The Garden

Essays on food, spice, and the rituals that hold meals together. These pages grow over time.

• Cantina Cumin & Spice seed A cumin-forward blend for beans and tacos. One of our original recipes.
• Creole vs. Cajun seasoning seed One leans on herbs, the other on heat. Both came from the same swamp.
• Italian seasoning from seed to spice rack seed Growing oregano, thyme, marjoram, rosemary, and basil in AeroGardens, then dehydrating and blending.
• Red beans on Monday evergreen How a one-pot wash-day meal from three continents became the most dependable thing in New Orleans.
• Restocking the pantry seed Pressure canning beans, green beans, and carrots. What makes sense to can and what doesn't.
• SpiceSmith as a kitchen companion seed What if a pocket AI could help you figure out what to cook with what you have?
• Taqueria-style salsa at home seed Two cooked salsas, one pico, and the emulsion trick that makes them creamy without dairy.
• The holy trinity budding Onion, celery, bell pepper — and the layers of spice that go on top.
• The Monday ritual budding Why cooking the same meal every week turns out to be the point.
• Why we leave the salt out seed No-salt blend is a control choice, not a no-salt cooking plan.