OK Paris: A Correspondence Course 5 – Bored with Pasta
OK Paris is an ongoing exchange of culinary encounters and yearnings during OK’s half-year relocation from New York to Paris. […]
Paper Chef 50: Ricotta Dill Custards on Honeyed Carrot Puree
From my winning entry in the February Paper Chef challenge, I was the announcer and judge for the March edition. […]
Beet and Kohlrabi Soup with Cabbage
To wrap up a month of cooking the variety of the root vegetables that I had in the crisper, I […]
Carrots: A Roasted Rainbow
An irresistible array of multi-colored carrots appeared at our local non-profit “health food” store this week, bunched like Noah’s Ark […]
Tiger Lily Carrots with Daikon, Ginger and Sesame
For the February Can Jam event brilliantly organized by Tigress in a Jam, I was inspired by a carrot salad […]
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 […]
Roasted Roots
I love roasted vegetables. There’s something about the concentration of flavors that feels homey. And the contrast between the slightly […]
PROSPECT THE PANTRY 