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An Old Fashioned Life
If the double meaning of “an old fashioned life” isn’t clear, allow me to spell it out. While my thinking is quite progressive–I’m a queer person living in Brooklyn, after all–my behavior and hobbies can sometimes be out-of-sync with the times. From making preserves in the summertime to re-wiring a lamp when it stops working;…
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REMIX 1: herbaceous • marine • citrus
REMIXES is exactly what it sounds like: recipes from different Menus that are mixed-and-matched with the same waste-not sensibility. These collections are also meant to be a bit more achievable: if Menus are a quarterly endeavor taking a week’s planning, you could pull off a REMIX for Sunday supper: just three or four recipes that…
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Cookies
A chewy, chocolaty cookie for Christmas. Orange and Chinese 5-spice powder give them an element of familiarity while making them just a bit unusual, but delicious none-the-less. Using a stand mixer with a dough hook, combine until just blended With the mixer running, add 2 egg whites and 1 teaspoon vanilla extract. When the dough…
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Menu No 3 Redux
Not many people know that I’m afraid of the ocean. For good reason: there are so many things that can kill you, not least of which is the water itself. With that said, there are fewer experiences more pleasurable than a view and a taste of the ocean: give me a bracing martini and a…
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Menu No 6 Redux
If Menu No 5 is something of an ode to where I came from then Menu No 6 is one to where I live now: New York. Well, Brooklyn. There are countless songs about this town. So many, in fact, it’s hard to keep track. “Oh What A World,” by Rufus Wainright, was released the…
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Menu No 2 Redux
If I began the series with rabbit as a way to signal its uniqueness, then following it up with chicken was also intentional. I wanted to convey from the start that yes, this is not your run-of-the-mill cookery bookery, but also I’m not going to go off the rails every time. Just sometimes. Fig and…
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Menu No 1 Redux
You might notice that Menus, at times, can be light on the details. That’s deliberate. When I’m pulling together a dinner party and putting the finishing touches on half a dozen recipes or more–as guests are coming through the door, no less–I prefer to keep anything superfluous out of the kitchen. (Frankly, I don’t care if this…
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Menu No 1 Backstory
I put a lot of thought into the format of Menus, and Menu No 1 would set the template for subsequent cookbooklets. The recipes were a given, of course, and I knew I wanted to start each one with a little essay on some such that was on my mind. But because Menus was catalyzed…