My recent move to Philadelphia came with a small, but very rewarding, first; that is, the first time I’ve ever had space to plant a garden. Enough room for a small raised bed plus an assortment of potted plants. I have four tomato plants, a cucumber plant (which has gotten entirely out of hand and taken … Continue Reading

My love and appreciation for Mexican food developed when I moved to Chicago in 2001. What does Chicago have to do with Mexican food? While Chicago is of course nowhere close to Mexico, it has the second largest population of Mexican immigrants in the United States (Los Angeles is first). That statistic is from 2014, so … Continue Reading

First things first, Wild Greens and Sardines got a makeover. I’ve spent many an hour over the past few weeks redesigning the site. That’s a big feat for someone who is by no means tech savvy. Hope you like the new layout. Now, let’s get back to cooking….I’ve been busy in that department too. One of … Continue Reading

Happy Independence Day weekend. Any plans for the long weekend? My plan, sit on the rooftop and watch the fireworks with a slice of pie (and something sparkling to drink). Let’s celebrate with a summery fruit galette (and a glass of bubbly). I spotted these lovely tart cherries and berries (blueberries and black raspberries) at … Continue Reading

  Today, Monday June 20th, is officially the first day of summer; the Summer Solstice, the longest day of the year. Happy first day of summer! My first recipe of the 2016 summer season is a homage to the humble tomato. There are few things more satisfying than a really great summer tomato. Did you … Continue Reading

  If you live in Brooklyn or have visited Brooklyn, you may be familiar with Bien Cuit. Hands down, some of the best bread I’ve encountered, anywhere. A bold statement, but one which I firmly stand behind. And well-deserved, as Zachary Golper was recently nominated for a Jame’s Beard award for Outstanding Baker. Bien Cuit translates to well cooked in French, to … Continue Reading

So, how does one continually find inspiration in the kitchen; in other words, what the heck should I make for dinner tonight? That age-old question. Personally, there’s typically an ingredient that is the catalyst; an ingredient that piques my interest. Sometimes it’s an unusual ingredient (e.g., a new found love for lovage) that I’m excited … Continue Reading

Whenever I go out for Thai food, I start with the green papaya salad. Love it. It’s raw. It’s fresh. It’s crunchy. It’s spicy. It’s salty. It’s sweet. It’s sour. It never disappoints. The green papaya salad looks deceptively simple, but there’s far more to it than meets the eye. While this salad is traditionally … Continue Reading

Oh yeah, it’s officially strawberry season. Are you EXCITED? Sweet. Juicy. Luscious. What a strawberry should taste like (not like those sad, out-of-season, flavorless ones you typically find languishing at the grocery store).When strawberries are this good, nothing beats simply popping them straight from the bowl (or garden, if you are so lucky to have … Continue Reading

I am intrigued when cooking turns into a science project. Perhaps it’s the inner scientist in me (was a biology major in college and worked in various labs shortly thereafter for a few years). Cheesemaking 101: When you add an acid (e.g., rennet [which produces a stronger curd compared to citric acid, lactic acid, lemon … Continue Reading