Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
Boxty on the griddle, Boxty in the pan. If you can't make boxty You'll never get a registered domestic partner. If you're American, The Great Food Holiday is coming up next week and you may soon have a more mashed potatoes than you can eat. I know the idea of…
Read MoreLet's face it, nonstick pans require replacement every few years. No matter how good the pan is, the Teflon coating eventually becomes damaged and then it's just an aluminum pan. For that reason, it never pays to spend too much on a nonstick pan. On the other hand, I want…
Read MoreReady for the ultimate autumn brunch food, courtesy of Little House on the Prairie? It's fried apples & onions. One thing Laura Ingalls Wilder could do is cook the American comfort food of the nineteenth century, and this is it. Besides, it's early November and if your grocer is anything…
Read MoreWhen I was learning to throw, how I was taught to attach handles and other pieces of clay to each other was: score heavily with a fork (both pieces) add thick slip to both pieces score the slip push them together until slip squished out clean off the excess add…
Read MoreIt's the the battle of the titans! In da left corner, we have Sri Chinmoy! This deceased quasi-Indian cult leader, marathon runner and flautist, through his restaurants such as Ananda Fuara in San Francisco, brings us the Neatloaf, a popular savory main dish of mysterious ingredients! In da opposite corner…
Read MoreMy sweetie tells me that if I ever publish a cookbook it'll be titled "Makes About A Quart" because everthing I make seems to make between a quart and a half-gallon. This hummus is no exception; there in the handmade bowl (with cone 9 bronze glaze) is around a quart…
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