Notebook
A running collection of recipes, stories, and things we've learned in the kitchen. You'll find Lucinda's take on techniques she's been using for decades, honest opinions on tools and ingredients, family stories from three generations of Italian American cooking, and a little bit of everything else that makes a kitchen feel alive. Plus the occasional piece about the dog. Pull up a stool.
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Great to visit Midwestern Culinary academy, meet cool anchor Tanya… View Article -
Arrived in Cincinnati with a couple rare hours to spare… View Article -
Date with hubby at fav steak restaurant in the neighb:… View Article -
Here’s the thing as many of you know–if you start… View Article -
From Portland, Maine (above with my family–mom Rose in black)… View Article -
The Cooks of Crocus Hill restored my faith in the… View Article -
One of the zany things about visiting TV stations across… View Article -
Thanks to another awesome indie book store, Davis Kidd for… View Article -
Nashville has a very cool vibe which you begin to… View Article -
Ann Arbor Library’s Jenny Hoffman kindly gave up her Sunday… View Article -
On Portland, a few more details must be told. First,… View Article -
Harvest on the Harbor, Portland Maine: a food fest where… View Article -
For a New York City girl whose watched her local… View Article -
This morning 2 of the boys came with me to… View Article -
You can tell by the way he is looking after… View Article -
Think of this pie as an original pop tart: same… View Article -
After years of machines, battery operated foamers and overpriced coffee… View Article -
The cookbook Mad Hungry: Feeding Men & Boys officially hit… View Article -
The Kiln and The Kitchen workshop: Good Hope, JAThe Jerk… View Article -
Being that the grape jelly was foremost on my mind… View Article -
4lbs concord grapesplain grapes washed and cooked (mashed) 10 minutesdrained… View Article -
image rephotographed from Quenting Bacon’sAm making hot sauce from the… View Article -
Doubles are the most insanely delicious Trinidadian snack: chick peas… View Article -
Much has been said, written, blogged, tweeted etc about the… View Article
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Here’s that crunchy, dry, cold lettuce I’m talking about (see… View Article -
Per Se Le Bernardin Yakitoro Toto Sometimes it’s fun (and… View Article -
I had one simple rule: no tatts or piercings until… View Article -
The indirect grill set-up for the ribs (I used 2… View Article -
If you’ve read the last few MH blog/FB posts you… View Article -
Still hanging on: will barbecue this weekend– perhaps a last… View Article -
The platform: summer. The train: fall. Just when I’m ready… View Article -
My mate, jimmy D, of “the alistairs“—-saved me from a… View Article -
For anyone who doesn’t know, breakfast must be eaten by… View Article -
Capt. McClusky mentions favorably what dish at the restaurant in… View Article -
If you have your food shopping act together life is… View Article -
Gene Kang & LSQGene Kang & MDQGene Kang and LJQ… View Article -
Here the deal: If I make an obvious big green… View Article -
This is the first official post although the previous ones… View Article -
Most days middle Miles is toiling away at work -
Birthday dinner Peter Luger’s Too bad no Miles! -
One and three -
Speed cooking before work, have 40 min-why? I relented and… View Article
