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.
Do you wrestle with the decision of which pies to make at the holidays? Pumpkin, pear, apple, or even pecan sound so good, but do you really need four whole pies? This time, I’m making six different holiday tarts, each one designed to generously serve one person. This way, everybody has a delicious quandary at
There’s a point in the summer when fruits and vegetables are at peak, and the challenge is to fully appreciate this moment when melons taste like melons, tomatoes really taste like tomatoes, and sweet corn sends you into a Proustian reverie. The food practically falls onto the plate, already perfect. Take this easy Indonesian Sweet
Have you ever had two separate experiences, and as they percolated in your mind, the combination inspired something else entirely? That’s exactly what happened to me at last month’s Grain Gathering, and my inspiration was buckwheat. Buckwheat is Beautiful As I wrote last week, at the Grain Gathering I toured an experimental grain field, planted
Some people take time off at the end of July to visit a white sand beach. But there’s no barley at the beach. Instead, at 3;45 am, I found myself driving in darkness, about an hour North of Seattle, navigating country roads to get to an experimental grain field before dawn. There, as the light
When you think about grilling, it’s usually all about burgers, or corn on the cob, or even pizza. But have you tried grilling cantaloupe? Yes,. when the cantaloupes are heavy on the vine, fat with sweet, juicy goodness, it just happens to be grilling season. So why not grilled cantaloupe? Like pineapple and peaches, cantaloupe
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
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.
I have big news! I finally bought a new grill. Yup, just a run of the mill, under $200 number. No bells, no whistles, no LED lights or motorized spit. Because, really, I don’t need anything fancy. Just heavy grates and consistent heat. It took me some time, after years in the vegetarian wilderness, to
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