Homemade Lemony Herbed Ricotta
With a party coming up and a pot garden full of fresh herbs, I decided to make homemade fresh cheese […]
Marinated Snowcap Beans for a Salad or Appetizer
Those big oval creamy lupini beans from the so-called olive bar at grocery stores are deliciously addictive eaten as part […]
Parmesan Cheese Wafers with Poppy Seeds
I’m working on my repertoire of savory “cookies” and crackers for a cocktail party that I’m going to cook for […]
Dark Days 6: Love a Duck Part 1, Rillettes with Pickled Cherries
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For […]
Greatest Hits of 2011
So what clicked the most with my readers this year? A few conspicuous trends, heavy on the cannin’ and jammin’ […]
Marinated Mushrooms with Saba
Whenever I cook for a party, marinated mushrooms are inevitably on the menu. I make them lots of different ways […]
Cinnamon Pickled Grapes and a Refreshing Grape Shrub
Getting ready for the year-end holidays, I decided to pickle a new batch of grapes with a cinnamon stick and […]
Chicken in Salsa Verde: Quesadillas and Enchiladas
With the abundant tomatillos and poblano peppers at the end of the growing season, I made great salsa verde two […]
Salsa Verde Two Ways: Roasted and with Ground Cherries
During the last weeks of October, leading up to our Halloween weekend snowstorm, we were harvesting ground cherries and tomatillos […]
Fig Jam with Rosemary and Lemon
I made a batch of microwaved fig jam (like the orange fig jam I made last year) and while it […]
September: Eggplants, Visual and Gustatory Feasts and a Go-to Appetizer
Among the many things I love about our CSA farmers at Honey Brook Organic Farm is the variety of crops […]
Eggplant and Chickpea Stew with Pomegranate Molasses
August brings not only tomatoes but also a bumper crop of eggplant, not to mention a hankering for tangy food […]
Cumin-scented Tomato and Chickpea Soup with Socca
Arabic cooking around the Mediterranean as well as in the Middle East is characterized by combinations of spices, such as […]
Sweet Pea Spread with Ginger and Miso
A slightly spicy, very flavorful spread for simple little crackers, a dip for vegetables, this is a perfect do-ahead appetizer […]
Carrot Puree with Egyptian Dukkah
This is a magical combination from Ana Sortun, the chef of Oleana in Cambridge, Massachusetts and author of Spice, Flavors […]
Homemade Pickled Herring for the New Year
When I was growing up, we always had pickled herring around for the New Year, as well smoked fish. I […]
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