Posted in March 2013

From your freezer to Rome! (well, almost)

From your freezer to Rome! (well, almost)

If you have been lucky enough to visit Rome during artichoke season*, perhaps you’ve tasted the genius that is an artichoke cooked “alla giudia”—in the style popularized in the Jewish ghetto, where a cooked artichoke is smashed (maximizing surface area: genius) and then fried (tender artichoke with caramelized golden crispy edges: genius). Imagine my shock … Continue reading

Why cast iron?

Why cast iron?

It was probably the year 1999 that I was researching an ask Martha column* about caring for canaries that I came across an alarming fact: That canary owners should not use Teflon pans, because the fumes could kill their birds. The point of my research was to learn about birds, but I couldn’t help but … Continue reading

Roast potato tutorial

Roast potato tutorial

Lots of people who read this post, or who have had roasted potato wedges at my house, have asked for my technique—if you can actually apply that word to the process. Like so many other things, the way I make roast potatoes was streamlined and inadvertently improved after I had kids, just from sheer neglect. … Continue reading