Here in North America, we should pay more attention to pecans. After all, they’re our most prolific native nut! (Other native nuts include the nearly vanished chestnut and the fairly uncommon beechnut and hickory nut.) And since pecans are rich in monounsatured fat, they can handle some light frying and under-400F-degree baking. That means you [...]
Ever heard of matcha? It’s powdered green tea that’s a specialty of Japan, usually presented and served during an elaborate tea ceremony. The ultra-fine green powder is whisked into hot water with a bamboo whisk until it has completely dissolved. Not much is used since matcha is only made from the highest-quality, most flavorful tea [...]
There’s one bad thing about fall, and that’s having to abandon sandals in favor of closed-toe shoes. But there are plenty of great things about fall, from autumn fruits to technicolor leaves to cider mills with giant apple-pressing wheels. And making cobblers (and slumps and grunts) from apples and pears is definitely one of the [...]
Continue reading about Pears + Rolled Oats + Buckwheat = Deliciously Healthy Breakfasts
The days may be getting a little bit cooler, but that’s no excuse not to enjoy ice cream! Especially ice cream made with corn and basil, two crops that are just as happy in fall as they are in the summer months. Plus, I’ve sweetened this batch of ice cream with local honey and enriched [...]
Continue reading about Corn and Basil United in Sweet, Frozen Harmony
The eternal question of “What to have for dinner?” can often be answered by means of the KISS approach — i.e., keeping it simple. Many veggies only need about a three-minute simmer to arrive at their tender/crunchy best and their optimal taste; other veggies, like tomatoes and lettuce, are best raw. And good-quality cheese pretty [...]
Ever grilled with mesquite wood? The caramel aspect of the wood lends meats and veggies — or anything you grill over it — an intriguing sweet-smoky flavor that you don’t often come across. Well, guess what? The same tree bears edible pods that can be dried and then ground into flour. Happily, the same caramel [...]
Continue reading about From the Tree to the Pod to the Dessert Table
While all nuts have their place in my nut bowl, my favorite all-purpose nut has to be an almond. Whole almonds are tasty to sautée in a drizzle of extra-virgin olive oil — just ask the Spaniards, who love to do exactly that with those flattish, rounded marcona almonds that have lately started creeping into [...]
Continue reading about Almonds: How Many Ways Do We Love Thee?
I recently prepared these millet cakes for a cooking class, and reactions ranged from “This would make a good breakfast!” to “It kind of reminds me of rice pudding…except crispy.” My thoughts exactly! I also think these cakes would make a great dessert if you topped them with ice cream and/or fresh fruit and an [...]
Continue reading about Patty Cakes, Patty Cakes…Millet-Style!
Ricotta cheese is like a reversible coat: it has two distinct sides and both are equally appealing. Ricotta salata (or “salted ricotta”) is a hard, aged cheese that is lovely for grating and garnishing; it reminds me a lot of Parmesan. Fresh ricotta, on the other hand, is creamy and sweet and tastes like summer. [...]
Continue reading about The Secret to Moist Muffins (or Taking Advantage of Fresh-Milk Cheeses)
Plenty of “convenience” foods are far more convenient to make yourself — while the commercial versions tend to have unpronounceable ingredient lists and a mind-boggling amount of sugars/sweeteners, you can whip up a homemade version with a few simple healthy ingredients…and in less than a minute. Sixty seconds spent preparing AND at least 30 minutes [...]
Continue reading about DIY Yogurt (or How to Make “Convenience” Foods Truly Convenient)
