We are firmly rooted in rhubarb season and while my preferred consumption is via my morning raw juice, I do love rhubarb for it’s astringent, bracing quality. Pairing well with fatty foods and delicious when raw, rhubarb is often overlooked as a staple and treated simply as an addition to cakes and pies. Big mistake! Here, a more simple rhubarb recipe highlighting the bitter qualities of rhubarb – a great place to start for anyone puckering at the thought of eating rhubarb raw – from my eBook series, Fresh Pantry. Get the eBook here, and the print book (full of seasonal references & growing tips) here. I absolutely love yogurt, especially when served alongside a savory dish of roasted or heavily spiced meat. Here, yogurt is made into raita, a traditional yogurt sauce often made with cucumber and mint, but I’ve replaced the cucumber with small bits of rhubarb. Honey … Continue reading
I love this recipe from my book Fresh Pantry. It is a clever way to use winter squash, changing the texture from something soft to something crispy, which is universally appealing. The smaller the croquette, the more crumb-to-squash ratio, so if you’re making for kids who normally steer clear from veg, start small – a little trick! Continue reading
Tis the season for getting the last of the peppers. Now is a GREAT time to roast and freeze varieties that aren’t available all year – sweet Jimmy Nardellos or fresh and hot cayenne or hungarians. You can also pickle pepper, or make big pots of pepperonata for winter stews and snacking. All of the below recipe ideas are available in my eBook, Fresh Pantry : PEPPERS, which also includes 14 recipes + essays on How To Grow Peppers all Winter Long and an instructional method for making Homemade Red Chile Flakes. For anyone reading this post, I’d love to offer it to you for $.99. Follow this special link to download and purchase. For now, the goal is fresh-eating – enjoy them while you can with these recipe ideas……. Continue reading
One of the most frequently asked questions I get every summer is when and how to harvest squash blossoms. These brilliant tangerine-colored flowers can be cooked in broths, sautéed, or more commonly stuffed and dipped in light batters and fried. Every- one loves fried squash blossoms!
It’s FRIDAY! Time to squeeze some fresh citrus, bust out the cocktail shaker and invite a few friends over to unwind. No need to make it a big project, or turn it into a long night, but with TGIF Cocktail Hour, I invite you to slow down, socialize and sip.
I’m starting this series with………stopyellingatme……….a non alcoholic beverage. Of course, you can mix some vodka or gin in here if so inclined, but truly – this drink stands on it’s own and feels every bit as decadent without the addition of booze.
At any party, I like to offer a non-alcoholic drink that is every bit as festive as a fancy cocktail or wine. I’ve been making this one for years after seeing a version in the New York Times holiday section. For this fizz-filled drink, a heavily spiced syrup is added to fresh orange juice, along with a drop of peppermint oil, to make a perfect savory, refreshing drink. You can substitute half of the lime juice for lemon juice, or use all lemon juice if so desired. The syrup can be flavored with many other spice options–try allspice, fennel, or even a red chile for some heat. Make extra–most guests will choose this over Prosecco. Continue reading
I am in love with this salad from my new eBook KALE. Last week on the TV show Top Chef, Dana Cowin (the long time editor of Food & Wine Magazine) said kale is one of her most hated food trends. Then, this……”I love kale, that’s not a trend to me,” says host Padma Lakshmi. “The idea of kale has now become boiled down to ONE iteration – it’s either Kale Salad or Kale Chips,” responded Dana Cowin. Continue reading
This is a perfect dish for a cool and sunny autumn afternoon, from my ebook Fresh Pantry: PEPPERS. Eat as many peppers as you can before they are all gone – we’re in our last days of harvesting them! My dear friend Ritzy, who seldom cooks but is always hungry said “omg. I love this salad so much! I gobbled up the entire grande bowl that you gave me.”
Did you hear I am publishing an eBook series this year? Every month brings another awesome recipe book highlighting one seasonal ingredient. For anyone trying to eat a seasonal diet, fresh vegetables and fruits are pantry musts as well. The new Fresh Pantry e-book series picks up where Urban Pantry leaves off-by continuing the conversation about healthy, sustainable foods and how eating locally and seasonally embraces gardening and outdoor living. You can subscribe to the entire YEAR here, at a discount. I’d love to hear back about what you think!
Hello Food Lovers!
I’m so excited about my new ebook series!! Through 2013 – one a month! – I will write and release a seasonal cookbook online that promises to highlight a bounty of vegetables and fruits. It’s called Fresh Pantry. Check it out here.
My first book, Urban Pantry: Tips & Recipes for a Thrifty, Sustainable & Seasonal Kitchen, introduced you to clever cooking concepts and ingredients, provided experienced cooks with organizational inspiration, and helped cooks of all skill levels create sustainable and thrifty kitchens. But its approach and ingredients reflect shelf-stable, dried, or preserved goods. Continue reading
I did a lil’ chef demo at the Peachtree Farmers Market in Atlanta yesterday and man, o’ man, was it HOT. The market was hoppin’ despite the heat, and I did take a few moments to step away from my burner and cruise the farm stands. Bought some Tupelo honey for my neighbors (who are graciously watering plants in my absence – thank you!), ate a pineapple-mint ice pop, snacked on some wood-fired pizza and drank one of the most thirst-quenching teas I’ve ever had the pleasure of tasting. Continue reading