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!

 




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Christopher Does Kafta

Christopher Does Kafta

Jul 10, 2011

Christopher has made kafta a few times, and in different kitchens. The magical outcome is no happy accident. (Though I never doubted him.) I am impressed though, because ‘exotic’ cuisines evade me: my curries are a tad flat, my sushi rolls aren’t tight and I can’t get comfortable with fish sauce to cook Thai–although that […]

Simple Hummus: An Ode to the Garbanzo

Simple Hummus: An Ode to the Garbanzo

May 03, 2010

There are few things that make me full after a few tastes, but hummus is one of them. It’s so filling, I can only eat it at lunch, with most of a day’s digestion ahead. I’m no good at a bite or  two, you should know: when I say “tastes,” I mean generous spoonfuls. Mystery […]

Roasted Tomato Soup with Basil and Bell Peppers

Roasted Tomato Soup with Basil and Bell Peppers

Apr 27, 2010

It’s not tomato season yet, although they’re coming up soon… here in Houston at least.  I eyeball my little, green fruits every time I come home, weighing them in my mind’s eye, wondering when I’ll have to put up chicken wire to keep the eager squirrels from running off with my loot, as they always […]

Herb Dip with Feta and Greek Yogurt

Herb Dip with Feta and Greek Yogurt

Mar 08, 2010

Our parsley has become a rather intimidating shrub. I go out to the garden every day and trim it back, but its leaves only seem to multiply, bushier by the day. Before this year, I had only ever seen parsley in little diminutive stems, often contained by tiny terra cotta pots. I felt bad plucking […]

Tomato Sauce, By Way of Italy and Vermont

Tomato Sauce, By Way of Italy and Vermont

Jan 28, 2010

If I were asked to name some of my favorite things, great tomato sauce would quickly come to mind. So would traveling and staying someplace just for the sake of staying: as my friends Caleb and Deidre did on their honeymoon. Caleb and Deidre also happen to be cooks—mostly of the Italian variety, though they […]

Butternut Squash and Sage Soup

Butternut Squash and Sage Soup

Jan 05, 2010

You know those people who resolve piety in the New Year, embracing soups and fruit juice and brown rice baths? Well I’m not one of them. But I do love soup. It makes me feel warm and clean and hale. This year I was especially in need of some elixing. It started, as with all […]

Fire Roasting Eggplant

Fire Roasting Eggplant

Oct 22, 2009

So not everybody is crazy about eggplant. That baffles me, but I understand it—especially coming from people who don’t often prepare their own, and are victims of slimy, spongy, bitter mush. Nobody wants to eat slippery vegetables with gritty seeds and acrid hides. But eggplants can also be the best of what a vegetable can […]

Roasted Tomatoes with Herb Oil

Roasted Tomatoes with Herb Oil

Oct 17, 2009

Where I come from, the weather is pretty cool and the seasons are rarely vague. The transition from spring to summer to autumn to winter and back again is tidy, without a lot of fuzziness in between—except for those May days still plagued by freezing rain or the all-too fleeting Indian summer afternoons that sometimes […]

Basil Baba Ghanoush

Basil Baba Ghanoush

Sep 15, 2009

The time has come, the gardener said, to talk of many things… of shoes and ships and ceiling wax, of eggplants and kings. Ok, so, eggplant may not be the most poetic of vegetables, but really, they are fit for kings. There’s nothing an eggplant couldn’t do, I think, spongy wonder that it is. You […]

Classic Ratatouille

Classic Ratatouille

Sep 08, 2009

If you love the idea of savory summer vegetables steaming in a deep bowl, the scent of herbs and spices rising to your nostrils, you’ve likely tried your hand at ratatouille. But, for as many delicious summer stews you’ve enjoyed, you’ve probably also faced many a limp blob of hot, mushy mass inappropriately called ratatouille. […]

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