“Gingerbread” Boys

We’re like the wicked witch. We promise gingerbread, then eat the little brats alive. ~ Orson Scott Card It didn’t take me long to realize that no handed-down family traditions existed in my family’s kitchen. None. It was as if everything foodwise emerged sui generis from Hydra’s head. And nowhere did that dearth of tradition … More “Gingerbread” Boys

Crab Louie

The origin of the dressing is disputed. The Olympic Club in Seattle, The Davenport Hotel in Spokane, Washington, Solari’s Restaurant, Bergez-Frank’s Old Poodle Dog Restaurant and the St. Francis Hotel in San Francisco, and the Bohemian in Portland all claim to be the home of the dressing, with the invention in either the 1900s or … More Crab Louie

Seeking the Old West

Gunslingers. Buffalo. Cowboys. Horses. Native Americans in war paint. Women clad in petticoats and not much else. Clergymen and priests clutching bibles, swinging crucifixes. Wide open spaces, land for the taking. The images keep coming. An icon of the American story, the myth of the West provided Hollywood with fodder for decades. And before that, … More Seeking the Old West

Feral Pigs & Yellow Squash: A Tale Woven in a New World Kitchen

Soon  summer will again bless the Virginia mountains. Once the tall oaks leaf out, that is. And I’m already thinking of my old garden, Mary Randolph’s cookbook, and Hernando de Soto’s feral pigs. All ingredients, more or less, in my dealings with one of the three American culinary sisters: corn, beans, and squash. A tale woven from the … More Feral Pigs & Yellow Squash: A Tale Woven in a New World Kitchen