Displaying items 1 - 20 of 52.
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Steamed, tossed with a pat of butter and salt, then pureed. So delicious.
not old socks, unless you have another cantaloupe-hating best friend!
Olga, where are you getting tomatoes this time of the year?
What should I do with all of them?! I don’t like deviled eggs or egg salad . . .
and a strong cup of Irish breakfast tea for breakfast. I’ll by toasting the leftovers for an afternoon snack.
my daughter made this recipe for her own snack-pack lunch pudding. I think it’s the best chocolate pudding I’ve ever had: chocolaty, smooth but thick.
When pasta (especially fresh sheets or no-boil noodles) are so easy and available?
Me, I like meat and potatoes: pot roast and roasted potatoes, roast chicken and mashed potatoes, potato-leek soup (with rich chicken broth), potato latkes (cooked in bacon fat) . . .
has me thinking about some delicious Marcona almond and Fleur de Sel pralines my daughter and a friend made last month . . .
I’ve eaten so many beans lately that I think I’m becoming one. That’s right: A Human Bean!
because Grandma and Mom would do this: roll out the leftover dough, spread with butter, then sprinkle with cinnamon sugar; roll up into a cylinder, cut at 1/2-inch intervals, spread out on cookie sheet and bake.
I’m in the lab working on a cocktail. Check back later today — can you say happy hour? — for a recipe.
cool mornings mean Oatmeal with Apples for breakfast, with apples from our tree!
Last week I picked them on Sauvie Island — $1.25 a pound! We devoured them on cornmeal cake, in smoothies and with yogurt and honey.
which were polished off all too soon.
Greens and spring onions scrambled with an egg, topped with Parm and pepper, served on buttered whole-wheat toast. Even Sam wouldn’t say no to this lunch!
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