Sweet, savory, so… It’s another pear recipe, it’s a homely little pot of sweet and savory, and when I was letting it cook down on the stovetop it got me nostalgic again. Amazing how foods …
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Being a cool poacher Culinary poaching? Gently cooking something in a bath of liquid that perhaps is flavored? Much preferred over other types of poaching. Let’s stick to this one. There aren’t a ton of …
Secret reveal time… After a short stint on a certain farm, I (ashamed to admit it…) became just a little sick of salads. Often on the verge of bolting and picked straight from the dusty …
Freeze, please. Now then. A pea pesto may appear to be a spring recipe. Those fresh peas, straight from the farmer’s market? The delightful one you walk to as soon as the weather permits and …
Welcome back to part III of this series on anxiety and food! Read up on the first few ideas here: Anxiety and Food, Part I Anxiety and Food, Part II Sweet, now we’re all caught …
*sniff* no YOU’RE crying… Because lo, behold, the leek, how it’s an allium with less intense raw kick in certain regards (so less actual crying while chopping), and yet, lo, behold, it’s an allium with …
Delicata squash for all your bold needs Ok, maybe not all your bold needs. But like, most of them? Especially those seasonally appropriate, pumpkin/squash/cozy weather needs. Yeah. Now THOSE needs will be met by a dish …
from left to right: nectarine & chile, pear & thyme, peach & ginger …oh, and pear, too! According to Traditional Chinese Medicine, eating stewed stone fruit is a very good healthy (and delicious) endeavor this …
On polar vortexes. The polar vortex asked me to turn the oven on today and I respect polar vortexes. They make my rear-view mirror fall off my windshield, they make my dog disdain the outdoors …
Savory grapes and such Perhaps a new Thanksgiving tradition, perhaps a sweet little side dish any other day would enjoy. These little cabbages are tossed with grapes and quickly shown to the hot oven. I …
See, please, seaweed. Try adding this powdered seaweed to soups and stir fries, or sprinkle over meat just before roasting. Kombu’s flavor is not overpowering. Instead, it is slightly salty, briny and pleasingly umami. Using …
February Freeze An after-the-fact Valentine’s post; the notion of a Southern classic revamped to bring a little sunshine and playfulness straight to a rather frosty condition. A warm and bright salad, lovingly coaxed into tender …