VINTAGE MORELS | Wayne Christensen | Substack

Plus, grilling with gas~charcoal~hardwood~in a pit~rotisserie~cast-iron pan~grill basket~and checking the temperature of fires with your hand~and the wisdom of drinking alcohol while grilling

May 31

A kicky way to make this handcrafted treat . . . homemade potato chips | James Beard Awards | Where I'm going | What I'm watching | What I'm reading.

May 14

Homemade pesto~citrus cured and hot-smoked salmon~James Syhabout, the chef at the Oakland, Calif., Commis restaurant, semifinalist for the coveted James Beard award

Jun 15

U.S. citizens eat an average of one pound of lamb a year—compared to 85 pounds of beef. However, lamb-loving New Zealanders eat 57 pounds, and Australians, 30 pounds.

Apr 29

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Another homage to Ukraine sunflowers. Asparagus, first among the charms of spring. Southern Maine maple syrup. Northern Wisconsin cherries. Southern…

Apr 15

Asparagus, sugar snap peas, artichokes, scallions, arugula, and fava beans

Apr 1

White double blooms dappled with rich maroon Lenten rose. All pets require maintenance. Some pets repay those efforts because they can, but not all can…

Mar 21

J Vineyards Pinot Noir. Giuseppe Quintarelli Secco. Lamb tenderloin with baked multi-colored carrots and blackberries. Three store-bought small treats…

Mar 11

THE VERY FIRST TIME YOU TASTED SOMETHING WONDERFUL What is the very first dish you can remember eating that got you excited about food? How old were you then?

Mar 11

Winter Flowers. Taco Bell tacos for dinner, for only the second time in my life. Did I like them? Yup, partially since they were accompanied by a very…

Mar 2

FAVORITE OLDIES: Skippy, Jif, Peter Pan. NEWCOMERS: Trader Joe’s, O'Organics, MaraNatha, Peanut Butter & Co., Santa Cruz Creamy, 365 Organic Spread…

Feb 21

JUST CURIOUS ABOUT V-DAY!ON VALENTINE’S DAY Did you dine out? Did you do takeout? Did you cook in? Did you buy chocolate or flowers? Did you do nothing —nothing!

Feb 17

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VINTAGE MORELS

Exploring the worlds of cooking, dining out, wine, and spirits and recalling our culinary epiphanies.

VINTAGE MORELS

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