Tomato confit does most of the work in this simple pasta. The slow-roasted tomatoes and garlic melt into the olive oil, then a splash of starchy pasta water and Pecorino bring everything together into a delicious sauce that clings to the noodles. Fresh basil and torn mozzarella finish it off. Turn tomato confit into an […]
Slow-roasted cherry tomatoes with garlic, herbs, and olive oil until jammy, sweet, and deeply flavorful. A simple summer staple for toast, pasta, eggs, sandwiches, and more.
What I planted in my fall raised garden bed, including quick-start lettuce, cool-weather crops, herbs, and a few pollinator-friendly additions.
Turn leftover mashed potatoes into soft homemade gnocchi with a simple brown butter and sage sauce. An easy, cozy way to make Thanksgiving leftovers feel completely new.
I tried making a wax-dipped flower wreath so you don’t have to. Here’s what worked, what didn’t, and what I’d change next time.
An easy way to get a little more life out of your basil: snip a few cuttings, root them in water, and grow a fresh round from plants you already have.
A rich, special-occasion lobster pasta with silky sauce, tender lobster, and plenty of fresh fettuccine.
A creamy rustic Dungeness crab bisque with kale, white wine, herbs, clam juice, and a splash of lemon. Cozy enough for fall, with one foot still firmly in summer on the Sound.
A cozy skillet of sweet potato, golden and red beets, shallot, sage, rosemary, and cinnamon. This colorful root vegetable hash is perfect for fall mornings, harvest season, and Mabon-inspired cooking.
If your sourdough starter is racing through a 1:1:1 feed, peaking fast, and falling before you’re ready to use it, it may simply need more food.