By June, I’ve become dismissive of rhubarb – a feeling I hate to admit, because it means that in the span of a month, I’ve transformed from actively, and eagerly, seeking it out at the market, to haphazardly tacking it on at the end of my shopping list, well after strawberries.
Throughout strawberry season – which lasts all summer in Oregon – our kitchen is rarely without a few tiny blue baskets of strawberries.
Along with visiting the Haleakala Crater and driving The Road to Hana, I planned another must-do for our trip to Maui: eating as much banana bread as possible.
As soon as I saw the picture of these almond and jam pastries in the latest Sunset Magazine, I took immediate action.
After a nearly two year hiatus, I’m surprised to write that we’re once again CSA members.
I first made this coffee cake last year, around the start of Fall.
"Pudding" is a common item on any British menu.
When I brought home six pints of strawberries, my vague ideas about what to do with them consisted mostly of what I didn't want to do with them.
I've stated before that my ideal weekday lunch is seasonal, nutritious, and filling.
I already wrote about one way to cook radishes: as a component in a refreshing spring pasta.
To ease the transition, I've tried to replicate certain arrangements we had in our last apartment: our ubiquitous eiffel tower print is now hung above the television, per usual.
Smelling a ripe peach immediately brings to mind several food memories: summers on my parents' deck, eating the fruit as quickly as I could as it leaked all over my arm.
A quick search for "Super Natural Everyday Bran Muffins" yields multiple results.
We brought home a few souvenirs from our September trip to London and Copenhagen, including this cute Danish bird, a small vase by Anne Black, and several Christmas presents.
While my closet moves confidently into Fall, my palate is less gung-ho.
I've posted about Justin's chocolate chip pancakes before.
As I wrote yesterday, our kitchen turned green last weekend.
Everyone loves brunch on the weekend--especially, it seems, in Brooklyn.
My husband loves scones.
This past Fall, I acted like (some) people do before a big snowstorm and stocked up like I wouldn't be able to leave the apartment all winter.
This is actually a dish I was hoping to make the day before Thanksgiving, for all of us to munch on while we were cooking Thanksgiving dinner.
Frankly, the size of this zucchini is intimidating.
Edible Communities is a network of local food magazines.
For our family of two, making chocolate chip pancakes has come to signify a leisurely weekend morning.