A Fresh Start
Nomadic no more. Welcome to my kitchen; welcome to my new home. It’s been a long journey getting here. Three years, from when we first found the lot, its blighted home in foreclosure, to moving in,...
View ArticleIn Abby’s Kitchen
Hello Friends, I am sorry I have been out of touch the past (gasp) five months. The sale of our house was a speed of light event this spring that left us in an odd spot. With the home we’re building...
View ArticleHeirloom Grains, and Moving Musings
roasted cauliflower-vidalia onion ragu over blue corn grits and sea island peas cooked in bay laurel over carolina gold rice Bins, boxes, bubble wrap, newsprint, packing tape, Sharpies. Bit by bit,...
View ArticleStrawberry-Rhubarb Custard Cake
It’s been a long while since I’ve made a big beautiful delicious cake, but the stars aligned last week. Gigi’s “double nickel” birthday and our “last—for a little while” community potluck fell on the...
View ArticleBeets all the way: hummus and pesto
Kale, Swiss chard, Brussels sprouts, cauliflower, parsnips, beets: After years of being forgotten, feared, distained, dismissed, each of these veggies is having its moment of redemption. They all have...
View ArticleCarrot-Cauliflower Soup with lemony cilantro oil
I’ve never talked about it here, but one of the food hats I wear is that of restaurant critic for our newspaper, The Tennessean. For over six years, I’ve been covertly dining around town and writing...
View ArticleIt’s a Date
When I decided to make Maggie’s Momma’s Pinwheel cookies last month, I purchased a large bag of dried pitted dates to get the job done. Turns out, that recipe made a whopping 5 dozen cookies, (enjoyed...
View ArticleFavorite Cookies of the Moment
I have a friend who has a nice philosophy about food. If ever asked, “What’s your favorite _________?,” —-and you can fill in that blank with burger, cupcake, taco, milk shake —- she’ll respond, “It’s...
View ArticleChanterelle Confit
Confit: from the French word confire meaning “preserved” a confit is any type of food cooked slowly, often in fat, as a method of preservation. If the stars align and I happen to be shopping at Costco...
View ArticleBeer-Braised Chicken with apples and pears
Even though the days have been heating up, nights have ushered in a welcome cool here in Nashville. Not quite sweater or jacket weather—but soon. Autumn officially began last week, and you can sense...
View ArticleIndonesian Bami Goreng and a giveaway
Many years ago, I lived in Holland–a few months as an exchange student with a family, and the remaining time on my own. When I arrived in the country, I was an avowed picky eater. But that changed...
View ArticlePan-seared Potato Gnocchi with parsnips
In the case of potato gnocchi, I have felt like I’m on a quest for something elusive. Once, a long time ago at a restaurant that no longer exists, I had a sumptuous plate of hand-formed dumplings,...
View ArticleSage Praise
Dear Friends, Almost an entire month has past since I last visited with you here at Good Food Matters, but be assured that I’ve been busy-busy, hands-on: making good—and beautiful—-food for the...
View ArticlePasta “Lecce”
When Bill and I were in Rome last month, the weather–by Roman claims–was unseasonably cool and somewhat rainy. We decided, at a certain point, to rent a car and follow the sun. That trip took us first...
View ArticleGarlic Scape Pesto, and first impressions of Rome
Overseas flights haven’t gotten any easier over time and experience. On our overnight to Rome I slept a little. But I was ill-prepared for the shock of day as we emerged out of straight-jacket seats,...
View ArticleLittle Lasagna Rolls, spinach-ricotta-speck filling, red pepper-tomato sauce
The old saying for March, “in like a lion, out like a lamb,” isn’t faring well this year. It’s lion all the way: blustery cold, temperatures skirting the freeze point at night. The threat of snow might...
View ArticleFrom (Under) an Escarole Leaf
On fleet and chilly foot, this year is surely making its exit. I trust that your holidays have been full of joy and camaraderie, and good food shared with those you love. Ours have been exceptional,...
View Article(Surprisingly Wondrous) Zucchini Sauce, pasta, peppery watercress pesto
I wish that I had a clever name for this dish. Pasta with Zucchini Sauce seems rather lackluster, a ho-hum title that belies its subtle garden-green flavors, its whipped up creamy texture–with nary a...
View ArticleBeets all the way: hummus and pesto
Kale, Swiss chard, Brussels sprouts, cauliflower, parsnips, beets: After years of being forgotten, feared, distained, dismissed, each of these veggies is having its moment of redemption. They all have...
View ArticleCarrot-Cauliflower Soup with lemony cilantro oil
I’ve never talked about it here, but one of the food hats I wear is that of restaurant critic for our newspaper, The Tennessean. For over six years, I’ve been covertly dining around town and writing...
View Article
