Dorothy Allhusen’s Potted Beef
As the world grows increasingly disorderly, I find myself seeking refuge in the past. By “the past,” I mean cookbooks. I don’t have a time machine. Let us turn to Britain between the wars. Built during World War II, but not in Britain. Shot several years ago. — It is…
Seafood Rillettes
Sometimes a recipe comes to you numerous times before you think to make it. Such was the case with seafood rillettes. As a nervous fish cook and somebody whose relationship to canned fish began and ended with tuna, seafood rillettes weren’t on my radar. Aiming for the casual indoor picnic…
Duck Confit
Given the hugely happy response to cheese biscuits (thank you!), it’s tempting to skip writing about duck. I’m not sure why duck makes people nervous, but it does. Tell people you make confit at home and get funny looks. Here is your intrepid author, reflected in her kitchen window at 7am this…
Oven-Dried Cherry Tomatoes
Note: This recipe has been updated to correct errors. I’ve also added omissions from the original post. We eat seasonally in the IK, though ours is not the precious pastime of snooty Northern Californians. Yes, we live an area of agricultural bounty, making seasonal eating easy and pleasurable. Yet this…
Zucchini Preserved in Olive Oil
Being a non-gardener means never experiencing the zucchini cycle: rapture over the first zuke gradually morphing into insomnia over what Barbara Kingsolver, in Animal, Vegetable, Miracle, calls “the pyramid of excess vegetable biomass that was taking over our lives.” In fact, having to come to summer squash rather recently (more on…