Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
Hag Pesach sameach! Passover is my favorite Jewish holiday, because it has the most and the best foods. I adore matzoh ball soup, I love the horseradish and the beets and the parsley, matzoh brie is delicious, I even like gefilte fish (but seldom eat it because nobody else does…
Read MoreFrench onion soup, classically, relies heavily on the flavor of beef stock as a key ingredient. So some 20 years ago I decided that I would figure out a vegetarian version of this winter warmer dish that was as good, or better than, the standard meat version. According to multiple…
Read MoreIf, like me, you live on the West Coast (or in the Southwest), then you've been making a fair number of quesadillas and/or frozen tamales for your self-isolation menu. They help fill in on the days/nights when you just don't want to cook anymore (and they are kid-friendly…
Read MoreHere's a super-fast, tasty pasta recipe you may be able to make from ingredients you have in your pantry right now. Like other dishes I'm publishing for quarantine month, fresh ingredients in it are minimal. It's also a Good First Recipe. The name of this dish comes from the mock-Latin…
Read MoreThis is a Cuban recipe I got out of a memoir of 1940s Cuba I read a while back. It's really nice for the current quarantine because the only fresh ingredients it requires are lime juice and parsley, and the latter is optional, and the former can be substituted using…
Read MoreThis is another of my "easy baking" recipes, mostly because it doesn't require much kneading, and it's hard for it to fail on you. The oil makes sure it's tender, and the flat shape limits a lot of potential rising problems. Depending on how much you use in the way…
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