People love to cook for intimate gatherings, but they also have a fascination with mass-producing food.
To participate in the sustainable food movement today is to live on the edge of irony. Especially if you’re taking part in the movement from a seriously urban setting like, say, Washington, D.C.
What’s with tomatoes and watermelon this year? I have seen them side by side at local farmers markets, of course, having both come into season recently. But in an odd development, I started to see them together in recipes, too.