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Adventures in Apple Tarts and the Art of Simple Food

Last night I set to work on poaching a quince, peeling and slicing eight Granny Smith apples, delicately rolling out pastry dough, and reducing quince poaching liquid to a stickily delicious glaze for an apple tart.   702 more words

A Genius take on ratatouille

Remember ratatouille? No, not the movie starring the mouse, but the classic late-season dish from the south of France.

Ratatouille seems to have slipped from the fashionable food radar, but this heady version will convince you that it’s the perfect dish to make right now. 495 more words


Our trip to Anna Maria Island, and an Onion Tart.

Two days after a rejuvenating trip to Anna Maria Island, I’m sitting at my little writing desk listening to She & Him on the record player feeling blissful with a bit of sea salt at home in my hair.   649 more words

Get to Know Your Food

You might think this week that I am espousing the idea of introducing yourself to the vegetables in the supermarket (“How do you do, Mr. Potato Head, my name is Kristin”). 976 more words


Between the Lines Book Club: 3 Chefs Who Changed the Game

Welcome to Between the Lines! If you are in the Sacramento area, please join us at Arden Dimick Library, at 10:30AM on Saturday Sept. 26th. This month we are reading  340 more words

Between The Lines Book Club

i8tonite: Late Summer Corn Hash

I saw this corn hash recipe from Alice Waters’ cookbook, The Art of Simple Food. She deemed it a “hash” and I thought it sounded like a fresh take on the dense potato and onion variety. 455 more words


The Edible Schoolyard Project: a Love Story

The story of The Edible Schoolyard Project starts with the story of Alice Waters which, in my personal telling really starts with the story of what was happening to American food BEFORE Alice Waters. 361 more words

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