Some people collect cars, for others it is playing golf, for me, it’s barbecues. I don’t collect them per se but rather I cook with them. Their value isn’t termed by condition but in hours of use. Much like a … Continue reading A Real Winner: Seared Cauliflower Steaks with Salsa Verde and Almonds
Whenever a simple, delicious dish — like this spicy chickpea curry — is placed next to me at the table, it doesn’t just make me happy; I become protective of it in a selfish, rabid dog sort of way. This … Continue reading Spicy Chickpea and Sour Tomato Curry with Pasta
Sadly, as I sit at the bus stop watching my daughters play, I have to tell myself: summer is so last season.
All summer I have been grilling vegetables for salads. Mostly zucchini and summer squash; I char it deeply and then chop it and toss it with basil, lemon juice, and olive oil, in sort of a grilled chopped salad. It captures all the flavors of early summer one could want. But at some point, either the zucchini or I tire and the dish no longer appears on the table. At least not until next summer, when the annual craving for these flavors peaks again. Continue reading “Everything but the Hamburger, Special Sauce Included”
I can’t get enough of taco night. Neither can my wife Amy or my daughters. We love it, and especially me, because I can do everything — with the exception of chopping with a knife or the food processor — … Continue reading Taco Night on the Grill
The rain is really coming down now.
On the few days it has been nice I have been to the garden looking for the tiniest hints of spring. Maybe thin asparagus tips might be peeking at me through the damp dirt. The tarragon is growing, so is the sorrel and savory. The purple chive blossoms are ready to burst open and there are strong whiffs of lovage. I have already made my beloved lovage cream cheese spread even if it is only beloved by me.
I know I could go to the store and buy asparagus. I know it would taste good. I have already seen countless asparagus recipes tempting me, one for an asparagus tart that looks amazing.
The mustard greens are blooming now, a toad has dug his way up from the mud. Around dinner time he wrestles himself in between clumps of dirt getting himself as close to the earth’s warmth as he can. He needs to protect himself from the night time cold. During the heat of the day a snake is searching the compost pile for mice. Soon…I think to myself…soon you will get to taste the sweetness of the asparagus that only happens when you grow your own. Continue reading “The Asparagus Has Not Sprung”
Hippy food has long been a bastion of vegetarian eats for many reasons. Some political, some personal but in all honesty mostly because it is cheap and often utilizes every last morsel sharing some of the same philosophy as head … Continue reading Stems and Seeds
If you have ever had fresh raw fava beans then you know the wonderful tender pop, the tender chew and the juicy flavor. It goes wonderfully here with the green beans and the dressing. Wheat berries are another wonderful addition … Continue reading White Wheat Berry Salad with Fresh Beans
The one thing that stays the same around my kitchen, has been a continuous thread, is collard greens. Collard recipes have been prepared in many incarnations but eventually I rendered them all down the most basic of recipes. I like … Continue reading Pot Roasted Collards and Purple Hull Pea Fritters with Spicy Buttermilk Gravy
Most people, it seems, remember the first time they ate spinach pie. Chances are you were at an ethnic restaurant, maybe on your first food adventure to a Greek establishment, feeling continental and worldly. Maybe you where in college and … Continue reading Spinach and Feta Pie