Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
Now, I did mention that one of my favorite foods of Passover is matzoh brei, Passover's eggy answer to migas or French toast, depending on how you make it. It's your brunch go-to for the holiday, and if you don't get a chance by Thursday, then make it this weekend…
Read MoreSo you've decided that, due to the virus or otherwise, you want to get an online presence for your pottery studio. This series will outline the steps you need to take and the decisions you need to make in order to make your ceramics web presence a reality. Since it…
Read MoreHag 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…
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