“Ask most chefs, and they’ll tell you the secret to making real good food is using real good ingredients. Jim Dixon is the man many of them turn to for those ingredients.”
“Here's a secret that's more of an opinion but that anyone who's bothered to learn how to cook for themselves knows is true: Often, the only thing separating your home kitchen from those of the city's finest restaurants is access to high-quality ingredients. As its name implies, Real Good Food is where you can get your hands on a few of them.”
“Hi again. I just wanted to rave about this week’s fresh box —the one with dumplings. OH MY GOD EVERYTHING IN THIS BOX IS AMAZING.
That’s all. Carry on. Thank you for bringing deliciousness into my life.”
Kimberly, Fresh Box Subscriber
All you need is a good tomato, rustic bread, extra virgin olive oil, and salt to make the pa amb tomàquet, the national dish of Catalonia.
Local author, publisher, teacher, and clandestine restaurateur Andrew Barton is a busy guy, so when COVID lockdowns forced him into a relatively static homelife, he endeavored to earn himself yet another descriptive title: bread baker. His new book is a lyrical ode to the pleasures of pandemic baking and his journey into yeast-assisted sublimity.