ROASTED BROCCOLI AND BRUSSEL SPROUTS Maybe it’s that beautiful green. Maybe it’s a need for more iron. Maybe it’s just winter—hunger hangs around, and this looks delicious. Start wit...Read More
CANDIED ORANGE PEELS Delicious food recycling—of the beautiful oranges in the market this time of year. Carefully peeling the outer skin from the pith leaves a brightly colored, strongly flavored ...Read More
MUSHROOM PASTA It’s early February. It’s cold. It’s still winter. A really nice pasta dish would be just the thing for dinner. But oh, the prep! Well, maybe not. With just a few ingr...Read More
PLUM PRESERVES Plums are starting to come into the markets now for the late winter holidays—and many of us are just plain looking for signs of spring. This is a nice easy, small batch, jammy-t...Read More
MAPLE ROASTED CARROTS Ah, root vegetables—the champions of winter. Parsnips, turnips, potatoes, and carrots. With a little extra prep, these champs go from frogs to princes in about 30 minut...Read More
N’AWLINS BREAD PUDDING There’s always bread—the last quarter of the baguette, the end of an unsliced boule, a couple of leftover croissants. Recycling at its best—some eggs and sugar, cr...Read More
HOUSE-MADE SPICY BARBECUE SAUCE We all have a favorite barbecue sauce—but for something a little different, this one is worth a try. The great chef among great chefs, Jacques Pepin, has master...Read More
FISH CHOWDER Chowder is a state of mind—depending on which East Coast state is serving it. Down our way any kind of chowder is based on those large deep sea “chowder clams”—the briny, slight...Read More
WINTER CHUTNEY Chutney is one of those wonderful condiments that go with almost everything—and can be made with even the simplest combination of fruits, vegetables and spices. It’s also one ...Read More