Alright, folks. After some long weeks of travel, of stormy weather, of presidential elections, of blog posts that are decidedly not about food — I have this one for you. Today’s experiment is baked chicken — salt and pepper chicken — and I can’t actually take credit for it. A couple of years ago, I […]
Interestingly enough, today’s experiment is equally at home with tea and jam, or with fried chicken and greens. This, I suppose, is a product of my peculiar relationship with biscuits. Or maybe more accurately, my biscuits’ peculiar relationship with scones. As you read through this recipe, the most perceptive of you (dear readers!) will likely […]
I am tardy. Once again. In part because, over the past few weeks, my culinary focus has shifted away from recipes that are easily translated in words and pictures, and toward a massive experiment in — lacto-fermentation. My friend (and urban forager extraordinaire) Hana got me onto it when I visited with her last month. […]
Pedagogical duties have left me less than my usual loquacious self, so I will let the images do most of the talking. This week’s experiment is baked cheese — Brie or Camembert — with fresh fruit and nuts. A classic, it has been on my radar — obviously — forever. I’ve only just begun making […]
I am aware, just so you know, that way back in the archives, back in my pre-historic Livejournal days, there once lived a post about tomato sauce. I am aware that embedded deep within that post is another recipe for an oven-based marinara. But I would suggest that it is possible — just possible — […]
I don’t know if this is common knowledge or not for folks without backyard gardens. But tomatoes, peppers, and eggplants are all in the same family. So are potatoes — and belladonna. They’re all nightshades. What makes this interesting is that all but that last variety — the belladonna — are New World plants.* They […]
I am given to understand that there are some people out there for whom chicken liver is not a treat. This, I must say, I do not understand. You see — I grew up in what you might call a liver household. By which I mean: I grew up with a Jewish mother who made […]
I have run it by my vociferous (and largely self-appointed) editors. And they all seem to agree: my traditional basil pesto isn’t entirely traditional. They seem to feel, perhaps rightly, that the addition of Thai fish sauce and nutritional yeast flakes place it outside the historical scope of Italian cuisine. And they seem to think […]
So … it’s summer. Like — really summer. Yes, I recognize that it’s been “technically” summer for a while now. That it’s been ninety and a hundred degrees on and off for months, and that my electric bills certainly have that summer feel. But there’s a difference between the season and the season, if you […]
Today’s experiment comes courtesy of the quarter of a pig I bought a while back from my CSA. Apparently, there has been a stray pork shoulder roast, sitting sad and neglected, almost entirely forgotten, in the back of my freezer for a couple of months now. And it has taken my mad drive to organize […]