“Nigella does what?!” Steve from Gourmandistan shook his head incredulously and made a face. “She tells you to put all the fresh herbs in the foot of a nylon stocking and to leave the whole thing in simmering stock for an hour!” “Doesn’t it melt?!” “Yeah. You… Read More
Have you ever looked outside your window at the overcast sky and realized that the weather has officially turned chilly? That’s how I felt today when the cold morning light began filtering through my shades. I always think that this kind of weather inspires a taste for… Read More
I have to admit to having something of a double standard when it comes to snapping pics of restaurant food and posting them on my blog. On vacation, I will happily — nay, gleefully — take pictures of food. I will obnoxiously angle for the… Read More
A while ago, I was gifted a giant tub of bacon ends from a member of a different CSA. They languished in the back of my freezer until a deep spring clean last week. Bacon ends are a terrific thing to have in the house… Read More
I am always puzzled when I see bloggers declaim against those who try out and post recipes from other sources. It just feels kind of snobbish to me. Most, if not all food people read recipes. Food people tend to read a lot of recipes.… Read More
Lentil soups are great this time of year when the season is lean, and fresh local produce consists mostly of tubers and squash. Lentils are extremely economical. Added bonuses: they cook up quickly, and have a wholesome, delicious nuttiness. This soup is adapted from one… Read More
After a few weeks of holiday food, I feel ready for a detox. I want light food, but since the weather remains kind of chilly, I want that “something light” to still be warm and nourishing. This avgolemeno soup with mini-meatballs fits the bill perfectly. The broth is… Read More
A few weeks ago, I was possessed with the urge to buy an entire cheese pumpkin. Cheese pumpkin is somewhat of a misnomer as it is neither made of cheese, nor does it taste remotely cheese-like. Cheese pumpkins actually have nothing to do with the… Read More
This is a neat little twist on butternut squash soup. Roasting the squash concentrates its flavor. Roasting it in a buttery syrup accented with balsamic vinegar adds a little bit of bite, and a whole lot of interest. Ingredients: 1 butternut squash, seeded, peeled and… Read More
From the archives! As I am currently a little out-of-commission, I decided to revisit some meals that I have made in the recent past, but haven’t blogged about yet. This soup is one of them. A few months ago, I got some Irish bacon in… Read More
