Having a kid who lacks the strength to stand at the kitchen counter beside her turned Jess Thomson’s world upside down. Here’s how she’s returning her family’s life to right side up.
Is too much of a good thing really wonderful? We asked doughnut diva Jess Thomson, who just wrote a cookbook on the topic. Here’s what she says.
When life hands you too many doughnuts—yes, it’s possible—make pudding. You heard us. Doughnut pudding.
While saffron picking in Washington state, Jess Thomson learns a thing or three about crocuses, back-breaking work, and la rosa de saffron.
What happens when food writer Jess Thomson is faced with a future without gluten? A weekend of unbridled break-up sex.
Food writer Jess Thomson describes her ordeal when her son was born 2 months early and unable to eat. The healing process was not unlike modern feed lots.
Writer Jess Thomson, a cherry-picking virgin, gets her chance but comes ill-equipped, faces tough famers, and returns home with no more than a handful.
Making nettle-pecan pesto can be tricky, mostly because nettles tend to bite back. But handle it the way we tell you and you’ll have no regrets.
Food writer and humorist Jess Thomson recounts her hilarious and daunting visit to the mecca of molecular gastronomy in the States: Grant Achatz’s Alinea.