Savor
“People who love to eat are always the best people.” – Julia Child
Amazing Last Minute Gifts for Cooks
Fresh off our stint in cooking school, here are some of our top picks to spoil the cook in your life this Christmas. If you need classy, gimmick-free, and last-minute gifts for someone who loves to cook, here are our (mostly) Prime eligible recommendations: Maldon...
read moreAnd… we’re back! A Brief Recap Heading into the Holidays
It’s been six months since our last post. A lot has happened since then. We came back to the United States, moved across the country, changed jobs, started a business, visited four national parks, all before July. A year into this blog, here are three things we know...
read moreA Weekend in Palermo
Brent and I spent the last two weeks traveling around Italy. The roads are smooth, and civic infrastructure blessedly developed. But impressive city planning aside, we missed the wild and relatively un-traveled parts of Sicily, even Palermo. I say even Palermo because...
read moreCook the Convent: Eggs in a pan, two ways
This is a post about two egg dishes. An egg dish to start your day and the other to end it. They are the brianchildren of our friend and Cook the Farm colleague, Annie. Annie is a master of deadpan comedy, always up for a card game, and has a mischievous streak that...
read moreEat Your Way Around Syracuse
Brent and I spent two magical days in Syracuse last month, eating our way around the city and its island-next-door Ortygia. We're talking a balmy seaside town, full of history, restaurants, and culture, clean and comparatively easy to navigate, a place where our level...
read moreCook the Convent: Saturday Strata
On the weekends, we cook. We start with brunch, then have a late lunch, and an even later dinner. It's usually a smaller group of us and we get our ingredients from the market, which means straight-from-the-dirt veggies, crisp rotisserie chicken, and fresh ricotta...
read moreOutside Your Window, Onto Your Plate
Fabrizia often asks us about the connection between landscape and cuisine. How does what we see out of our windows affect what ends up on our plates? I've been thinking about that question in terms of planting and consuming, and both perspectives clash with our drive...
read moreThe Diversity of Taste
“Pinch your nose and let the jelly bean sit on your tongue. What do you taste?” We kicked off our week with the physiology and psychology of taste. We talked about why and how we taste things and how to communicate flavor. Like jellybeans. You wouldn’t believe how...
read moreCook the Convent: Stuffed Artichokes
One of the great things about Cook the Farm is the other people. We inherited a group of 10 people to plant seeds and bake bread with. Most nights, we cook in the convent kitchen together. This is not a romantic kitchen. It’s erratically outfitted (including but not...
read moreSicily: Welcome to the Land
A girl waved at us before we realized we made it. We thought it might be a mistake, racking our brains for the pictures in our Cook the Farm class bios.Those friendly faces definitely recognized us. Brent and I met up with the rest of our CTF classmates on Wednesday...
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