Quinoa, or how to improvise in the kitchen

The magic line separating me from real cooks, I have long believed, is about improvisation. As I’ve learned to cook, I’ve become more and more comfortable winging it — applying familiar preparations to new combinations of things, taking “season to taste” ever more literally — but I’m not someone with a natural talent for looking […]

It's not real blood

Honest. My kitchen did look a little like I’d some some slaughtering, but the only things harmed were beets.

I tend to get in a beet rut. They’re just so good roasted that I find it difficult to work up the motivation to try any other methods. But my winter farmshare has provided enough […]