I Would Eat That Off A Squirrel

or Culinary Adventures in Underemployment

Friday, January 27, 2012

Posted by Jessica at 6:16 PM

The flavor red

The problem with attending a graduate program devoted to the study of food is that you end up with little time in your day to actually co...
Fresh produce

If you have not been to Boston's Haymarket, please understand that these pictures do little justice to the event. It is huge,...
Poached salmon

Try not to take yourself too seriously.
A fast and filling textured breakfast

I have long taken issue with oatmeal. At some point I decided that the texture was disagreeable—stewed, tiny eyeballs was ...
Egg, it's what's for lunch

2 recipes for a fast lunch that will give you energy and showcase the egg outside of its usual breakfast doldrums. Egg Salad (except, not ...
The spread

End-of-class offerings, or why I no longer cook at home: Duck confit with cabbage, butternut squash risotto, some brussels sprouts and...

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