A week of preserving
I like pastry that shows the marks of how it was made
Cooking
A slower way to think about pickles
Most of what I know about soups came from getting it wrong first. Most of the flavour comes from persistence rather than ingredients
Why citrus still matters
Nothing here requires a kitchen scale, though it does make things easier. Good pickles is largely a series of modest, unglamorous decisions
What to do with leftover stock
Use what is in season and the recipe largely writes itself
The case for crisp pickles
Use what is in season and the recipe largely writes itself. Good stock is largely a series of modest, unglamorous decisions
What I learned from meal planning
This got going as a quick note and gradually turned into something longer