One of the best down-and-dirty cooking lessons I’ve seen is pastry chef Natasha Pickowicz’s vast Instagram Story about “soup mother”. And some wonderful writing about deep joys of daily impromptu cooking is woven through her instagram posts. So here are excepts from both: the very liberating wisdom of an inspired, busy, passionate cook.
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Recently, I was challenged with cooking for a mix of Paleos, vegetarians, and a person who could not eat beans or wheat. Sigh. I fell back on a wildly successful strategy I devised years ago to feed a crowd…
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Reading Mads Refslund’s inspired cookbook, Scraps, Wilt & Weeds: Turning Wasted Food into Plenty, I realize that I’ve been employing a simple strategy for using unexpected greens and stems for years: simply envision salad leaves as a green like spinach, perfect for quick cooking.
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When there is nothing in the pantry, there is almost always the egg. Here are 50 ways to cook them from hunger crazed food people and Leite’s Culinaria. Just to spark you imagination.
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A farmer friend of mind asked my advice on preserving the luscious tomatoes that are abundance in the last, dazzling burst of summer produce. “Do you can tomatoes?” he asked. “No”, I replied, “I roast them.” Slow-roasting tomatoes in a low oven, evaporates their juices, and renders them dense, creamy and melting, with a concentrated tomato flavor that is at once tart, sweet and savory. They last for a couple of weeks in the fridge and they freeze beautifully. They can be improvised with endlessly…
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