Hi. I’m Isabel, I cook and scribble. I make a lot of food and do a lot of writing, and Bread & Courage is what I have to show for it. It started as a simple food blog called TASTE but evolved into something more—a place where I express my love of food, community and the environment. Thanks for spending some time here—and be in touch!
A while ago, I though I would have time for salmon gravlax with buckwheat blini. Who was I kidding? I barely have time to butter an English Muffin. It might have been around New Year’s–when I was finishing up a month-long vacation, and when smoked salmon felt ’seasonal.’ The truth is, sometimes I get seduced [...]
It’s been too long. I am supposed to be doing something else right now, but I just discovered that that feeling never goes away. So if I don’t do this right now, I might not write anything until May 14th. And that would be a waste of many months.
It’s been tough in most places this [...]
I made this last winter for the first time, and recently came back to it. It’s as bright as ever–please enjoy.
Thank you, citrus, for gleaming through these gray winter months. I’ve got an appointment to have my teeth cleaned soon, and I’m sure my dentist will admonish me for my very much eroded enamel, but [...]
My friend Mark, dear, amazing Mark, is the gentleman behind the best-ever gingersnaps. He is also the man who discovered this incredible batter, which comes straight from the pages of Saveur.
This recipe is the one I make when I need to make an impression. Since carrot cake seems relatively innocuous, nobody thinks you’re being a [...]
Green on Greens will teach you to do incredible things with vegetables, one of which involves stuffing a chicken with a celery root… Imagine! I haven’t done it yet, but I will let you know when I do. Quite a few pages are dogeared with irreparable creases, but none is more worn than the page [...]
Well hello, it has been a while. On Friday, I clawed my way out of my last law book. It took a few days for my hands to regain feeling… I woke up this morning and determined that I was well enough to wield a spoon. And so, on December 22, I made my first [...]
