Naan: soft, chewy and delicious
Inspired by my experience last month with pizza on the grill, I got to thinking about other flatbreads that are cooked in the same way. Direct contact with high heat- it’s … Continue reading
Pizza on the Grill
One of my favorite summer activities is cooking outside. The kitchen’s too hot to hang out anyway, the backyard smells of basil, and you’ve got no worries about spills. This … Continue reading
Wine Tasting in Budafok
The doors to Honig Pence winery, in the Roman town of Budafok, just outside Budapest. I visited Hungary in early July 2013 and spent an afternoon getting to know the … Continue reading
Egg Yolk Raviolo
A pillow of chèvre, smoothed out with sour cream. A golden yolk, a sauce in itself. Crispy sage, sautéed oyster mushrooms, and charred Easter egg radishes. Decadent and delicious.
Transition back after the BasqueStage…
After living the first half of 2012 in Pais Vasco, I have returned to California. I came home with excitement, ready to start in earnest my cooking career. I left … Continue reading
Walking the Camino de Santiago
Next time you feel like walking twenty-two kilometers, I have just the trail for you. It runs from Donostia to nearby surf-spot Zarautz, and the views are out of this … Continue reading
Wrapping up at Aroa
Time flies when you’re harvesting peas, right? This maxim- and the classic …when you’re having fun- applies to our most recent and final apprenticeship at Aroa farm. Elisha and I … Continue reading
How to Grow Lots of Lettuce
One of the morning chores at Aroa is to harvest lettuce. Depending on the orders from restaurants and gourmet markets, we will harvest boxes and boxes of lettuces, escarole, baby … Continue reading
On the Farm at Aroa
I have never sneezed so much in my life. While I’ve always been a bubble kid in terms of allergies, these past three weeks have been a doozy. My fellow … Continue reading
Tending Sheep, Making Cheese: One week at Martin Txiki
“It takes ten thousand hours of practice to master a skill,” Elisha reminded me. We were watching Tere, a veteran local cheese maker, cut the curds of sheepsmilk to make … Continue reading
