food writing
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I’m preparing multiple special events for next week (breakfasts and dinners). For two days this week that has meant making bofrot (pronounced “boh-froot”), a Ghanian donut. Well, in my mind they’re a donut. Other chefs have called them fritters, dough balls, and beignet. Call them what you will, I’m still the guy making a little
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Photos from last week’s trip to Poughkeepsie, Long Island, and Manhattan. Poughkeepsie reminded me of Staunton or Charlottesville. The Hudson Valley is a beautiful, lush place with wonderful food. The double chocolate croissant at Anna et Pierre was poetry. The Quattro Falso at Rossi and Sons was too good to stop eating, and their cannoli
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This is the first week we’ve been able to harvest and use our tarragon. We’ve been growing this particular herb now for 2 years. It dies down in winter to become a wooden tangle if not trimmed back. In the spring and summer it grows aggressively, like anything bittersweet should. I never get tired of
Dinner For Suckers 