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 …
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 …
Pea soup, plz. Chilled and strained for a delicate texture or served just a few minutes after a light whirl in the blender, pea soup easily incorporates itself into your day. Do with it what …