Author archive for Rob

Native to the town of Tarragona in Northeastern Spain, Romesco is a coarse paste of roasted peppers, tomatoes, garlic, nuts, and toasted bread. But as with many traditional dishes,…

The end of winter is always a waiting game. By March, the sun is strong enough to whisper spring, but the rest of nature roars winter in unison. The…

Behold the Brassicas. Perhaps the most beautiful and noble family in the whole vegetable kingdom. They seem perfect symbols of life in the dead in the dead of winter,…

It’s hard to decide what’s more mysteriously delicious – the smell of a quince, or its flavour. If you make your own quince paste at home, you can enjoy…

Making them is an adventure in three exciting chapters. First, the quest for fascinating new ingredients. Then, a visually thrilling mise en place and the high stakes of high…

As always, we’re genuinely thankful for the family and friends that always make this holiday a proper feast. But as cooks, there’s something else we’re especially thankful for at…

In praise of climate change, here’s a late-September ice cream inspired by the last rose of summer, the heart of an apricot, and the exciting spice of the season…

Vicki is a farmer, an artist, an archivist, and the builder of an Ark containing now over 100 varieties of tomatoes.