Abundance

Abundance

We'll have frost tonight, twenty-nine degrees. That will be the end of the tender crops: peppers, beans, eggplant, basil. So it was a day…

From Soil to Table

From Soil to Table

I dug these carrots and leeks about fifteen minutes ago. In another fifteen, I'll have them prepped and laid into a baking dish with…

Randall Grahm: Been Doon So Long

Randall Grahm: Been Doon So Long

Photo: Alex Krause Randall Grahm, celebrated winemaker of Bonny Doon Vineyard, is betting the farm on one big, beautiful idea: terroir. In his new…

Blood from Stones

Blood from Stones

Domaine le Sang des CaillouxCuvée Floureto2001 This beautiful Vacqueyras is still inky purple despite its age. When first poured it offers a sweaty funkiness,…

Shallots

Shallots

The shallot harvest. Earth, air, sun, water, and time converted one pound of shallots into two and a half. Maybe next year I'll shoot…

Our Daily Muffin

Our Daily Muffin

I like to make a big batch of bran muffins on the weekend and eat them for breakfast all week long. They're great plain…

T Rose

T Rose

TegernseerhofRosé Zweigelt2008 It's a shame I didn't photograph the bottle full; the clear, bright pink tapers to nothing at the bottle's neck, drawing you…

Two As One

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

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…