Back in April I was just waiting for the day when our Community Sponsored Agriculture shares would begin. And now that we’re at the end of July, our shares have really started to take off. Ever...
Sour cherries seem to be all the rage these days and getting your hands on some can be pretty tricky—unless you’re from Michigan (which seems to be a sour cherry nirvana). Ten years ago I...
As much as I love fava beans, I usually cook them only once or twice every summer. Why? Well, with a stringy, fibrous pod, and a thin membrane around each individual bean—both of which must be ...
By “poaching,” I of course don’t mean stealing your neighbor’s backyard chickens like a fox in the night; rather, I mean the too-often maligned practice of cooking chicken (unfortunately usually bone...
I love eating, thinking about, and making pickles of all stripes—I’ve read The Joy Of Pickling cover to cover several times—but this summer’s early-onslaught heat in Brooklyn has put me o...
I love homemade ice cream because it’s easy to play with flavors and add-ins to make your own unique creation. My husband and I like to come up with names for our ice creams even before they be...
I always dreamed that Chicago would get a really exceptional bakery— a Tartine, a Rose Bakery, a Huckleberry even. My dream came true back in April when Sandra Holl opened Floriole Bakery & Cafe ...
If you’ve ever made your own whipped cream, then you know that there aren’t many foods that taste better than this rich, versatile treat. It’s great on pies, cakes, pancakes, anythi...
I love pickles and on average you can find several different types of jars in my fridge from dills to pickled asparagus. I’m not fussy when it comes to that salty, mouth-puckering bite. But the...
If you’ve ever been to a Mexican restaurant you’ve probably seen a molcajete—you might not have known what it was called, but you’ve definitely seen it sitting squatly on the ...
Croutons are good. My favorite croutons are the worst, most processed croutons that you find in chain restaurants or at salad bars: little crispy squares of preservatives and partially hydrogenated o...
Now that the heat of summer is firmly—exhaustingly, wiltingly—upon us, it’s time to ratchet up the game when it comes to salads, for those muggy, groggy days when turning on even a ...
I don’t love oatmeal, but I do appreciate its value as a breakfast food. I usually add minced fresh ginger, a pinch of cinnamon, sesame seeds, pepitas, and a swirl of agave to my morning bowl t...
A tuna fish sandwich can bring memories of stinky bag lunches packed by a well-meaning mother. I remember in grade school being quite content with my tuna fish sandwiches…that is, until the ree...
Wasn’t it only a few weeks ago we were overjoyed at the onset of spring? Now summer’s just around the corner, and local markets are abounding in berries, greens, asparagus, the season’s first peas… B...
A vendor at my farmer’s market started selling fresh chamomile flowers this past week. They were so pretty and cheerful, like the essence of springtime, that I had to get some, even if it was to do n...
When I’m not in the mood to cook, I’ve got a couple of choices: order in or figure out something quick. This usually happens in the summer when the weather is hot and the idea of turning ...
A few weeks ago I tried my hand at a new strawberry vegan cake recipe. As I was adding in ingredients alarm bells were going off in my head—something wasn’t working and this Pepto-pink ba...
Lest you think that we’re patronizing you and, as it were, teaching your grandmother how to suck eggs, just ponder for a moment how many truly memorable, absolutely first-class boiled eggs you&...
I love strawberries. No, I mean, I really love them. But I don’t love cooked strawberries. Even strawberry jam, which I dutifully put up every season, leaves me a bit flat: so much of the joy of stra...
As someone who tolerates gluten pretty well, I had the luxury of assuming that gluten-free baking wasn’t much fun. That was until I started following some amazing blogs that make gluten-free ba...
A vendor holding a soft-shell crab at the Dupont Circle Farmer’s Market in Washington, D.C. Last weekend I went to Washington, D.C. to do a cooking demonstration at a farmer’s market. I h...
I don’t know what it is about a sunny side up egg, but throwing one onto a ho-hum dish will immediately elevate it into sexy territory. Go one step further and toss on some caramelized onions a...
Ah, thyme: arguably the most versatile of the hardier cooking herbs in terms of recipes, and inarguably the most versatile in terms of wordplay. Along with playmates like rosemary and sage, thyme is ...
I love birthdays. More specifically, I love my birthday. I’m not content with a one-day celebration, instead, I’m all about the birthday month. Sure presents are great, but I’m all ...
A: When it’s soup! Hands-down the best early-spring vegetable (does it have any real competition?), asparagus is so simple to cook and eat: snap off the tough bottom ends, sauté in a little olive oil...
“Oranges and lemons, Say the bells of St. Clement’s, You owe me five farthings, Say the bells of St. Martin’s When will you pay me? Say the bells of Old Bailey. When I grow rich, Sa...
Pickled Red Shiso with Radishes If you’ve had sushi, you’ve probably had shiso, but you might not know what shiso is. Strangely, even though it’s got a lot of smokey, meaty flavor, so much so that it...
As a followup to my post on 5 ways to open a bottle of beer, here are 5 ways to open a bottle of wine without a corkscrew. These run the gamut from practical to inspired to down-right unsafe, still w...
With all of the cookbooks out there, it is difficult to separate the good from the bad. Here are three recent releases worth checking out: 1. Seasonal Fruit Desserts by Deborah Madison Madison is fam...
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