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Displaying all 9 items.

trishden Mar 23 5:51 PM - Split

queued

Potsticker Dumplings
Kung Pao Chicken
trishden Feb 8 6:52 PM - Comment

commented on Chocolate Midnight Fondue.

Oh this would taste great on cubes of pound cake, bananas, strawberries and brownie bits. I can’t wait to try it. Thanks!
trishden Jan 28 7:27 PM - Comment

queued

Easy Champagne Chocolate Truffles
trishden Jan 21 5:30 AM - Comment

commented on Meet Barry Foy.

Shid I could use a good laugh! Thanks Kim and Barry for a great giveaway!
trishden Jan 20 6:11 AM - Comment

queued

Carrot-Ginger Soup
trishden Jan 11 2:23 PM - Comment

queued

Grilled Garlic Shrimp
trishden Dec 7 9:12 AM - Comment

commented on Lorna Sass’s Scarlet Runner Beans with Farro Risotto and Saffron.

This sounds absolutely delicious. I can’t wait to try it.
trishden Dec 2 7:46 AM - Comment

commented on Marshmallows.

My neices love marshmellows, these would be cool to make with them and I’m sure at easter you could use cookie cutters to make little chicks and color them.

Displaying all 9 items.

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trishden

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trishden’s Content

Recipes

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Ramp land

The exploitation of an unusual vegetable

Feeling conflicted over heritage.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Fabulous favas

Features

Fabulous favas

A green herald of summer
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
The science of baking

Features

The science of baking

Kitchen chemistry
Reflections on kitchen remodeling

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro

Editor’s Choice

Meat masters

Features

Meat masters

Why we love DIY butchery
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Going nuts

Features

Going nuts

Crunchy, tasty, healthy

Most Emailed

A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Here’s the beef

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Turnip Pickles

A Platter of Figs

Turnip Pickles

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