Kitchen Sense

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Issue #121: Potato Galette
What's in a Name? The Mandoline I Can't Cook Without, Potatoes Are Yum
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Mitchell Davis
Issue #120: Beans on the Menu
A Global Program Comes to NYC, Cooking Beans, A Greek Stew of Gigantes, Spinach, and Feta
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Mitchell Davis
1
Issue #119: Pasta al Pesto
Beans on the Brain and on the Plate, Ligurian Memories, Food Often Really Is Better Tasting in Italy, A Recipe for Pesto
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Mitchell Davis
1
Issue #118: Late-Summer Eggplant Parmesan
Pancake Correction, Another Use for Fresh Tomato Sauce, Chatting with Dana Cowin
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Mitchell Davis
August 2023
Issue #117: Fluffy Cornmeal Pancakes
Congrats to a Friend, NYS Breadbasket, Not Johnny Cakes, No Grit
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Mitchell Davis
1
Issue #116: Tomato Time, Again! A Fresh Tomato Sauce
Israeli Food Tech, a Sauce to Make with All Those Ripe Tomatoes You Can't Eat, and an Etymological Correction for Last Week's Zucchini
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Mitchell Davis
2
Issue #115: Marinated Zucchini with Basil and Mint
How Italians Marinate Vegetables "Like Carp," "Like Laundry," and Other Delicious Memories
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Mitchell Davis
2
Issue #114: A Swarthy Summer Dessert
I'm a Big Fan of Claudia Roden's Chocolate Chestnut Flan
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Mitchell Davis
Issue #113: Lebanese Spicy Fish
Capitalist Wisdom from Anarchist Deli-Man Ari Weinzweig, Sara's Samke Harra
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Mitchell Davis
July 2023
Issue #112: Raspberry Jam Session
The Easiest Jam You Can Make
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Mitchell Davis
Issue #111: Piri Piri Chicken
Grilling at My Sister’s Cottage, Protein’s the Thing, Recipe for Piri Piri Chicken
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Mitchell Davis
Issue #110: All Hail, Kale Salad
My Version of the Culinary Cliché, Plus Some Insights into Italian Food Culture
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Mitchell Davis
3
© 2023 Mitchell Davis
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