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Sitting on the plane bound for Seattle from NYC has me reflecting on the actual mechanics of writing a cookbook, and how satisfying it is when the time finally comes to share it.
Black Bass Japanese Sweet Potatoes Shrimp, Trout Skin and Roe (and a bunch of amazing spring vegetables) Last week I ran into a former colleague at the Union Square Farmers Market here in NYC.
One of the amazing things in my new life as a self-employed entrepreneur (better late than never) is the renewed ability to really cook with the seasons.
It’s handy to have a few dishes up your sleeve that can be prepared in several different ways depending on how you are feeling, or more importantly, how your fridge, freezer, or pantry are stocked at that very moment.