Two As One
I don't usually go for specialty ingredients. My food philosophy, such as it is, rests on the pure expression of individual elements: food as…
Onion Harvest
The onions were ready today. They lifted easily from their moorings, a sure sign of ripeness. I pulled them all and laid them out…
My Brilliant Pepper
I grew this pepper. I ate this pepper.
Clear and True
J. M. BoillotMontagny 1er Cru2007 We poured this white Burgundy into a Bordeaux glass, thinking it could take it. It can. Straw gold and…
Little Mars
Mas du SoleillaPetit Mars2006 This Coteaux du Languedoc AOC is 100% Syrah. It reaches up to you with a spicy, peppery nose suggesting violets…
Serpentine
Fèlsina BerardegnaI Sistri (Toscana IGT)2006 This 100% Chardonnay, unoaked, is pale greenish-gold, offering a bewitching nose of tulips, paperwhites, and warm stones. The first…
A Lovely Tocai Friulano
CantaruttiTocai Friulano Grave del Friuli2006 This lovely northern Italian is pale gold with a fresh, lightly floral nose. On the palate it's dry, with…
A Drouhin White
Joseph DrouhinPouilly-Fuissé2007 This white Burgundy smells of fresh linen and herbs. On the palate it's restrained, with lots of minerality, delivering a full Chardonnay…
A Brutish Rose
SchramsbergMirabelle Brut RoséNonvintage This pale pinkish gold sparkler bubbles exuberantly when poured, making it a little coarse at first. Once the fizz subsides, it…
Grilled Boneless Pork Chops
I had a few pork chops in the fridge, and since it was a nice evening, I decided to fire up the grill. I…
Fresh Garlic
Today, the garlic was ready to be pulled. It made a big pile: Which I pared down to a smaller pile: Which is now…
First of the Garden Meals
As the white-throated sparrow sang his vespers to a purpling sky, I gathered my first garden meal. I picked the new green beans and…