Oh, chutney. C’mere. While I’m sure we have more than a few weeks left of delightful, end of summer weather, the overcast sky and sudden lack of humidity in the air–in my opinion–begets the desire …
Search Results for: garlic
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 …
On studies… My time on the farm was a study not only in vegetables, but people, too. Living in a house jam-packed with those you depend on day in and day out, all day every …
Last year, harvesting radishes on the farm was an experience not easily forgotten–the spicy roots pop out of the dirt with ease, while their prickly greens keep you and your nimble fingers on the alert. …
Lend me your ears! Wait. That’s a different post–lend me your tongues! And make them beef, please. The tongue is just another muscle, with nothing stringy or fibrous about it, contrary to your imagination. When …
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 …
Hey there, sunshine. It’s just about picnic weather, you gonna pack the protein? Any chicken part will do–drumsticks, wings, whole thighs, breast, bone-in or boneless. My preference is skin on and bone-in thighs for maximum …
Cheers, winter! One last hurrah for the winter vegetables! Those starchy and dense sources of energy. These pickled carrots, eaten straight from the chilled jar, are the opposite of summer preserving. They bring a bit of …
On mortor crushes… Last year, the herb sauce heart-throb in my life was chermoula, a zippy and drippingly flavorful cilantro sauce, good on vegetables and meat alike. Out on the farm back then the dry …
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 …
Bringing it aroundddd town It’s just, like, a thing these days. Toss a root with something sweetish, something spicy, something intense and something to infuse it all. I mean, I’m game for that. Are you? …
Jars of sunshine… Now that we’re officially one week in to that great big leap forward, why not pay homage to these bright and sunny days with a little bit of edible sunshine? Zippy, red, …
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 …
Parsnip practice Similar in practice to seared squash with garlic, these caramelized parsnips utilize familiar principles: warmth and starch, sweet and savory. If parsnips have never graced your taste buds, may you make their understated …
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 …
A tweak, a little change-y change. Zucchini noodles. I do love a good variation on a theme. My last batch were quite the typical noodle length and width. Part of pasta’s fun is its ability …
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 …
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 …
An iphone here, an app there! A deluge of near-instant updates later and suddenly the “wait, let me get my camera, oh wait it’s dirty and oh wait yeah…”. And on, and on, into infinity… …
Does making a sauce based solely on its intriguing name mean I’m a silly cook? Because I first encountered the word “chermoula” a few years ago and fell in a bit of linguistic love rather …
Pies, cobblers, compotes and syrups are great culinary devices. Especially when mass quantities of rhubarb take their annual place as the forerunners of harvest season! Those few plants in the forgotten about corner of the …
Do you cook with fresh herbs? I should make it a priority, because every time I do I’m floored. The difference between any dish and any dish with herbs is enough to make me dance. …
The smell of bell peppers roasting transports me to a sunny, exotic land–a good pastime while it’s still rather white outside. While the snow slowly melts the peppers are blended with deeply satisfying chicken or …