Even before I brought home 25 lbs of rhubarb from Tai’s Grandma’s massive Maine rhubarb patch, I had begun the season’s rhubarbapalooza with about 8 lbs of gorgeous, fat and deeply ...
Remember this post? The one where I lament that my Mario Batali dutch oven was, essentially, a $100 piece of crap, while my $140 Le Creuset was a thing of beauty? Well, I thought I would re-visit the...
Chapter 2 in The Beef Chronicles: spicy Mexican braised beef tacos. The last episode found our intrepid heroine eating beef for the first time in 25 years: specifically, berry-braised beef with black...
This weekend, in addition to enjoying the glorious weather, getting to the farmer’s market, and finally getting my hands on some rhubarb, I did something strange: I planned ahead. Planning: it&...
I hate brussel sprouts. But as I say that, I realize: I’m not sure I’ve ever actually eaten brussel sprouts before today. You see, most people generally boil them (why, oh why?) and is th...
I am drowning in data. I am trying to wrap up a huge project at work, a study that has been going on for over a year and has produced reams and reams and reams of data (much of which came from yours ...
Sometimes, when you return from a vacation to foreign lands, all you can think about is recreating some of the fabulous food you ate on your trip. A jaunt to Spain in the late ’90′s marke...
Wow, did I put up a lot of blackberries last summer. I blame the gorgeous rolling hills at Greig Farm, and the excellent company, for picking, well, a whole lot of berries. Buckets and buckets. For w...
Did you catch the awesome deal on Amazon last week? Two of Dorie Greenspan’s books, Baking and Around My French Table, for $6! As soon as David Lebovitz posted it, I snapped up two sets of book...
Need a quick & easy side dish for dinner this weekend? Of course you do! Everyone always talks about quick meals for weeknight dinners: the dreaded “30 minutes or less!” And I can und...
The last time I ate beef was the summer of 1987. I remember it quite well: I was home from college, working in Boston as a temp secretary for a rather stuffy accounting firm down at South Station, an...
It’s not like this site really needs another heirloom bean recipe; and I think I’ve fairly covered the spectrum of pork sausage possibilities. But this recipe isn’t really about bea...
Now that St. Patrick’s Day is safely behind us, I can talk about this dish that has cabbage, lots of green vegetables, and pinkish meat, without it having anything to do with traditional Irish ...
Ribs: they’re such a weekend, laid-back, backyard barbecue sort of thing, aren’t they? I mean, they roast all day long, then you coat them in a sticky glaze, fire them up, and wash them d...
You thought citrus was done, didn’t you? You thought maybe, just maybe, I was going to get back to, I don’t know, eating locally? Oh, granted, I snuck some peel into this dinner, and adde...
Take half a turkey breast: brown the outside. Add it to a pot with liquid and vegetables. Simmer. Rest meat, reduce sauce, serve. Such a simple procedure and one I’ve done many times, often, li...
Have you ever made blini? I must admit, other than knowing that they were vaguely pancake-like, mostly Russian, and usually served with caviar, I didn’t know much about them until yesterday. Th...
A week or two ago, my friend Crunchy Metro Mom posed a question on her blog: what one-off meals (that is, meals destined for one night only, with no leftovers) do you rely upon in your weekly meal pl...
A simple little preserve, for that last pound or so of organic California kumquats: candied kumquats with a pequin chile kick! I had big plans for my little kumquats: some of them went into Tigress&#...
Tonight is the last episode of Season 2 of Downton Abbey. I know: I’m sad too. It went by so fast! Alas, the war, and the season, is over my friends, and we have nothing to do but contemplate t...
I took my last two precious Meyer lemons from the Lemon Ladies and bestowed upon them the Highest Honor known to Fruitdom: tequila. Tai is sick and has a horrible, wracking cough that shakes his fram...
On the off chance that you’re tired of marmalade recipes (Never fear marm-fans: there are more recipes coming down the Pike!), a fresh twist (Ha! Twist! Do you see what I did there?) on citrus:...
Ah, New England: I’m so sorry. That one was a heartbreaker. In those last, crucial seconds, being one of those who remember it well, I kept saying, “Flutie did it!,” while Tai looke...
As promised, more citrus action: a take on my favorite cranberry chutney, this time with Meyer lemons. This recipe started out as a Meyer lemon marmalade; hence the marmalade-esque process of slicing...
Jamalade, you say? Yes. Jamalade. Not quite a jam: toothsome slivers of citrus zest and a touch of pithy bitterness from the addition of citrus pectin make this flavorful preserve reminiscent of marm...
We interrupt this citrus-filled January for a horse of a different color: mini linguiça drop muffins! I had a dream about these muffins last night: spicy, smoky linguiça, sharp cheddar cheese, tangy ...
As I mentioned last week, I’ve been building up quite a supply of grapefruit peels of late. Though I will buy lemons and limes throughout the year, for use in jams & preserves, savory dishe...
Pomplemousse: on my list of the top 10 best words in any language (along with codswallop, yoboseyo and schnell!). Pomplemousse is “grapefruit” in French; sounds so much more exotic doesn&...
Once again, citrus season is upon us, and once again, I ordered a box of delicious Rio Red grapefruit from G & S Groves in McAllen, Texas. While I’ve been happily munching through some of m...
My girlfriend Christina grew up in Schoharie County, NY: home of Howe Caverns, tragic flood damage, and the Fabulous Beekman Boys. While she was home for the holidays, she picked me up the Beekman 18...
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