It may not be the typical “Mexican flag” dish (one primarily consisting of tomatoes, white onions, jalapeños), but this sprout salad has a distinctly Mexican flair. I stumbled upon the idea when I realized that my windowsill sunflower sprouts were the perfect size for lunch…and that I just happened to have some extra black beans [...]
Ice cream has to be one of the true joys of summer. (If you’re like me and love pumpkin ice cream, it’s also one of fall’s pleasures.) As much as I enjoyed the occasional scoop or two, however, I was getting dissatisfied with commercial ice cream–waaaay too much sugar and way too many unnecessary additives. [...]
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It’s a tangy, invigorating flavor that’s distinctly Asian and distinctly difficult to find fresh: lemongrass, one of the core flavors in many curries, pastes, soups and stews originating in the Far East. If a cook is in a pinch and is looking for a substitute, lemon rind is the closest she’ll get…but although lemons lend [...]
I used to have beetaphobia: the fear that working with beets would cause some sort of purple eruption in my kitchen that I’d never get clean. (Or that whatever outfit I wore while making them would turn a permanent purple-pink.) Ever since I lived in Costa Rica and saw people casually roast, chop, and serve [...]
Windowsills are a great place to grow kitchen herbs and sprouts. If you have an unobstructed east- or west-facing window, whatever you choose to plant will have a very happy home; if you give your plant some toothsome kitchen scraps, it’ll have an even happier home. (In my case, whenever I use eggs, I add [...]
One day a pot of simmered and marinated vegetables, the next day a cold gazpacho soup, then finally a luscious pizza topping…it’s just a few days in the life of a leftover. It’s like kitchen magic! Remember the Moroccan caponata? I’d made such a big batch that I wound up freezing a bowl of it. [...]
Good crackers are hard to find–most of them contain unpronounceable ingredients, damaged oils/fats, and several kinds of sugar…and then there endless lists of artificial dyes and flavorings. But crackers are so handy to have around! Whenever I make pancakes or crepes, I always have plenty left over–why not make extras for the next day’s breakfast? [...]
