Punk Domestics

Sean Timberlake is a professional writer, amateur foodie, avid traveler and all-around bon vivant. Sean lives with his partner, photographer DPaul Brown, in San Francisco.

Punk Domestics in Italy 2015: Foraging for Porcini ... or Not

On our penultimate day in Italy, we were scheduled to go foraging for porcini up in the Apennines. From the day we arrived, though, my local guide Dalia kept mentioning that the porcini season was lackluster this year, and with nights being so cold, they were likely not going to happen, but not to worry, we would find something. Every day, assurances: Don't worry, we'll find something, with a knowing nod....more

Punk Domestics in Italy 2015: Fiera del Tartufo, Sant'Agata Feltria

October is an undeniably magical time to be in Italy. The food is at its best this time of year, not least because there are truffles, porcini mushrooms, and chestnuts. So important are these ingredients to the local cuisine, towns around the Apennines have festivals to celebrate them ....more

Punk Domestics in Italy 2015: Piadina

You can't go to Romagna without trying the local flatbread, piadina. No, really, I mean you can't go more than a few hours without encountering it. It is truly ubiquitous; luckily it is also delicious....more

Punk Domestics in Italy 2015: Making Pasta

One of the highlights of our trips to Italy is making hand-rolled pasta with Sandra, the sfoglina, and nonna Fernanda. Fresh pasta is pure alchemy; pasta and eggs converge to become a silky, springy dough. In Italy, the egg yolks are much richer in color than in the states; in fact, the Italian word for egg yolk is il rosso, or the red ....more

Punk Domestics in Italy 2015: Preserves with Marzia

I had the great pleasure once again to bring a group to Emilia-Romagna, Italy, for a week of hands-on food craft classes, as I had done in January 2012. This trip was a wonderful balance of things familiar and new, enhanced by being in the country during arguably the best season. Autumn in Italy is truly enchanting ....more

Beyond Canning by Autumn Giles

Disclosure: A copy of the book has been furnished for review, and another for the giveaway, by the publisher,...more

Preserving the Japanese Way by Nancy Singleton Hachisu

Disclosure: A copy of the book has been furnished for review, and another for the giveaway, by the publisher,...more

The Homemade Kitchen by Alana Chernila

In her debut book, The Homemade Pantry, Alana Chernila taught how to DIY store-bought staples and snacks, making them more wholesome and delicious in the process. With her follow-up book, The Homemade Kitchen, she goes further, focusing her attention on a 360-degree approach to food, family, and the most important room in the house, the kitchen. The book is punctuated with messages Chernila keeps on her refrigerator: Start Where You Are ....more

Food Gift Love by Maggie Battista

Food is love, pure and simple. Whether it's cookies, granola, or a carefully crafted liqueur, the gift of a handcrafted food item is infinitely more personal and meaningful than anything you can purchase on the shelf. Maggie Battista understands this better than most ....more

Wild Drinks and Cocktails by Emily Han

Foraging has been a burgeoning trend. While there's an ever-growing list of books designed to help identify wild edibles, not all include recipes to use said foods, and those that do tend to focus on just that -- edibles. Along comes Emily Han, a master food preserver, herbalist, and expert forager, who combines her skills to showcase the use of wild plants in beverages ....more
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