Baby Beets With Balsamic Honey Glaze and Garam Masala

When I was a little girl growing up on my grandparent’s farm, my least favorite vegetable was beets. I loathed and despised them–I thought that they tasted like dirt. Paradoxically, I used to love helping Grandma can and freeze the bounty of our gardens (every year we grew two one-acre plots–enough to feed the entire […]

Seduction on a Plate: Fraises a l’Aziz

Inspiration for a new dish often strikes me in odd moments. Some flavor combinations come to me in dreams, if you can believe that. Others lay in wait in my subconscious mind and pop out in the midst of a conversation about an unrelated topic. The kernel of the idea for this appetizer, which consists […]

Experimenting With White Whole Wheat Flour: Cherry Pie

I’ve been meaning to try baking with King Arthur Flour’s white whole wheat flour for quite some time. White whole wheat flour is ground from a different variety of wheat–hard white winter wheat, to be exact–than the usual whole wheat flour which comes from hard red winter wheat. Lacking the tannin that comes with the […]

Tiny New Potatoes And Garlic Scapes With Panch Phoron

When I saw these tiny, marble-sized new potatoes at the farmer’s market, I had to have them, not only because they reminded me of my childhood, which they did. Potatoes this small are sweet with a marvelous waxy texture that is beautiful either braised in a sauce or parboiled and then sauteed with seasonings. You […]

Garlic Scapes And Spiced Dry Tofu Stir Fry

My favorite way to prepare garlic scapes is to stir fry them. And, as far as I am concerned, their perfect partner in the wok is spiced dry tofu. Here’s why: the scapes have the same wonderful crisp but tender texture that very young green beans have, and are blessed with a similar verdant grassy […]

Powered by WordPress. Graphics by Zak Kramer.
Design update by Daniel Trout.
Entries and comments feeds.