Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
Blintzes vie with bagels for "best Jewish breakfast food", but in our household they've already won. The problem is that they can be enough of a process to make that they are a special occasion food, which is sad. So I'm gonna give you a few shortcuts to help you…
Read MoreGazpacho is probably the ultimate hot-weather meal; a cold, chopped tomato soup, usually served with room temperature sides, it's great when your AC isn't keeping up, and really can't be eaten on a day that isn't hot. Besides, for your tomato gazpacho to be good, you need garden-fresh produce. Winter…
Read MoreYou ready for the easiest recipe, the appetizer/side dish that will rock the rest or your summer, the thing you want to make next now that tomato season is here? Our Catalonian friends have a treat for us: pa amb tomàquet, or pan con tomate, or just "tomato bread…
Read MoreThere is a brief window in the middle of the summer, when the snap peas are producing their last pods before they dry up, and the early tomatoes and corn start to come in. It's during that week or two that you must -- simply must -- make this salad…
Read MoreGiven how hot it is in so much of the Northern hemisphere right now, nobody wants to get out a pan to make a finishing sauce for dinner, particularly after cooking everything on the grill so that you don't heat up your house. But dinner needs a little something to…
Read MoreIt's just past the feast of St. John (June 23rd), the traditional date on which Italians harvest green walnuts for making nocino. This green walnut liqueur is herbacious and spicy, good as both an apertif and as a digestif, and useful for a variety of cocktails And, most importantly, if…
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