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Fried Green (Cherry) Tomatoes
But why, you may be asking, should I fry green tomatoes? That was my question too, until we got some from our CSA a few years ago and I tried this for the first time. The short answer is: they’re...
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Pear Crisp with Cardamom
In which I also resolve to illustrate some posts for this blog. Every fall, it’s the pears that get me over my disappointment at the end of the stone fruit season, and convince me that everything’s...
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Two Everyday Recipes -or- Revenge of the Quiche
So this last week I found myself feeling swamped, just completely underwater on things to do. I’m not sure how it happened, but suddenly not only was there not enough time for all the things I’d...
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How to Make French Toast—and Happy New Year
With variations, tips and tricks to customize your own perfect French toast recipe. It took me long enough, right? (Can you believe it’s been almost two years? Yeah, me neither.) For a blog with...
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Simple & Satisfying Broccoli Pasta
With Garlic and Chile Flakes Basically, I’m still in the same food mode I was when I wrote about the savory tarts (and still making a lot of them!). Some days I feel like experimenting, and I have...
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Recipe Sketch: About a Million Ways to Make Orange Marmalade
Remember when I posted about how to make French toast, and the “failed” orange sauce I had tried making to go with it? Well, it wasn’t that bad in the end. In fact, at least a few of my friends...
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Spring Strawberry Salad
With maple candied walnuts and creamy goat cheese balsamic dressing. For some reason, this spring I’ve been craving the fresh new foods that come with the changing season, much more than I normally...
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Asparagus Tarts for Spring and Early Summer
Posting this recipe feels kind of, sort of, almost like cheating. It’s a variation on the savory tart/quiche recipe I’ve been using all the time since this past fall. With the late spring in the...
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Celery Root and Apple Soup
Celery root is one of those vegetables that just looks intimidating. Covered in dirt, all-over-knobbly, seems like it’s been underground for about a hundred years … but underneath all that, it’s...
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Peachy
It’s been a crazy few weeks around here. Bryan has been finishing up a HUGE project for an art exhibition opening shortly—huge in physical scale, and in time invested, etc. It took over his life,...
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