It is peak pea season and we can’t think of a better, easier, more delightful way to eat them than this simple recipe from Canal House Cooking Volume No. 3: Winter & Spring. Unshucked peas-in-their-pods are cooked in a hot cast-iron skillet until blistered. Then you just salt and eat: the perfect hors d’oeuvre for a summer…
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Brilliant entreperneur baker Lexi just reframed the odd-shaped-not-quite-as-intended cookies into something charming: Oops Cookies. Brilliant. Worth doing with all sorts of things that routinely go out-of-control. Here are our favorite cookie recipes that go OOPS while being delish.
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Paella is a dish of great possibility, without rigid constraints. It was originally created by workers in the orange groves of Valencia with the elements they had on hand, commonly duck, rabbit and snails. Seafood paellas are a fairly recent adaptation, although they are the most popular. The only constants in paella are the rice,…
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We’ve long been fans of Canal House Cooking, the groundbreaking cookbook series created and published by Christopher Hirscheimer and Melissa Hamilton. We are totally smitten with their latest effort: Canal House Cooks Every Day, a bright red, 385-page tome documenting a year of cooking from Canal House, based on their popular daily lunch blog. The book offers…
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We’ve loved Canal House Cooking since it launched in 2009. Created and self-published by two home chefs, each book in this cookbook series is made with care, beautifully presented with unique (and do-able) recipes. We treasure our copies, but we also like to give subscriptions as gifts–new books are released three times a year, but…
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We’ve written many times before about the fantastic Canal House Cookbook series, but this summer Christopher Hirsheimer and Melissa Hamilton took their work to a new level by hosting the first annual Smallholding Festival in Ottsville, Pennsylvania. The festival featured a number of skill-shares and do-it-yourself exhibitions including cheese-making, beekeeping, canning, bread-baking, and spit-roasting. Also on-hand was Margo True, the…
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One of the reasons that we so look forward to the latest issue of Canal House Cooking, the ongoing cookbook series by Christopher Hirsheimer and Melissa Hamilton, is that the recipes resonate so deeply with the way we live. In other words, they completely cut the $#*!@, providing us with ideas and recipes that are of…
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A bumper crop of summer vegetables, fruits and herbs might well take us into early October this year, and there is no more inspiring guide for enjoying it than Canal House Cooking Volume N°4. The indie cookbook series’ beautiful hardcover ‘Farm Markets & Gardens’ issue delves deeply into tomatoes, potatoes, herbs, the grill and cocktails,…
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It is peak pea season and we can’t think of a better, easier, more delightful way to eat them than this simple recipe from Canal House Cooking Vol. 3 “The idea is to pull the peas out of the pods with your teeth, just as you would eat an artichoke leaf. The charred bits of…
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The other day, Maria Robledo sent over some cookbooks with a note: “2 women are doing this lovely diary type home cooking book and one is CHRISTOPHER HIRSHEIMER.” Maria and I both worked with Christopher years ago when she was the food editor of Metropolitan Home and then Saveur. Christopher is famous for having become…
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