Lisa and I were smart (and lucky) (and smart) enough to marry guys who know their way around the kitchen (I’ve linked our names to a couple posts, but click on the Dad’s cooking tag to see just how much we write about them). And it’s not just these two. For Father’s Day, here’s a look at some of the contributors to Cassoulet who prove that dads know their way around the kitchen, garden, and grocery store, too. Nine of the anthology’s essays reflect on the ways our fathers – for good or ill — shape our food choices.
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Blood, Bones & Butter Giveaway
It’s not every day that you get to enjoy a meal cooked by Gabrielle Hamilton, a meal with Elizabeth Falkner and Traci des Jardins serving as her sous chefs, but that’s how lucky I was last month when I attended the La Cocina inaugural gala.
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Memorial Day
In honor of all who served, and in memory of my late father-in-law, James Grant — sculptor, espresso maker, Campari drinker, and Naval officer during World War Two — a Campari Orange for Memorial Day.
Three parts freshly squeezed orange juice, one part Campari. Serve over ice.
[in Just-]
Pie Ranch!
Years ago, our contributor Elizabeth Crane wrote an article for Edutopia about Pie Ranch, a farm which hosts young people from regional high schools to learn about farming and food production. Through the farm and its associated cafe, Mission Pie, the folks at Pie Ranch work hard to, in their own words, “create a model center of sustainable farming and food system education.”
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