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Honest pleasures in food from a restless Midwesterner.

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wrote a bunch about fennel and assimilation for the newsletter. I've known for a long time that the Italian food I grew up eating wasn't the food my great-grands in Calabria would have eaten, and that's OK. but what would I be eating if (so, so many)

a very special Secret Lunch yesterday 🌿 celebrating this season of tender little alliums that seem to be EVERYWHERE. three cute oniony sisters: field garlic, ramp leaves, and garlic mustard, all growing in abundance nearby. cooked quickly in olive o

CRISPY-CHEWY YOGURT FLATBREAD 🫓✨
If the pandemonium taught me anything it's that I know at least two solutions to any kitchen-related problem: one is ideal and the other is the one I'm gonna use. 🙃 For me, having boundaries extends to cooking and a

My preferred late-winter food always seems to be low on vibrancy but very big on comfort and softness and ease (OK and butter). Maybe for this reason, cabbage has always been one of my favorite vegetables to keep on hand. Once cooked, it takes on a p

I wasn't gonna send a newsletter this week, in the interest of dodging the holiday hype machine. You don't need another recipe to shoehorn into your already-probably-packed Thanksgiving menu or a new way to repurpose leftovers. What you need is coffe

A low-effort, enormous-payoff, delightfully tactile yet mostly hands-off foundation for your breakfasts, lunches, and light/mindless dinners in the coming week(s). Thanksgiving, while a big deal, is still just one meal. You still need to feed yoursel

Today I'm giving you a do-anything fall pesto that takes you from zero to Couch Goblin satisfaction in about 10 minutes. I'm also talking for the first time but probably not the last time about Secret Lunch, the coping mechanism I’ve slowly dev

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