Peter Barrett grows, forages, ferments, preserves, and cooks as much of his own food as possible—and writes about it on his Things on Bread Substack. He lives in the Hudson Valley.
Published
'Tis the season to flash-cook fresh mussels under a pile of pine needles
Live-fire cooking is more than grilling—it’s primal, versatile, and totally addictive. Here’s how to master the art.