Recently read an interview with Chef René Redzepi in Bon Appétit. I wholeheartedly share his perspective regarding plant-based cooking: “The reason we should eat our vegetables isn’t because they’re better for us. We should be plucking and roasting our friends from the plant kingdom, first and foremost, because they are damned delicious.” – Chef … Continue Reading
It’s that time of year — all I want is soup, soup, and more soup. The secret to a flavorful bowl of soup is to start with a really good stock. So, I’m starting the year on a new foot, making my own stock. Today, mushroom stock (or would this be a broth?). Next … Continue Reading
It’s been a fun and adventurous year of cooking and eating! I’ve stepped out of my comfort zone (in terms of cooking, I don’t really have any food hangups per se, will try just about anything, except for dill pickles, hate them), experimented in the kitchen, and most importantly had fun along the way, sharing … Continue Reading
Since you are reading this post, the world has apparently not ended, whew. What better way to welcome the New Year than with one of the gifts the Mayans introduced to the world — chocolate — more specifically, chiles and chocolate. While the Mayan prediction about a major event occurring during the winter solstice 2012 … Continue Reading
This is salsify (SAL-suh-fee). Have you come across it? Salsify was a popular garden crop in Colonial America; thereafter, its appeal dwindled. However, salsify is currently making a comeback (thanks to local farmers), albeit a very, very slow one. Salsify is new to me. Had never tried or even crossed paths with it prior … Continue Reading
