Happy summer to you!
I hope this message finds you well and full of the kinds of produce summer brings (tomatoes that taste like tomatoes and all of that).
A few in this wonderful... Read more
Saucy "Black Valentine" is here + a thought about chocolate dessert
Many years ago, a friend came over for dinner and brought a jar of chocolate sauce. I had made a berry cake for dessert and only later looked at the... Read more
Skippin' Jenny + Your Saucy Magazine is on its way
Happiest of new years!
My paternal grandmother grew up in Charleston, and so I made Hoppin' John this afternoon for luck in the new year: field peas (or black-eyed peas... Read more
Latke and sour cream recipes + magazine shipping dates
It is the time of year for bizarre holiday parties and weirdly ambitious food, like this moment a few years ago when I thought it looked neat to spoon cooked... Read more
I made you a cake with 341 candles.
So actually that would set the apt on fire.
And I couldn't find a '1' candle - this is because it is TOO DIFFICULT to contain the awesome that is... Read more
191% Funded - Thanks To You!
This has been one of the more amazing afternoons of my life.
I was taking photos of shishito peppers and thinking about whether we 'blister' other foods when a friend... Read more
Outstanding Backer Alert (54% funded!) + A Thanksgiving Primer
I am now a little vain about all of you - this is an extraordinary group of backers and people who care about underground food culture and making things. We... Read more
The Landscape of Pizza
A little behind the scenes of Issue 4 today (I will be sharing favorite Thanksgiving recipes with you next week if you want (yes? no? call me maybe?)) -
For... Read more
22% funded with 22 backers
So, my birthday is on March 22nd, and in astrology, 22 is a master number. At 20 hours in, this project is 22% funded with 22 backers!
All to say:... Read more