All of the recipes are the product of my achey little head. If they’re inspired by an existing recipe, I’ll note that.
I’m notoriously vague about measuring and timing things, but I’ve made a real effort to be more precise for the purposes of this blog. I’ll always try to describe the consistency of something, or the way it should look when it’s done, to allow for mistakes I might make, and the variations in different ovens. If you ever try a recipe and something doesn’t work for you, please let me know!! If you’d like the measurements converted to metric – please let me know and I’ll do my best. I tried to install a converter, but my computer skills weren’t equal to it, I’m afraid.
I tend to use a few ingredients very often, so I’ll just add a note about those:
Olive oil is the only kind of oil I’ll buy. I buy a big can of decent, regular olive oil, and I use it for everything. If we’re flush I’ll buy a smaller bottle of nicer extra virgin for salads.
Balsamic vinegar: I use this a lot, too! In salads, and to brighten soups and stews.
Shallots: I never buy onions. They’re just too much for me! But I love the sweeter, milder taste of shallots, and I use them in most dinners. They come in wildly varying sizes, but for me “a medium-sized shallot” is about 2 inches long. Feel free to substitute onions!
Nuts: I cook with nuts a lot, both sweet and savory dishes. I buy nuts in the bulk section of the grocery store. I always have some roasted cashews, some sliced almonds, and a few other types on hand.
Herbs: I use fresh when I can, dried when I can’t find fresh (in the winter!). I never use dried cilantro or tarragon. I’ll buy a small batch of fresh and use it in everything I make for a while.
Cheese: I always have a big chunk of mozzarella (just the regular kind in winter, fresh in summer) and a big block of sharp white cheddar. I use them a lot in cooking! I like to buy goat cheese, smoked gouda, feta, and others as well, and tend to use them in everything I make when I have some.
That’s all I can think of for now, but I’ll add more if it occurs to me. If you ever have a question while you’re cooking, leave a comment. I’m a fairly obsessive e-mail checker, and I’ll get back to you as soon as I can.
Thanks!
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AND you post Desmond Dekker????!!!! It’s like you’re a long lost twin on the east coast or something!!
By Caroline on December 12, 2012 at 12:00 pm
Thanks so much!! Are you on the west coast?
By Claire on December 12, 2012 at 1:13 pm
http://ashashhsaj
By Anonymous on February 7, 2024 at 8:46 am
Lovely blog – I’m from Australia so I have to always seasonally adjust recipes for the other side of the world. It’s Autumn here now so there is a bit of convergence. I’ll have to keep some of recipes in mind for the coming winter.
By Elizabeth Mars on March 5, 2013 at 11:53 pm
Thank you! I suppose during your autumn/our spring there must be some overlap!
By Claire on March 8, 2013 at 2:09 pm
Just found your blog, via NPR article about nuts, love it. Is there a recipe index? Can’t find one.
By Jan on March 26, 2014 at 4:57 pm
Thank you! I don’t have a recipe index, but you can search by ingredient (or song!)
By Claire on March 26, 2014 at 5:14 pm
Been going back and reading your blog on and off for years. (I think it started with a search for sables de Caen.) Anyway, I just wanted to thank you!
I really enjoy the recipes and music and reflection. I’ve made quite a few things from your blog and enjoyed them all!
I’ve been working out of Swedish cookbooks for a while and I understand the fun/frustration of solving the puzzle of language & then the puzzle of making the recipe. (Apparently, Swedish yeasted recipes sometimes “sing” according to Google translate.)
Thank you again, and I’m eager to jump into some of your lentil recipes this season. Love love love Le Puy and similar lentils!
By Hanner on April 11, 2015 at 12:22 pm
Thanks so much for your kind words! It means a lot. Lentils are my favorite!
By Claire on April 11, 2015 at 12:56 pm
Ha, I’m still reading your recipes and enjoying making them, years later. More thanks are due to you, so thanks again!
By Hanner on November 14, 2020 at 6:02 pm
Thank you! I’ve been feeling a little discouraged lately, and this was lovely to hear.
By Claire on November 15, 2020 at 3:48 pm
Been going back and reading your blog on and off for years. (I think it started with a search for sables de Caen.) Anyway, I just wanted to thank you!
I really enjoy the recipes and music and reflection. I’ve made quite a few things from your blog and enjoyed them all!
I’ve been working out of Swedish cookbooks for a while and I understand the fun/frustration of solving the puzzle of language & then the puzzle of making the recipe. (Apparently, Swedish yeasted recipes sometimes “sing” according to Google translate.)
Thank you again, and I’m eager to jump into some of your lentil recipes this season. Love love love Le Puy and similar lentils!
By Anonymous on February 8, 2024 at 10:07 am