It’s finally time for me to start explaining what on earth I’ve done and/or plan to do with all that food I squirreled away in the basement this summer. The immediate project is to make room in our freezer for some incoming fish and, hopefully (please, Jilly, please?), venison. First order of business? Using up […]
Only four nights of Hanukkah left! Eat those latkes while you can, folks. My latkes tend to be somewhat improvised, so, rather than provide you with a real “recipe,” I’m sending you over to Food in Jars, where Marisa has put up a terrific step-by-step approach to latke goodness. (For the record, though, I do […]
Perhaps it has not escaped your notice that I seem to have a lot of eggs and cheese. It’s inevitable. I’m often on the road this time of year, but the CSA, with its dozen eggs, half pound of cheese, and two pounds of meat, arrives every week. My husband and I therefore eat a […]
Our CSA supplies us with a lot of eggs and cheese. Plus, we have a freezer full of corn. Hence, corn pudding.
This version is a slightly altered version of the standby “Corn Pudding with Poblano Peppers” in the 1990s version of Joy of Cooking. Among other things, their recipe omits an oven temperature. I find […]
As you’ve surely gathered by now, Jilly, the Southern Indiana sister, has some goats. Until a few months ago, however, she didn’t have any goat milk because her goats had never been bred. Recently, though, she and my brother-in-law increased their flock to include a goat in her milk. For better or for worse, […]
Simple, improvised salads are one of the purest joys of summer. Get a few flavor combinations down, and you’re set. Mark Bittman’s recent list of ideas of 101 salads is a great place to start, but really: just toss together whatever comes in from the garden and eat what you like. Not coincidentally, things that […]
(I don’t know about you, but I needed a little break from fruit. Fortunately, a local foodie who wishes to remain known only as “the co-conspirator” hatched up a plan for a pasta experiment involving some chestnut flour she picked up on a recent trip to Italy. Even better, she volunteered to blog about it. […]
Spring is finally here! Is there any dish that’s more springlike than a simple combination of leeks and peas? It’ll get even better in about three weeks when the peas come from the garden instead of the freezer, but even this version feels like a celebration of renewal.
Fresh ricotta is a wonderful, underappreciated ingredient. If you can find rennet, it’s easy enough to make yourself, but in Philadelphia we are blessed with Claudio’s, a glorious cheesemaker that sells fresh ricotta for the bargain basement price of $2.99 a pound. (Oddly enough, they don’t mention the fresh cheese on their Web site, […]