Right around Thanksgiving, I heard an interview on NPR’s All Things Considered with Dorie Greenspan, a longtime food writer and author. The subject was a dish called Pumpkin Stuffed with Everything Good, from Greenspan’s new cookbook, …
I know, I know … risotto is just SO hard to make. Actually, it’s EASY to make at home and difficult to make in a restaurant (my opinion, certainly). Risotto is a dish that’s in regular …
When you cook for two as we do, it’s challenging to find creative ways to use leftovers. I look for ways to reuse, rather than reheat, leftovers. One night’s grilled steak becomes the next day’s steak …
Our long, hot summer here in the Ohio Valley continued well into November. In advance of a cold night last week that was forecast to bring a killing frost, I raided the tomato patch in the …
We tend to think of fried green tomatoes as a Southern food, but they’re not exclusively so. In fact, for gardeners like us here in the Midwest, this is a tasty way to use up those …
A handwritten sign at the Hazelfield Farm stand at the farmer’s market read, “Garlic, for cooking or planting.” I’ve quickly come to realize the benefits of cooking with local garlic—the cloves are intensely flavorful without being …
After a long, incredibly hot and dry summer here in the Midwest, it seems like it’s only now, in late September (on the Equinox, no less) that the tomatoes are really in full swing. We’ve been …
My wardrobe is built on a foundation of staples: chinos, black trousers, twinsets, linen shirts. My cooking tends to be the same way. I tend to return to certain recipes over and over, depending on the …
There are two food-related (obsessed?) blogs that I wish I wrote: 100cookbooks.com and smittenkitchen.com. Neither fails me whenever I bookmark a recipe. So when I spotted this recipe for Tomato and Corn Pie on smittenkitchen.com earlier …
