Originally published in my book Apartment Gardening, this is one of my all time favorite recipes. This is also the recipe that was highlighted in this fun interview I did for the Wall Street Journal. (And YES, I still feel the same way about bacon.) With all that recipe sharing, I figured I should probably offer it here, too – right?! I often have a jar of this granola on the shelves of my pantry. It’s a nutritious and filling topping for non-fat yogurt, making it an excellent choice for anyone trying to eat healthy or commit to a morning routine. My friend Lynda worked as a cheese maker at a goat dairy. A few summers ago I got to spend a few days out in farm country with her, and every morning for breakfast I had a deep bowl of her perfect goat milk yogurt topped with spoonfuls of her homemade granola … Continue reading
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
This is the recipe for french onion soup perfection – that uber rich broth that holds velvety onions and is covered in burnt cheese. Le Pichet is in Seattle and a def must-visit if you haven’t been in some time.
For Le Pichet’s French onion soup (aka soupe a l’oignon gratinée or gratin lyonnais), chef/co-owner Jim Drohman uses at 14-month cave-aged Comté cheese, which has a strong, nutty flavor and smells slightly of the barnyard. Continue reading
Homemade yogurt is ultimately an easy kitchen project anyone can put together with success, as long as you’re willing to accept a little inconsistency………
When I was in elementary school, my mom packed my lunch every day. I wasn’t one of those kids who glamorously got to wait in line for a hot lunch; I was the one with a grease-stained paper bag. On the very rare occasion, my mom would pack up a yogurt cup. I favored the kind with sweetened yogurt on top and jam-like fruit on the bottom.
Thankfully, my taste buds have matured and the thought of pre-sweetened yogurt is cringe-inducing. And while I eat yogurt daily, I never considered making it at home until Continue reading
Cannabis sativa is having a moment—from selling out in our first recreational marijuana stores to adding heft as hemp to vegetarian dishes around town. And while everyone is talking about the former, we’re here to celebrate the latter.
This time of year, the best way to boost your pantry is to step outside our local sources and reach for some citrus. As winter draws to a close, we could all use a little zing, and this recipe for orange marmalade is zingy and versatile. Continue reading
As a food writer, cook and an urban farmer, most people assume I eat well all the time. It is my job to test recipes, eat out and harvest seasonal produce and any day finds me doing any combination of these work tasks. While it is likely true that I do eat well (comparatively speaking) for someone who grows and cooks food for a living I am often astonished at my poor nutrition. There are plenty of occasions where I will skip a meal, forget to drink water the entire day or succumb to ‘Popcorn Dinners’ because I am too tired or lazy to cook after a long day running around. 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
The new year is a great time to recover from holiday indulgences. Personally, I’m so over food and drinks just now. Instead, I’m craving clean eating foods that I know will work through my system quickly and provide me with energy. (I’ve been counterbalancing bourbon with green juice for a week!) Craving fuel, January 1 is when I typically make a shopping list and stock up on frozen cut fruit for smoothies, bunches of leafy, winter greens and make sure I have some lean proteins available for adding to meals. Continue reading
A lot of people have been asking me for recipe and gift-giving ideas this week, so I figured a round-up post was in order. Avoid the last-minute shoppers this weekend and spend time in your kitchen instead. These gifts can be elegant, feel special and are delicious. Make sure to package them simply – channel your inner Martha Stewart.