Kitchen Sense | Mitchell Davis | Substack

Issue #165: Summer Squash, Two Ways

One Raw, One Very Cooked—Two Recipes for Zucchini and/or Yellow Squash

Jul 24 •

Issue #164: Cucumber Season

Two Great Losses, Season of Plenty, Encouragement to Cook Your Cukes

Jul 17 •

Issue #163: Berry Pavlova

Origin Stories, Thankful for Friends, A Perfect Dessert

Jul 10 •

Issue #162: Pan-Roasted Turnips (or Other Vegetables)

Hot Days, Cool Kitchen, A Versatile Vegetable Stove-Top Technique

Jul 3 •

Issue #161: Long-Cooked Greens with Chickpeas

Not All Vegetables Should be Crisp, Brownish But Flavorful, A Spanish Recipe of Moorish Origins

Jun 26 •

Issue #160: Japanese Turnip Salad

What Is a Salad, Anyway? A Few Ideas and a Recipe for Japanese Turnips with Preserved Plum and Shiso

Jun 19 •

Issue #159: Scandinavian Crispbreads

You say knäckebröd, I say knekkebrød—Whole-Grain, Seeded, and Even Gluten Free

Jun 12 •

BONUS Issue #158: Some of My Favorite Restaurants

Thoughts on Awards, What Makes a Great Restaurant, Some Personal History, My Idiosyncratic List

Jun 8 •

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