Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
... with pomegranate pips, no less! So PSPSWPP. Seems perfect for the current "pumpkin spice everything" season we seem to be having in the States. To make these waffles you'll need a good sourdough starter. I'm not going to go over how to build one here; I recommend that you get…
Read MoreFor the second year, I will be selling my pottery at the Cole Valley Fair, this Sunday. Come see me and buy some pottery! Cole Valley Fair 10am to 6pm Sunday, Sept. 27th Carl & Cole to Carl & Rivoli San Francisco The Cole Valley Fair is possibly the only…
Read MoreIt's late August, which means pepper season. For many folks, it's also Oh-God-don't-you-dare-turn-on-the-oven-in-the-house season, which makes it challenging to prepare stuffed peppers at the height of pepper ripeness, when they are best. Believe it or not, it was that temperature in San Francisco this weekend, so I devised a way…
Read MoreI know, more brunch food, right? What can I say, I love brunch. This dish aims to take advantage of ripe summer tomatoes. Ideally, use some interesting heirloom tomatoes for this, like green zebras, Cherokee purples, Early Girls, or San Marzanos. Don't make it with off-season supermarket tomatoes, you'll regret…
Read MoreWhat's the difference between a pizza and a flatbread? Well, one is a meal for $20 and the other is an appetizer for $15. Since these are appetizer-sized, I'm calling them flatbreads. For those who haven't done grilled pizza before, here's how it works: get the grill nice and hot…
Read MorePicture: squash farinata It's not too often that someone gives me a galley of an upcoming cookbook to check out, so I felt that Crossroads by Tal Ronnen deserved a full blog review. So, here goes. If you follow food news at all, Crossroads is the vegan cookbook you're going…
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