Weekend Meditation: Teaching Each Other
“It is not from ourselves that we learn to be better than we are.” — Wendell Berry When I enjoy someone's cooking I invariably say to them "hey, let's cook together sometime!" I could ask...
“It is not from ourselves that we learn to be better than we are.” — Wendell Berry When I enjoy someone's cooking I invariably say to them "hey, let's cook together sometime!" I could ask...
We're deep into Autumn right now. The move from bright to dark has begun, a yearly non-negotiable event that has a profound influence on our lives. The extent that we can shift with it will become t...
Like many people, I have been a vegetarian for at least some part of my life. These days I choose to eat meat but on a very limited basis and I'm very particular about the conditions in which the ani...
Throughout time and many traditions, the household altar is often placed in the kitchen, the heart of the home and the place from which all activity flows. In some ways, the hearth itself is an altar...
When I read Sara Kate's review of the new Cuisinart Elite food processor last week, I felt the familiar tug of a well-known, mischievous spirit I call my raven nature. She appears whenever a bright, ...
When Gourmet was shuttered this week, the food blogs were ablaze with the news. Here in The Kitchn, we had a number of comments on our post. One in particular caught my eye. The commentor said that...
This week I had visit from my friend Lucy (much different than the visit from the other Lucy) to cook fresh Chinese food for lunch in my tiny kitchen. Lucy was a little late because she went to the f...
"Stress cannot exist in the presence of pie." -- David Mamet Once again, pie has inspired my weekend meditation! A few weeks ago, Omnivore Books on Food in San Francisco hosted a pie contest. Peop...
Eating is such a full-on sensory experience: taste, yes, but also smell and mouth-feel (texture) and even sound (the crunch of an apple, the slurp of soup.) And we all know the saying that we taste ...
A new Nigel Slater cookbook is releasing in the UK tomorrow. It's called Tender: A Cook and His Vegetable Patch and it's the first volume in a two volume set about Nigel cooking from his garden. I...
Spell to Be Said Upon Departure by Jane Hirshfield What had come here to do having finished, shelves of the water lie flat. Copper the leaves of the doorsill, yellow and falling. Scarlet the bird th...
I've just finished assembling 36 pies which will be the alternative to a cake for the wedding of some very dear friends. I wasn't alone--we had a crew of 5 and a very efficient bride who organized a ...
It was one of those days in the kitchen today. An awkward tumble of Lucy Ricardo moments, one slapstick event following the other. Things kept burning, or dropping, or breaking. I picked up the rip...
Joie de vivre is a french term that literally translates as 'the joy of living.' Not the joy of life, but the joy of living: the active, energetic, enthusiastic engagement in the business of being al...
Given the fleeting nature of everything, this morning's meditation is on appreciation. There's a lot of ways to work with appreciation. You can pull out a pen and paper and list all the things you l...
It's one thing to cook in your kitchen and it's another thing to do all those little maintenance tasks that pile up and never seem to go away. Top of my list right now: Replace the liners in the cupb...
'Oh, domesticity! The wonder of dinner plates and cream pitchers. You know your friends by their ornaments. You want everything. If Mrs. A. has her mama's old jelly mold, you want one, too, and everyt...
I'm just about out the door this morning, on my way to participating in a community canning project. I'm really looking forward to spending the day with a group of fellow canning geeks. We're making...
A friend offered to help me with the final canning of my 3-Day Apricot Jam last week. I didn't need the help--it was only a few jars after all-- but he really seemed to want to come over and he's goo...
Eating with the fullest pleasure--pleasure, that is, that does not depend on ignorance--is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience and celebr...
My family was here in San Francisco for a week-long vacation and while we visited and saw the sights and took lots of pictures, mostly we just ate. A lot. This is in part because of our involvement ...
This is my father's recipe for fudge, written and illustrated in his own hand. I have many fond memories of standing on a chair next to the stove, stirring up batches of this fudge in our Revere-ware...
Here in The Kitchn we're all about home cooking. But home cooking, especially in this age of interwebs and world travel, food networks and glossy monthly magazines, is deeply influenced by things bey...
Do you ever get in the mood to go into the kitchen, shut the door and take on something really fussy, with a lot of steps and ingredients? Something that takes almost all your pots and pans and every...
I try to eat food in its season because it always tastes better. Usually the texture's better, too, and the color and so on. And generally it is cheaper than when it's not in season. So for very pr...