Food is having a bit of a moment right now. Celebrity chefs are coming out of the woodwork. The use of words like “small-batch” and “artisanal” are at an all-time high. Teenagers are pickling things! We are finally putting to bed that questionable dream of the 20th century – where we envisioned simply pressing a button […]


It’s summer! Abundance is everywhere! The markets are overflowing with seasonal delights from every corner of Kingdom Plantae. We’re up to our ears in corn, up to our knees in peas, and up to our heads in lettuce (I could go on, but don’t worry, I won’t). And not only are many of these botanical […]


Very often the only thing that separates a great meal out at your favorite restaurant from one that you could easily prepare at home – for a fraction of the cost – is the sauce. Anyone can poach an egg and put it on an English muffin, but Hollandaise makes it a Benedict. Cooking a […]

I cook a lot. Not only do I spend around 40 hours in the Cordata kitchen every week, I also assume most of the cooking duties at home. When I complain about this domestic arrangement (which I’ve been known to do, excessively) my partner Natalie usually reminds me that I really like to cook, that […]

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The relationship between cooks and bakers is a curious one. True, our work is similar in many respects. We all use pots, pans, stoves, and spatulas, and we are all trying to produce delicious, quality food for our customers. Nevertheless, there remains an ancient and unending tension between our two professions. Some may try to […]


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