Blog

  • Tortilla Española (6/27/2017) - One of the easiest and one of my favorite tapas dishes is a Tortilla Española or a tortilla patatas.  At its heart, it is a simple combination of potato, onion, and eggs.  Typically it is served at room temperature as a bar
  • Green Sauce #1 (5/28/2017) - I’ve always been fascinated by using ‘unusual’ parts of vegetables.  We throw away, or compost, incredibly edible greens routinely and there is a lot of nutrition and flavor available.  This recipe started as an idea to use up some incredible
  • IMG_1620 Mushroom Farro Chili (4/22/2017) - Truth in advertising – my wife takes issue with calling this a chili but I’m sticking with vegetarian chili anyway.   I’ve been kicking around this idea for quite a while, the combination of mushrooms and farro (or pearled barley) is
  • Chicken Mole Pronto (7/20/2016) - I grew up with a good dose of traditional Mexican food mixed into our midwestern diet.  The connecting link was through my dad’s side of the family who had a restaurant in Ciudad Victoria, Mexico along with a dentist office in Mexico
  • Brewing Coffee, the Night Kitchen Take (6/9/2016) - I realized the other day that we’ve been in radio silence here on the night kitchen blog.  Some is because of a chicken run project we’ve been doing at home in addition to my regular day job and work at
  • Vindaloo and Avocado (4/9/2016) - This recipe is derived from “Super Natural Every Day”, by Heidi Swanson.  It is definitely a keeper of a cookbook and this take on guacamole is definitely a keeper. Ingredients: 2 ripe avacados 1 small yellow onion, finely chopped 2 cloves
  • New Silk Road Meatballs (12/12/2015) - It’s Second Saturday here in Cambridge and we needed some snacks to go along with the art, coffee, and general revelry of downtown.  I’ve done New Silk Road meatballs before (both pork and lamb) but tonight’s take may be my favorite.
  • Just plain coffee (9/29/2015) - I’ve been thinking a lot about coffee.  No surprise there – it’s one of the perils of operating a roasters and a “problem” I embrace willingly.   When I’m not roasting, making, and drinking our own coffee, I’m reading about the history,
  • Not Your Usual Coffee (1/24/2015) - I recently shipped out some coffee and a day later I got the following email – “This is much better coffee than I’m used to!”.  It’s always wonderful getting positive feedback about our coffee but this might be the best compliment
  • Celebrate the Holidays with Night Kitchen Coffee (12/8/2014) - This is an 85+ point coffee from the Caranavi region in Bolivia.  The coffee elegantly balances brown sugar, chocolate, and an herbal note.  Available through the holiday season with  unique label art created by Cambridge artist, Antonia Burns.  We will