Pickling Spring Alliums: Ramps and Green Garlic
I pickle with a purpose. Maybe I want to extend a fleeting season, or punch up piquant flavor, or introduce […]
Vegetables Pickled à la Grecque
Thanks to Marisa from Food in Jars for creating a mastery challenge that keeps us all on track to “up our […]
Little Sweet and Sour Onions
I am always searching for something piquant to serve with Thanksgiving fare. Cranberry sauce fulfills part of this every year […]
Waste Not Want Not: Beet Stem Broth for Summer Onion Soup, and Beet Soup with Tarragon Cream
I discovered a new vegetable broth, my latest “favorite.” Made with the red stems of beets and the greens of […]
Risotto with Ramps and Chives
When I was a kid, my Grandpop and I would sally down to the “crick” and its grove and harvest […]
Ricotta Frittata: Hakuna Matata
Someone could make a jingle out of that title. Ricotta frittata is a springtime refrain for casual living. It reminds […]
Asparagus Risotto with Spring Onions
Ah April, when the asparagus stalks emerge all spindly from the bare ground and plump violet spring onions are bunched […]
Hurricane 101: Keep it Simple
Yes, this was a terrible incident, caused by Irene. She was a bitch in the worst sense of the word. […]
Cucumber Salad with Pickled Spring Onions
About a month ago, just as spring onions were starting to bulb, I picked up several bunches of scallion-like specimens […]
Curried Onion Jam
This curried onion jam was a completely off-the-cuff, intuitive experiment that turned out so well that it will become a […]
Mashed Rutabagas
Growing up, I associated rutabagas (which my grandmother called “neeps”) with wax. The supermarket variety of this large, yellow relative […]
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 […]
Roasted Cipollini Onions
Cipollini onions are small, flat onions with a light golden color and a papery skin that’s hard to peel. I […]
