Three Stones restaurant occupies a tiny, unassuming space, barely noticeable as you wend your way into downtown Brattleboro, Vermont from…
A Great New York Hot Dog Crawl, Part 1
New York City is known for many things, and many of those things are culinary. Somewhere on the long list…
Rosemary Flatbread Crackers
Who doesn’t love those rustic Italian rosemary crackers, so crispy, flaky, and salty? A calm evening between two snow storms…
Brussels Sprouts, Bacon, and Grapes: Three Variations (One Without Bacon)
Brussels sprouts and bacon are a perfect match, a marriage of bitter, sweet, salty, and smoky, of crisp and soft,…
Maine: Some Notes on What We Ate, Part 3, Camden
Our trip to Maine included a few days in Camden, a picturesque town on Penobscot Bay. Long a summer playground…
Lovely Latkes
Latkes are a cornerstone of Hanukkah for Ashkenazi Jews. People usually have strong opinions about their latkes, and variations abound.…
Globavore Interview
I recently had the pleasure of answering 20 questions about food and travel for the Globavore Interviews, a project by…
Maine: Some Notes on What We Ate, Part 2, Bar Harbor
A few days visiting Acadia National Park was a primary purpose of our trip to Maine, so we found ourselves…
Maine: Some Notes on What We Ate, Part 1, Portland
We traveled along the coast of Maine earlier this month, a trip we had toyed with taking for some time.…
CSA, Weeks 12, 11, and 10
Week 12: Scallions, cherry tomatoes, radishes, fennel, sunshoots, heirloom tomatoes, and string beans. It finally happened—heirloom tomatoes are here! Granted,…
