It probably goes without saying — but I will say it anyway; this is an internet weblog, after all — that a whole lot of the food I cook at home doesn’t make it onto this site. I like to use this space to talk about aspirational cooking — things that have fascinated me because they were different or better or even easier than I’d expected to make. At the very least, I hope they’ll have a good story to tell or get someone else as excited to cook as I was. The work-a-day cooking (pizza, lazy meatballs, oatmeal) that fills out our weeks is hardly noteworthy stuff.
I also prefer to avoid gushing about ingredients most people don’t have access to. No, I don’t mean truffles or anything so fancy — I’m not secretly flavoring my pasta water with fistfuls of the Himalayan pink salt I eschew elsewhere — I just mean something that especially short-seasoned and regional and it feels little will be gained by crowing about a dish that 95% of people can’t make.