Alert: Buried the lead at the bottom….. I — and you too? — keep falling in love with food that gets “discovered,” then mangled. Think Sushi, which I savored with my dad in the early 60’s, each piece lovingly prepared to order at the sushi bar by Ya Chan, who hand-picked crab right out of […]
Red Fire Farm Brussels Sprouts without a recipe. My sisters call them parakeet heads, but we love ’em, — roasted with whole shallots, steamed and tossed fresh lemon juice and tamari, any which way. Or try them Momofuko-style with a fish sauce vinaigrette in this adapted recipe from food52, an excellent recipe site. My favorite […]
Enjoying the glorious day with Sabine Merz at Red Fire Farm Winter CSAs anyone? I’m going to pick up my first of a short 2-month winter share from Red Fire Farm and visit the coolest bookstore in the planet. My certified organic share today? Skinny leeks, field lettuce (mild and bitter mix), emerald green spinach […]
Now that you’re starting to think about shopping for bird-day, what are you gonna buy? This passage from my last book, The Locavore Way, might clarify. Try a real turkey this holiday, or anytime at all. Farm fresh turkeys are a different bird entirely from the standard factory farmed frozen turkeys, which are raised as […]
For those who don’t use my Facebook page… Edible Highlights A last minute dinner that worked…. Lightening quick “pickled” vegetables to go on fish, chicken, meat or whatever charms you. This makes enough to generously top 2 portions if it’s the veggie of the meal, or to nicely garnish 4 portions. About 3/4 pound local […]
Even my husband, a cauliflower hater, loved this recipe — Cauliflower cut into steak-like slabs, roasted until slightly browned to bring out its nutty flavor, then topped spiced bread crumbs. Dense heads of the freshest local cauliflower are plentiful now at farmers markets, farm stands, co-ops, CSAs and even some supermarkets (ask). The recipe can […]
Harvest vegetables and tangy goat cheese roll into a glorious last-of-summer wrap. Feel free to play with other seasonal vegetables and local cheeses, as long as you leave in something in the onion family, such as leeks, scallions, shallots. Later in the fall, try diced butternut squash and leeks. In the spring, roast asparagus until […]
Cooking came to me as though it had been there all along, waiting to be expressed; it came as words come to a child when it is time for her to speak. — Marcella Hazan In 1979 I moved to a rundown building in Tribeca, just south of Soho in Manhattan. I picked up a […]
Italian First Courses the Make a Meal Soon! Monday, October 7th Find out more here Join me for a lineup of delectable dishes inspired by the flavors of Italy. Often served as the starter of the meal, they deserve the spotlight to themselves. Learn some great new recipes that can be easily adapted for anytime […]
This quick soup dinner warms the soul. My mom gave me this classic recipe years ago, which I adapted just a bit, using regional fish — anything white and flaky will do — local leeks and potatoes with a splash of Pernod. (And an optional aioli crouton topping.) It’s in Joy of Cooking format — […]
USDA approved school-tested local food recipes and a supplement for educators.
