Superabundant

Superabundant is a documentary series about what makes Oregon’s food so special, and I’ve been a consulting culinary historian on this wonderful program on Oregon Public Broadcasting. Watch the episodes now!

Tapalaya

I did some photography for my friends at Tapalaya. Need food photos on a shoestring budget? I’m your gal. Send me a note on the contact form at the top of the page.

Learn to Ferment Foods at My House!

Ever wanted to learn a few basics of home fermentation, like making your own Jewish deli-style dill pickles, grainy mustard, or even kimchi? I can teach you how! I’m offering basic classes all summer long in my beautiful historic farmhouse kitchen right in the middle …

Berries: A Global History

  My latest book is now available, and I really hope you’ll read it! “Berries are our food, our drink, our medicine; they get us high, they tell our lore, they underscore our social identities. Though they be diminutive and endearingly sweet, they should not …

Sous Vide Venison and Warm Kamut Salad

This venison is ridiculously good, but the salad? Five stars, would visit again. Don’t look now, but Valentine’s Day is just around the corner. Practice the gentle art of seduction by staying in to cook for that special someone (or #treatyoself) with this sexy plate: …

Shio Koji-Aged Ranch Steak Sandwich is Best Steak Sandwich

I got this shio koji on Amazon, but will check Uwajimaya for a locally made koji for my next project. Beauty shots of the purty little shio koji-aged @creekstone_farms ranch steaks. Ranch steaks come from the chuck primal, and here I’ve aged them for three …

Buffalo Ribeye Flatbreads

Grilled Nicky Farms bison ribeye with grilled flatbread; a gremolata of carrot tops, mint, and lovage flowers (all from the garden), lemon juice and garlic; quick-pickled ramps and green strawberries; opal basil flowers, parsley flowers, and salad burnet from the garden; purple cauliflower and carrot …

Rabbit Jambalaya

BIG ANNOUNCEMENT YOU GUYS! I’m now creating content and developing recipes for @nicky.usa’s new retail line! So I get to play with lots of beautiful meats and share with you all the dishes I come up with! For my first post, I wanted to use …

Arrah Go On

Pork cheek confit with caramelized turnip and apples

Spring has indeed sprung, yet I always find myself at this time of year with a certain yen for autumnal things. Pomes and root vegetables; meats cooked to shredded perfection, their connective stuff all pulverized (by time, or pressure) to gelatin. These are good things, …