on salad (and other things)

Yesterday for dinner, we made a salad. I like salad. I like salad especially this time of year, when the weather’s crazy hot in Nashville, the kind of hot where your shirt sticks to your back and sweat beads on…

Grass-Fed Pot Roast

Early last month—it might have been the cooler weather or the fact that I hadn’t eaten red meat in a couple weeks, or it might have been since I already had a couple grass-fed chuck roasts in my freezer, purchased…

Cheddar-Garlic Biscuits

Last night, two hours into a kitchen disaster that left dishes in the sink, flour on the counters and about a dozen buckwheat ravioli in the freezer (i.e., pasta with the texture of burlap), I gave thanks for the thing…

here’s the way to like them

You know those people who are notoriously slow to latch onto certain foods? They say it’s the texture or the flavor? They never liked it, never will? We all know those people. We all are those people. So let me…

Mama’s Meat Sauce

I come from a long line of women who can cook: My great grandma, I’m told, made legendary pasta. My grandma rolled her own cannoli shells. My mom, a woman who loves to say, Oh, it’s so simple (particularly when…