Madison

In her words

I cook in a galley kitchen with counter space roughly the size of a cutting board, which has made me very good at recipes that use one pan and very bad at recipes that use three. Pittsburgh winters do the rest of the convincing — from November to March I want the oven on and something braising.

I started writing these down because I kept texting the same six recipes to friends and getting the quantities wrong every time. Now they live here. No stories about my grandmother's farmhouse, no fourteen paragraphs before the ingredients. Just the thing, the way I actually make it.