Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
I know, more brunch food, right? What can I say, I love brunch. This dish aims to take advantage of ripe summer tomatoes. Ideally, use some interesting heirloom tomatoes for this, like green zebras, Cherokee purples, Early Girls, or San Marzanos. Don't make it with off-season supermarket tomatoes, you'll regret…
Read MoreWhat's the difference between a pizza and a flatbread? Well, one is a meal for $20 and the other is an appetizer for $15. Since these are appetizer-sized, I'm calling them flatbreads. For those who haven't done grilled pizza before, here's how it works: get the grill nice and hot…
Read MorePicture: squash farinata It's not too often that someone gives me a galley of an upcoming cookbook to check out, so I felt that Crossroads by Tal Ronnen deserved a full blog review. So, here goes. If you follow food news at all, Crossroads is the vegan cookbook you're going…
Read MoreThis simple-but-delicious Italian fish dish is called "pesce all'acqua pazza", or "fish in crazy water". Where exactly the name came from isn't clear, but it's one of the more delicious things you can make in less than 20 minutes on the stovetop. More importantly, it's tomato season, so the perfect…
Read MoreMy sweetie and I adore real maple syrup. We have pancakes or waffles or a Dutch Bunny or something almost every weekend. drizzled with some Quebec gold. Nothing like it. However, we found that using the bottle or a creamer for maple syrup left something to be desired. Either it…
Read MoreProper za'atar bread is a course of its own, herbacious, oily, crunchy and savory. I do adore it, and if you bake some yourself so will you. Now, there's a proper dough for this bread, but this is the "weeknight" version which starts with refrigerator pizza dough. The hard thing…
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