Our favorite pan for many cooking tasks right now is one that John has owned for about 25 years. It is stainless with a copper core and it is our…
Six of us had dinner at our house on Friday night– it was hot outside we dined under a ceiling fan– I cooked nearly everything on the outdoor wood burning…
Magical getaway last week to Austin included a nomadic Home Restaurant with a menu influenced by…
John just came back from Louisiana with a roux spoon made of cypress. I had never seen one before– the story goes that a cabinetmaker, Greg Arceneaux, noticed that when…
Kate Headley has been working with me on some video projects. Here is our latest for Best Life.
For as long as I have known him I have heard John talk about a dish that he ate in the UK more than 2 decades ago prepared by Marco…
We like to serve eggs at Home Restaurants, two of our favorites are from Path Valley Cooperative and Whitmore Farms. We wanted to try some variations with a thermometer, a…
I am very sceptical of the additives used in so called, modernist cuisine. However since I use baking powder and baking soda all the time, which were once considered new,…
Photo Kate Headley At open Home Restaurants it is a joy to bring people together to share a meal and…
One of the important numbers in my phone is for “Firewood Joe”. He brings us wood for our Grillery. We use it as our second oven– at Home Restaurants at least one…
Sidra's Food, Flowers and Garden 