Featured Recipe Blogs

Planting/Harvesting

This is my nephew. Though I am most certainly biased, I think he’s the cutest stinker on the street. He already doesn’t look like this anymore. Now he’s four, but I miss him at three (and two, and one). Kids, they are amazing. On this day we were harvesting garlic. The green stalks ... more

Trying Again

I haven’t written much about this year gone past. I will, eventually—I think I must, at some point. But in many ways I am still unraveling the threads, still recovering from it. 2014 was a doozy. What is there to say about a year where I worked sixteen-hour days with no weekends? ... more

My Kind of Sweet

Has it started for you yet—the temptation to eat Christmas cookies for breakfast? Tis the season, right? There is more sugar and butter than usual in my kitchen, sheet pans and packages tied up in cellophane and ribbon. The year so often ends on a sweet note. This year I’m trying to ... more

Grateful

For weeks now I’ve been trying to figure out how to come back to this space, after such a long time away. Did the prodigal child simply reappear at the dinner table and pretend nothing had happened? How do you pick up the thread of conversation after such a long ... more

Whole Grain Mornings

May I ask you a personal question? How do you feel about breakfast? Do you eat it—do you skip it? I am often a breakfast skipper—tea only until about 11am or so, sometimes later. But my friend Megan Gordon’s new book, which came out in January, is starting to change ... more

Spring has Sprung, with Rhubarb Galette

The nice thing about being done with big deadlines just as spring is kicking into gear: it feels like the whole world is coming back to life. After months of dark and wet and hibernation—plant, animal, and human—flowers are up, birds are singing, and people are emerging from their homes to ... more

Emergency Dumplings

When you’ve been away for as long as I have, it feels like you should come back with some sort of triumphant proclamation or deep wisdom, like a person coming home from a long journey, or perhaps a hard-fought war. I’m afraid I don’t have anything like that for you today. It’s ... more

Outside My Window

Oh, friends. I have been away so long. It weighs on me. I’m not fully back yet, either. My book is due this week. It’s been a long haul. I’ll tell you about it someday. After I recover. The past six months have been hard—but a good hard. The kind you signed ... more

Some Years

“Some years we coast, some years we do the work.” This is what I told a friend of mine the other day. Maybe it was the other week. I’m not sure. Things are running together in my brain these days. The book, deadlines, classes. I’m up to my eyeballs in work. It’s ... more

Hello Polo

 Hello Codet(tes). Today I am sharing with you an incredibly fun photo shoot I did about a week ago featuring beautiful animals, a stunning woman and an amazing oasis in the middle of Sao Paulo Capital city. Can you believe these photos were taken in the middle of the concrete jungle?The shoot ... more

A Real Wedding Cake

Hello Codet(tes.) Remember the cake tasting from a few months ago? The session with the bottle of bubbly and such indecision that all three flavors were chosen for the cake? Yes? Remember? Well i made that cake this past weekend. This was my first extra large tiered wedding cake. It was also one of the ... more

Lemongrass Coconut Chicken

Sweden is covered in snow right now, or at least Stockholm is. It's not super cold - just around the freezing point - and it's fairly wet and slushy. Needless to say, hot food is a necessity. Last week, I made this tasty and flavorful soupy-saucy ... more

Carrot Cake, Presidents, Parties, Markets, the Photo Stream OH MY!

Codet(te)s, please, i beg you. Please forgive me for this absence. There is no excuse other than laziness. Laziness and perhaps an end-of-day repulsion from my computer. But, at the moment, i am 3/4 through the Easter Holiday weekend (in Brazil this holiday weekend covers Friday through Monday. lucky lucky) and i have ... more

Semmelkladdkaka or Cardamom-Almond Blondie

Semlor is all the rage in Sweden this time of year. Let's do a short recap: It's a yeasted bun, flavored with lots of cardamom, and filled with almond paste and whipped cream. Just what you need during a cold and dark Swedish winter, to be ... more

Chocolate Truffle with nuts and seeds

A fantastic christmas candy - or anytime candy, actually! It's a creamy and rich dark chocolate truffle, studded with all sorts of good-for-you goodies. I use figs and apricot, walnuts, almonds and pumpkin and sesame seeds. You can, obviously, vary this as you see fit. I ... more

13 courses for (almost) Twelfth Night 2015

It's that time of year again - we always have a fabulous dinner with our friends at the start of the year. We get together to make a large tasting menu, in total, 13 dishes. This year, we had the dinner a little early.  and ... more

Figs & Chocolate

Hello codets. Figs can be a difficult business. I think they are very mysterious. I have no memories of figs as a child outside of the fig newton cookie. I don't think i had ever seen a whole, fresh fig until I moved to France. Figs are somewhat exotic to Americans, largely because they are ... more

Dégustation

 Hello Codets. Everyone in this country is complaining about the heat. I might as well chime in. It's bloody hot here. Last week was my four year anniversary of moving to Brazil, and i must say that in my four years here i have never experienced such cruel heat without reprieve for so long. Whatever ... more

Lamb Burgers with Saffron Bulgur and Sour-sweet tomatoes

This was the first meal of the year to be cooked in my kitchen and wow, what a meal it was. So very flavorful and truly delicious. I really like tomatoes with saffron, and the sweet caramelized onions work so well with the acidity of the ... more

Peanut Cocoa Candy

This isn't raw food because of the salted peanuts, but it's along those lines. It doesn't have any sweetener and is, as far as candy goes, pretty good for you. And good - very, very good. Do give it a try - it'll take all of ... more