Cooking for one, you learn to improvise, lower expectations, and cobble together meals out of seemingly nothing. One common, can’t-fail vehicle for this is fried rice: with bits of everything that’s available. Normally, these would be scraps and leftovers — the dish is best made with leftover rice, first of all — like shreds of [...]

The summer produce is still a little scant on the roof, even though it’s definitely been warm for a while. There’s just one truly ripe slicing tomato and a small handful of red cherry ones, one yellow summer squash, and one mature Asian eggplant that made it to the pizza a few days ago. Everything [...]

I wasn’t even sure I was going to like it. Wasn’t sure that the dough was going to leaven. I had made plenty of loaves of bread using spent grain, but pizza? That seemed untouchable, at least the way the foodies of New York regard it. Pizza — if it’s to be deemed any good [...]

This was a lunch from a few weeks back at the brewery, but since the cucumbers are just starting to balloon, I thought it’d be a good time to bring it up. All spring I’ve been waiting for cucumbers… and more cucumbers. I’m told that these plants are very prolific, and just one should provide [...]

I have never met a man who did not obsess over macaroni and cheese. Didn’t crave it like it was mother’s milk, didn’t need it so bad that he’d even figured out how to make it himself, even if that meant “making” a box of fluorescent orange-colored stuff. The same goes for women, sometimes. But [...]

How often does one get to launch something? Well, a lot of  you take the word literally. I suppose you could hurl a rock into the air and declare it an unsuccessful spacecraft, but that would be missing the point on our modern understanding of the word. To truly “launch” something, it seems you must [...]