I remember a crabby moment a decade or two ago—a bit of an ‘a-ha’ moment. I was walking through a grocery store, and had this sudden [late to the party] realization that I was staring at the same produce options year-round. I didn’t know who to be crabby at. How was it possible I didn’t know what produce was ‘seasonal’!?
For as long as I could remember, there were lemons
Who doesn’t need a list of soup recipes for winter… [more]?
You can skip all the talk and go straight to the soup list, below. OR you can listen to me share why I love making chicken stock and—though expensive—why I splurge on organic and/or farm-raised chickens:
I am a big fan of farm-raised chicken. I actually buy 4 chickens a month (remember: I have two teen sons who eat
When I was a little girl I ate creamed corn from a can—and loved it. It was a special creamy treat. Today, the nostalgia kicks in and I still crave this ‘comfort-food’ side dish; I especially love taking old recipes and re-inventing them. As an urban farmer and chef, how to make creamed corn… [more] means I grow my own corn (and in this case dry my own thyme), then wield
I can do this. I probably won’t kill my family. Nobody will die… right?
Canning is scary to a lot of people—and it is wise to proceed with caution. The important thing is to educate yourself about the process, and to follow recipes and instructions from trusted sources (curious why the tomatoes and water separated? more on that later). I needed to understand the ins and outs of canning, because… [more]
Broccoli stems should not be underrated. In fact if you are cooking on a budget, buying broccoli heads with long stems is much less expensive than buying bags of pre-cut florets. (Enter this cheddar and broccoli soup recipe… [more]). Think on it: you can have expensive pre-cut florets at just one meal OR buy long-legged broccoli heads and have florets at one meal and soup at the next. Not only
This is a sure-fire way to impress family and friends for your holiday feasting. AND it is easy. It just looks difficult.
This easy to make vegetable strudel with puff pastry… [more] is a brilliant way to 1. capture the season: stuffing in a plethora of ripe-now vegetables and 2. to use up vegetable stragglers in your fridge, freezer and pantry. The premise is the same: take puff pastry, line a
So often I dive for the skinny little stalks, since they punch of flavor and are quick to cook.
But I am loving these big fat stalks of asparagus. For cooking, snap off the bottom of each stem and shave off the bottom 2 inches of the stalk (with a peeler).
To make them snap, crackle and pop:
Take out two large pots and a bowl. Add water to the… [more]
Yes there are hearts on the towel and yes: the beets are red and okay… I made this for Valentine’s day. But I make it other days too—and so can you. It is simple to make, easy to freeze and maybe a smidgen healthier than their potato-only cousin.
I recently hosted a cooking class based on 3 kinds of gnocchi and a trio of Italian desserts. We made sweet potato … [more]
What is this mom?
Not something the boys had seen before: ribbons of delicata squash made to look like pasta. A simple squash—skip the boiling water for this faux pasta—lightly sauteed, topped with toasted walnuts and chanterelle mushrooms. I LOVE this ingenious tip: you don’t even need to peel the squash.
This yummy little number was inspired by a recent night at the restaurant (I help at a neighborhood restaurant… [more]
Living in Italy for a year meant I had a lot of time to focus on food, roam food markets and notice which foods ‘grew together’ at different times of the year. Right now any combination of winter vegetables would happily co-mingle on top of a plate of risotto. Kale and chard, carrots, brussel sprouts and onions… winter squash, yams, sweet potatoes. Toss in some raisins or nuts for crunchy