Nimble Cooking: Each season I ask my cookbook writer friend, Ali Stafford, what new books look exciting to her. And for spring she had one in particular she said I mustn't miss, “The Nimble Cook” by Ronna Welsh. Ronna asks us to think differently, to think about ingredients first, before recipes. And Ali was right, I love it.
Ronna Welsh, a former restaurant cook who operates the New York cooking school, Purple Kale Kitchenworks, has been teaching chefs and home cooks for more than 20 years. Her new book is called “The Nimble Cook: New Strategies for Great Meals that Make the Most of Your Ingredients.” We talked about her approach, and even got a very different approach to making a frittata.
The other night I hosted an online class about shade gardening, featuring Ken Druse, whom I met in 1992-ish, almost exactly 30 years ago...
Better birding: For a lot of us gardeners, our connection to birds perhaps started with, or maybe even still centers on, putting up the...
I recently hosted a shade-gardening webinar featuring my friend, Ken Druse. The enthusiastic registration and the outpouring of audience questions that evening reminded me...