If you follow food trends at all, you know that turmeric has been on the hot-and-happening-food lists for a while now. Soon enough, it won’t be a trend at all but an accepted food in the consciousness of chefs, diners, and juicers. Now that fresh turmeric is becoming widely available, I’d like to suggest that
Have you planned your Valentine’s Day yet? Forget about going out, it’s much snugglier to stay in and have your own private menu. The most important part of the meal is, of course, the Valentine’s Dessert. It must be sensuous, it must be chocolate, and if you can make it pretty, you’ve got a winner.
Comfort Me With Food It’s cold outside, and here in Minnesota, we’ve been cocooning for weeks. At times like this, it’s hard to keep from face-planting into anything at all that seems like it might replace the energizing effects of sunshine and warmth. Sugar, Salt and Fat are sending out a siren call. At times
Thanksgiving is all about Thanksgiving Sides Has your search for the perfect Thanksgiving menu started yet? I won’t decide on the final picks until it’s time to shop, but I like to let some ideas percolate in my mind for a few weeks prior. The days fly by, and it’s far better to have my
Oh yes, It’s full on squash season. I’m teaching squash cookery classes, gawking at the gorgeous displays of squash at the market, and of course, cooking with squash. Like you, though, I am pressed for time. That’s why I made this spiced squash butter. I just threw it in the slow cooker, ignored it while
Fall is Sweet Potato Time Maybe it’s the falling leaves, or the chill creeping into the morning air, but for some reason, I’m craving sweetness. The Halloween candy displays have been up in stores for weeks, promising sugary oblivion. This is a good time to bake up a bunch of sweet potatoes. I want to
Turnips never make the list of sexy vegetables. I haven’t yet heard that turnips will be the “new kale,” but who knows, maybe the fruity crunch of Hakurei Turnips will change all that. Unlike the usual purple tinged, pink, or just kind of rough looking over-wintered turnip, these Hakurei turnips are a joy to eat
If you read last week’s post, you know that I’ve been playing around with beautiful naked barleys from Oregon. This week is another installment in the theme. Instead of making rolled barley into bars or pudding, I ground whole, naked barley into flour and made cookies. Chocolate chip cookies, just simple, easy cookies to really
The rhubarb plants in my garden don’t care whether I ever get around to them. Every Spring, their crinkled leaves start growing under a coating of snow or ice, sure in the knowledge that it will soon pass. The moment the snow melts, they unfurl with great resolution and optimism. You can’t stop the rhubarb.
When the season brightens and the asparagus is suddenly really good, it starts showing up in everything at my house. Creamy soup, stir-fries, pizzas, you name it. But it is easy to run out of fun ways to serve it, and start to get sick of your usual soups and stir-fries. You need a new