kitchen work is a printed, quarterly journal of food and the table, the pantry and the wine cellar, gardens and farms and markets, dining rooms and cafeterias. Stories from big kitchens and small kitchens, about cooking, the business of food and the state of restaurants, about family and friends and strangers. What and how we eat and drink.
I think the first place I ever tasted a slow-roasted tomato was in Canton, Massachusetts when I was about nineteen. I was working at a good Mediterranean restaurant that more than once made my head swivel in amazement at how delicious something could be when cooked properly. (Mom! They bake their own focaccia!) The slow-roasted tomato was simple as could be. Take a few everyday ‘roma’ tomatoes, cut them in half, toss them around with some olive oil and sprinkle them with a little salt and pepper and leave them in the oven overnight at least on a really low temperature. They come out almost tasting like candy and I couldn’t believe how delicious they were. Sun-dried tomatoes were all the rage because they just photographed so beautifully sitting out there on the patio and giving Americans who thought they could just use a little more Italy in their lives the sense that putting a jar of tomatoes on your back porch was just one of the very most romantic things a person could do…
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kitchen work is a printed, quarterly journal. Subscriptions to kitchen work can be billed annually or per issue.