I’ve struggled with the concepts of change and control for as long as memory serves.
Altering Food Memories – Have you ever thought about your most vivid food memories?
In late March and early April, there’s a limit to my cuisinal inspiration.
A Warming Soup, No Matter the Weather – With the exception of that incredibly hard freezing snap that wreaked havoc on farms throughout Oregon, Portland’s winter has managed to cast itself as both mild and one of the driest in recorded history.
A Simple Carrot Soup – Carrots are always heaped on tables at the farmers market, but when overwintered carrots appear in April, I renew my enthusiasm for this versatile root vegetable.
Storage Onions – You wouldn’t know it from this post, but we cooked with asparagus and strawberries this weekend.
Red Ace Beet Pancakes – After a nearly two year hiatus, I’m surprised to write that we’re once again CSA members.
The Versatility of Delicata Squash – I’m writing this post with my back to our dining room window, which is currently the main source of light in our house.
The Cabbage that Resembled a Brussels Sprout – This cabbage was truly massive.
It's challenging to create a recipe when you're faced with both ingredient and time restrictions.
The Only Recipe I’ll Need – Sometimes I make a dish and realize that I'll never have to experiment with another version of the recipe again: the one I just made is the only one I need.
It’s Worth It – If you caught my recent post about Fleisher's you saw that after two years of vegetarianism, I've started to eat small amounts of meat again.
Brussels Pout – My dad hates Brussels sprouts to the same degree that I love them.
Sweet Corn Polenta, Take 2 – We made sweet corn polenta last Thursday and it was heartbreakingly good.
Cooking it Fresh: Zucchini – We've now made this galette two times in the last three days.
Cooking it Fresh: Fava Beans – I'm going to keep this short and sweet because it's a holiday weekend.
Cooking it Fresh: Fiddleheads – Last year, we cooked our fiddleheads in a delicious stir fry.
Turning Chives into Ramps – Saturday's dinner took an unexpected turn.
Turnips Save the Meal – I’ve been attempting to inject some life into our staid Winter meals.
Cooking it Fresh: Spring Parsnips – March’s weather is wacky.
Cooking it Fresh: Carrots – On Thursday, I spent 45 minutes searching for a carrot recipe.
Cooking it Fresh: Acorn Squash – I found many options, both online and in a few of my cookbooks, for my previously mentioned task of reviving acorn squash's reputation to be something I want to eat.
Need a dinner idea tonight? – How about Cacio e Pepe?
A few Sundays ago, we were in the mood for a filling, warm, and frankly heavy Sunday dinner.
End of Summer Reflections – It's time to say goodbye to a busy, memorable, and extremely hot summer.
Uncomplicated – Yesterday demanded an easy meal.
Ratatouille! – Thanks to Pixar, the first image to pop into your head when you hear the word ‘ratatouille’ might in fact be a rat!
Frankies Eggplant Marinara – In full disclosure, I've yet to go to Frankies Spuntino or Prime Meats, though I have been to Café Pedlar numerous times (which should count for something by association!).
Fiery Tomato Sauce – I view a homemade tomato sauce as a blank slate.
Another Spring Treat – Fiddleheads are the unfurled fronds of an ostrich fern, their name derived from their close resemblance to the musical instrument.