I’m delighted to share my new recipe for soft and chewy matcha cookies, which just might be the best thing I came up with in all of 2023.
Fragrant with spice, deeply buttery, satisfyingly snappy, and darkly sweet—once these are underway, Christmas is in full swing.
Bespoke spice storage takes into account a little bit of everything—in just the right amounts. Here’s a look at a few collections I’ve assembled.
I’ve made za’atar on several occasions and I’ve enjoyed the simple ritual involved, as well as the intuitive inexactness of the process.
Figuring out how to make my own sourdough hard pretzel sticks has been a lesson in advanced baking and a master class in taking a bite out of life.
I bake to feed an elusive hunger in me that can only be sated by a diligent labor of love. The cakes, tarts, and cookies are a happy coincidence.
Writing about this remarkable dessert—and taking the process photos, and perfecting the recipe—has been on my Christmas list for years.
Drinking tea is a daily habit of mine and a constant source of pleasure. In this essay I take a part-poetic, part-analytical line of inquiry.
Observations and practical tips about making jam using seasonal fruit, presented not as recipes but as a personal essay on the topic.
A cook’s notes to self have tremendous utility to the cook, but little more than voyeuristic value to everyone else. Want a peek?
In this hasty post I talk about blogging, birthdays, packing for a trip, and my favorite way to prepare a simple pot of beans.
More than the sum of their parts, these packable treats tick all the boxes: easy to make, just-healthy-enough, still indulgent.
A wonderful creative opportunity has been teaching me to take a closer look at the basic truths behind some kitchen basics.
A favorite recipe for a household staple that packs well, nourishes on the go, and so far seems to be a hit with everyone.
A springtime feast for two that seems to break all the rules can still be a festive celebration of the holiday spirit.
A cross-section of some vibrant cross-sections I shot in my kitchen to illustrate an upcoming food essay for Magazyn Wino.
An update on essays published, about to be published, or about to be written, plus a few words on working with Magazyn Wino.
Foolproof instructions for making an amazing pot of steamed millet that boasts nutty toasted notes and a tooth-engaging chew.
Filling yet light, this easy dish is both a fresh take on Polish holiday cooking and a case of warming all-purpose winter fare.
Mushroom hunting is not a fringe discipline in Poland. It is a main event: purposeful, trance-inducing, and worthy of analysis.
A hasty status on my food writing venture, overshadowed by an update on the mental state of one still living out of boxes.
I’m pleased to announce I’ve been invited to write about food for Poland’s premier wine culture bimonthly, Magazyn Wino.
Are you ready to start making sushi at home? Not sure how to shop and what to do next? This guide will get you started.
Dinnertime scenes from a family inclined to make sushi at home, even if it means eating an hour or two later than expected.
The secret to making those herbs last and last lies in giving them the attention they deserve as soon as you bring them home.
With simple ingredients, no beating until fluffy, and room for inexactness, here is one decadent treat that is easy to make.
I don’t know of another dessert that travels so well and elicits quite as much awe as these amazing bars from David Lebovitz.
Springtime is about restoring balance, and one delicious path to balance consists of Asian foods and Asian mealtime practices.
The single ingredient most uniformly missing from Western kitchens is also the one with the most potential for the home cook.
I seem to be on a mission to prove that a healthful, inexpensive, and delicious homemade meal can also be easy to make.
For more go to blog index and make yourself comfortable.
A springtime feast for two that seems to break all the rules can still be a festive celebration of the holiday spirit.