SEASON Weekly

Every Monday morning I write down what I'm seeing at the market, what I'm cooking, and why this week's menu looks the way it does.

• What's good right now, and what I'd do with it
• Why this week's ten dinners are the ones I picked
• Something from the line that's worth doing at home
• The moments from the market and the kitchen that don't fit inside a recipe

Thirty years in professional kitchens taught me that most of what makes dinner good happens before anybody sits down. That's what I write about.

I'll meet you at 5:30.

Michael