Instead of letting greens sit for a long time or blanching them to take the edge off, we love this technique often used by chefs. Wash and remove rib, if needed, from greens (kale, spinach, chard, da...
Edible gardens have been planted at many schools to grow vegetables, fruits, herbs, and flowers. The students help plant the gardens and then raise, harvest, and eat what they have grown. This week S...
The idea for this refreshing house-made treat came from a new shop in DC’s Petworth neighborhood. Three Little Pigs is a salumeria of locally-sourced meats and pickled preserves. They also sell...
When we start to see the first harvest, whether shopping at the market or at home in the garden, it is something special. Baby bok choy, tender zucchini, young peas, tiny fava beans, small green onio...
Preparing for a weekend event lead to this truly simple yet delicious combination of caraway seeds and asparagus: Trim one bunch of asparagus (removing any woody ends that won’t taste good), th...
Beautiful green globes of artichokes can be found in the markets. We were excited to return to a recipe we published way back in 2007 that makes for a simple, delicious main or side dish. Give it a t...
This week and last, we have been away from our kitchens and have not tried any new recipes to pass along. However, we have been creating a list of coveted items for now. Freshly-squeezed oranges – Fl...
Tonight is Bettina’s cousin birthday (that’s him on the left and his adorable son, along with Bettina’s husband – they started the day with a successful turkey hunt). We’...
Suzanne sources her chickens and eggs directly from a farmer in rural Maryland who makes deliveries every other week in to the city. Her standard order is two roast chickens and two dozen eggs. For t...
With Amy Pennington’s Urban Pantry cookbook still within quick reach on our bookshelf, we are reminded of the importance of keeping an organized kitchen and having certain pantry items on hand, espec...
St. Patrick’s Day is tomorrow and, although we are not Irish, we were inspired to post on this holiday because of a short radio clip we heard the other day that said St. Patrick’s Day in ...
We’re working on developing new flavors of Mexican favorites and we are hoping that you may not miss the meat with these earthy-tasting tacos, adapted only slightly from Rick Bayless’s Me...
We have been making this tomato sauce a lot lately. It is a simple recipe of olive oil, garlic, onions and canned tomatoes. That’s it. It is not overdone with dried spices (oregano, basil, bay). It s...
Exceptionally easy to make. these scones would be a wonderful weekend treat. Although we understand that many of us are trying to cut calories rather than add them, this is a great recipe and these a...
A good sauce can turn something boring into something new and delicious. We love having this pepper yogurt sauce on hand in the fridge to drizzle on everything – eggs, tortillas, meat, chicken…...
A few months ago, we bought some sprouts at the farmers market. They were displayed in a cardboard box, but when the farmer sold them to us, he did not take from the display, he grabbed a big handful...
This recipe is adapted from Gourmet magazine, December 2007, and the photograph is from housetohome.com. We like the French-inspired look of this kitchen. Serves 4-6 1 lb. sm. white boiling potatoes ...
It is not just dedication and inspiration that keeps us going to the farmers markets during the winter months, it is habit. Twyla Tharp, one of the most famous ballet choreographers has a great book ...
Here’s a brightly-colored clip that sticks to almost everything, including stainless steel and glass! Not a magnet, these powerful, small clips use a patent-pending adhesive that make hanging k...
Bettina found this cake at Whole Foods today – Fat Tuesday – the day before Ash Wednesday. During this time of year, one of the most-loved traditions in New Orleans is having a King Cake....
squirt bottle by jennster Sorry, not those kind. We’re talking tablecloth wrinkles. Practically no matter how you store your linens, you’re bound to have some creases that you’ll wa...
Yesterday, the topic on The Kojo Nnamdi show was chocolate. We were only able to listen to about five minutes, but within that time, here is some of what we learned: The cacao tree is a native South ...
This recipe was listed as a Saveur staff favorite recipe for 2010 and is worth passing along. Fennel gets lots of attention from Italian cooks, most likely because it adapts to a variety of treatment...
Marcus Nilsson for The New York Times. Food stylist: Brian Preston-Campbell. Prop stylist: PJ Mehaffey. A couple of weeks ago, The New York Times Magazine printed chef David Chang’s recipe for ...
This is such a simple salad, considering how delicious it tastes. We eat so many foods in the winter that are roasted, braised or pureed, that it is nice to have a salad with lots of crunch. And, it ...
If you are like us, you have probably dreamed of the type of cute, neighborhood shop you would open, if you could. We love this Vancouver based store Old Faithful. Their insight – “We fee...
Edgewater, New Jersey is a narrow strip of land in Bergen County lying along 3 1/2 miles of Hudson River waterfront. Bettina was recently there to take care of some difficult family business but foun...
During a lunchtime cooking demonstration at Whole Foods, we made green miso soup. We passed this recipe on to our readers a few weeks ago as a healthy option during the holidays. For the demonstratio...
The Saveur 100 List was published this week. One, Two, Three restaurants in Washington DC we want to try this winter. This digital publication. Thinking about summer favorites. Our new outdoor smoker...
These tacos are made with tender, braised meat. Similar in style to Mexican street tacos, the chicken is cooked until the meat is melty and then condiments are used to add flavor. We tried this metho...
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