Imbued with hue Blood oranges, I’ve been waiting for ya. Anyone else? There’s just that much more of a floral essence their juice has, and that color takes the winter right out of my eyes …
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I… I… olive you! Another tray of chicken thighs to add to your arsenal as we still seem to find ourselves in the middle of the winter and I swear, turning on the oven is an …
Classic recipe, indeed… At some point in my pre-adolescent youth, I believe I was watching the Martha Stewart Show (perfect time slot, it ran the hour before our schoolwork started, what else would an 11 …
Oh gosh, another blood recipe? Yep. Just like last week where we discussed some unctuous grain-free black pudding, this week we’re back with a less savory, and much sweeter, use for beef (or pork) blood. …
We don’t have to hide the mayonnaise… I know–we’re all staring at the same photo of a lone plop of homemade mayonnaise all by itself. I see it, too. But there’s a reason behind this …
If there’s one thing to switch from store-bought to homemade that will yield both endless flavor and provide deep nutrition–it’s bone broths and stocks. Learning how to make these (which in essence typically means just …
Lactofermented, at that! What does lactofermented mean, really? That this mustard has been cultured with beneficial bacteria, and it’s good for your stomach! That just a bit of this condiment on the daily or weekly …
This summer as I was prepping what felt like boatloads of meals for myself to get through each week, I realized I needed something other than my Dijon, garlic and olive oil vinaigrette. And something …
Don’t you worry, I have quite the post lined up for when I make my own fish sauce. It’s something I’ve been wanting to make for years, yet the slimy, fish head-y opportunity hasn’t risen …
Listen. Nothing about this recipe is avant-garde. Nothing has been recreated with a minor, special twist. Nothing. These thighs are purely utilitarian. These get me through the week, my belly content and full. The only …
Lucia here: today’s post is co-written by my good friend Amy K, a practicing acupuncturist who is very knowledgeable in traditional Chinese medicine. I’ve learned a lot from her and we have a three-part series …
I mean, I have the recipe for post-Thanksgiving turkey stock, which is very similar… but I thought I should treat one of my favorite fridge and freezer staples to its own recipe. If you use …
Immune system boost. Back to school, back to cooler weather, back to… colds. Luckily, I haven’t had to deal with the onslaught of nose-turned-faucet for months. And this is why I am such a baby …
Not baba ganoush Inspired by friends, farmer’s markets and falafels, it’s a play on baba ganoush and its lovely ingredients. Something you can sink your teeth into, not just spread on a lucky slice of …
What to do, to do? Oh, kohlrabi. It’s a darling of the CSA (community supported agriculture) boxes and farmer’s market, throwing unassuming customers off. So, what is it, this little alien bulb? Like, are you …
Spicy collard greens for you and me, bebe. As far as nutritional bang for your buck, I’d say collard greens win by a long shot (yeah, even outshining the glorious kale. I know.) I can …
Tongues… If you’re in the mood for new animals parts, tongue is tantalizing. An easy, slow prep, a little bit of fear tackling, slice and you’re done. It’s ready. It’s simple, it’s cheap, it’s not …
Veggies, veggies, everywhere… After a brief tousle with Floridian thunderstorms and eating to be kind last week, I came home (to Minnesota thunder snow, aloha) a few days ago and have since found myself falling …
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 …
Ah, master tonic. So, you’re trucking along, feeling fine. The world is yours to master, you’ve got a plethora of playmates, you’re just at peak performance, work is spiffy and you weren’t even all that …
I feel I must defend the bowl of silky unctuousness, serve it with reverence and compassion. The idea of eating livers seems to be difficult for many, right? Well, I would recommend this dish for …
On squash(es). You know, I believe that no matter the variety or rendition–winter squash is delicious. Like, finding the largest knife and approaching the knobbly, oddly shaped beast with fervor? Love it. Or scooping the …
What do you do when you advocate a soy free and canola oil free lifestyle? And, you trend towards nuanced food geekism? Easy: you make your own mayonnaise. But what do you do when you’re …
Due to their high levels of iodine and myriad nutrients (and my lack of compassion for my cold toes this past winter), sea vegetables have slowly become part of the weekly gastro-chomps around here. These …