#crumblebrag

Behold, the humble crumble. Not much to look at. Kinda slumpy, really. But this rhubarb-rye dessert’s beauty—warming and comforting and rich and heady with the cool spring’s first harvest—can’t adequately be captured by the camera. For that, you need your nose. And a spoon. Rhubarb-Rye Crumble Sized for two generous portions (with maybe a little…

Suffers’ Succotash

“Come on, let me cook for you, baby.” Cheeky video aside, The Suffers’ Make Some Room is one of my favorite love songs ever, all about giving and sharing and doing for the folks we care most about. It was even in the running for the First Dance at our wedding last March. But truly,…

Swap-Box Hero: Riches-to-Rags Edition

Ropa vieja. Old clothes. And sure, a stew of shredded flank steak jumbled with strips of poblano peppers does look a bit like tattered rags. But my more romantic etymological theory is that this dish’s name derives from the ease and comfort of a favorite shirt. That’s right, the one Marie Kondo gave you permission to keep—even though…

A Stew So Nice I Made It Twice . . .

. . . just so I could eat it once. A recent all-night (and all-the-next-day) bout with a hidden crustacean left me, um, shell-shocked. I’ve been so careful these past few years. But with too many plates—and probably too many glasses—on the six-top that night, I didn’t ask our server all the questions I should have. I…

Scalloped Neeps & Tatties

Last week’s sharebox was red-bundle heavy, with big bunches of both globe radishes and scarlet turnips. The rads were beauties—perfect for slicing and snacking. The turnips probably would’ve been fantastic raw, too, but with cooler weather looming and foot surgery imminent, I was in the mood for comfort food. So, yeah, I turned a humble, low-cal,…