06/11/14 • BRAISED FISH “STEW”

06/11/14 • BRAISED FISH “STEW” From the Feb. 9, 2014 New York Times Magazine  It’s been such a long time since my last appearance here that I don’t really know where to begin. Aside from the general rustiness—and associated writer’s block—that seems to have set in after an absence of so many months, there’s the challenge of condensing into a few readable paragraphs what has undoubtedly been one of the mos
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04/30/13 • BRAISED LAMB SHANKS From the Jan., 2013 Bon Appetit In its idealized state eating good food for me is not just about carving out a quiet space in which to savor something I love, but also a time to enjoy the company of friends, or myself, or even that TV series I can’t wait to tune into each week. I say idealized because while that frame of quietude may be the goal, as often as not I find myself wolfing so
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