Suppers
Cedar-Plank Salmon with Fresh Thyme
The plank does the work. Soak it an hour, heat it until the edges smoke, and the fish comes off tasting like a dinner someone cooked outdoors on purpose.
Late Summer
Letters — the journal
She’s the Goose
Kitchen
What we actually cook, and how to cook it well enough to make again without looking anything up.
In season — August
Peaches·Blackberries·Sweet corn·Tomatoes·Basil·Zucchini·Plums·Green beans·Figs·Late raspberries
The list is rewritten on the first of each month. Everything in the Kitchen this month is built from it.
The lead — August
The galette, unpeeled on purpose.
Cold butter, one round of pastry, and a hidden layer of ground almonds doing quiet work underneath the fruit. It forgives nearly everything — a crooked fold, too much juice, an oven that runs hot — and the skins stay on, because they should.
From the Oven
Blueberry Crumb Cake
Berries layered through the middle, sour cream keeping the cake tender, and big brown-sugar crumbs on top — the pieces left deliberately large.
From the Oven
Soft Lemon Sugar Cookies
Zest rubbed into the sugar by hand, soft centers left pale, and a thin lemon glaze. Better on the second day.
From the Oven
Raspberry White Chocolate Cookies
Freeze-dried raspberries folded in whole, so the flecks stay bright pink through the oven. Crisp at the edge, soft in the middle.
The Basic Series
The foundations.
The building blocks — the foundations you make once and reach for again, the quiet groundwork beneath the rest of the kitchen.
- IThe Pie CrustOne bowl, cold butter, a little patience while it chills. The first thing worth learning by heart.
- IIClassic Basil PestoSummer basil, toasted pine nuts, garlic, and good cheese, loosened with olive oil.
More foundations are joining the series — a good stock, the everyday vinaigrette, a loaf of bread, the puff pastry worth the trouble. Added slowly, as they’re written.
