Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
This 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…
Read MoreHere's another one for all y'all who were stockpiling kale for the crisis. Long Meadow Ranch in Napa Valley used to serve this salad, and I liked it so much that I reverse-engineered it. The result has been delightful, and I've made it several times. It makes an excellent first…
Read MoreWith all of us practicing self-isolation, many of you will suddenly be cooking for yourselves a lot more often than you're used to. And, if you don't have a large personal recipe repertoire, you're going to get really tired of burgers and spaghetti marinara after a while. As such, I'm…
Read MoreYes, it's vegan -- yet it's fairly traditional, absolutely delicious, packed with vitamins, and even quick enough to make on a weeknight. Gumbo z'herbes is the gumbo that Creole folks have traditionally eaten on Good Friday, and sometimes on other days during Lent, so it isn't supposed to contain meat…
Read MoreDungeness crab season has started in Oregon! The commission made us wait for an additional month to get our crabs, but that wait was a good thing: crabs are larger, with sweeter meat and thicker shells. You'll have better crab this season than you did for the last several years…
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