Short Ribs With Mushrooms

We have a kitchen. Sort of. The open shelving that will run on one side is still somewhere out there in the possession of a guy named Dave, a charming and romantic Appalachian character who does not hew slavishly to modern bunkum like timetables, or telephones. This complicates the task of getting the kitchen in…

The Late, Great Applesauce Cake

So, funny about that applesauce cake I just made … Ok, mildly funny, anyway. Or maybe not that funny. Maybe not funny at all. Maybe I am weeping miserably in a corner, as the cake sits forlorn on the table, waiting, waiting for a chance that will never come … You see, the Post had…

Slow-Cooker Beef Ragu

Apparently, in less than an hour, I will be watching an interview with Supreme Court nominee Brett Kavanaugh, in which he will tell us that he was a virgin in high school, and for many years afterwards. Whatever your opinion about Brett Kavanaugh’s nomination, I hope we can all agree that we don’t want to…

Learning to Love the Counter Depth Fridge

I have very firm opinions about kitchen design. One of those opinions is that you build a kitchen to use, not to admire. And hence, when we began to plan our renovation, I was adamant that we would be keeping our old fridge. It was eight years old; it had never been what you would…

Poached Eggs on Kinda-Chinese Pork

Something you should understand is that we are preparing to renovate our kitchen. It’s been six years since the makeshift semi-renovation that I chronicled for The Atlantic, and the make shifts are no longer making it. Everything we purchased from Ikea has collapsed into planned obsolescence. Meanwhile, the ancient cabinets, installed with devil-may-care insouciance and…

Hello world!

Welcome to my humble home. The kitchen’s right over here, and we’re going to be doing some cooking. And trying some gadgets. And maybe asking the spouse to weigh in occasionally on cocktails. Hope you’ll visit regularly, sit down, and enjoy some food.