Garden & Gun, a Story About Me, Lots of Fun at New York Times, and the Summer Disappeared

This past springtime, the flurry of activity really took hold. I went so far as to map out each day from start to end so that I could keep track of timing: the dizzying myriad projects underway, along with new ones, all clamoring for space. The time has come where many fruits of that labor have ripened, in and amidst my steady work with the fine people at Anthology and The New York Times.

Where Women Cook, a Southern quarterly, asked to feature me. It tickled me so! Not just to produce recipes that I thought would translate into beauty on the page (and of course be dynamite tasting), but to have those recipes be my own creation; what I deemed relevant and lovely. All that, accompanied with my story. Talk about humbling.

I love the results. The newest issue can be found at Barnes and Noble. Pick up a copy and tell me what you think!

portrait by the wonderful Jim Lafferty

Here are some of the photographs featured, and some favorite outtakes -

beetroot cure ingredients that comprised the above finished dish

Grinding nuts into a powder to incorporate

 

This crumb-topped apple crostada is certifiably amazing

During that same time frame, my editor at Garden & Gun had an ambitious story she needed turned around in record time, and of course I said 'no problem!' The idea: the best southern breakfasts. One could write volumes I imagine. So off I went to Oxford Mississippi to capture breakfasts done big by none other than Chef John Currance, at the original Big Bad Breakfast. Needless to say there were grits involved, and lots of bacon-related elements…here's the online version - check out the full story in the magazine, out now.

Other fun and colorful stories of note, The New York Times has been using my skills at cooking, styling, and shooting on the regular. This great piece was printed last month and took up most of the front page - wahoooo!!! (Online story, here.)

Not only did my piece grace Page One, but I was right beside an equally great story about none other than Betty Fussell. She's been writing up a storm - and of the no-nonsense variety - for the last five decades. Betty is also an amazing human. I am blessed to call her a friend, and I even interviewed her here a while back, for my Luminary series. Available online, both articles are worth having a good look at.

In other NYTimes news, there's this indulgent sweet corn risotto. Insanely yummy.

Also, a story about Basque recipes for the under-appreciated green pepper, like this Piperade. Savory and a delight (but I still prefer red or orange peppers most any day…)

Did you see this yummy piece about these brown butter and coconut financiers? Holy moly they were good.

Whew.

This comprises work that's out in print right now. More g-o-r-g-e-o-u-s stories soon to debut! I hope these will keep you sated, at least for the time being. ;)

Food52 Preserved Lemons, New York Times Slow Roasted Fish, Continental Bakery for Birmingham Magazine

It's been a supremely busy time. I feel like I've been saying this with each visit here, but it's true. Thanks for keeping me busy with wonderful projects, lovely clients. :) I just finished a travel story for Garden and Gun Magazine - look for it late summer - and this week will be a new travel piece with Fine Cooking and A Moveable Feast. How fun!

For things here at home base: it makes my day to conceive - and then execute on - each recent story...  How will this new one feel in its textures and hues? What will the food on the plate look like on set? How do I see the light dancing across everything, making a gorgeous display so that all of you will be sure to get irritatingly hungry? I'm having a blast. 

Today debuts a new contribution to the 'Halfway to Dinner' column I've written for, here and here. This story is about my love affair with preserved lemons. They are extremely easy to prepare - all you need is patience! Preserved lemons, essentially a pickle, impart a delightful punch to anything to which they are added. See for yourself. Click here for the full story. 

In all my busy-ness, I could only quick-and-dirty-like (with my iPhone) document this batch made for Food52. These are Meyer lemons and I highly recommend using them for their sweeter flavor and thinner skin-to-pith ratio. Use organic, whatever you have chosen, as you'll ingest skins and all. Salt, some lemon juice and water, and a month or so's time, and you have briny, satiny-savory amped up lemons for use in just about anything… if you make some, I want to know how you decide to use them!

In other news, last week's New York Times carried another Pairings article I produced, featuring a fabulous roasted fish...

Here is the full story (and the delicious recipe).

Another story out now, this month's Birmingham Magazine features a wonderful bakery which has innovated French style baking here, for 30 years and counting. Carole, the owner, was such a pleasure to work with. And, I can attest that each baked good is worth its weight in butter and flour….

There are summer pastries waiting to debut, an artisan pickle story, and a gorgeous feature all about me, right around the corner. There's also more travel work - I fall in love with so many of the places - and more with my beautiful farmer friends. Not enough time in a day. 

For all the latest, come along with me for daily experimentation and funny, beautiful adventures on Instagram. I'm addicted and having way too much fun!

I hope you're diving into summer and celebrating it to the fullest. xoxo

Where I Stand and the Road Ahead

I've been thinking about how to devote more time to writing here, sharing my challenges, adventures, and progress along my path. Of course, it has been nice to be so busy with many wonderful freelance projects. I need that. Gotta bring home the bacon somehow, and batting my eyelashes at a farmer friend isn't going to do it.

Here are some of my favorites from my newest feature over at Anthology. It's a French custard, called a flognarde (and really simple to make)...

 

Since I've been freelance again in an entirely new land, my husband and I have done some fancy footwork to establish stability. I am so grateful for the connections made with - and through - new friends here, and wonder how long this grace will bolster us. I am also grateful for cultivating solid relationships with my clients, and as time has worn on, their belief in me. It has made all the difference.

I know I don't share as many recipes here as I once did. I carry a certain amount of guilt about that, as if I am not taking care of y'all, but I wonder if I'm projecting and if it even bothers you at all. My hope is that you relish the bounty in the step-by-step stories I have been creating in my column over at Anthology - for over 6 months now! - and that their beauty and information (and the link to the recipe, too!) is consolation enough. Check them all out if you haven't seen them already: numbers one, two, three, four, five, six, and now, seven.

What I really am saying is, what do you love that I provide? Are you missing out on things you feel I used to share? Is there anything you want to see more of? I always have a nagging feeling I need to write more. I hide behind my pictures and often hope that's good enough. They speak so well. I am self-conscious of my writing and so, when there's lots of new photography I've produced - like the wonderful recent trip to be with some beloved farmer friends - I plaster it all over and then whisk off to the next project.

Cooking and styling, in addition to my steady shooting - I love this whole picture. I want to share so many moments in food process. There's something about that which is deeply important to me. As a result, sometimes there's less of a volume of work produced, but with a farther exploration into each. I have fun with these stories. I hope you do, too.

So, here's to sharing in all of the "nexts"….

There's housekeeping to be done and writing to do, and a long-term project simmering. Thank you for accompanying me this far, and your support and delight in anticipation for what's to come!