Kitchen Sense

Mitchell Davis
Recipes and cooking wisdom.
Created 25 May 2021
  • Squashing Your Cooking Plans: How to Roast Squash and What To Do with It
    29 Sep 2021 • 10 min read • 2 0
    Here’s Issue #19 in your inbox. Thank you for signing up, and double thanks to those who pay to subscribe. I hope you like it. I’ve been eating squash for the last few days. If you cook anything from ...
  • Hot Take: Pepper Relish
    22 Sep 2021 • 4 min read • 1 0
    We present Issue #18, a lucky number in the Jewish tradition, on this first day of autumn. The season has definitely changed—the days are shorter, the nights are cooler, apples and squash are everywhe...
  • You Say Faux-tato, I Say Delicious
    15 Sep 2021 • 6 min read • 2 0
    Issue #17 is arriving on erev Yom Kippur. For my observant Jewish readers, I hope you have an easy fast. You might consider today’s main recipe a good addition to your break-the-fast menu. Thank you a...
  • Going Crackers: Yes, You Should Be Making Your Own
    08 Sep 2021 • 8 min read • 3 0
    I’m sending Issue #16 from my sister Leslie’s place in Toronto. Yay! Last month they opened the border and removed the quarantine requirement for vaccinated U.S. citizens (e.g., my husband Nate). It’s...
  • Prolonging Summer: Two Recipes for Fresh Corn
    02 Sep 2021 • 5 min read • 2 0
    I swear I sent this newsletter this morning, but it seems that very few people received it. Hmn. Not sure what I did wrong, but I’m sending it again, just in case. Here is Issue #15. Thank you to all ...
  • Prolonging Summer: Two Recipes for Fresh Corn
    01 Sep 2021 • 5 min read
    Issue #15 has arrived. Thank you to all who have signed up and/or subscribed. And thank you for sharing this newsletter with anyone you know who likes to cook and eat. Wishing everyone a great Labor D...
  • Google Mapos: My New Recipe for Mapo Tofu
    25 Aug 2021 • 10 min read • 2 0
    Issue #14 takes us back to China, to Chengdu in Sichuan Province. Well, it’s really just to my kitchen and one of my all-time favorite dishes, mapo tofu, which hails from Chengdu. Like most things, if...
  • Dressing Up, Dressing Down: Vinaigrette
    19 Aug 2021 • 11 min read • 4 0
    Welcome to Issue #13. I seem to be returning to basics in recent issues (poaching eggs, making pie crust, mayonnaise)‚ and this week I’ve got another one for you: vinaigrette. The two most common ques...
  • Put An Egg On It: Just Poach It
    11 Aug 2021 • 6 min read • 4 0
    It’s been a busy week and today’s newsletter was a delayed a few hours. (I like to send it Wednesday mornings.) But here’s Issue #12 in your inbox. Hope you like it. If you do, put an egg on it. No, I...
  • Such a Flake: Pie Crust 101
    04 Aug 2021 • 11 min read • 3 0
    Hi all. Welcome to this week’s newsletter, Issue #11. If you just joined, you have a lot to catch up on: jam, mayonnaise, soy sauce chicken, pancakes, polenta, and more. As always, thanks to all of yo...
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