoot food. The […]
Tomato and crispy sourdough bread salad, with Spanish chorizo, almonds and a poached farm egg This is a riff on both a panzanella (a salad usually made with salt-free bread […]
