GONE WORKIN’

Friends of the plate,

My day job heated up in early spring and hasn’t slowed down one bit, leaving me far less time than I’d like for food writing. But fear not. I’ll be back. And I am still thinking about food whenever a spare minute presents itself and have been able to sneak in some kitchen time at least a few times a week.  Some of my favorite kitchen work in the past few months has been:

• Toasts spread with silky avocado and topped with grilled fresh sardines and pickled red onions
• Baby artichokes braised with thyme and verjus
• Beef shank cooked all workday long with red wine, loads of freshly ground pepper and a few sprigs of rosemary
• Fresh anchovies pan-fried in butter
• Little radishes with bright yellow butter and sea salt
• Efforts to replicate pretty much everything I try at Pizzaiolo
• A frothy shaken drink of rye, lemon juice, maple syrup, Angostura bitters, and egg white

And, in the unlikely event that you’re starving for food writing, check out Remedy Quarterly, the Brooklyn-based literary food magazine (which, by the way, was kind enough to publish my essay about Elinor and fermentation in the most recent issue).

Keep cooking.

E