Warm and toasty from the oven, Brussels sprouts have a way with feelings. They know just what to do, no matter which occasion they’re joining. Tonight, curried. Tomorrow? Why, cold and still curried (straight from …
Fresh farm vegetables are quickly coming into style around the Colorado fields I work and play in. Within the past two weeks our harvest has expanded to now include green beans, shelling peas, swiss chard, …
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 …
A springtime crop, garlic scapes are the long and thin curlicue flowering tips plucked from hard-neck garlic plants. Roasted, the scapes change; instead of their intense pungent bite, they become almost creamy and very mellow… …
Dear soup, How do I show my love for thee? By cooking you every chance I get. Let our relationship continue to grow with simple spoonfuls–and may steaming ladles never stop serving you. You make …
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 …