Paper Chef 49: Seafood Pot Pie with Fennel and Peppers
Prawns, fennel, sweet pepper and passion. Hmm. Lots of possibilities for this Paper Chef challenge. Luckily I shopped for the […]
Root Soup with Preserved Sage from the Pantry
Continuing my mission to use up the roots in my refrigerator, I made a delicious pureed soup of rutabaga, parsnips, […]
Memories of Austria: An Apple Pancake from the Oven
The Dad and I each have youthful memories of eating big puffy apple pancakes in Austria, he during a Christmas […]
Mashed Rutabagas
Growing up, I associated rutabagas (which my grandmother called “neeps”) with wax. The supermarket variety of this large, yellow relative […]
Braised Turnips with Tomatoes and Garam Masala
In my early February fridge cleanout, I discovered some small white harukai turnips that under other circumstances would have been […]
Super Seafood Chili Bowl
The weekend before Superbowl Sunday, our local Whole Foods store hosts a chili contest among its employees. Ten departments each […]
Pantry Potato Salad with Tomatillo Sauce
A couple of months ago, not long after this blog began, I posted a series on tomatillos. See November. I […]
Sparky Slow-cooked Red Cabbage
In the dead of winter, we hanker for nourishing food that is not just comforting but also sparky enough to […]
February: Searching for Roots
“The time has come,” the Walrus said, “To talk of many things: Of shoes and ships – and sealing-wax – […]
January P.S. — Kumquat Sorbet
At Christmas we typically have a bowlful of kumquats decorated with Satsuma tangerines or other citrus with leaves, as a […]
Farewell January – I loved thy citrus
Risotto with Escarole
Escarole is one of the more reliably good winter greens around here and, when I find a head with clear, […]
OK Paris: A Correspondence Course 3 – Pipérade
OK Paris is an ongoing exchange of culinary encounters and yearnings during OK’s half-year relocation to Paris. Here again we […]
Broccoli “Salad” with Preserved Lemons
During the winter, green (meaning lettuce-variety) salads do not always appeal, unless they’re made with bitter greens like escarole, radicchio, […]
OK Paris: the Correspondence Course 2 – Crepes
OK Paris is an ongoing exchange of culinary encounters and yearnings during OK’s half-year relocation to Paris. OK decided they […]
Orange-flavored Grains with Parsnips and Carrots
Continuing the citrus theme of the month, I sparked up two related root vegetables – carrots and parsnips – by […]
PROSPECT THE PANTRY 